RIPENING EFFECT ON THE PHYSICOCHEMICAL AND ANTI-OXIDATIVE PROPERTIES OF HOG PLUM (SPONDIAS MOMBIN) AND QUALITY ATTRIBUTES OF JAM PRODUCED FROM THE FRUIT

Abstract

Spondias mombin is a seasonal tropical fruit with an exotic taste, medicinal and economic benefits yet suffers great post-harvest losses. Value addition is anticipated to forestall postharvest losses and improve utilization and boost the economic potential of the fruit. The study investigated the physicochemical and antioxidant properties of the fruit at different ripening stages and the characteristics of the jam produced from the fruits. The in-vitro antioxidant activities of the fruit such as the total phenolics content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2-azinobis- 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Fe-chelating, the ascorbic acid as well as carotenoids content were determined. Overall, significant differences were observed at the three ripening stages of the fruits. The fruit pulp with peel exhibited decreased level of FRAP, DPPH, TFC, Fe-chelating and vitamin C as ripening progressed while the values obtained for pH, brix and flavonoid increased with ripening stages. The mineral content of the fruits is not consistent with ripening stages. However, appreciable magnesium, calcium and potassium were recorded at the three ripening stages. The physicochemical and sensory properties of the two jam formulations were evaluated and the results showed that the jams prepared from S. mombin fruit pulp were of good physicochemical characteristics with higher consumer acceptability. This result demonstrated the high quality of S. mombin fruits and can be a source of dietary fibre as well as serve as natural antioxidants. Moreover, acceptable jam can be produced from the fruits hence reducing their annual wastage