Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

Author： Jagtap Umesh Panaskar Shrimant Bapat V.

ISSN： 0921-9668

Source： Plant Foods for Human Nutrition, Vol.65, Iss.2, 2010-06, pp. : 99-104

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Abstract

The antioxidant capacity of jackfruit (Artocarpus heterophyllus Lam. Fam. Moracae) fruit pulp (JFP) obtained from Western Ghats India was determined by evaluating the scavenging activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays and N, N-dimethyl-p-phenylendiamine (DMPD) radical cation decolorization assay. JFP was analyzed for total phenolic content (TPC) and total flavonoids content (TFC). The ethanol and water are the best solvents for the extracting phenols and flavonoids from the JFP. The antioxidant activities of JFP extracts were correlated with the total phenolic and flavonoids content. The results indicated that the jackfruit pulp is one natural source of antioxidant compounds.