Chemical composition and in vitro antioxidant studies on syzgium cumini fruit

Abstract

Syzygium cumini, widely known as Jamun, is a tropical tree that yields purple ovoid fleshy fruit. Its seed has traditionally been used in India for the treatment of diabetes. Based on the available ethno-pharmacological knowledge, further studies were extended to understand the chemical composition and antioxidant activities of three anatomically distinct parts of fruit: the pulp, kernel and seed coat. Fruit parts, their corresponding ethanol extracts and residues were evaluated for chemical composition. The alcoholic extract was evaluated for its antioxidant potential against DPPH degrees, OH degrees O(2)degrees(-) and lipid peroxidation. The whole fruit consisted of 666.0 +/- 111.0 g kg(-1) pulp, 290.0 +/- 40.0 g kg(-1) kernel and 50.0 +/- 15.0 g kg(-1) seed coat. Fresh pulp was rich in carbohydrates, protein and minerals. Total fatty matter was not significant in all three parts of fruit. Detailed mineral analysis showed calcium was abundant in all fruit parts and extracts. Total phenolics, anthocyanins and flavonoid contents of pulp were 3.9 +/- 0.5, 1.34 +/- 0.2 and 0.07 +/- 0.04 g kg(-1), respectively. Kernel and seed coat contained 9.0 +/- 0.7 and 8.1 +/- 0.8 g kg(-1) total phenolics respectively. Jamun pulp ethanol extract (PEE), kernel ethanol extract (KEE) and seed coat ethanol extract (SCEE) showed a high degree of phenolic enrichment. DPPH radical scavenging activity of the samples and standards in descending order was: gallic acid > quercetin > Trolox > KEE > BHT > SCEE > PEE. Superoxide radical scavenging activity (IC(50)) of KEE was six times higher (85.0 +/- 5.0 mu g mL(-1)) compared to Trolox (540.0 +/- 5.0 mu g mL(-1)) and three times compared to catechin (296.0 +/- 11.0 mu g mL(-1)). Hydroxyl radical scavenging activity (IC(50)) of KEE was 151.0 +/- 5.0 mu g mL(-1) which was comparable with catechin (188.0 +/- 6.0 mu g mL(-1)). Inhibition of lipid peroxidation of the extracts was also studied and their activity against peroxide radicals were lower than that of standard compounds (BHT, 79.0 +/- 4.0 mu g mL(-1); quercetin, 166.0 +/- 13.0 mu g mL(-1); Trolox, 175.0 +/- 4.0 mu g mL-1; PEE, 342.0 +/- 17.0 mu g mL(-1); KEE, 202.0 +/- 13.0 mu g mL(-1) and SCEE, 268.0 +/- 13.0 mu g mL(-1)