Jambolan— Syzygium jambolanum

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

“…Jamun blossoms in both tropical and subtropical regions and is mostly grown in deep loam and well--drained soils. Jamun, also known as Indian blackberry, Malabar plum, Portuguese plum, Java plum, black plum, or jambolan, is a native to the Indian subcontinent and spread across Southeast Asia, Latin America, and Africa [de Sousa Sabino et al, 2018]. India is ranked second, accounting for around 15.4% of total global production, or 13.5 million tonnes [https://www.agrifarming.in/jamun-farming].…”

“…India is ranked second, accounting for around 15.4% of total global production, or 13.5 million tonnes [https://www.agrifarming.in/jamun-farming]. Jamun fruits are small, usually oval-shaped with a pink purple to blue black colour when completely ripe, with a subtly sweet, astringent, and sour flavour, and a firm seed inside [Gajera et al, 2018;de Sousa Sabino et al, 2018;un Din et al, 2020]. At fully ripen stage, jamun pulp contains sugars (glucose, fructose), free amino acids, minerals (Na, K, Ca, Mn, Mg), dietary fiber, ascorbic acid, β-carotene, organic acids [Gajera et al, 2018;Seraglio et al, 2018], phenolic compounds (anthocyanins, flavonols, ellagotannins and gallotannins) [Faria et al, 2011;Lestario et al, 2017], volatile compounds (trans--ocimene, cis-ocimene, β-myrcene, and α-terpineol), and flavouring compounds (dihydrocarvyl acetate, geranyl butyrate, and terpinyl valerate) [Vijayanand et al, 2001].…”

“…Because jamun fruits are highly perishable in nature, most of them are processed. Jam, jelly, vinegar, wine, squash, and non-fermented ready-to-drink beverages are some of the traditional jamun fruit products [de Sousa Sabino et al, 2018]. Moreover, the fruit pulp can be dried and used as a food colorant and as a nutritious and health-promoting additive for pasta, ice cream, etc.…”

Consumer Preference Study on Myrtaceae Fruit Collection of Bogor Botanic Gardens

“…The three largest genus of the Myrtaceae collection are Syzygium (44 species), Eugenia (7 species), and Psidium (6 species) (Ariati et al, 2019). The three genus are known to have the potential to be consumed by humans, animals, or birds (de Sousa Sabino et al, 2018;Tavares et al, 2016). Myrtaceae fruits collections of BBG such as Kupa (Syzygium polycephaloides), Jamblang (Syzygium cumini), and non-native collections which are not yet popular have the potential to be better known to the public.…”

“…Myrtaceae fruits have the potential to be developed as innovative fresh fruit or processed products (Altendorf, 2019;de Sousa Sabino et al, 2018). Many types of Myrtaceae fruits are economically valuable and have high nutritional content and produce bio-active compounds (de Araújo et al, 2019;Seraglio et al, 2018).…”