A Study on Physico-Chemical and Nutritional Properties of Paras Variety Jamun (Syzygium cumini L.) Leaves
Rathod, J.P. *
Department of PFE, CAET, AAU, Godhra, Gujarat, India.
Seth, N.
Department of PFE, CAET, AAU, Godhra, Gujarat, India.
P. R. Balas
Department of Farm Machinery and Power Engineering, CAET, Junagadh Agricultural University, Junagadh, Gujarat-362001, India.
Tagalpallewar, G.P.
Department of FPT, College of FPTBE, AAU, Anand, Gujarat, India.
Gandhi, R.
Department of FPT, College of FPTBE, AAU, Anand, Gujarat, India.
Sardar, N.R.
Department of PFE, CAET, AAU, Godhra, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
This study concentrated on the complete physico-chemical characterisation of paras variety fresh Jamun (Syzygium cumini L.) leaves, which are a rich resource in traditional medicinal and culinary uses. Physical parameters such as dimensions (length, width, thickness), mass, bulk density and colour (L*, a*, b*) were measured, yielding dimensions ranging from 151.61 to 174.10 mm in length, 67.20 to 97.57 mm in width, and 0.28 to 0.33 mm in thickness. These leaves had a greenish to dark green colour with mean L*, a* and b* values of 30.26 ± 5.94, -5.45 ± 3.02, and 9.21 ± 5.02, respectively. The chemical examination showed moisture content (59.56 ± 1.61 %, d.b.), ash content (1.96 ± 0.03 %), crude fibre (7.96 ± 0.28%), crude fat (0.58 ± 0.08 %), protein (5.48 ± 0.08 %), and carbohydrates (28.52 ± 1.59 %). The leaves have high total phenolic content (37.48 ± 2.57 mg / 100 g) and antioxidant activity (5.87 ± 0.17 %). These results highlight the nutritional and therapeutic potential of jamun leaves, hence endorsing their use in a range of health-promoting applications.
Keywords: Physico-chemical properties, Paras variety, jamun leaves, medicinal