Amino Acid, Fatty Acid, and Carbohydrate Content of Artocarpus altilis (Breadfruit)

Golden, Kerith D.; Williams, Opal J.

doi:10.1093/chromsci/39.6.243

Cited by 31 publications

(18 citation statements)

References 12 publications

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“…ese results showed lower values of simple sugars compared with those results published by Christina et al [46]. In previous studies, glucose and sucrose were proven to be the dominant sugars in fully mature breadfruits [58,59]. Samples T and T1 are from site P1, and samples S and S1 are from site P2.…”

Section: Sugarssupporting

confidence: 45%

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Soifoini

Donno

Jeannoda

et al. 2018

Journal of Food Quality

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Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. is study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant our). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, bre, and macro-and microelements were observed in these fruits after a speci c drying process. Breadfruit showed positive nutritional traits. e main identi ed phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 g DW for chlorogenic acid) and tannins. e highest value of antioxidant activity was 6.40 ± 1.02 mmol·Fe 2+ / kg DW . is preliminary phytochemical investigation may provide a contribution to the identi cation and quanti cation of lead compounds responsible for traditional nutritional and therapeutic claims.

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Section: Sugarssupporting

confidence: 45%

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Soifoini

Donno

Jeannoda

et al. 2018

Journal of Food Quality

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“…The amount of each component in the noni fruit was quantified using the internal standard method as outlined in [14] and [15]. Identification of each component at the various stages of ripening was achieved by comparing the Relative Retention Time (RRT) of the standard compounds to that of the sample.…”

Section: Resultsmentioning

confidence: 99%

“…Percentage recovery was obtained by comparing the amount that was found in the sample with the amount that was added; quantitation was based on the internal standard method as described by Golden and Williams [14].…”

Section: Spiked Samples For Percentage Recoverymentioning

confidence: 99%

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

Golden

Lindsay

2012

J. Sci. Res.

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High performance liquid chromatography (HPLC) was used to determine the amino acid and fatty acid content of Morinda citrifolia (Noni). The amino acid content both free and total was determined at the mature green, mature ripe and fermented stage of the fruit. Most of the essential amino acids were detected as free amino acids (unhydrolysed sample) at the various stages of ripening, with threonine showing the highest value (3.95±0.81 mg/100g) at the fermented stage and histidine showing the lowest value (0.05±0.02 mg/100g) at the mature green stage. The essential amino acids with the exception of tryptophan (destroyed by acid hydrolysis) were also detected as total amino acids (hydrolyzed sample) albeit at much higher concentrations. Leucine showed the highest value (94.21±18.85 mg/100g) at the mature ripe stage, whereas methionine the lowest value (2.80±1.02 mg/100g) at the mature green stage. The fatty acid content of the Noni fruit was also determined at the green, ripe and fermented stages of ripening; with the short chain caprylic acid (80.69±3.09 mg/100g) showing the highest value at the ripe stage. Significantly the essential fatty acids linolenic (8.60±0.21 mg/100g) and linoleic (50.57±0.72 mg/100g) were highest at the green stage. Also present in significant quantities were palmitic acid (44.27±0.35 mg/100g) and stearic acid (4.78±0.45 mg/100g) at the green stage. The amount of fatty acids decreased significantly at the fermented stage. Of the fatty acids detected at the fermented stage 79% of them were below 1.00 mg/100g fresh weight of the fruit.

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“…High content of amino acid, fatty acids and carbohydrates were recorded by the chromatographic study of bread fruit leaf and fruit extracts 14 .…”

Section: Uk Journal Of Pharmaceutical and Biosciencesmentioning

confidence: 99%

Evaluation of Antioxidant and Antimicrobial Activity of Artocarpus altilis Against Human Pathogens

Jiyauddin¹,

Zulhabri²,

Aishah³

et al. 2014

PBJ

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The antioxidant and antimicrobial activities have been performed using methanol fruit extract of Artocarpus altilis. Results of the phytochemical screening revealed that methanolic extract of A.altilis fruits contain flavonoids, phenols, steroids and glycosides. The investigation on these constituents was done using the phytochemical screening with modification. The soxhlet apparatus was employeded to extract the dried plant using methanol as a solvent. It was observed that the extract has characteristics of antioxidant using DPPH assay. The antibacterial and antifungal potential of methanolic fruit extract were studied against Staphylococcus aureus, Klebsiella pneumonia, Salmonella spp, Penicillium notatum, Aspergillus niger and Candida albicans. This test was performed by using disc-diffusion method with different concentrations of fruit extract. It was found that one bacterial species (i.e. Staphylococcus aureus) showed inhibition zone with maximum (zone of inhibition≈15mm) using 150 mg/ml of fruit extract.Methanolic extracts of A. altilis had no effect on growth of the remaining microorganisms. The phytoconstituents and characteristics of microorganisms might be responsible for the antimicrobial activity of the extract. Further purifications of secondary metabolites and structural studies may lead to the isolation of the active compounds.

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Amino Acid, Fatty Acid, and Carbohydrate Content of Artocarpus altilis (Breadfruit)

Cited by 31 publications

References 12 publications

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

Evaluation of Antioxidant and Antimicrobial Activity of Artocarpus altilis Against Human Pathogens

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