Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle)

• DOI: 10.1016/j.heliyon.2025.e42223
• Publication Date: 2025-01-23T08:59:03Z
• Authors: Rashmi Srivastava; Neha Mishra; Arshi; Shraddha Tripathi; Smriti; Neha Taslim Fatima; Neetu Mishra
• Keywords: Fruit juice; Phytochemical

The Feronia limonia (L.) Swingle is an underappreciated tropical fruit, contains several vitamins, minerals, and bioactive substances, yet it has received significantly less attention. fruit edible at all stages (unripe, intermediate, ripe); however, only utilized in very limited cuisine recipes. study's goal to examine the fruit's chemical compositions, phytochemical content, antioxidant activity over three stages. Since consumed from unripe ripe, our research demonstrates scientific validity of its medical properties each stage. composition F. was examined stages, including nutritional composition, carbohydrate profile, vitamin mineral content. phytochemicals (Total phenolic total flavonoid content) were assessed using a spectrophotometer. DPPH (2, 2-diphenyl-1-picrylhydrazylradical scavenging), FRAP (ferric reducing power), MCA (metal chelating activity), RC (reducing capacity) measured. Pearson's correlation coefficients multiple linear regressions used investigate link between components activity. study found that protein, fiber, ash, calcium, phosphorus, iron, C content declined by 44.7 percent, 47.3 18.16 20.3 8.7 32.4 20.0 respectively, as full ripening progressed. Sucrose (1377.2 mg/100 g) predominant sugar ripe stage, but fructose (668.72 prominent During ripening, sucrose concentration rose 288.1 mg/100g 1377.2 mg/100g, whereas other contents fell. Similarly, stage demonstrated increased activity, followed intermediate Individually, phenol compounds shown strong association with scavenging (0.945, 0.915), ferric power (FRAP) (0.980, 0.907), metal (MCA) (0.953, 0.914), capacity (RC) (0.981, 0.906). current findings could help pharmaceutical food processing sectors determine optimal for ingredient extraction direct intake.