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

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).