International Journal of Applied Research
Vol. 6, Issue 5, Part C (2020)
Determination of total antioxidant capacity, phenols and flavonoids in jack fruit seed flour
Sivaranjini, L Uthira and Abarajitha K
Plant products are considered to be the most important components of diet for a good health. (Deepika Gupta et al., 2011). Jackfruit seeds are eaten as boiled or roasted but less popular as vegetable. The main objective of the study was to assess total antioxidant, phenols and flavonoid content of jack fruit seeds (germinated and non-germinated).
Materials and methods: Jack fruit are seasonal fruits which provide health and nutritional benefits. Ripen fresh jackfruits were bought from the local markets of Coimbatore. The seeds were separated from the pulp. Germination was carried out by soaking the seeds in water for 24 hours and hanging them to develop sprouts. Both germinated and non- germinated seeds were dried in sunlight, powdered and stored. Water extract of the seed flours (germinated and non-germinated) were prepared for analysis of total antioxidant capacity (Phospho molybdate method), Total phenols (Folin – Ciocalteau assay), Total Flavanoids (Aluminium chloride method)
Results: The quality analysis of the germinated and non- germinated jack fruit seeds showed that the antioxidant, phenol and flavonoids content of seeds increased significantly due to germination. The total antioxidant content of the non-germinated seeds was 14 mg/g and germinated seeds was 41 mg/g. The phenolic content of non-germinated and germinated seeds were 104 mg/g and 148 mg/g respectively. Regarding flavonoids in non-germinated seeds it was found to be 102 mg/g and in germinated seeds as 403 mg/g.
Conclusion: On comparing the non-germinated and germinated jack fruit seeds, maximum potency of the functional components was observed with germinated seeds. This signifies that the germination process improves the functional properties of the seeds.
How to cite this article:
Sivaranjini, L Uthira and Abarajitha K. Determination of total antioxidant capacity, phenols and flavonoids in jack fruit seed flour. International Journal of Applied Research. 2020; 6(5): 170-172.