Biochemical composition and antioxidant potential of fermented tropical fruits juices
Antioxidant potential of fermented fruits juices
Seasonal tropical fruits like Jackfruit (AH, Artocarpus heterophyllus Lam.), Sapeta (Manilkara zapota L.), Jamun (Syzygium cumini L.), Cashew (Anacardium occidentale L.) and Kendu (Diospyros melanoxylon Roxb.) which are predominantly available in India, has a number of phyto-constituents. In this present study, phyto-constituents of above mentioned fruits were preserved through fermentation and evaluated for their biochemical and antioxidant properties after fermentation process. The result showed potential 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and hydrogen peroxide (H2O2) scavenging activity of the fermented fruits juices that increases with increased concentration. Among them, Cashew showed highest DPPH activity compare to other fermented fruits but ABTS and H2O2 activity have more or less similar result for all samples. Principal component analysis (PCA) reduced ten original analytical and proximate variables (pH, protein, RS, TS, alcohol, ASA, BC, LY, phenol and TAC) to three independent components, which accounted for 88.17% variations (PC1, 46.76%; PC2, 27.13%; PC3, 14.28%).
Nowadays people concerned about functional foods for health promotion and disease preventions. Fruits and their products such as wine and fermented fruit juice are the popular form of food supplement (1). Tropical fruits are harvested seasonal basis and a major source of nutrients. Apart from major tropical fruits, (banana, papaya, pineapple, mango and avocado) there are several other tropical fruits such as Jackfruit (Artocarpus heterophyllus Lam.), Sapeta (Manilkara zapota L.), Jamun (Syzygium cumini L.), Cashew (Anacardium occidentale L.) and Kendu (Diospyros melanoxylon Roxb.), which can be consider as most important in economic and marketing terms. The medicinal potential of these fruits have been reported previously (2,3,4,5,6). The major constituents of these tropical fruits are carbohydrates, acids, minerals, polyphenols (tannins) including the colourful anthocyanins, water-soluble vitamins, amino acids, aroma compounds, carotenoids, fibers, minerals and other bioactive substances (7,8). But due to lack of postharvest knowledge and less shelf life, fruits cannot ...