Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

Jagtap, Umesh B.; Panaskar, Shrimant N.; Bapat, Vishwas A.

doi:10.1007/s11130-010-0155-7

Cited by 139 publications

(104 citation statements)

References 23 publications

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“…A. heterophylus exhibited significant antioxidant activity studied its pulp presenting antioxidant capacity against DPPH radical, ferric reducing power and radical DMPD was studied. The jackfruit is a rich source of phytochemicals including phenolic compounds and offers opportunities for development of value-added products from jackfruit (Jagtap et al, 2010).…”

Section: Total Phenolic Compounds (Tpc)mentioning

confidence: 99%

Determination of antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus (Jackfuit) seeds extracts

Burci¹,

Silva²,

Oliveira³

et al. 2015

J. Med. Plants Res.

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Plants and their parts are a part of life in many brazilian communities, as observed in the jackfruit. The jackfruit seeds are consumed usually as roasted, boiled, steamed, and are eaten as a snack. The present study was carried out to identify the antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus seeds using different screening tests. Total antioxidant activity was determined by ferric thiocyanate method (FTC), which was shortly followed by complexing of fosfomolybdenium method (FSB) determined in sequence with total reductive capability (TRC), hydrogen peroxide scavenging activity (HPS), DPPH free radical scavenging activity, and Total phenolic content (TPC) by Folin-Ciocalteu reagent assay method. The percentage of inhibition linoleic acid peroxidation by CEE (ethanolic extract), HF (hexanic extract), CHLF (chloroform extract) and EAF (ethyl acetate extract) (90.53, 70.23, 68.72 and 92.03%, respectively), in method using prussian blue antioxidant potential for EAF (89,05%) presented antioxidant activity greater than the standard rutin (82.3%). Highest total antioxidant activity was exerted by the ethanolic extract of A. heterophyllus seeds, and lowest by its EAF (188.83%). In evaluating the antioxidant activity by the hidrogen peroxide scavenging activity, it was observed that the CHLF and HF extracts showed scavenging activity above 50% (83.3 and 83.5%, respectively). The EC 50 (free radical scavenger) values of CEE, HF, CHLF and EAF were 76.71, 399.64, 534.83 and 65.51 μg/ml, respectively, and the highest total phenolic content appeared to be present in 125 µg/ml of EAF. The results of all the sources were found to be highly significant. Further investigation for isolation and identification of the phytoconstituents responsible for antioxidant activity is desirable. A. heterophyllus seeds in the regular diets could improve the antioxidant status of human beings.

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Section: Total Phenolic Compounds (Tpc)mentioning

confidence: 99%

Determination of antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus (Jackfuit) seeds extracts

Burci¹,

Silva²,

Oliveira³

et al. 2015

J. Med. Plants Res.

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“…But this does not corroborate with the findings of Soong and Barlow (2004) who reported that seeds of jackfruit showed higher amounts of total phenolics content (27.7 mg GAE g −1 ). It is reported that ethanol extract of jackfruit pulp resulted in total phenolics content of 0.46 mg GAE g −1 (Jagtap et al 2010). These differences in total phenolics of same fruits may be due to the complexity of these compounds and the methods of extraction and analysis (Kalt et al 2001).…”

Section: Total Polyphenolsmentioning

confidence: 99%

“…Jackfruit pulp and grape pulp extracts were found to have significantly lower flavonoids (0.11 and 0.23 mg CE g −1 respectively) as compared to the others. Jagtap et al (2010) reported that the water extract of jackfruit pulp showed more flavonoid content (1.20 mg of rutin equivalents g −1 ). The flavonoids content of whole mulberry fruit extract was 4.01 mg CE g −1 which was significantly higher than jamun pulp, jackfruit pulp, jackfruit seed, grape skin and grape pulp extracts.…”

