Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.)
Lydia Ninan Lestario1, Luke R Howard2, Cindi Brownmiller2
1Department of Chemistry, Faculty of Science and Mathematics, Satya Wacana Christian University, 52-60 Diponegoro Street, Salatiga 50711, Central Java, Indonesia.
Food Research International (Ottawa, Ont.)
|October 2, 2017
Summary
Harvesting immature Java plums maximizes antioxidant compounds like hydrolysable tannins and flavonols. Ripe black Java plums are rich in anthocyanins, ideal for natural colorants.
Area of Science:
- Phytochemistry
- Nutraceutical Science
- Food Science
Background:
- Java plum (Syzygium cumini Lam.) is recognized for its rich polyphenolic profile and associated health benefits.
- The impact of fruit maturation on the specific polyphenolic composition of Java plum remains largely uncharacterized.
Purpose of the Study:
- To investigate how different maturity stages affect the polyphenolic content of Java plum.
- To determine optimal harvest times for specific bioactive compounds for nutraceutical and colorant applications.
Main Methods:
- Samples of Java plum were collected across seven distinct maturity stages.
- Freeze-dried samples were analyzed for anthocyanins, flavonols, flavanonols, and hydrolysable tannins using High-Performance Liquid Chromatography (HPLC).
Main Results:
- Anthocyanins were first detected in the green-pink stage and increased significantly as the fruit ripened to black.
- Hydrolysable tannins (gallotannins, ellagitannins), flavonols, gallic acid, and ellagic acid levels were highest in immature fruit and decreased with ripening.
- Black fruit exhibited the highest anthocyanin concentration, while immature fruit showed the highest levels of tannins and flavonols.
Conclusions:
- For antioxidant nutraceuticals rich in hydrolysable tannins and flavonols, Java plum should be harvested at an immature stage.
- The high anthocyanin content in mature black Java plum makes it a promising source for natural food colorants.
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