Kaki fruit is a source of bioactive compounds important for maintaining a good health. In view of its short shelf life and perishable nature, we aimed to develop a kaki jelly utilizing the fruit pulp with the characterization of the physico-chemical parameters and the evaluation of the antioxidant properties. The obtained results were compared to those of the fresh pulp.

Based on the results of the physico-chemical parameters of the kaki jelly, all the values were significantly lower than those of the fresh pulp except for the total soluble solids due to the effect of the sugar used in the preparation and the cooking temperature.

Furthermore, our results demonstrated a decrease in total phenolic compounds and antioxidant activity in the kaki jelly. For instance, the kaki jelly showed a 40% decrease in total phenols, a 30% reduction in flavonoids, and a 20% decline in condensed tannins compared to the fresh pulp. Despite this decline, the antioxidant activity, tested by DPPH and ABTS tests, remained considerable when compared to the fresh pulp.