Plant Foods for Human Nutrition

, Volume 65, Issue 2, pp 99–104 | Cite as

Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

  • Umesh B. Jagtap
  • Shrimant N. Panaskar
  • V. A. BapatEmail author
Original Paper


The antioxidant capacity of jackfruit (Artocarpus heterophyllus Lam. Fam. Moracae) fruit pulp (JFP) obtained from Western Ghats India was determined by evaluating the scavenging activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays and N, N-dimethyl-p-phenylendiamine (DMPD) radical cation decolorization assay. JFP was analyzed for total phenolic content (TPC) and total flavonoids content (TFC). The ethanol and water are the best solvents for the extracting phenols and flavonoids from the JFP. The antioxidant activities of JFP extracts were correlated with the total phenolic and flavonoids content. The results indicated that the jackfruit pulp is one natural source of antioxidant compounds.


Antioxidant activity Artocarpus heterophyllus DMPD radical DPPH radical Total flavonoids Total phenolic content 



N, N dimethyl-p-phenylendiamine




ferric reducing antioxidant power


gallic acid equivalent


inhibitory concentration showing 50% inhibition


jackfruit pulp


total flavonoids content


total phenolic content




radical scavenging activity



UBJ and VAB wish to thank and express gratitude to Council of Scientific and Industrial Research (CSIR), New Delhi, India for Junior Research (JRF) and Emeritus Scientist (ES) Fellowship, respectively.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Umesh B. Jagtap
    • 1
  • Shrimant N. Panaskar
    • 2
  • V. A. Bapat
    • 1
    Email author
  1. 1.Department of BiotechnologyShivaji UniversityKolhapurIndia
  2. 2.Department of BiochemistryShivaji UniversityKolhapurIndia

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