In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

Singh, Jagir; Kaur, Amritpal; Singh, Narpinder; Nim, Lovedeep; Shevkani, Khetan; Kaur, Harpreet; Arora, Daljit Singh

doi:10.1016/j.lwt.2015.09.038

Cited by 160 publications

(104 citation statements)

References 39 publications

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“…Owing to their protective roles, they are prominently present in outer layers and the seeds of plant tissues. These compounds can be divided into various subgroups (widely into phenolic acids, flavonoids and tannins) by the number of attached phenolic hydroxyl groups and the structural elements linking benzene rings (Singh et al ., ). Phenolic acids contain the compounds which are derived from hydroxybenzoic (such as gallic acid and ellagic acid) and hydroxycinnamic acid (such as caffeic acid and coumaric acid).…”

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

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Summary Jambolan is a rich source of bioactive phenolic compounds that have many potential health benefits. Phenolic acids, flavonoids (mainly anthocyanins, flavonols, flavanols and flavanonols) and tannins are the major phenolic compounds present in different parts of jambolan plant. Jambolan fruit skin mainly contains anthocyanins (such as delphinidin, petunidin, malvidin in glycosylated forms), while the pulp is primarily rich in phenolic acids (such as gallic acid and ellagic acid) and tannins (mostly ellagitannins). Moreover, many other compounds have been reported to be present in jambolan fruit. Apart from fruit skin and pulp, jambolan leaves contain flavonoids such as quercetin, myricetin and flavonol glycosides, while seeds are known to contain ellagic acid, gallic acid and quercetin. Health‐promoting activities of phenolic compounds present in jambolan reported in the literature are functioning as anti‐inflammatory, anti‐allergic, antihyperglycaemic, anticancer, cardioprotective, radioprotective, antibacterial, chemopreventive and antioxidant agents.

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Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

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“…These compounds are bioactive secondary metabolites widely distributed in all higher plants and are mainly synthesized by the shikimic acid pathway. These phytochemicals are generally categorized into four major groups that include flavonoids, phenolic acids, lignans and stilbenes (Singh et al 2016c). Bioactive compounds such as polyphenols have a wide therapeutic potential as these can contribute towards the antioxidant activities (Singh et al 2016a).…”

Section: Polyphenolsmentioning

confidence: 99%

Bioactive constituents in pulses and their health benefits

Singh¹,

et al. 2016

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Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.

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“…[16] The working FRAP reagent was prepared daily by a mixture of 300 mM acetate buffer at pH 3.6, 10 mM TPTZ (2,4,6-tri (2-pyridyl)-striazine) in 40 mM hydrochloric acid and 20 mM ferric chloride at a 10:1:1 ratio, respectively. A standard curve was prepared using various concentrations (0.5, 1, 2, 4, 5 mM) of FeSO 4 •7H 2 O. All solutions were freshly used.…”

Section: Determination Of Antioxidant Capacitymentioning

confidence: 99%

“…In recent years, owing to the growing interest in natural health-benefiting compounds, these have been studied from raw materials in order to evaluate their potential health benefits. [4] The analysis of those different phytochemicals might be hard since many of them are bound through ester or ether bonds to either structural elements of the plant such as cellulose, proteins, and lignin or smaller organic molecules such as glucose. [5] Acidic hydrolysis and saponification are commonly used procedures in order to release the phenolic acids even though the methods might decompose the target compounds.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

Ozer

2017

International Journal of Food Properties

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The goal of the present study was to investigate the antioxidant activity and total phenolic content (TPC) of Maya nut (Brosimum alicastrum) in comparison with commercially available nuts (i.e. walnut, almond, and peanut). Results indicated that Maya nut had the highest TPCs among these nuts. Maya nut also possessed strong 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2.2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activities and ferric reducing antioxidant power (FRAP) (p < 0.05) as compared to walnut, almond, and peanut. Five phenolic acids (gallic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, and p-coumaric acid) and one flavonoid ((-)-epicatechin) were identified and the phenolic content ranged from 6.5 to 326.2 µg/g. ARTICLE HISTORY

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In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

Cited by 160 publications

References 39 publications

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Bioactive constituents in pulses and their health benefits

Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

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