Nutritive Value and Antioxidant Activity of Mamao (Antidesma thwaitesianum) Fruit Juice

The ripped “Mamao” (Antidesma thwaitesianum) fruit is naturally eaten and contained bioactive constituents with health promoting benefits to consumers i.e., antioxidant, anti-inflammatory, and hypoglycemic activities. Local-made juice was concerned on its quality, aims of this study were determined anthocyanin and tannin contents of mamao juice. The nutritional composition contained in juice and antioxidant activity were also evaluated. This juice was provided high calcium and dietary fiber, while low calories from fat. There was contained tannin content (3.64 mg/mL) and very high amount of anthocyanin (1,202.43 mg of cyanindin-3-glucoside equivalent, CE/L), which were implied that this juice was good taste by lack of astringent taste, and intensive red grape-like color with strong antioxidant activity. Mamao juice was possessed strong DPPH radical scavenging activity in both of fat soluble (879.38 mg of trolox equivalent, TE/100 mL) and water soluble (653.14 mg of ascorbic acid equivalent, AE/100 mL) environments, which were related to high content of anthocyanin. In this study, we were use anthocyanin content for monitoring of the quality of this juice. For further study, this research is need to conduct on application of phytochemical contents with sensory evaluation on process of juice production.