<b>Fruit nutrition content, hedonic test, and processed products</b> of pidada <i>(Sonneratia caseolaris)</i>

Basyuni, Mohammad; Siagian, Y S; Wati, Ridha; Putri, Lollie Agustina P.; Yusraini, Era; Lesmana, Indra

doi:10.1088/1755-1315/251/1/012042

Cited by 9 publications

(6 citation statements)

References 8 publications

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“…Given the importance of this utilization, only a few studies reported the mangrove's tissues, such as fruits or leaves, as potential uses for the community's nutritional and food source in the tropical coastal region. Recently we reported the processed product of Sonneratia caseolaris fruits as a syrup and Acanthus ilicifolius leaves with cracker products [6], [7]. The mangroves' nutritional potential information was needed in line with the increasing human population and reduced natural resources to provide other possible utility.…”

Section: Introductionmentioning

confidence: 99%

Bioprospecting of Selected Mangrove Fruits Based-Nutritional, Antioxidant, and Element Properties to Support Functional Food Materials for Pulau Sembilan Coastal Communities, Indonesia

Basyuni¹,

Yusraini²,

Susilowati³

et al. 2021

International Journal on Advanced Science, Engineering and Information Technology

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Mangrove plants are popularized for their edible and vital source of food. Mangroves in Pulau Sembilan, Langkat, North Sumatra, Indonesia were supported by the high plant diversity. These major tree species were provided in mangrove fruits annually and assist in finding a new variety of functional food materials. Bioprospecting was denoted the exploration of bioresources material to useful derived mangrove products. The present study aims to assess bioprospecting based-nutritional parameters, antioxidant content, and elemental analysis (micronutrient and macronutrient) in fruits of eight mangrove plants: Avicennia officinalis, Bruguiera cylindrica, Rhizophora apiculata, Ceriops tagal, R. stylosa, R. mucronata, Xylocarpus granatum and Sonneratia alba in Pulau Sembilan, North Sumatra, Indonesia. Out of seven nutritional parameters, A. officinalis recorded the highest in three parameters (protein, total sugar, and non-reducting sugar), X. granatum recorded highest in two parameters (fat and moisture content), among all studied species followed by R. mucronata, and R. stylosa in one parameter (ash and reducing sugar), respectively. Among the antioxidant content, R. mucronata exhibited the highest ascorbic acid content and phenolic acid. Beta carotenoid was maximum in C. tagal. The highest macro element varied among the mangrove fruits: sodium was recorded in R. apiculata, potassium content was noted in X. granatum, and calcium was in S. alba. Likewise, the highest microelement was spread among the mangrove fruits: X. granatum (iron), R. mucronata (manganese), A. officinalis (cupper), and S. alba (zinc). Thus, this study's findings showed the mangrove fruits have reported prospective values as antioxidants, bio-nutrition, and renewable food sources potential for the adjacent mangrove.

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Section: Introductionmentioning

confidence: 99%

Bioprospecting of Selected Mangrove Fruits Based-Nutritional, Antioxidant, and Element Properties to Support Functional Food Materials for Pulau Sembilan Coastal Communities, Indonesia

Basyuni¹,

Yusraini²,

Susilowati³

et al. 2021

International Journal on Advanced Science, Engineering and Information Technology

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“…Polyphenols are stored in the pectin network or cell wall, then the heating assists in breaking the cell wall [ 162 ]. However, boiling reduces the vitamin C from 187.46 to 151.92 mg/100 g and protein content from 52.78% to 38% [ 163 ]. Thus, the pulp of mangrove fruit S. caseolaris is developed into a fruit drink with that is high in phenolic compounds [ 164 ].…”

Section: The Prospect Of Mangrove Fruit In the Functional Food Develo...mentioning

confidence: 99%

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

et al. 2022

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Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.

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“…Sonneratia caseolaris fruit is known to contain 46.58 mg/100 grams of total sugar, 187.46 mg/100 grams of vitamin C, and 52.78% protein [27]. Another study conducted by Dari et al (2020) [28] showed that S. caseolaris fruit juice contained 0.67% carbohydrate, 0.28% protein, 0.06% ash content, 0.32% fiber, and 15% vitamin C levels.…”

Section: Chemical Composition Of Sonneratia Caseolarismentioning

confidence: 99%

Antimicrobial Potential of Sonneratia alba and Sonneratia caseolaris against Shrimp Pathogens

Pratiwi

2021

AJFAR

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Disease is one of the obstacles in shrimp farming. Many countries have experienced economic losses due to disease in shrimp caused by microbes. Many strategies are being used to overcome the problem such as antibiotics, formalin, probiotics, prebiotics, synbiotics, and others. However, the use antibiotics in long term can cause negative effects. So that, the development of potential new natural compounds is required to overcome this problem. This review article aims to explain the nutritional content, bioactive compounds, antimicrobial potential, and the effect of S. alba and S. caseolaris on shrimp survival. Sonneratia alba and Sonneratia caseolaris are plants that have many bioactive compounds such as alkaloids, flavonoids, terpenoids, and phenolics. They have also been shown to inhibit the growth of bacteria such as Vibrio harveyi, Escherichia coli, Staphylococcus aureus, Saprolegnia sp., and others. Application of S. alba and S. caseolaris can also increase the survival rate of infected shrimps. S. alba and S. caseolaris have the potential to be used as antimicrobial agents and can be used to protect shrimp from microbial pathogens.

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Fruit nutrition content, hedonic test, and processed products of pidada (Sonneratia caseolaris)

Cited by 9 publications

References 8 publications

Bioprospecting of Selected Mangrove Fruits Based-Nutritional, Antioxidant, and Element Properties to Support Functional Food Materials for Pulau Sembilan Coastal Communities, Indonesia

Bioprospecting of Selected Mangrove Fruits Based-Nutritional, Antioxidant, and Element Properties to Support Functional Food Materials for Pulau Sembilan Coastal Communities, Indonesia

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

Antimicrobial Potential of Sonneratia alba and Sonneratia caseolaris against Shrimp Pathogens

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