Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits
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Date
2022
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Abstract
Abstracts Spondias mombin is a seasonal exotic tropical fruit with medicinal and economic benefits, yet suffering huge post-harvest losses. Value addition is anticipated to improve utilization, boost economic potential and forestall the colossal post-harvest losses. The study examines the physicochemical and antioxidant properties of the fruit at different ripening stages and the characteristics of jams produced from the fruit. The in-vitro antioxidant properties of the fruit were determined viz the total phenolics content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), Fe-chelating, the ascorbic acid as well as carotenoids contents. The fruit pulp with peel exhibited decreased level of FRAP, DPPH, TFC, Fe-chelating and vitamin C as ripening progressed while the brix and flavonoid contents increased with ripening. The fruits have soluble and insoluble fiber contents of over 20% and 60%, respectively. The sucrose content increased to more than 2-fold upon ripening while the mineral contents of the fruits were not consistent with the ripening stages. The sensory evaluation showed that the jams prepared from S. mombin fruit pulp were of good quality with good consumer acceptability. S. mombin fruits can be a source of natural antioxidant and dietary fiber. Production of acceptable jam from the fruit will greatly reduce the annual wastages while generating income.
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Keywords
Ripening, Antioxidant, Physicochemical, Jam, Hog plum
Citation
10.1016/j.meafoo.2022.100037