Identification of Phenolic Contents in Malaysian Variety of Pummelo (Citrus Grandis L. Osbeck) Fruit Juice Using HPLC-DAD

Pummelo is known to be the largest of all citrus fruits, with expected ratio of 2:1 (w/v) of producing juice, is an attractive opportunity for Malaysia to expand pummelo’s influence and marketability over the international market of juices. The purpose of this study is to identify and quantify the phenolic compounds in two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52). Identifications of polyphenols composition were done using High Performance Liquid Chromatography Diode Array Detection (HPLC-DAD). The phenolic compounds that were found in both varieties were hydroxycinnamic acids and flavonones. This study proved that Tambun variety has the highest antioxidant and phenolic compounds in comparison to Ledang variety. However, considerations have to be made to suit consumer’s taste bud and the amount of enzyme needed to clarify the juice for its marketability. Keywords—Antioxidant, HPLC, phenolic contents and pummelo fruit juice.