Jamun seed: a review on bioactive constituents, nutritional value and health benefits

• Autorzy: Tak Y. , Kaur M. , Jain M.C. , Samota M.K. , Meena N.K. , Kaur G. , Kumar R. , Sharma D. , Lorenzo J.M. , Amarowicz R.
• Języki publikacji: EN

Abstrakty

EN

Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 3
• Opis fizyczny: p.211-228,ref.

Twórcy

autor

Tak Y.

• Department of Biochemistry, Agriculture University, Kota, Rajasthan-324001, India

autor

Kaur M.

• Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab-141004, India

autor

Jain M.C.

• Department of Horticulture, College of Agriculture, Agriculture University, Kota, Rajasthan-324001, India

autor

Samota M.K.

• HCP Division, ICAR-Central Institute of Post-Harvest Engineering & Technology, Abohar-152116, India

autor

Meena N.K.

• Department of Fruit Science, College of Horticulture & Forestry, Jhalawar-326023, Rajasthan, India

autor

Kaur G.

• Department of Agriculture, Sant Baba Bhag Singh University, Jalandhar-144030, Punjab, India

autor

Kumar R.

• Department of Entomology, MBDDS Girls College, Siswali, Baran, Rajasthan-334001, India

autor

Sharma D.

• Department of Food Nutrition and Dietetics, Assam down town University, Panikhaity, Guwahati- 781137, Assam, India

autor

Lorenzo J.M.

• Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
• Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain

autor

Amarowicz R.

• Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima Street 10, 10–748 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/152568