Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Table 4

Bioactive compounds (%) of fresh jamun fruits.

Bioactive compounds (%)	Value
Ascorbic acid (mg/100 g)	108.50 ± 0.233
Anthocyanins (mg cyd-3-Glu/100 g)	328.50 ± 0.16
Total phenolic content (mg/100 g GAE)	219.21 ± 0.33
Total flavonoids (mg QE/100 g)	86.77 ± 0.25
Antioxidant activity (%)	91.33 ± 0.24

Mean ± standard deviation.