Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

Abstract

Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.

Seeds of Syzygium cumini (Jamun): A Review on its Health Promoting Aspects

“…Gallic acid, corilagin, ellagic acid, 3-galloylglucose, 3, 6hexahydroxy diphenoylglucose, 1-galloylglucose, -sitosterol, quercetin, and 4, 6-hexahydroxydiphenoylglucose are the main phytochemicals of JS, and they are all significant for medicine. (Tak et al, 2022) [51] Because jamun is high in fiber. It can maintain digestive system healthy, ensuring appropriate digestion and the removal of dangerous poisons from the body.…”

Hesperidin from citrus peel waste: extraction and its health implications

“…Nowadays the focus is shifting toward the invention of advanced methods, which could overcome the drawbacks of existing methods, thereby developing higher degrees of automation to meet the faster and greater need for accuracy. Various factors affect the extraction yield such as characteristics of food material, that is., shape and size, type of solvent utilized, volume and temperature of food sample, and several repeated extractions made (Liu et al, 2017;Tak et al, 2022;Samota et al, 2022;Sharma et al, 2022).…”

Major Bioactive Compounds from Java Plum Seeds: An Investigation of Its Extraction Procedures and Clinical Effects

“…Although there are predominantly phenolic acids, flavonoids, and tannins, such as anthocyanins, flavonols, flavanols, and flavanonols, in the fruit, the amount of these varies according to the parts of the fruit [ 33 ]. Especially in the part of the seed, there are mainly phenolic compounds, including lignans, tannins, coumarins, gallic acid, stilbenoids, ferulic acid, and phloroglucinol derivatives, as well as some flavonoid compounds (e.g., quercetin, rutin, flavones, flavan-3-ols, flavonols, flavanonols, and dihydrochalcones) [ 1 , 13 , 34 ]. Examination of the evidence-based data in the literature shows that due to these bioactive compounds in its composition, Jamun seeds have anti-inflammatory, cardioprotective, hepatoprotective, anticancer, antimicrobial, and especially antioxidant effects and they can have a regulatory effect on blood glycemia through various mechanisms [ 33 ].…”

“…The underlying mechanism here is that phenolics demonstrate antioxidant activities because they are scavengers of superoxide radical anions, hydroxyl radicals, some organic radicals, singlet oxygens, peroxyl radicals, and peroxynitrite, and, in addition, these compounds function as reducing agents and chain breakers [ 43 ]. Moreover, in the case of the phenolic acids, the gallic and the ellagic acids and their various simple and polymeric forms such as gallotannins and ellagitannins are studied enormously [ 24 , 34 , 44 , 45 ]. Balyan and Sarkar have found that around 21.9% and 8.65% of gallic acid and ellagic acid are present in the aqueous extract of seeds [ 24 ].…”