The Effect Of Storage On The Antioxidant Content Of Some Indigenous Fruits

ABSTRACT

The effect of storage on the antioxidant level of some indigenous fruits [Chrysophyllum albidum (Star apple), Dialiurn guineense (Black velvet), Denneulia tripelala (Pepper fruit) •0 and Canarium schweinfurthii (Purple canary)] was investigated. Matured fruits were stored at room temperature (27°c) and refrigerated temperature (4°c). The antioxidants (Anthocyanin, Fiavonoids, Ascorbic acid and f3 —Carotene) were measured (day0, 1, 3, 5 and 7) following fruit harvest. Anthocyanin, Flavonoids, Ascorbic acid and ft-Carotene content ranged between (0.667±0.014g/100g — 2.414±0.855g/100g; 0.671±O.0O8g/100g — 2.740±0.060g/100g; 29.04±0.054mg/i 00g— 81.74±0.100mg/i 00g and i48±0.002tg/100g — 2318±0.020ig/100g) respectively in the fruits studied on day0. During storage period, optimum value reached for Anthocyanin were (i.333±0.667g/lo0g and 1.333± 0.667g1100g) on day3 at room temperature and dayS at refrigerated temperature in C. albidum, (3.183±1.383g1100g and 3.450±1.050g/100g) in D. guineense on day3 at both temperatures, (2.093±0.610g/loog and l.200±0.160g!lOog) in D. uripetalu on day3 at room temperature and refrigerated temperature respectively, (1.953±0.378g/loog and l.407±0.110g/100g) in C. schweinjurihii on day2 at room temperature and in refrigerated temperature respectively. Flavonoids in C. albidum reached a peak value (l.340±0.o08gllOog) on dayS at room temperature and 1.000± 0.333g/l0og on day7 at refrigerated temperature. D. guineense had flavonoids (2.700±1.709g/lOOg and 2.60O±0.173g/lo0g) on day3 at room and refrigerated temperature respectively. D. tripetala flavonoid was (1.433±0.890g/ioog and i.460±0.080g/loog) on day3 at room and refrigerated temperature respectively. C. Schweinfurihii flavonoid was (3.080± 0.832g/loOg and 2.740±0.060g/loog) on day3 and dayl at room and refrigerated temperature respectively. Ascorbic acid content peaked on dayO (69.26±0.012mg/lOOg and 29.04± 0.058mg/bOg) at both temperature in C. albidum and C. Schweinfurthii respectively. Iii D. guineense ascorbic acid was 108.78±0.058mg/lOOg and 102.46± 0.058mg/lOOg at room and refrigerated temperature on day5 respectively. D. iripetala ascorbic acid was (79.20±0.020 and 102. 67±0.200)mg/lOOg at room and refrigerated temperature on day5 and day7 respectively. 3-carotene value peaked on day7 (177±0.002 and 293±0.003)tgIl 00g at room temperature and refrigerated temperature in C. albidum, 1565±0.004tgI100g in D. guineense on day0 at both temperatures, 693±0.002tg/l00g and 868±0.00lj.ig/100g on day0 room temperature and day7 refrigerated temperature respectively in D. tripetala, 3938±0.010tgI100g and 3815±0.015gI100g in C. Sehweinfurthii on dayl at room and refrigerated temperature respectively. This finding indicates that storage at room temperature and an optimum storage period of 5 days best preserved the antioxidant contents of the fruits studied.