The fruits at green maturity stage
showed higher content of yellow flavonoids (22.07 mg/100 g), anthocyanins (1.92 mg/100 g), polyphenols
(3051.62 mg/100 g), starch (4.22%), antioxidant activity (489.40 g fruit/g DPPH and 198.77 lmol
Trolox/g) and activity of antioxidant enzymes; the antioxidant activity allocated to the fruit was
shown to be related to the contents of extractable polyphenols, yellow flavonoids, total anthocyanins
and antioxidant enzymes.