Antioxidant Activity and Physicochemical Properties Changes of Melastoma Malabathricum (L.) And Syzygium Caryophyllatum (L.) Fruit during Ripening. (21st September 2020)

• Record Type: Journal Article
• Authors: Kasunmala, I.G.G.; Navaratne, S.B.; Wickramasinghe, I.
• Is Part Of: International journal of fruit science. Volume 20(2020)Supplement 3
• Page Start: S1819
• Page End: S1828
• Publication Date: 2020-09-21
• Subjects: Antioxidant activity -- maturity stages -- Melastoma malabathricu -- physicochemical properties -- Syzygium caryophyllatum; Fruit-culture -- Periodicals; Tree crops -- Periodicals; Fruit trees -- Periodicals; 634
• DOI: 10.1080/15538362.2020.1834896
• Languages: English
• ISSNs: 1553-8362

Abstract

ABSTRACT: Antioxidant activity and physicochemical properties of Melastoma malabathricum (L.) and Syzygium caryophyllatum (L.) fruit were determined in line with the progressive color development in three maturity stages (MS) such as unripe (MS1-green), intermediate (MS2-light purple) and ripe (MS3-blackish-purple). Antioxidant values in terms of total phenol content, ferric reducing antioxidant power, 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity, and oxygen radical absorbance capacity, as well as physicochemical properties, were increased significantly ( P <0.05) with the ripening while decreasing titratable acidity and firmness of both fruits significantly ( P <0.05). Color measurements pertaining to lightness (L*) and yellowness (b*) of both fruits were decreased while increasing the redness (a*) significantly ( P <0.05).