Physico-chemical and Functional Properties of Two Jackfruit (Artocarpus heterophyllus Lam.) Varieties in Eastern Visayas, Philippines

Galvez, Lorina; Dizon, Erlinda I.

doi:10.32945/atr3929.2017

Cited by 5 publications

(3 citation statements)

References 13 publications

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“…The pH and titratable acidity provide information on the acidity level and organoleptic properties of food. The pulp pH value of 5 agrees with work conducted by Galvez and Dizon (2017) in the Philippines that showed jackfruit pulp pH of 4.8–5.50. This result is lower than the 4.17 found by Ouatara (2015) in Burkina Faso on mango pulp.…”

Section: Discussionsupporting

confidence: 89%

Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests

Kamdem Bemmo,

Bindzi,

Tayou Kamseu

et al. 2023

Food Science & Nutrition

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This work aimed to study the physicochemical, nutritional, and antioxidant characteristics of the pulp and seeds of the jackfruit collected in the East Cameroon region to reduce the malnutrition problems encountered in the said region. To achieve this work, we first administered a survey. We observed that 50 people from Bertoua knew the fruit among the 200 people surveyed. After that, the physicochemical characteristics and nutritional value of Artocarpus heterophyllus pulp and seeds from Bertoua were evaluated. Finally, the antioxidant compounds (total phenolic and flavonoid contents) and the antioxidant activities were evaluated through the DPPH free radical scavenging capacity, the ability to reduce ferric ions, and the hydroxyl radical scavenging ability using the aqueous, ethanolic, and hydro‐ethanolic extracts of these samples (pulp and seeds). Results (means ± standard deviation) were obtained in triplicate and analyzed statistically by the analysis of variance (ANOVA) at the 0.05 probability level. The results revealed that the jackfruit pulp has a water content (89.85% ± 0.49) significantly higher than that of seeds (60.075% ± 0.12). The pH of jackfruit pulp (5 ± 0) is significantly lower than that of seeds (6 ± 0). Jackfruit pulp had a carbohydrate content (54.39% ± 0.47) significantly higher than that of seeds (49.01% ± 0.43). The protein content of jackfruit pulp (18.35% ± 0.04) is lower than that of the seeds (21.66% ± 0.31). For mineral content, the maximum contents of K (848 mg/100 g ± 10.34) and Na (69.53 mg/100 g ± 0) were identified in the jackfruit pulp while those of Ca (132 mg/100 g ± 9.42), Mg (43.73 mg/100 g ± 9.12), and P (101.51 mg/100 g ± 4.02) were found in the seeds. However, all extracts possessed both antioxidant compounds (phenols and flavonoids) and antioxidant activities. In conclusion, the jackfruit appears to be a fruit that can improve the nutritional status of the populations of eastern Cameroon.

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Section: Discussionsupporting

confidence: 89%

Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests

Kamdem Bemmo,

Bindzi,

Tayou Kamseu

et al. 2023

Food Science & Nutrition

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“…These values differed from those obtained from the ripe pulp, where the amount of gallic acid was almost double (19.31 µg/g), the ferulic acid decreased (2.66 µg/g), while the tannic acid slightly increased (5.24 µg/g) [26]. Moreover, Galvez & Dizon [27] reported values for the fresh pulp's total phenolic content between 125.91 and 127.73 mg CE (catechin equivalent)/100 g. In contrast, the tannin content was found to be between 127.73 and 208.72 mg VE (vanillin equivalent)/100 g depending on the physical, chemical, and functional properties [27]. Regarding the carotenoid presence in the pulp, de Faria et al [28] found five major types of carotenoids, including 24-44% all-trans-lutein, 24-30% all-trans-β-carotene, 4-19% all-transneoxanthin, 4-9% 9-cis-neoxanthin, and 4-10% 9-cis-violaxanthin using high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-PDA-MS/MS).…”

Section: Pulpmentioning

confidence: 85%

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

2021

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In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.

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“…Jackfruit is highly nutritious being reported to contain high levels of vitamins and minerals (Swani et al 2012). It also contains phenols, tannins and antioxidants specifically the EVIARC sweet variety (Galvez & Dizon 2017) which are known to have health benefits.…”

Section: Jackfruit (mentioning

confidence: 99%

Effects of selected fruit development factors on the quality and acceptability of vacuum-fried EVIARC sweet jackfruit (Artocarpus heterophylus Lam.) pulp

Lauzon

Galvez

Amestoso

et al. 2019

ATR

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The study was undertaken to evaluate the effects of fruit development and conditions on the quality and acceptability of fresh and vacuum-fried jackfruit pulp from EVIARC Sweet variety. Four maturity periods, namely, 85, 88, 91 and 94 days after bagging of fruits were considered in the study. Effect of fruit location on tree and pulp location in fruit, as well as size and thickness of pulp were the conditions evaluated. Physicochemical properties like pH, TTA, TSS, thickness and pectin of fresh ripe pulp were evaluated while sensory attributes of vacuum-fried jackfruit pulp were determined. The attributes evaluated by semi-trained panelists were color, aroma, taste, texture, oiliness and general acceptability of vacuum-fried jackfruit pulp. Consumer acceptability was determined by subjecting the product to consumer evaluation employing students, faculty, staff, housewives and guests of the Visayas State University. It was found that fruit maturity significantly affected the quality of vacuum-fried jackfruit pulp. The ideal maturity of jackfruit for vacuum fried pulp production is 88 days after bagging. Fruit location on tree has significant influence on pH, TSS and TA while the pulp location in fruit has significant influence on pH, TSS and thickness. The pulp thickness did not influence the sensory acceptability ratings of all the sensory attributes. The pulp size only influenced the taste acceptability rating of the product. The taste attribute of vacuum-fried jackfruit pulp was significantly affected by the fruit location on tree, location of pulp in fruit, and pulp size. Worth noting is that mean acceptability rating still fell under the moderately acceptable level of the scale and the products were acceptable among consumers.

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Physico-chemical and Functional Properties of Two Jackfruit (Artocarpus heterophyllus Lam.) Varieties in Eastern Visayas, Philippines

Cited by 5 publications

References 13 publications

Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests

Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

Effects of selected fruit development factors on the quality and acceptability of vacuum-fried EVIARC sweet jackfruit (Artocarpus heterophylus Lam.) pulp

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