VARIATION IN PHENOLICS, FLAVONOIDS AT DIFFERENT STAGES OF FRUIT DEVELOPMENT OF POUTERIA CAMPECHIANA (KUNTH) BAEHNI. AND ITS ANTIOXIDANT ACTIVITY
DOI:
https://doi.org/10.22159/ijpps.2017v9i11.20588Keywords:
Egg fruits, phenolic, flavonoid, antioxidant, developmentAbstract
Objective: This work aimed to study the changes in the level of phenols and flavonoids during fruit development and its antioxidant potential Polyphenols at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need.
Methods: Egg fruits were harvested and classified into six developmental stages based on week after pollination (WAP): stage I (4WAP); stage II (8 WAP); stage III (12WAP); stage IV (16WAP); stage V (20 WAP) and stage VI (24 WAP). The total phenolics and flavonoids of egg fruits at different developmental stages were investigated. The antioxidant capacities of ethanolic and aqueous extracts determined by different assays such as FRAP, DPPH, ABTS, superoxide anion, H2O2 scavenging assay.
Results: The total phenolic contents varied from 30.35 to 2.26 mg chlorogenic acid equivalents/g dry weight (DW), and the total flavonoid contents ranged from 0.683 to 3.37 mg rutin equivalents/g DW. Total phenolics showed an initial increase and subsequently decreased during development. In contrast flavonoids increased from stage I to VI. Antioxidant assays showed varied patterns of inhibition.
  Conclusion: Significant correlations were observed between antioxidant capacities with            contents  of total phenols and flavonoids.
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Chandra Mohan S, Balamurugan V, Thiripura Salini S, Rekha R. Metal ion chelating activity and hydrogen peroxide scavenging activity of medicinal plant Kalanchoe pinnata. J Chem Pharm res 2012; 4(1):197-202.
Nour V, Trandafir I, Ionica M E. Evolution of antioxidant activity and bioactive compounds in tomato (Lycopersicon esculentum Mill.) fruits during growth and ripening. J Appl Bot Food Qual 2014;87:97-103.
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