Nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits

Chew, Lye Yee; Prasad, K. Nagendra; Ismail, Amin; Azlan, Azrina; Lau, Cheng Yuon

doi:10.1016/j.jfca.2011.01.006

Cited by 61 publications

(38 citation statements)

References 20 publications

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“…These phytochemicals may, therefore, be responsible for the significant radical scavenging activity and ferric reducing ability of the extract, indicating a promising antioxidant potential. Consistent with these results, Chew et al (2011) reported comparable radical scavenging activity of the whole edible portion (pulp and skin) of Canarium odontophyllum, a botanical relative of C. ovatum.…”

Section: Phytochemical Content and Antioxidant Properties Of The Pilisupporting

confidence: 79%

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Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Cruz¹,

Bungihan²,

Cruz³

et al. 2017

Food Res.

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Canarium ovatum Engl. (Pili), a locally grown plant in the Philippines, bears highly pigmented fruits. In this research study, the deeply pigmented fruit exocarp was evaluated for phytochemical contents, functional properties and possible application to yogurt as a colorant. Spectrophotometric analysis of the extract revealed high phenolic and flavonoid content, particularly anthocyanins (17.5 mg CE/g DW of the sample). The pigment extract also exhibited potential antioxidant activities as determined by DPPH and FRAP assays and did not show any inhibitory activity against gut normal flora, Escherichia coli, but also failed to express cytotoxic activity against HCT116 colon cancer cell line. Stability tests showed decreased redness with increasing temperature or pH. The pigment exhibited excellent color retention in yogurt during the two-week storage at 4 o C. Sensory evaluation showed a slight difference in over-all acceptability between natural and synthetic-colored yogurt. Thus, Pili exocarp extract can be used as a functional food colorant in yogurt.

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Section: Phytochemical Content and Antioxidant Properties Of The Pilisupporting

confidence: 79%

“…Total phenolic content of the pigment extract was quantified adopting the modified Folin-Ciocalteau colorimetric method described by Chew et al (2011). Two mL of diluted pigment extract (0.5 mg/ml) was mixed with 1 mL of 1 N Folin-Ciocalteau reagent and allowed to stand for 5 minutes.…”

Section: Determination Of the Total Phenolic Contentmentioning

confidence: 99%

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Cruz¹,

Bungihan²,

Cruz³

et al. 2017

Food Res.

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“…The value ranges of the essential and Non-essential amino acid contents were also higher than that in Canarium odontophyllum Miq. (dabai) fruits as reported by [17] The values of palmitic acids and palmitoleic acids, oleic acid, linoleic acid was very similar as values palmitic acids (54.4%), palmitoleic acids (26.1%), oleic acid (10.1%), linoleic acid (5.5%) and stearic acid (1.53%) in seeds of monkey apple as reported by [5]. …”

Section: Amino Acid Compositionsupporting

confidence: 76%

“…The calcium content of monkey apple pulp (185.49mg/100g) was higher than seeds (64.33mg/100g). However, the mineral element in monkey apple fruit, such as calcium, sodium, potassium were found to be higher than the values reported in dabai fruits by [17].…”

Section: Mineral and Vitamin Contentscontrasting

confidence: 70%

“…The timber is light yellow to dark brown, often attractively figured. In the family of Anisophylleaceae comprise 29-34 species in four genera: Anisophyllea with two species in South America, five to nine in mainland Africa, one in Madagascar, and [15][16][17][18][19] in Malesia, Combretocarpus with one species in Sumatra and Borneo, Poga with one species in equatorial Africa, and Polygonanthus with two in the Brazilian Amazon Basin [3]. The bark is rich in tannins, astringents and may eventually form the basis of an industry.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition, Nutritional Properties and Antioxidant Activity of Monkey Apple (Anisophyllea laurina R. Br. ex Sabine)

