Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.)

Lestario, Lydia Ninan; Howard, Luke R.; Brownmiller, Cindi; Stebbins, Nathan B.; Liyanage, Rohana; Lay, Jackson O.

doi:10.1016/j.foodres.2017.04.023

Cited by 39 publications

(38 citation statements)

References 26 publications

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“…The individual compounds identified by various researchers are presented in Table . Jambolan fruit contains anthocyanins, hydrolysable tannins, flavanonols, flavonols, flavan‐3‐ols, proanthocyanidins, ellagitannins and gallotannins (Lestario et al ., ). Reynertson et al .…”

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

“…In fruit peel,dihydromyricetin, methyl‐dihydromyricetin, methyl‐dihydroquercetin, dihydroquercetin and dimethyl‐dihydromyricetin were detected as flavanonol dihexosides and their amounts were reported to be 53.56, 20.58, 11.66, 6.87 and 6.67 mg kg −1 FW, respectively (Tavares et al ., ). Three flavanonols (dihydromyricetin diglucoside, methyl‐dihydromyricetin diglucoside and dimethyl‐dihydromyricetin diglucoside) and three flavonols (myricetin 3‐ O ‐pentoside, myricetin 3‐ O ‐hexoside and myricetin 3‐ O ‐rhamnoside) were detected in a recent report on freeze‐dried jambolan fruit extract (Lestario et al ., ). Monomeric flavan‐3‐ols detected in jambolan pulp were gallocatechin, catechin, epicatechin, epigallocatechin, epigallocatechin 3‐ O ‐gallate, gallocatechin 3‐ O ‐gallate, epicatechin 3‐ O ‐gallate and catechin 3‐ O ‐gallate with contents of 85.82, 5.23, 3.47, 2.18, 2.15, 0.97, 0.11 & 0.08 mg kg −1 FW, respectively (Tavares et al ., ).…”

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

“…The amounts of gallotannins and ellagitannins were much higher than in jambolan fruit peel compared to the pulp (Tavares et al ., ). Total gallotannin and ellagitannin content was reported to be 93.7 and 2.9 mg/100 g DW, respectively in fully ripened black fruit (Lestario et al ., ). Thus study further reported that the gallotannin content was the highest (370.5 mg/100 g DW) at red stage of fruit maturation and ellagitannin content was the highest (26.1 mg/100 g DW) in immature green‐yellow fruits.…”

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

“…TAC is very low in immature jambolan fruits and it increases sharply with ripening and maturation. TAC reported in green‐yellow, green‐pink, pink, red, light purple, dark purple and fully ripe black jambolan fruit was 28.5, 48.8, 94.8, 267.6, 467.7 and 1318.4 mg/100 g DW, respectively (Lestario et al ., ). The proportion of delphinidin 3,5‐ O ‐diglucoside, petunidin 3,5‐ O ‐diglucoside, malvidin 3,5‐ O ‐diglucoside, cyanidin 3,5‐ O ‐diglucoside, delphinidin 3‐ O ‐glucoside and peonidin 3,5‐ O ‐diglucoside reported during fruit maturation among total anthocyanins was 37–48, 29–33, 19–27, 3, 2–3 and 1–2%, respectively (Lestario et al ., ).…”

Section: Quantification By Spectroscopic Techniquesmentioning

confidence: 97%

“…Lestario et al . () identified galloyl, trigalloyl to hexagalloyl glucose as well as gallic acid in gallotannins of jambolan fruit extracts. Ellagitannins of jambolan fruit pulp was composed of HHDP and NHTP substituents (castalagin, vescalagin, trisgalloyl‐HHDP‐glucose and diHHDP‐glucose isomers), whereas fruit skin contained mixed ellagitannins with galloyl or trisgalloyl‐HHDP substituents (Tavares et al ., ).…”

