Changes in anthocyanins, total phenolics, total flavonoid, and antioxidant activity of Karanda fruit at different stages of maturity

Abstract

Karanda (Carissa carandas L.) is mostly eaten raw and contains numerous phytochemicals and high antioxidant capacity. The objective of this study was to investigate the effects of the Karanda fruit’s developmental stages on its phytochemical contents, antioxidant capacity, and volatile compounds. The study herein examined three developmental stages; unripe, semi-ripe, and ripe, based on their stage of maturity as observed in their color and texture. Phytochemical properties; including pH, titratable acidity, vitamin C contents, total soluble solid, total phenolic contents, total flavonoid content, anthocyanin contents, and antioxidant capacity (determined through FRAP, DPPH, and ABTS) were measured. Our results found significant differences in the phytochemical properties in each stage of development. Ripe fruits had the highest pH, total soluble solid, anthocyanin content, and antioxidant capacity determined by FRAP. Thirteen volatile compounds were identified in the fruit samples: eight compounds within the unripe fruits, nine within the semi-ripe fruits, and seven compounds were present in the fully ripe fruits. Alanine ethyl amide and acetic acid were major volatile compounds found in unripe and semi-ripe fruits, whereas tartronic acid was present in the fully ripe fruit. We may conclude that the ripe stage of development, having the highest phytochemical contents and antioxidant activity, is most suitable for harvest and most beneficial for human health. The information obtained in this study will be useful for the efficient utilization of Karanda fruit