Effects of Food Processing on Resveratrol and Total Phenolic Content in Melinjo (Gnetum gnemon L.) Seeds

Abstract

Melinjo (Gnetum gnemon L.) or in Sundanese is known as "Tangkil, " is a species of Gnetum (Gymnospermae) native to tropic Asia, Melanesia, and West Pacific. Melinjo seeds have been consumed by the community as vegetables and as a snack in the form of Melinjo chips. The seed was reported to demonstrate some pharmacological activity, such as antioxidants, 1 anticancer, 2 anti-coagulant, 3 hyperuricemia, 4 HMG-CoA reductase, 5-6 anti-obesity, 7 an d angiotensin-converting enzyme inhibitory. 8 The seeds are rich-in stilbenes, such as resveratrol, which occurs as two isomers: cis-resveratrol and trans-resveratrol. Both isomers have different biological activity (such as antioxidant, HMG-CoA reductase, antihypertension, and so on). However, effects produced by trans-resveratrol are stronger than the results produced by cis-resveratrol. 9-10 It has also been found that resveratrol stability is affected by light and high temperatures. 11 In Indonesia culinary practices, Melinjo seeds are often as snack food ingredient and are processed into sundried, flat cakes called emping, which are fried in cooking oil before consumption. 12 The seeds are also consumed as an additional ingredient

Characterization and biodistribution of trans resveratrol-PEG-folic acid-gold nanoparticle conjugates

“…Resveratrol, a polyphenol compound, is found in grapes, peanuts, and melinjo [3]. Its potential as an anticancer drug is based on its progressive action as anti-initiation, anti-promotion, and antiprogression of the carcinogen [4].…”

Identification of putative miRNAs from Expressed Sequence Tags of Gnetum gnemon L. and their cross-kingdom targets in human

“…Leaves of G. gnemon are cooked with “pholo” (alkaline water) along with dried fish, which is served as a delicacy; the leaves are also eaten fried or cooked with lentil (Terangpi et al, 2013 ). “Melinjo” (common name for Gnetum ) seeds have high nutritive value and are consumed as a major food item by the Indonesian population as an additional ingredient in soups (viz., “Sayur Asem”) or boiled with spices and vegetables (Narayanan et al , 2015 ; Ahmad et al , 2018 ). As a foodstuff, Melinjo seeds have been found to have no toxic effects even when consumed for a long period of time (Tatefuji et al , 2014 ).…”