Carotenoids Content and Antioxidant Capacity of Underutilized Tropical Fruits

This study was conducted to evaluate the total carotene content (TCC), β-carotene, antioxidant capacity and stability study of 12 Malaysian underutilized fruits. TCC and β-carotene content were determined using UV-Vis spectrophotometric and HPLC methods, respectively; while antioxidant capacity was determined using DPPH, FRAP and haemoglobin oxidation assays. TCC of the studied fruits was ranged from 1.4–19.8 mg/100 g edible portions. Jentik-Jentik had the highest β-carotene content followed by Cerapu 2, Durian Nyekak 2, Tampoi Kuning, Durian Nyekak 1 and Cerapu 1. TCC of the underutilized fruits was in the order of Jentik-Jentik > Durian Nyekak 2 > Durian Nyekak 1 > Cerapu 2 > Cerapu 1 > Tampoi Kuning > Bacang 1 > Kuini > Bacang 2 > Durian Daun > Bacang 3 > Tampoi Putih. Results of DPPH and FRAP assays showed that Cerapu had the highest antioxidant capacity, while Tampoi Kuning had the lowest capacity compared to other studied fruits. Cerapu had EC50 of 219.5 mg/L, while other fruits had no EC50. For haemoglobin oxidation assay, the studied fruit extracts at higher concentration were able to significantly reduce the production of hydrogen peroxide induced malondialdehyde (MDA) compared to the control. A significant reduction in MDA level of red blood cell (RBC) was found after treated with Durian Nyekak 2 and commercial mango (control) extracts. In stability study, the degradation of TCC in Bacang 1, Bacang 3, Kuini and Tampoi Putih was more than 30% at day 12th of storage at −20°C. However, less than 5% degradation was observed in Cerapu 1 and Cerapu 2. For Cerapu 2, Durian Nyekak 2 and Jentik-Jentik, there were less than 15% of TCC of the studied samples degraded during storage at 0°C for 5 h. A rapid degradation of carotenoids occurred when the studied samples were stored at 0°C than −20°C. The study indicated that among the studied fruits, Jentik-Jentik and Cerapu had the highest carotene content and antioxidant capacity, respectively. Moreover, Cerapu extract had the slowest TCC degradation rate for the studied storage time and temperature

Determination of Daidzein and Genistein Contents in Mangifera Fruit.

The aim of this study was to determine the daidzein and genistein contents in Mangifera fruits. Three Mangifera species namely ‘bacang’ (Mangifera foetida), ‘kuini’ (M. odorata) and ‘bambangan’ (M. pajang) each from two different locations were selected. The extraction of isoflavones was carried out at 80oC for 30, 60 and 90 min. HPLC method was performed with a flow rate of 1.00 ml/min using three different separation columns to determine isoflavone contents. The Zorbax Eclipse RP C18 reverse-phase column was found to give the best resolution for isoflavone separation in Mangifera fruits. Moreover, extraction time of 90 min was found to increase the isoflavone aglycone contents. At optimised condition, ‘kuini’ had relatively high daidzein (9.4-10.5 mg/100 g) and genistein (1.6-1.7 mg/100 g) contents. Daidzein content of ‘bambangan’ (8.3-8.7 mg/100 g) was higher than ‘bacang’, but the genistein content of ‘bambangan’ (0.4-0.6 mg/100 g) was similar to that of ‘bacang’ (0.4-0.8 mg/100 g). However, there was a variation in daidzein and genistein contents in Mangifera fruits between two geographical locations

Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats

Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel fats of Mangifera pajang (MP) and Mangifera indica (MI), and compare the results with that of cocoa butter from literature. Methods: Chemical properties of the extracted crude fats were determined for iodine value, peroxide value and saponification value using AOAC methods, whereas acid value of the mango kernels was determined based on AOCS method. Saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were also determined using gas chromatography-flame ionisation detection method. Results: The results showed that kernel fats of MI and MP had low chemical values. The fatty acid compositions of MP kernel fat comprised 55.4%, 39.3% and 5.3% of SFA, MUFA and PUFA, respectively. The total PUFA of MP kernel fat (5.3%) was lower than the total PUFA of MI kernel fat (6.1%). Conclusion: Due to the similarity of the fatty acid composition between mango kernel fat and cocoa butter, it is suggested that the kernel fat of MP has potential as a substitute for cocoa butter or hydrogenated fat in confectionary products

