In vitro lipid-lowering properties of the fruits of two bignay [Antidesma bunius (L.) Spreng] cultivars as affected by maturity stage and thermal processing

Crieta, Bince Russo A.; Tuaňo, Arvin Paul P.; Torio, Mary Ann O.; Villanueva, Jeric C.; Gaban, Prince Joseph V.; Castillo-Israel, Katherine Ann T.

doi:10.1016/j.fochms.2021.100020

Cited by 3 publications

(7 citation statements)

References 36 publications

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“…Vitamin C of bignay fruit juice with AVG was 53.98-180.71 mg/100g (Table 1). The ascorbic acid of bignay fruit was 26.14 -48.93 mg/100 ml [11]. A smaller concentration of AVG increases the vitamin C of the bignay fruit juice.…”

Section: Vitamin Cmentioning

confidence: 92%

“…This structure was immediately attributed to its antioxidant activity. Most of anthocyanins' functional and sensory properties can be determined by their chemical reactivity [11]. The bignay fruit contains components that improve health and a supply of natural antioxidants [3].…”

Section: A Anthocyaninsmentioning

confidence: 99%

“…In general, ripe bignay can be considered a valuable source of antioxidants. Bignay AVG blend is a functional drink containing physiologically active components [11]. Besides, the antioxidant compounds in AVG can increase food's stability and nutritional value.…”

Section: The Antioxidant Activitymentioning

confidence: 99%

“…AVG has antioxidant abilities [9], which may increase food's stability and nutritional value [10]. Health advantages of AVG include decreasing low-density lipoprotein, growing high-density lipoprotein and blood sugar in diabetics, and enhancing the immune system [11]. However, AVG has a sour flavor and brings about unsightly flavor sensations [12].…”

Section: Introductionmentioning

confidence: 99%

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Effect of AVG on Anthocyanin and Antioxidant Activity of Bignay Fruit Juice

Suriati¹,

Hidalgo²,

Mangku³

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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Consumption of fruit juices product containing various bioactive compounds that are good for health is a current trend. Bignay fruit is a tropical fruit that contains high anthocyanin and can increase its antioxidant ability by adding aloe vera gel (AVG). Bignay fruit also contains organic acids, namely gallic, ferulic, and ellagic acids. AVG is associated with many transparent or colorless polysaccharides and contains functional bioactive chemical compounds. This research aimed to evaluate the effect of AVG concentration on the anthocyanin and antioxidant activity of bignay fruit juice. This research design used a completely randomized design of one factor, namely the concentration of AVG. The formulation of bignay fruit juice with the addition of AVG at concentrations of 25%, 50%, and 75% at a temperature of (6Â±1) Â°C was carried out. The observed variables included total anthocyanins, total flavonoids, vitamin C, antioxidant activity, viscosity, and acidity. All experimental units were repeated three times. Periodic observations of bignay fruit juice were carried out on storage 0, 3, 6, 9, 12, and 15 days. The AVG concentration significantly affected the total anthocyanin, antioxidant activity, and viscosity of bignay fruit juice. The best formula for bignay fruit juice is the addition of AVG with a concentration of 25%. The bignay fruit juice notes a large number of functional compounds until the ninth day of storage. Bignay fruit juice can be a recommendation for health-conscious consumers to fulfill their functional drink desires.

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Section: Vitamin Cmentioning

confidence: 92%

Section: A Anthocyaninsmentioning

confidence: 99%

Section: The Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of AVG on Anthocyanin and Antioxidant Activity of Bignay Fruit Juice

Suriati¹,

Hidalgo²,

Mangku³

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…The bioactivity of A. bunius extract depending on the processing process. The A. bunius steamed fruit had the highest pancreatic lipase inhibitory activity compared to others (Crieta et al, 2021). The A. bunius fruit water extract contains three phenolic compounds, namely 3-(Hydrazinomethyl) Phenol, 5 Allyl-2 Methoxy Phenol and 3 (3.5-di-Tertiary Butyl, 4-Hydroxyphenyl) Propionic Acid (Yasser et al, 2020a).…”

Section: Anti-cholesterolmentioning

confidence: 99%

Antidesma bunius (L.) Spreng. (Foodstuffs and Its Bioactivity)

Silalahi

Purba²,

Sawitri³

et al. 2022

J Trop Etnobiol

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Antidesma bunius has been long used as food and traditional medicine by vary local communities in Indonesian. This study aims to explain the potential of A. bunius as a food ingredient and its bioactivity. The method used is survey and library research published online at Google Scholar by using keywords such as A. bunius, bioactivities of A. bunius and uses of A. bunius. Antidema bunius is an indigenous plant of Indonesia and has been cultivated in the yard as a shade and source of fruit. The local people in West Java have been used the A. bunius fruits for rujak ingredient which called as rujak buni. As a food ingredient, A. bunius fruit is used as an ingredient for salads and has been processed to be syrup, jelly, sauce and wine. The bioactivity of A. bunius is as an antioxidant, anti-bacterial, anti-cancer, anti-diabetic mellitus, anti-inflammatory and anti-cholesterol. The fruits of A. bunius has potential to be developed as a nutraceutical, especially as an anti-cancer and antioxidant-rich food

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Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties

Ngamlerst,

Kosum,

Chomshome

et al. 2024

IFRJ

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Maoberry (Antidesma bunius (L.) Spreng.) is a tropical fruit popularly consumed with Thai-style chili sugar flakes containing sugar, salt, and chili to enhance its flavour, and reduce its sour and bitter taste. The present work aimed to develop a Thai-taste maoberry vegan sorbet using maoberries at different stages of maturity with added inulin, and to evaluate its physicochemical properties, total phenolic and total flavonoid contents, and antioxidant capacities. Results showed that the three different stages of maoberry maturity caused significant changes on pH, total soluble solids, mixture viscosity, overrun, and firmness of the sorbets. The antioxidant activities assessed using ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 3-ethylbenzthiazoline-6-sulphonic acid (ABTS), radical cation decolourisation, and oxygen radical absorbance capacity (ORAC) assays indicated similar trends. Black maoberry sorbet exhibited total flavonoid contents and FRAP values almost twice those of red maoberry sorbet. However, adding inulin significantly increased the melting rate of the product (p < 0.05), but improved the mixture viscosity and overrun, which are important attributes of sorbets.

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In vitro lipid-lowering properties of the fruits of two bignay [Antidesma bunius (L.) Spreng] cultivars as affected by maturity stage and thermal processing

Cited by 3 publications

References 36 publications

Effect of AVG on Anthocyanin and Antioxidant Activity of Bignay Fruit Juice

Effect of AVG on Anthocyanin and Antioxidant Activity of Bignay Fruit Juice

Antidesma bunius (L.) Spreng. (Foodstuffs and Its Bioactivity)

Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties

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