International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:3, March, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 2201-2212

Evaluation of Bio active Compounds and Antioxidant Activity of Karonda Jam
K. Venkata Laxmi1*, K. Vanajalatha2, A. Girwani3, M. Sreedhar4,
K. Aparna5 and D. Srinivasa Chary6
1Department of Horticulture, College of Horticulture, Rajendranagar, SKLTSHU, Hyderabad, India 2Department of Horticulture, Dean of Student Affairs, SKLTSHU, Mulugu, Siddipet (Dist.), T.S, India 3Department of Horticulture, College of Horticulture, Mojerla, SKLTSHU, Wanaparthy (Dist.), T.S, India 4Department of Genetics and Plant Breeding, Regional Sugarcane and Rice Research Station Rudrur, PJTSAU, Nizamabad (Dist.), T.S, India 5Food and nutrition, Quality Control Laboratory, 6Department of Mathematics and Statistics, PJTSAU, Rajendranagar, Hyderabad, India
*Corresponding author

The objective of research work was to study bio active compounds and antioxidant activity of Karonda Jam during storage. The Karonda jam with 3.28 pH, 72.23 0Brix TSS, 0.78% titrable acidity showed the highest overall acceptability (8.07) on 9 point Hedonic scale. Storage studies at ambient temperature showed increasing trend of total and reducing sugars while ascorbic acid, total phenol content, total flavonoids content, antioxidant activity by FRAP and DPPH radical scavenging activity showed significant decrease during storage for six months. There was no bacterial and mould growth during storage for six months. The organoleptic scores remained in acceptable range and overall acceptability in "Like moderately to Like very much range" throughout storage period. The nutritional value, microbial safety and overall acceptability revealed the possibility of processing karonda into jam.

Keywords: Karonda, Jam, Antioxidant activity, Karonda jam and Storage studies

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How to cite this article:

Venkata Laxmi, K., K. Vanajalatha, A. Girwani, M. Sreedhar, K. Aparna and Srinivasa Chary, D. 2021. Evaluation of Bio active Compounds and Antioxidant Activity of Karonda Jam.Int.J.Curr.Microbiol.App.Sci. 10(3): 2201-2212. doi:
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