Abstract: Jackfruits are very versatile in their uses for food and as a folk medicine. Most parts of the jackfruit including pulp and seeds are edible. Three cultivars jackfruit (Artocarpus heterophyllus Lam.) namely: SS1, SS2 and SS3 which cultivated in Aswan, Egypt, were studied for their physical properties, minerals, chemical composition, polyphenolic compounds, ascorbic acid, alpha tocopherol and beta carotene contents. Also, jams were prepared from mango pulp and jack fruit pulp, as well as, sensory evaluation, chemical composition and storage for six months for these jams was determined.  The results revealed that TSS (%), TTA (% DW) contents ranged from 24.21-26.23 and 0.37-0.46; respectively. The non-reducing sugars, reducing sugars were found in studied pulps with higher contents ranging 30.64-33.75%and20.57-22.14%; respectively, while the total sugars ranged between 52.78 to 54.32%. The concentration of potassium was significantly (P<0.05) higher (1928.84) in SS3 followed by SS2 (1899.82) and SS1 (1897.66). The vitamin C content (mg/100g DW) in three strains of jackfruit pulp was ranged from 30.44 to 30.66. Jackfruit pulps contained reasonable amounts of anioxidative components especially vitamin A and polyphenolics. The jam made from jackfruit pulp and mango pulp with ratio 1:1 give a better acceptable product with good properties, it had the highest in total, reducing sugars with values 89.63 and 26.89 g/100g DW, respectively. The T.S.S and T.T.A were slightly increased during 6 months with no significance differences between jackfruit and mango jams. There is a decrease in total and non-reducing contents during storage but reducing sugars was increased in jam samples. The results showed that consumption of jackfruit can enhance the amounts of phytochemical compounds such as vitamins A and C consumed. In addition, the importance of this study is to prepare jackfruit jam that will be characteristically accepted by consumer. 

Keywords: Polyphenolic compounds, Vitamin A, Mango jam, Jackfruits


PDF | DOI: 10.17148/IARJSET.2019.61012