Phytochemicals, nutritionals and antioxidant properties of miracle fruit Synsepalum dulcificum

Abstract

Synsepalum dulcificum, also called the miracle fruit, which has the sweet-inducing activity can be used as additives in food, medicine and cosmetic industries. Some selected chemical properties of miracle fruit including percentage by weight, total anthocyanin, phenolic and antioxidant content of different parts of miracle fruit as well as physicochemical analysis of seed oil, nutritional elements of fruit juice were determined in this study. The results showed that miracle fruit contains a large amount of vitamin C (40.1 mg/100 g fresh fruit weight (FW)), phenolic content (625.57 mg GAE/100 g FW), high antioxidant capacity (457.3 μmol Trolox/100 g FW) and low total sugar content (5.6 g/100 g FW), suggesting that the fruit is healthy for human consumption. According to its fatty acid composition and Triacylglycerol (TAG) profile, miracle fruit seed oil is rich in oleic and palmitic acid.

Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt

“…Synsepalum dulcificum , commonly known as miracle fruit, is unique as it can convert a sour taste to a sweet taste. Glycoprotein, known as miraculin, which is found in the pulp of this fruit is the compound responsible for this unique taste modifying function [13,14,15]. The binding of miraculin to the receptor cells of the tongue suppresses the response of a sour taste in the central nervous system.…”

“…Miracle fruit’s pulp and seed contain high nutrient contents, which can be used for dietary supplements [17]. The pulp of miracle fruit has been reported to have a large amount of vitamin C (40.1 mg/100 g FW), close to that in citrus fruits (33–43 mg/100 g FW) [15]. Compared with other fruits that are known for their rich source of antioxidant phenolic, such as berries (i.e., blackberry (435 mg GAE/100 g FW) and bluberry (348 mg GAE/100 g FW), the total phenolic in the skin and pulp of miracle fruit is much higher with 625.57 mg GAE/100 g FW.…”

“…Besides antioxidants, the polysaccharides from the miracle fruit leaf have been characterized to have an α-glucosidase inhibitory activity that was remarkably higher than acarbose (antidiabetic drug), which has highlighted its potential as an anti-diabetic agent [19]. The low levels of crude fat [20] and sugar content (5.6 g/100 g FW) [15] in the pulp of miracle fruit indicate that it may be healthy for human consumption, especially for patients suffering from diabetes and obesity. Chen et al, [21] reported that an animal model study on the improvement of insulin resistance in fructose-rich chow-fed rats by the consumption of miracle fruit.…”

“…Three-time daily oral administration of 0.2 mg/kg miracle fruit has proven the ability of this fruit to improve insulin sensitivity more rapidly than that of metformin (oral hypoglycemic agent for treating diabetic patients). In the meantime, the high water content in the fresh miracle fruit pulp (in the range of 60–70%) [15,20,22] implies that this fruit may have a short shelf-life due to its moisture content. Hence, for commercial applications, the dehydration process may be applied to improve the shelf life.…”

Physicochemical Characterisation of Polysaccharides from the Seeds and Leaves of Miracle Fruit (Synsepalum dulcificum) and Their Antioxidant and α-Glucosidase Inhibitory Activities In Vitro

“…Inglett and Chen [12] investigated the antioxidant properties of phenolics and flavonoids in the skin, pulp, and seeds of miracle fruit and suggested it as a good source of antioxidants for functional food applications. He et al [13] studied the total phenolic content and DPPH radical scavenging activities of extracts from the skin, pulp, and seed of miracle fruit. Du et al [14] researched the phenolic and flavonoid content and antioxidant activity of miracle fruit flesh and seed methanol extracts, which could be used as an antioxidant-rich fruit to promote human health.…”