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Sugar profile, total phenolic and antioxidant potential of anthocyanins rich Syzygium cumini fruit

Jashbir Singh, Rishi Kumar Shukla, Suresh Walia

Fruits of Syzygium cumini (Jamun) are well known for its nutritional, therapeutic properties and as a rich source of dark purple colored anthocyanins. Anthocyanins rich jamun pulp was extracted with acidified ethanol. The total anthocyanins content 209 mg/100 g fruit on a dry weight basis was determined by pH differential method. The antioxidant activity was investigated with FRAP and DPPH assay which indicates that jamun extract have significant antioxidant activity. Folin-Ciocalteau method was used to determine the total phenolic content which found to be 285 mg GAE100 g-1. The sugar composition of jamun fruit was investigated by GC-MS. Glucose (88.28%) was found to be the main sugar while other sugars like fructose (6.4%) and sorbose (4.1%) were also present. â-Dgalactofuranose was also present in trace while no trace of sucrose was found. The results revealed that jamun may serve as dietary source of natural antioxidants and sugar for health promoting effects.