Comparison of nutrient composition of ripe and unripe fruits of Nypa fruticans

Introduction. Nypa fruticans is one of the mangrove plants in Malaysia. Leaves of the plant are traditionally used for thatching, while the sap is useful for producing an alcoholic drink, sugar and syrup, as well as vinegar. At present, N. fruticans fruit is considered as an underutilized fruit. Its flesh (endocarp) is considered nutritionally inferior. Hence, our study aimed to determine the proximate composition and total phenolic content of ripe and unripe flesh of N. fruticans to explore its food uses as a source of nutrients. Materials and methods. Determination of proximate content followed the AOAC methods, while total phenolic content was determined using the Folin-Ciocalteu reagent assay. Results and discussion. The results showed significant differences for all the proximate values (moisture content, ash, carbohydrate, crude protein, crude fat, and insoluble and soluble fiber) between the ripe and unripe flesh of the fruit. The flesh of ripe fruit also had higher (P < 0.05) total phenolic content than its unripe counterpart. Conclusion. The ripe and unripe flesh of Nypa fruticans could potentially be used as functional food ingredients in the future

Comparison of antioxidant component and capacity in different parts of nutmeg (Myristica fragrans)

This study aimed to determine and compare antioxidant components and antioxidant capacity in different parts (skin, pulp, mace and seed) of nutmeg. Freeze dried samples were extracted using 80% methanol, while Folin-Ciocalteu assay was employed to determine total phenolic content, aluminium chloride assay was applied to determine total flavonoid content and ascorbic acid was assessed by titrimetric method. Antioxidant activities were evaluated by ferric reducing antioxidant power and trolox equivalent antioxidant capacity (TEAC) assays. Results revealed that nutmeg seed contained the highest TPC followed by mace, skin and pulp. Similar observation was also found for TFC. The highest ascorbic acid content was found in nutmeg mace, while the lowest was in its pulp. For antioxidant activity, nutmeg seed possessed the highest FRAP and TEAC values, while nutmeg pulp had the lowest as compared to other parts. Phenolic compounds in nutmeg samples have exhibited strong correlation with antioxidant capacity. Therefore, nutmeg is a potential functional food with high antioxidants, especially nutmeg seed. Phenolic compounds in nutmeg samples have exhibited strong correlation with antioxidant capacity. Therefore, nutmeg is a potential functional food with high antioxidants, especially nutmeg seed

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Changes in total fatty acids in fillets of yellow stripe scad, Japanese threadfin bream, and salmon when applying different cooking methods were evaluated. All fish fillets (100 g fresh weight) were subjected to deep drying, grilling, baking in foil, and steaming. The results showed that deep frying of Japanese threadfin bream fillet significantly increased the total saturated fatty acid (955 mg/100 g) compared with the other cooking methods (499–612 mg/100 g). Baking in foil showed a significantly lower retention of total monounsaturated fatty acid in all fish fillets compared to the raw sample, especially yellowstripe scad with a total monounsaturated fatty acid content of 175 mg/100 g. Retention of DHA + EPA (mg/100 g) in yellowstripe scad fillet was found to be the highest by applying steaming method (112) compared to the raw fillet (119), followed by baking in foil (108), grilling (99), and deep frying (93). Steaming and baking in foil methods were able to retain the DHA and EPA content in the cooked fillets of all types of the studied fish compared to raw fillet. Deep frying and grilling methods showed a significant reduction of DHA and EPA contents in all fish fillets compared with steaming and baking in foil. The effect of different cooking methods was found to be significantly associated with the true retention values of DHA and EPA. In conclusion, steaming and baking in foil would be the best cooking methods for retention of DHA and EPA in yellowstripe scad fillet

Comparison of antioxidant properties of pomelo [Citrus Grandis (L) Osbeck] varieties

This study aimed to compare the antioxidant content and antioxidant capacity of pulp and peel of two varieties of pomelo fruit (Tambun White and Tambun Pink). Antioxidants including total phenolic content, total flavonoid content and ascorbic acid content were determined using Folin-Ciocalteu reagent assay, aluminium chloride colorimetric assay and AOAC method, respectively. Antioxidant capacity of pomelo pulp and peel was measured using ferric reducing antioxidant potential and trolox equivalent antioxidant capacity assays. The peels of both pomelo fruits had higher antioxidant content and capacity than their pulps. Moreover, the white variety of pomelo had higher antioxidant content and capacity compared to the pink counterpart. Trolox equivalent antioxidant capacity of the samples was positively high correlated with total phenolic content (r = 0.978) and total flavonoid content (r =0.959), except for ascorbic acid. Therefore, pomelo peel from white variety possessed higher antioxidant properties and it is potentially rich sources of natural antioxidants

