Effect of Processing on Antioxidant Properties of Ber (Zizyphus mauritiana) Fruit

Indian Ber contain good source of ascorbic acid and total phenolics. Despite being rich in antioxidants it is an underutilized fruit. Effect of processing on antioxidant activity of ber fruit was studied. Antioxidant activity of ber fruit was evaluated by different methods viz. DPPH radical activity, reducing power assay, superoxide anion radical activity, TBARS, total phenolic content and total flavonoid conent. The results indicated that fresh ber fruits has 78.570.16 % inhibition DPPH scavenging radical activity, 3.510.05 absorbance reducing power activity, 74.02 % super oxide anion radical activity, 232.843.06 % TBARS activity, 94.70.27 (g of PE) total phenolic content and 7.480.01 g of RE total flavonoid content. Blanching of ber fruits enhanced the total flavonoid content and super oxide anion radical activity but, at the same time, it reduce the scavenging radical activity, reducing power activity and total phenolic content compared to fresh fruit. Hence, optimization of blanching time and temperature for ber fruits is necessary. Secondary processing of ber fruits slightly slowed down the scavenging radical activity, reducing power activity, total flavonoid content and total phenolic content but raised the super oxide anion radical activity in RTS Ber beverage. TBARS activity of fruit increased 29 % on blanching and 52 % in RTS ber beverage. Therefore, value addition of ber fruits can boost the economy and health benefits by reducing the post harvest loss, establishment of agro process industry and promoting the importance of functional products from ber fruit.