Onivogui¹,

Zhang²,

Mlyuka³

et al. 2014

JFNR

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The aim of this study was to determine the chemical composition, nutritional properties and antioxidant activity of Monkey apple methanol extract. Results expressed on dry matter basis revealed the seeds contained the following: 2.74% protein, 15.86% crude fat, 7.67% crude fiber, 468.74kcal, 82.01% moisture content, 5.72% ash, 88.98% carbohydrate. The seeds further contained considerable amounts of minerals and vitamins as follows: 14.14mg/100g for iron, 2.37mg/100g for potassium, 1434.38mg/100g for manganese, 82.71mg/100g for magnesium, 185.49mg/100g for calcium, 28.33mg/kg for ascorbic acid, 13.33mg/kg for thiamine and 55.83mg/kg for pyridoxine. Furthermore, it was found out that both the seeds and pulps were also rich in the following: 297.49-304.94mg QE/100g for total flavonoids, 2086.98-2304.72mgGAE/100g for total phenolics, 1.6-96400mg/kg for citric acid, 5880-9280mg/kg for malic acid, 960-1040mg/kg for tartaric acid, 30.8-38.8mg/kg for fumaric acids, 232-660mg/100g for oxalates, 1186.67-1320mg/100g for phytic acid and 130.23-515.23mg/100g for tannins. The seeds and pulp oils were also found to be rich in unsaturated fatty acids ranging from 46.27-50.21%. Our results therefore demonstrate that Monkey apple could serve as supplementary source of essential nutrient and antioxidant components with health benefits.

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Physicochemical Characterization and Fatty Acid Profiling of Different Philippine Pili Nut (Canarium ovatum, Engl.) Varieties

Millena

Sagum

2018

J Americ Oil Chem Soc

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Canarium ovatum, commonly known as Pili nut, is an endemic crop in the Philippines. This study focused on the assessment of the physical, nutritional, and fatty acid profile of the pulp and kernel of Pili nut varieties. The study included 7 varieties that are cultivated in a single soil condition at the Albay Research and Development Center, Buang, Tabaco City, Philippines. Standard method Association of Official Analytical Chemist for nutritional analysis and DNA barcoding were used in the study. Molecular authentication through DNA barcoding shows that studied Pili nut varieties belong to genus C. ovatum. Split component of the fruit reveals that pulp is the major component (12.6-25.3%) of the fruit, followed by shell (5.97-12.3%), kernel (1.75-3.49%), and testa (0.17-0.34%). Lyophilized Pili nut kernel contains 67.2-74.1% fat, 11.5-13.2% protein, 3.43-9.97% dietary fiber, and 2.93-3.37% ash, and provides 704-749 cal 100 g −1 energy. Pili nut pulp contains 43.4-53.1% dietary fiber, 20.2-31.7% fat, 8.32-10.9% ash, and 4.53-6.32% protein, and provides 361-432 cal 100 g −1 energy. Pili nut pulp is an excellent source of dietary fiber. Prominent fatty acid is oleic acid (C18:1) for all varieties, which is higher in the pulp than in the kernel. Other major fatty acids include palmitic (C16:0), linoleic (C18:2), stearic (C18:0), and linolenic (C18:3) acids. Most of the physical and chemical characteristics measured depend significantly on the variety. KeywordsCanarium ovatum Á Pili nut Á Variety Á Fatty acid J Am Oil Chem Soc (2018) 95: 325-336. J Am Oil Chem Soc (2018) 95: 325-336 ! × 100 −%TDFblank ð1Þ 328 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 325-336

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Nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits

Cited by 61 publications

References 20 publications

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Chemical Composition, Nutritional Properties and Antioxidant Activity of Monkey Apple (<i>Anisophyllea laurina </i><i>R</i><i>.</i><i> </i><i>Br. ex Sabine</i>)

Physicochemical Characterization and Fatty Acid Profiling of Different Philippine Pili Nut (Canarium ovatum, Engl.) Varieties

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