Bioactive Compounds, Antioxidant Activity and Percent Composition of Jambolão Fruits (Syzygium cumini)

The study aimed to verify the chemical composition of jambolao fruits collected from three cities in the southern state of Brazil (Rio Grande do Sul). Jambolao fruits collected from Santa Vitoria do Palmar, Pelotas and Capao do Leao were found to have about 82% water, 0.4% ash, 0.8% protein, 0.4% fiber, 25% reducing sugars, 51% total sugars, 0.6% pectin, 0.14-0.44 mg.100g-1 total tocopherols, 0.3-0.7 mg/100g total carotenoids, 311-451 mg gallic acid equivalents per 100 g, 17-30% tannins and 7-17 μg/g total anthocyanins. The average antioxidant capacity of the fruits of the jambolao was 505.6 μmol/g TE.