PJB-2018-1728
Nutrient, mineral, antioxidant, and anthocyanin profiles of different cultivars of Syzygium cumini (Jamun) at different stages of fruit maturation
Asma Saeed, Shabana Kauser and Muhammad Iqbal
Abstract
The study reports profiles of nutrients, minerals, bioactive phytochemicals, and anthocyanins in four cultivars of Syzygium cumini (jamun) fruit at four maturation stages designated as D1 (light-green: very early stage of fruit-set), D2 (dark-green: full-size unripe stage), D3 (pink: semi-ripe stage), and D4 (deep-purple: fully ripe stage). No previous study has investigated profiles of these constituents in jamun at different fruit maturation stages. The most significant findings of this study relate with anthocyanins, not reported heretofore, the biosynthesis of which started as the aglycones of delphinidin and cyanidin at as early as D1 stage when sugars as their glycone components were not yet detected, and the first-time report of pelargonidin in jamun. Further, a total of five anthocyanins were identified, namely, cyanidin 3,5-diglucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, malvidin 3-glucoside, and pelargonidin 3-glucoside. Yet another new information noted during the identification of anthocyanins was that all previous studies on jamun fruit had reported diglucosides as the major anthocyanins, whereas except for cyanidin diglucoside in the present study all other anthocyanins (also including cyanidin) were identified as monoglucosides. All cultivars showed high +90% DPPH scavenging ability, which may be attributed to the collective participation of several antioxidant components such as ascorbic acid, total phenols, and total anthocyanins, all present in high contents in the jamun fruit.
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