Research Article
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 | | |
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