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Nutritive Value of Eugenia Jambosa Fruit [Med J Islamic World Acad Sci]
Med J Islamic World Acad Sci. 1996; 9(1): 9-12

Nutritive Value of Eugenia Jambosa Fruit

M. H. Noomrio1, M. Umar Dahot2
1From Department of Chemistry, Shah Abdul Latif University, Khairpur Mirs, Sindh, Pakistan.
2From Department of Biochemistry, Institute of Chemistry, University of Sindh, Jamshoro, Pakistan.

The present study deals with measurement of minerals, vitamins, free sugars and amino acids of Eugenia jambosa fruit. Minerals were determined in edible pulp of the Eugenia jambosa fruit dried in an oven to constant weight. The ash content was determined by incineration of known weight of the sample and trace elements were determined by atomic absorption. Sodium and potassium was measured by flame photometry and phosphorus was measured by colorimetry. Sufficient amount of sodium (391.5 mg), potassium (278.4 mg), calcium (116.0 mg), iron (0.58 mg), zinc (0.29 mg) and manganese (0.58 mg) were found to be present in Eugenia jambosa fruit. The chromatographic analysis showed that fruit contains glucose, mannose, sucrose, alanine, arginine, asparagine, tyrosine, glutamine and cysteine.

Keywords: Sodium, potassium, trace minerals, Eugenia jambosa fruit.

M. H. Noomrio, M. Umar Dahot. Nutritive Value of Eugenia Jambosa Fruit. Med J Islamic World Acad Sci. 1996; 9(1): 9-12

Corresponding Author: M. Umar Dahot, Pakistan

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