Total Phenolic Content and Antioxidant Activity of Fresh and Preserved Fruits of Ellaeocarpus hygrophilus Kurz.

Abstract

Objective: To determine the total phenolic content and antioxidant activities of fresh Spanish plum fruits (Ellaeocarpus hygrophilus Kurz., family Elaeocarpaceae.) in various ages and to examine the influence of preserved methods which were chilling and pickling on the total phenolic content and antioxidant activities of the fruit. Method: The meat of Spanish plum fruit was preserved by storage at -70, -4, 0 and 4 °C for 1, 4 and 6 months. Results: The duration and temperature of storage resulted in no significant effect on pH of the fruit juice. The various durations of chilling showed no significantly different effect on % brix of the fruits, but lower chilling temperature was associated with increased % brix. The younger fruit contained higher amount of total phenols in its crude extracts and juice than the older ones. The duration of chilling showed no effect on total phenols of the fruits. The duration and temperature of chilling of the fruits before juice squeezing gave significant decreasing effect on the amount of total phenols in the juices. The antioxidant activities of the fruits with all ages were low. The duration and temperature of chilling and prickle duration of the fruits had no significant effect on antioxidant activities. Conclusion: The preserved condition could save pH, % brix, amount of total phenol and antioxidant activities of the Spanish plum fruit.Keywords: Spanish plum, Ellaeocarpus hygrophilus Kurz, antioxidant activity, phenolic compounds, preserved fruit