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

Table 7

Identified phenolic and flavonoid compounds (mg/100 g) of the jamun fruit.

Phenolic	Value (mg/100 g)	Flavonoids	Value (mg/100 g)
Caffeic acid	10.33	Rutin	0.52
Gallic acid	12.18	Naringin	2.36
Ferulic acid	4.09	Quercetin	4.18
Chlorogenic acid	14.22	Kaempferol	1.13
Pyrogallol	3.15	Hesperidin	2.70
p-Coumaric acid	1.52	Apigenin	0.09
Catechin	4.13	Rosmarinic acid	0.23
Vanillic acid	6.44	7-Hydroxy-flavone	0.05
4-Hydroxybenzoic acid	1.06
Epicatechin	1.21
Ellagic acid	0.89
Cinnamic acid	0.07
Protocatechuic acid	1.78