A Study on Physico-Chemical and Nutritional Properties of Paras Variety Jamun (Syzygium cumini L.) Leaves

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.