Biochemical composition and antioxidant potential of fermented tropical fruits juices Antioxidant potential of fermented fruits juices

Seasonal tropical fruits like Jackfruit (AH, Artocarpus heterophyllus Lam.), Sapeta (Manilkara zapota L.), Jamun (Syzygium cumini L.), Cashew (Anacardium occidentale L.) and Kendu (Diospyros melanoxylon Roxb.) which are predominantly available in India, has a number of phyto-constituents. In this present study, phyto-constituents of above mentioned fruits were preserved through fermentation and evaluated for their biochemical and antioxidant properties after fermentation process. The result showed potential 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and hydrogen peroxide (H2O2) scavenging activity of the fermented fruits juices that increases with increased concentration. Among them, Cashew showed highest DPPH activity compare to other fermented fruits but ABTS and H2O2 activity have more or less similar result for all samples. Principal component analysis (PCA) reduced ten original analytical and proximate variables (pH, protein, RS, TS, alcohol, ASA, BC, LY, phenol and TAC) to three independent components, which accounted for 88.17% variations (PC1, 46.76%; PC2, 27.13%; PC3, 14.28%).