ASIAN JOURNAL OF CHEMISTRY ASIAN JOURNAL OF CHEMISTRY http://dx.doi.org/10.14233/ajchem.2015.19082 INTRODUCTION Jamun (Syzygium cumunii) is an important minor fruit crop of Indian origin. It is an evergreen tropical tree in the flowering plant family Myrtaceae, native to India and Indonesia. Jamun fruit is universally accepted to be very good for medicinal purposes especially for curing diabetes because of its effect on the pancreas 1 . Since, the fruit is rich in anthocyanin, it imparts antioxidant properties too. There are few reports available on production of different value added products of jamun. Chowdhury and Ray 2 produced red wine by fermen- tation of jamun fruit. Shahnawaz et al. 3 reported the carbohy- drate content and protein content of fresh and stored jamun juice and squash. In view of different medicinal and therapeutic properties of the jamun fruit and because of its short availability period, an attempt has been made in this study on three different types of value added products from jamun fruit, viz., jamun juice, jamun squash prepared using stevia and jamun squash prepared using sugar. So far, no report could be traced on preparation of jamun beverage using the natural zero calorie sweetener Stevia rebaudiana. Nutritional and Antioxidant Activities of Value Added Products Prepared from Syzygium cuminii L. RAMALA DEVI 1 , PRIYANKA DAS 1,* , ARCHANA SINGHA DUTTA 2 , MADHUMITA BAROOAH 3 and TARUN CHANDRA SARMAH 1 1 Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat-785 013, India 2 Department of Agricultural Engineering, Assam Agricultural University, Jorhat-785 013, India 3 Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat-785 013, India *Corresponding author: E-mail: priyanka.aau@gmail.com Received: 7 February 2015; Accepted: 17 March 2015; Published online: 16 July 2015; AJC-17402 Considering the seasonal abundance and already recognized nutritional and medicinal values of jamun fruit (Syzygium cuminii L.), three different types of value added products of jamun namely, jamun juice, jamun squash prepared using stevia (Stevia rebaudiana) and jamun squash prepared using sugar were made. After 1 week of the preparation of ]products, the total soluble sugar content was found to be the highest (47.38 g/100 mL) in jamun squash prepared using sugar and the lowest (9.60 g/100 mL) in jamun squash prepared using stevia. The nitrogen content (0.136 g/100 mL), calcium content (10.96 mg/100 mL), the potassium content (38 mg/100 mL) and iron content (0.45 mg/100 mL) were found to be the highest in jamun squash prepared using stevia. The phosphorus content was found to be the highest (10.49 mg/100 mL) in jamun juice and the lowest (6.017 mg/100 mL) in jamun squash prepared using sugar. The antioxidant activity measured in terms of DPPH (1,1-diphenyl-2-picrylhydrazyl) inhibition was found to be the highest for jamun juice and the lowest for jamun squash prepared using sugar. The microbial analysis of jamun products during the different periods of storage revealed that the growth of Lactobacillus species was prominent as compared to other microbes. The data showed a decreasing trend of the values as the duration of storage increased. Keywords: Syzygium cuminii L., Value added products, Nutritional, Antioxidant, Microbial and Sensory qualities. Asian Journal of Chemistry; Vol. 27, No. 11 (2015), 4059-4062 EXPERIMENTAL Preparation of jamun juice: The jamun juice was prepared according to method given by Srivastava and Kumar 4 . The fresh jamun fruit was weighed on a weighing balance (weight recorded was 2500 g) followed by addition of water (amount of water added was 1250 mL) and then boiled at 70 °C for 5 min. The jamun was crushed to detach each seed and then sieved. The pulp was re extracted after adding water and the previous extract in the ratio 3:2. This was boiled just to reach 70 °C, crushed and then sieved as mentioned before. The entire extract was passed through three layers of muslin cloth. The total volume recorded was 2500 mL. The total soluble solid found was 5 % and pH recorded was 3. Sodium benzoate, as chemical preservative was then added at the rate of 0.05 % to the 2500 mL extract and was stored closed inside food grade plastic bottles in dark at room temperature (average tempe- rature 25 °C). Preparation of jamun squash with stevia: 30 g dry stevia leaves (9 % stevioside) with 5 % moisture was boiled to 100 °C in 1 L water for 5 min, strained and then the extract was collected. This extract was added at the rate of 10 % to the 1:1