Determination of some chemical compounds of bignay (Antidesma bunius) fruit juice

Abstract

Bignay fruits are produced from wild trees of Antidesma bunius Spreng which can be found in India, Ceylon, and South East Asia countries. Each mature tree can produce hundreds of kilograms of fruits per year, so this fruit has the potential to be used as a raw material in juice and beverage industries. In addition, recent trends in consumer demand indicates that consumers are more inclined to demand products which can provide health benefits. In order to assess the potential of bignay fruit as a raw material for juice production, it is important to determine the health-promoting bioactive compounds contained in fresh bignay fruit juice. Therefore, the objective of this study was to determine the concentration of bioactive compounds in fresh bignay fruit juice. Results obtained from this study showed that bignay fruit juice contained 1202.5 mg GAE/100 mL of total phenolic, 436.602 mg/100 mL of anthocyanin, 48.931 mg/100 mL of ascorbic acid, and 3.78 mg/100 mL of flavonoid. The scavenging activities obtained from DPPH and ABTS methods were 0.110 mg/mL and 0.126 mg/mL respectively. The above results indicate that bignay fruits contain health-promoting chemical compounds and can be used as a natural source of antioxidants.

Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating

“…It is important to note that based on the results obtained from the DPPH method, bignay fruit juice heated by ohmic heating at 90 and 110 °C provided higher antioxidant activity than that at 70 °C (p < 0.05). In fact, the antioxidant activity of ohmically heated bignay juice at 90 °C exhibited no significant difference from that of fresh bignay fruit juice in our previous study (Hardinasinta et al, 2020). This implies that higher temperature showed a positive effect on antioxidant activity.…”

“…Exotic fruits from tropical countries such as bignay (Antidesma bunius), Indian black plum or jamun (Syzygium cumini L), red mulberry (Morus rubra L.), and black mulberry (Morus nigra L.) have gained interests from researchers for their potential as sources of bioactive compounds and natural antioxidants. Studies on bignay fruits (Butkhup & Samappito, 2008;Hardinasinta et al, 2020;Jorjong et al, 2015;Lim, 2012;Ngamlerst et al, 2019), black plum (Aqil et al, 2012;Banerjee et al, 2005;Singh et al, 2018), and mulberry (Isabelle et al, 2008;Kim et al, 2010;Zhang et al, 2008) indicate that these fruits are rich in phenolic compounds such as flavonoids and athocyanins which have the potential to provide health benefits as reported by numerous authors (Aiyer et al, 2008;Basli et al, 2017;Chowtivannakul et al, 2016;Mazza, 2007;Ngamlerst et al, 2019;Stoner et al, 2007;Timmers et al, 2015;Wang & Stoner, 2008). Bignay fruit is an exotic fruit which is mostly found in Southeast Asian countries such as Thailand and Indonesia.…”

Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

“…Furthermore, no studies have examined the content of volatile compounds and essential oils in the fruit of Antidesma bunius. (Hardinasinta et al, 2020;Jorjong et al, 2015).…”

Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

“…The antioxidant activity of fruit juices is the synergistic effect of different antioxidants existing in the juice [24]. Hardinasinta et al [12] reported that Mao juice has relatively high antioxidant activity, and significant correlation was found between the antioxidant capacity and some polyphenolic compounds. The antioxidant activity of Mao fruits is related to gallic acid, ferulic acid, and some anthocyanins, mainly cyanidin-3-O-glucoside [6].…”

“…Seeds and marcs are abundant sources of polyphenols and proanthocyanidins [9]. While the fruit juice contains high amounts of several bioactive components such as phenolics, ascorbic acid, anthocyanins, and flavonoids [10][11][12]. Mao fruit extracts exhibited antimicrobial properties [13].…”