The Effect of Ripening Stage on Bioactive Compounds and Antioxidants Activity of Karanda (Carissa carandas Linn.)
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Abstract
This research aimed to investigate the physical properties of karanda fruit at different ripening stages (raw, ripe, and overripe) from Songkhla and Chonburi provinces. The pH of karanda fruit was found to range from 2.80 to 3.14, the soluble solid content from 6 to 10 oBrix, and the percentage of acidity from 3.01% to 6.59%. The ripening stage and cultivation area significantly affected the levels of phenolic compounds, flavonoids, and anthocyanins (p<0.05). At the ripe stage, the hue angle indicated a red color, and the brightness (L*) was at its lowest. As the fruit ripened, there were increases in total anthocyanin content, total flavonoid content, total phenolic compounds, and antioxidant activity. At the overripe stage, the fruit exhibited the highest phenolic content (344.82±10.23 to 385.00±14.64 mg GAE/100 g), the highest flavonoid content (280.07±25.91 to 282.71±24.52 mg RE/100 g), the highest anthocyanin content (386.65±85.27 to 459.25±69.82 mg cyanidin-3-glucoside/100 g), and the highest antioxidant activity (86.19% to 91.22%). However, the highest vitamin C content was observed in the raw stage.
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References
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