Section: Total Flavonoidsmentioning

confidence: 99%

Resveratrol content and antioxidant properties of underutilized fruits

2013

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In the present study, resveratrol content and antioxidant properties of underutilized fruits such as Jamun (Syzygium cumini L.), Jackfruit (Artocarpus heterophyllus) and Mulberry (Morus rubra) were investigated keeping Grape (Vitis vinifera) as a reference. Ethanol/water (80:20 v/v) extracts of different parts of fruit samples including skin, pulp and seeds were analyzed by HPLC and MS for the quantification of resveratrol. Total polyphenols, flavonoids, DPPH scavenging activity and total antioxidant capacity were also investigated. Among the samples analyzed, mulberry fruit (whole) showed highest resveratrol content (50.61 μg g −1 dry weight) followed by jamun seed (34.87 μg g −1 dry weight), jamun pulp (13.70 μg g −1 dry weight) and skin of jamun (11.19 μg g −1 dry weight). Jamun seed extract exhibited the highest polyphenol content (55.54 mg gallic acid equivalent g −1 dry weight) and highest antioxidant property (IC 50 value-0.40 mg ml −1 ). The results suggest that underutilized fruits high in resveratrol and other polyphenols can be used as functional beverages.

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“…Previous studies have examined the free sugar distribution and compositions of fatty acids (Chowdhury, Raman, & Mian, 1997), carbohydrates (Rahman, Nahar, Jabbar, & Mosihuzzaman, 1999), aroma volatiles (Swords, Bobbio, & Hunter, 1978;Rasmussen, 1983;K. Wong, Lim, & L. Wong, 1992;Maia, Andrade, & Zoghbi, 2004), carotenoids and phenolics (Chandrika, Jansz, & Warnasuriya, 2005;Jayasinghe, Rupasinghe, Hara, & Fujimoto, 2006;Faria, Rosso, & Mercadante, 2009) from fruits of different jackfruit varieties, as well as antioxidant capacity and phenol content in jackfruit fruit pulp (Jagtap, Panaskar, & Bapat, 2010). For example, an early study found little changes in fruit total acidity during ripening (Bhatia, Siddapa, & Lal, 1955).…”

Section: Introductionmentioning

confidence: 99%

Changes in Soluble Sugar Accumulation and Activities of Sucrose-Metabolizing Enzymes during Fruit Ripening of Jackfruit

Duan¹,

Liu²,

Liu³

et al. 2017

JAS

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Jackfruit (Artocarpus heterophyllus Lam.) is an important food crop widely grown in the tropical region. However, little is known about sugar metabolism during fruit ripening of jackfruit. Here we examined sugar profiles (sucrose, glucose and fructose) and corresponding enzyme activities (SPS, E.C.2.4.1.14; SuSy, EC 2.4.1.13; IV, EC 3.2.1.26) of four soft type and four firm type varieties of jackfruit during four stages of fruit ripening. We found that during fruit ripening, there was a rapid increase in contents of total soluble sugar and sucrose, whereas increases in glucose and fructose contents were much slower. Ratios of glucose versus fructose varied among different varieties and ripening stages but within the range of 0.9 to 1.2 in the ripe fruits. Five of these varieties exhibited markedly high levels of SuSy activity for sucrose synthesis at early ripening stage, and then decreased towards fully ripe stage. All soft type varieties exhibited a conspicuous peak of AIV activity and had overall higher AIV activities than NIV during ripening. The changing patterns for other enzymes varied among varieties. Our studies support the notion that sucrose was the major sugar species contributing to the fruit sweetness, followed by fructose and glucose. We also demonstrated that AIV and NIV were probably the primary enzymes responsible for sucrose hydrolysis during ripening, while SPS and SuSy were responsible for sucrose synthesis. We propose that during fruit ripening of jackfruit, glucose is released from starch hydrolysis, followed by sucrose hydrolysis leading to increase in both glucose and fructose contents.

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Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

Cited by 139 publications

References 23 publications

Determination of antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus (Jackfuit) seeds extracts

Determination of antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus (Jackfuit) seeds extracts

Resveratrol content and antioxidant properties of underutilized fruits

Changes in Soluble Sugar Accumulation and Activities of Sucrose-Metabolizing Enzymes during Fruit Ripening of Jackfruit

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