Physicochemical Constituents and Anti-Oxidative Properties of Ripening Hog Plum (Spondias Mombin) Fruits and the Quality Attributes of Jam Produced from the Fruits

Spondias mombin is a seasonal tropical fruit with an exotic taste, medicinal and economic benefits yet suffer huge post-harvest losses. Value addition is anticipated to forestall this colossal loss, improve utilization and boost economic potential of the fruit. The study examines the physicochemical and antioxidant properties of the fruit at different ripening stages and the characteristics of jams produced from the fruit. The in-vitro antioxidant properties of the fruit were determined viz the total phenolics content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Fe-chelating, the ascorbic acid as well as carotenoids content. Generally, significant differences were observed at the three ripening stages of the fruits. The fruit pulp with peel exhibited decreased level of FRAP, DPPH, TFC, Fe-chelating and vitamin C as ripening progressed. The pH, brix and flavonoid contents however increased with ripening. The fruit have insoluble and soluble fibre contents of over 60 and 20% respectively. The sucrose content rose to more than 2-fold upon ripening. The mineral contents of the ripening fruits were not consistent with the ripening stages. The sensory evaluation showed that the jams prepared from S. mombin fruit pulp were of good quality with good consumer acceptability. S . mombin fruits and can be a source of dietary fiber as well as serve as natural antioxidants. Production of acceptable jam from the fruit will greatly reduce the annual wastages while generating income