Antioxidant and Nutritional Values of Selected Under-utilised<i>Mangifera</i>Species in Malaysia

Mirfat, A. H. S.; Razali, M.; Idris, Salma; Kalsum, HZ Umi

doi:10.5958/0976-1926.2015.00010.8

Cited by 6 publications

(13 citation statements)

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“…Freshly eaten (ripe flesh), processed into pickle and used as food additive. Treatment of cold, body itchiness, high blood pressure and bronchitis Mirfat et al, 2015;Mirfat et al, 2016;Gerten et al, 2015 Mangifera foetida…”

Section: Binjaimentioning

confidence: 99%

“…Freshly eaten (ripe flesh), processed into pickle, used as salad and as food additives (unripe flesh). Seeds used against trichophytosis, scabies and eczema Khoo et al, 2016;Mirfat et al, 2015;Mirfat et al, 2016;Salma et al, 2006 Mangifera laurina…”

Section: Bacangmentioning

confidence: 99%

“…Mempelam air Source of food. Treatment of shingles Gerten et al, 2015;Mirfat et al, 2015;Mirfat et al, 2016 Mangifera longipetiolata Sepam Source of food Mirfat et al, 2015;Mirfat et al, 2016 Mangifera odorata…”

Section: Bacangmentioning

confidence: 99%

“…Abu Azlan et al, 2013;Gerten et al, 2015;Mirfat et al, 2015;Mirfat et al, 2016;Salma et al, 2006 Mangifera pentandra…”

Section: Bambanganunclassified

“…Anacardaceae family which consists of one species of Bouea macrophylla and seven species of the genus Mangifera, is the most studied underutilised fruit in Malaysia. Anacardaceae fruits are mainly used as food source and only some have been reported to possess medicinal properties to treat various ailments such as M. caesia, M. foetida, M. pajang and M. pentandra ( Gerten et al, 2015;Khoo et al, 2016;Mirfat et al, 2016;Mirfat et al, 2015;Salma et al, 2006). Euphorbiaceae, Guttiferae and Sapindaceae are the next commonly studied underutilised fruits in Malaysia.…”

Section: Introductionmentioning

confidence: 99%

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Underutilised fruits: a review of phytochemistry and biological properties

Mirfat¹,

Amin²,

Kartinee³

et al. 2018

Journal of Food Bioactives

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Underutilised fruits are not only important sources of food and nutrition, but also secure household income especially for rural and farm communities. However, some of the underutilised fruits have not received much attention as compared to commercial fruits. This could be due to their lack of knowledge of their potential values. Hence, information about their health promoting properties is critical to increase the value of underutilised fruit species to enhance their preservation and sustainable use in strengthening food, nutrition, health and livelihood security. This article aims to provide a comprehensive review on the phytochemical properties and biological activities of underutilised fruit species grown in Malaysia focussing on health promoting aspects. With regard to phytochemistry, only 21 species of underutilised fruits have been identified and quantified. Phytochemical investigations of various parts of the fruits have revealed the presence of over 100 phytochemicals which are phenolics, terpenoids, carotenoids and other miscellaneous compounds. About 51 underutilised fruit species have been explored for interesting biological activities (antioxidant, antimicrobial, anticholinesterase, cytotoxicity, antiatherosclerotic, antihyperlipidemia, antidiabetic, cytoprotective, cardioprotective and antiplatelet activities) supporting their diverse traditional uses. Different parts of the fruits have been analysed mainly in vitro and barely in vivo, with pulp being the most dominant. Of all the underutilised fruits studied, Mangifera species and Canarium odontophyllum have been the major focus for researchers. The gaps obtained from this review create further research opportunities to add to the current knowledge of health promoting properties of underutilised fruits in Malaysia. More studies are needed to confirm the health significance and explain their mechanisms of action in order to fully understand the real potential of this underutilised fruit species.

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Section: Binjaimentioning

confidence: 99%

Section: Bacangmentioning

confidence: 99%

Section: Bacangmentioning

confidence: 99%

“…Abu Azlan et al, 2013;Gerten et al, 2015;Mirfat et al, 2015;Mirfat et al, 2016;Salma et al, 2006 Mangifera pentandra…”

Section: Bambanganunclassified

Section: Introductionmentioning

confidence: 99%

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Underutilised fruits: a review of phytochemistry and biological properties

Mirfat¹,

Amin²,

Kartinee³

et al. 2018

Journal of Food Bioactives

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Effects of different extraction solvents on polyphenols and antioxidant capacity of peel, pulp and seed kernel of kuini (Mangifera odorata)

Lasano

Ramli

Hamid

et al. 2019

Orient Pharm Exp Med

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This study aimed to investigate the effect of different extraction solvents and determine the optimum solvent concentration (in the range of 0-100%) for the recovery of total phenolic content, total flavonoid content and antioxidant capacity of peel, pulp and seed kernel of Mangifera odorata fruit. The total phenolic (TPC) and total flavonoid content (TFC) were determined using Folin-Ciocalteu and aluminum chloride assays, respectively. The highest level of TPC was found in 60% and 80% (v/v) acetone for pulp and seed kernel while peel showed the highest TPC at the concentration of 80% (v/v) acetone. The optimum total flavonoid content was achieved at 100% (v/v) methanol for all fruit parts. Antioxidant activity was measured using ferric reducing antioxidant power assay, and the result showed the highest activity at 60% (v/v) ethanol for all parts of M. odorata fruit. The highest scavenging activity was shown at 60% (v/v) acetone for pulp and seed kernel, respectively. Peel exhibited the highest scavenging activity at 40% acetone. It can be concluded that the recovery of phenolic compounds was dependent on the polarity of the chemical constituents in the different parts of fruit as well as the polarity of the solvent systems used. Seed kernel had the highest TPC, TFC and possessed excellent antioxidant capacity compared to peel and pulp of M. odorata. Therefore, the seed kernel can be incorporated into food products as a functional ingredient for the prevention of oxidative-stress related diseases.

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Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

Shuen¹,

Yi²,

Ying³

et al. 2021

Braz. J. Food Technol.

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Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.

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Antioxidant and Nutritional Values of Selected Under-utilisedMangiferaSpecies in Malaysia

Cited by 6 publications

References 0 publications

Underutilised fruits: a review of phytochemistry and biological properties

Underutilised fruits: a review of phytochemistry and biological properties

Effects of different extraction solvents on polyphenols and antioxidant capacity of peel, pulp and seed kernel of kuini (Mangifera odorata)

Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

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