Comparative Antioxidants Content of Ripe and Unripe Fruits Consumed in Sokoto Metropolis

Rabiu, Sulaiman; Dandare, Abdullahi; Bello, Aminu

doi:10.5455/oams.20180602010303

Cited by 1 publication

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“…The higher antioxidant levels in ripe fruits might also be attributed to the ripening process, which increases oxidative stress in plants. During the ripening stage, plants produce antioxidants as a defensive mechanism against biological and environmental stressors (Rabiu et al 2018). This oxidative stress during ripening may stimulate the synthesis and accumulation of antioxidants, leading to higher levels of these compounds in ripe fruits compared to that in unripe fruits.…”

Section: Changes In the Functional And Antioxidant Propertiesmentioning

confidence: 99%

Maturity stages modulate fruit quality, bioactive constituents, and antioxidant activity of Prunus jenkinsii

Rymbai,

Mawlein,

Verma

et al. 2023

Genet Resour Crop Evol

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Researchers and consumers are highly interested in wild edible fruits around the world. Prunus jenkinsii grows in the wild and produces edible fruits, substantially contributing to the health, food, and livelihood of the people living in the eastern Himalayas, India. Although this species is extremely valuable, research on it is negligible. In this study, we investigated the changes in biochemical and functional properties at four different stages of fruit growth, including the immature, mature, ripe, and over-ripe stages, and determined the best stages for harvesting. Our findings showed that the fruit at the ripe stage had the highest fruit weight (6.57 ± 0.04 g), pulp content (43.33 ± 1.34%), total soluble solids (15.04 ± 1.14 °Brix), carbohydrate content (34.74 ± 0.08 mg glucose/g fw), phenols (552.41 ± 11.63 mg GAE/100 g fw), flavonoids (153.81 ± 3.44 mg QE/100 g fw), anthocyanins (313.03 ± 11.79 mg cyd-3-glu eq./100 g fw), and FRAP value (1374.54 ± 92.47 mM FeSO 4 eq./100 g fw). These characteristics and their corresponding values increased from the immature stage to the ripe stage; then, they decreased in the over-ripe stage. The number of fruits, firmness, acidity, and ascorbic acid content decreased after ripening. The a* value of the peel changed abruptly from green colour (a*, − 9.44 ± 0.59) at the immature stage to red at the mature stage (a*, 3.13 ± 1.03), and then, to reddishpurple (a*, 5.36 ± 0.76 and b* value, − 1.82 ± 0.30) at the ripe stage and dark purple at the over-ripe stage. Therefore, the stages of fruit maturity strongly influenced the biochemical and antioxidant properties of the fruits and also indicated the ideal harvesting period for obtaining fruits of optimum quality.

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Section: Changes In the Functional And Antioxidant Propertiesmentioning

confidence: 99%