CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SAPOTA (ACHRAS SAPOTA LINN.) FRUIT

• Published in: Journal of food biochemistry 2007-06, Vol.31 (3), p.399-414
• Main Authors: KULKARNI, ANAND P, POLICEGOUDRA, R.S, ARADHYA, S.M
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Sapotaceae
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2007.00122.x

Sapota (Achras sapota Linn.) belongs to the family Sapotaceae and is assigned for various properties in the traditional system of Indian medicine. For the first time, nutritional quality and antioxidant activity of sapota juice with reference to its chemical composition have been investigated employing various well-established in vitro methods. Chemical composition analysis of sapota juice revealed that it is one of the rich sources of sugars, proteins, ascorbic acid, phenolics, carotenoids and minerals like iron, copper, zinc, calcium and potassium. Apart from the nutritional components just given, sapota juice showed potential antioxidant activity against 1,1-diphenyl-2-picrylhydrazyl free radicals and superoxide radicals. Sapota juice potentially inhibited the free radical-mediated lipid peroxidation in a liposome model system. Total reducing-power assay revealed the potential reducing power of sapota juice. The multiple radical-scavenging potential of sapota juice was found to be due to its nutraceutical components, viz., phenolics, carotenoids and ascorbic acid.