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 99%

See 4 more Smart Citations

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

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Summary Jambolan is a rich source of bioactive phenolic compounds that have many potential health benefits. Phenolic acids, flavonoids (mainly anthocyanins, flavonols, flavanols and flavanonols) and tannins are the major phenolic compounds present in different parts of jambolan plant. Jambolan fruit skin mainly contains anthocyanins (such as delphinidin, petunidin, malvidin in glycosylated forms), while the pulp is primarily rich in phenolic acids (such as gallic acid and ellagic acid) and tannins (mostly ellagitannins). Moreover, many other compounds have been reported to be present in jambolan fruit. Apart from fruit skin and pulp, jambolan leaves contain flavonoids such as quercetin, myricetin and flavonol glycosides, while seeds are known to contain ellagic acid, gallic acid and quercetin. Health‐promoting activities of phenolic compounds present in jambolan reported in the literature are functioning as anti‐inflammatory, anti‐allergic, antihyperglycaemic, anticancer, cardioprotective, radioprotective, antibacterial, chemopreventive and antioxidant agents.

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Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 97%

Section: Quantification By Spectroscopic Techniquesmentioning

confidence: 97%

Section: Phenolic Compounds Identified In Jambolanmentioning

confidence: 99%

See 3 more Smart Citations

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

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Variations in the Components and Antioxidant and Tyrosinase Inhibitory Activities of Styphnolobium japonicum (L.) Schott Extract during Flower Maturity Stages

Wang

Tan

et al. 2019

Chemistry & Biodiversity

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Styphnolobium japonicum (L.) Schott is widely cultivated in China, and its flowers and flower buds (FFB‐SJ) are commonly used as traditional Chinese medicine. This work aimed to assess variations in the chemical components and antioxidant and tyrosinase inhibitory activities of S. japonicum extract during five flower maturity stages (ES1–ES5). The results showed that the contents of total flavonoids, rutin, and narcissin were highest at ES1, whereas the contents of quercetin and isorhamnetin were highest at ES3. ES1 presented considerable antioxidant activities in terms of reducing power (RP) and 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH.) and hydroxyl radical (.OH) scavenging capacity, whereas ES3 showed excellent tyrosinase inhibitory activity and 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical (ABTS.+)‐ and O2.−‐scavenging capacity. Rutin and quercetin are the main bioactive components of FFB‐SJ with antioxidant and tyrosinase inhibition, and the immature flower buds of S. japonicum (S2 and S3) with excellent biological activities and relatively high extract yields were the best for product development.

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Bioactive Compounds of Fruit Parts of Three Eugenia uniflora Biotypes in Four Ripening Stages

Santos

Pereira

Santos

et al. 2021

Chemistry & Biodiversity

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Variability of secondary metabolites in edible (peel and pulp) and inedible (seeds) parts of three pitanga varieties, red, red-orange and purple, was investigated during the maturation process. Hydrolysable tannins, anthocyanins, and flavonoids were quantified by HPLC/DAD and carotenoids by absorbance. Peel/pulp showed greater complexity of constituents (carotenoids, anthocyanins, flavonoids, and hydrolysable tannins), while only tannins were identified in seeds, but in quantities of 10 to 100 times greater. The red-orange variety showed the highest levels of phenolic compounds in seeds and peel/pulp, except anthocyanins. The analysis of the principal response curves showed that the pitanga biotype has greater influence on metabolite variation than ripening stages. During peel/pulp maturation, a reduction in the levels of flavonoids and tannins contrasted with an increase in carotenoids and cyanidin-3-O-glucoside in all varieties, whereas in the seeds oenothein B, the major tannin, increased up to 1.32 g/100 g fresh weight. Such marked differences between fruit parts demonstrate that the seeds in stages E3 and E4 are a source of hydrolysable tannins, compounds known for their antitumor activity, while peel/pulp of all varieties in the ripe stage provide natural antioxidants, such as carotenoids and flavonoids. Lastly, the purple biotype can be a rich source of the cyanidin-3-O-glucoside pigment a potent bioactive compound.

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Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.)

Cited by 39 publications

References 26 publications

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Variations in the Components and Antioxidant and Tyrosinase Inhibitory Activities of Styphnolobium japonicum (L.) Schott Extract during Flower Maturity Stages

Bioactive Compounds of Fruit Parts of Three Eugenia uniflora Biotypes in Four Ripening Stages

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