Physico-chemical and functional properties of fresh pulps jackfruit (Artocarpus heterophyllus Lam.) varieties in Eastern Visayas, Philippines

Erlinda  I. Dizon,; Lorina  A. Galvez,

Physico-chemical and functional properties of fresh pulps jackfruit (Artocarpus heterophyllus Lam.) varieties in Eastern Visayas, Philippines

Abstract:

Quality is a wide-ranging concept determined by many factors. It is a composite of those physical and chemical properties of the material which govern its acceptability and processing suitability. This study aimed to determine the physico-chemical and functional properties of the two jackfruit varieties (EVIARC Sweet and AES-2) grown in Eastern Visayas, Philippines. Fresh ripe jackfruit varieties were subjected to physico-chemical properties and functional component analyses following standard protocols. The two jackfruit varieties were found to have the following properties: the pH were 4.80 and 5.50; total soluble solids (TSS), 24.00 and 22.60°B; total titratable acidity (TTA), 0.33% and 0.12%citric acid; moisture content (MC), 77.30%and 75.96%(wb); total phenolics (TP), 127.73 and 125.91mg CE/lO0g; tannin content (TC),727.73 and 208.72 mg VE/100g; total reducing sugar (TRS), 15.43%andl 4.38%; total sulfur (TS), 0.36 and 0.57ppm; and antioxidant activity (AOA), 39.55 and 52.35% LP (lipid peroxidation) for EVIARC sweet and AES-2, respectively. Variety significantly affects the pH, TSS, TTA, %MC, TC, TRS, TS and AOA. Non-significance was noted on theirTP contents

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