Ripening-Driven Anthocyanin and Vitamin C Accumulation in Flacourtia inermis: Evidence from an Underutilized Tropical Fruit in Lombok, Indonesia

Muhammad Yogi Awaluddin  Alrizki; Musyarrafah Musyarrafah; Suci  Nirmala; Abdillah Adipatria Budi Azhar

doi:10.33096/jffi.v13i1.9pd0nf46

Authors

Muhammad Yogi Awaluddin Alrizki Medical Student, Faculty of Medicine, Universitas Islam Al-Azhar, Mataram Author
Musyarrafah Musyarrafah Department of Biochemistry, Faculty of Medicine, Universitas Islam Al-Azhar, Mataram Author
Suci Nirmala Department of Biochemistry, Faculty of Medicine, Universitas Islam Al-Azhar, Mataram Author
Abdillah Adipatria Budi Azhar Department of Physiology, Faculty of Medicine, Universitas Islam Al-Azhar, Mataram Author

DOI:

https://doi.org/10.33096/jffi.v13i1.9pd0nf46

Keywords:

Flacourtia inermis, anthocyanin, vitamin C, ripening stage, fuctional food

Abstract

Oxidative stress is associated with the progression of chronic diseases, increasing scientific interest in fruit-derived phytochemicals as sources of bioactive compounds. Lobi-lobi (Flacourtia inermis), a tropical fruit native to Indonesia, contains anthocyanins and vitamin C; however, quantitative evidence on how ripening affects these compounds remains limited. This study aimed to evaluate changes in anthocyanin and vitamin C content across ripening stages of F. inermis to identify the maturity stage with the highest bioactive compound levels.

An experimental laboratory study with a post-test-only design was conducted using freeze-dried fruits categorized as unripe, half-ripe, and fully ripe. Anthocyanin content was measured using the differential pH method, while vitamin C levels were determined through iodometric titration. Data were expressed as mean ± standard deviation and analyzed using ANOVA or Kruskal-Wallis tests with a significance level of p < 0.05.

Anthocyanin content increased with fruit maturation, from 3.05 ± 0.13 mg/L in unripe fruits to 10.62 ± 0.09 mg/L in half-ripe fruits and 14.16 ± 0.11 mg/L in fully ripe fruits. In contrast, vitamin C levels were highest in half-ripe fruits (1495.61 ± 28.68 mg/L) and decreased in fully ripe fruits (456.81 ± 10.84 mg/L).

These findings indicate that ripening stage influences anthocyanin and vitamin C accumulation in Flacourtia inermis. Half-ripe fruits may represent an optimal harvest stage for maximizing the combined presence of these bioactive compounds and support the potential use of lobi-lobi as a functional tropical fruit.

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