Stability of carotenoids from hexane fractions of 12 Malaysian underutilised tropical fruits during low temperature storage

A study on the stability of carotenoids in fruit extract is necessary due to rapid degradation of carotenoid compounds in the extract. Twelve selected underutilised tropical fruits were studied for their total carotene content (TCC) from hexane fractions under storage for 5 h at 0°C and 12 days at −20°C. Kinetic study revealed that the degradation rate of TCC was highly depended on the storage time. Storage for 12 days at −20°C had TCC degraded for more than 30% in hexane fractions of Bacang 1 (Mangifera foetida), Bacang 3 (M. foetida), Kuini (M. odorata) and Tampoi Putih (Baccaurea macrocarpa). Less than 5% of TCC was lost in hexane fractions of Cerapu 1 (Garcinia prainiana) and Cerapu 2 (G. prainiana). Most of the fruit's hexane fractions demonstrated a moderate loss of TCC if stored at –20°C for about 2 weeks. A major loss of TCC was found in low antioxidant fruits. However, storage for 5 h at 0°C had TCC degraded for less than 15% in hexane fractions of Cerapu 2, Durian Nyekak 2 (Durio kutejensis) and Jentik-jentik (Baccaurea polyneura). In this study, a rapid degradation of carotenoids occurred if the fruit's hexane fractions were stored at 0°C than at −20°C. Various factors may contribute to the degradation of carotenoid compounds in the fruits' hexane fractions

Fatty Acid Profile, Phytochemicals, and Other Substances in Canarium odontophyllum Fat Extracted Using Supercritical Carbon Dioxide

This study aims to identify potential phenolic compounds, terpenoids, and other phytochemicals, as well as fatty acid profile and peptides in Canarium odontophyllum (CO) oil and oleoresin, extracted using supercritical carbon dioxide. LC-ESI-MS was applied in separation and tentative identification of phytochemicals in CO oil and oleoresin. Based on the results, 11 common fatty acids and their isomers, monoglycerides, diglycerides, as well as other types of lipid, were tentatively identified in the CO oil and oleoresin. The identified fatty acids consisted of saturated fatty acids (C8–C16), monounsaturated fatty acids (C16:1 and C18:1), polyunsaturated fatty acids (C18:2, C18:3, C18:4, and C20:3), and other unclassified fatty acids. The tentatively identified phenolic compounds were phenolic acids, flavonoids, lignans, and a phenolic monoester. Triterpenes, sesquiterpenes, and apocarotenoids were the terpenoids found in CO oil and oleoresin. Besides these typical bioactives, some volatiles, aromatic compounds, peptides, and other known and unknown phytochemicals were also tentatively identified in the oil and oleoresin of CO. Some of these compounds are new compounds identified in CO oil and oleoresin, which are not found in many other fruit oils. Although CO oil and oleoresin contain a small number of phytochemicals, their contribution as antioxidants may prevent several diseases. In this study, we hypothesized that CO oleoresin contains certain types of fatty acids that render its semi-solid together with other chemical components which are not found in CO oil. This is the first study that tentatively identified fatty acids, peptides, and potential phytochemicals in CO oil and oleoresin using LC-ESI-MS

Protective effects of pulp and kernel oils from Canarium odontophyllum fruit in normal and hypercholesterolemic rabbits

This study aimed to determine the protective effects of CO pulp and kernel oils supplementation to normocholesterolemic and hypercholesterolemic rabbits. Rabbits from the treatment groups were supplemented with CO pulp and kernel oils for four weeks. Bloods were drawn from all experimental groups at baseline and fourth week to determine protective effects of CO oils supplementation on plasma total antioxidant status (TAS) and catalase (CAT) activity. Liver function tests (ALT, AST, and GGT activities) were also determined for all the groups. The results showed that CO oil supplementation increased plasma TAS in both normal and hypercholesterolemic groups. Plasma CAT activities in the hypercholesterolemic groups supplemented with CO oils were significantly reduced but not for the normocholesterolemic groups. Significant reduction of plasma AST was observed for the hypercholesterolemic rabbits given CO pulp and kernel oils compared with the hypercholesterolemic control rabbits, but not for plasma ALT and GGT. In the normocholesterolemic rabbits, CO pulp oil had caused a significant elevation of plasma ALT, AST, and GGT levels as compared to the negative control rabbits. Therefore, CO pulp and kernel oils are somehow not hepatotoxic, and the oils are potent functional foods