Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Abstract

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

“…nutritional value. They could be used as a component of functional foods because it is a rich source of phytonutrients (lignan, isoflavones, and saponins) and potential prebiotic effects [6,[7][8][9]. According to these findings, jackfruit seeds offer good nutritional content; antioxidant and prebiotic activities; and potential protective effects and functional properties.…”

Konseling Nutrisi Ibu Hamil menggunakan Model Food dari Media Playdough

“…Sebelum dilakukan konseling, ibu hamil memberikan penilaian yang salah terhadap perilaku ibu hamil yang harus menghindari konsumsi buah nangka dan ubi jalar karena kedua makanan tersebut mengandung gas yang membuat ibu hamil menjadi tidak nyaman dan menjadi penyebab keguguran berulang pada ibu hamil muda. Buah nangka (Jackfruit/ Artocarpus Heterophyllus) memiliki kandungan nutrisi yang baik untuk ibu hamil seperti mencegah dan mengatasi sembelit, mengendalikan tekanan darah karena buah nangka memiliki kandungan kalium dan antioksidan yang baik, mengurangi keluhan kram kaki saat hamil (Trejo Rodríguez et al, 2021) (Sonpal, 2020).…”

Green Jackfruit Flour Prevents Metabolic Dysfunction-Associated Steatohepatitis and Progression to Hepatocellular Carcinoma via the AMPK and MAPK Signaling Pathways

“…With a rich composition of phytochemicals such as flavonoids, phenolic compounds, and saponins, A. heterophyllus exhibits a wide range of biological activities, including antioxidant, antiinflammatory, antimicrobial, and anticancer properties [14][15][16][17]. One of the most intriguing aspects of A. heterophyllus is its custom of consuming green unripe jackfruit as a meal, an efficient alternative to rice for regulating blood sugar levels, owing to its soluble fiber, pectin content, and lower glycemic load [18]. Many studies have shown that bioactive components present in both unripe and ripened jackfruit help in mitigating diabetes and obesity-associated metabolic dysfunctions [16,19].…”