Nutritional Values of Artocarpus odoratissimus (Terap) Fruit and its Antioxidant Capacity as Affected by Superheated-steam Treatment
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Published
31 August 2024
Keywords:
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antioxidant capacity, Artocarpus odoratissumus, nutrient composition, superheated-steam treatment, terap
Abstract
This study was carried out to evaluate the nutrient composition, Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant capacity of Artocarpus odoratissimus by using DPPH and FRAP assays. Results showed that nutrient compositions were quite similar to other reported studies. As for the antioxidant potential of the fruit, both the flesh and seed treated with Superheated-Steam (SHS) showed significantly higher TPC, TFC, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) (except the flesh showing no significant difference) values compared to the Freeze-Dried (FD) samples. The SHS-treated seed showed the highest values in all the assays conducted, exhibiting the superior antioxidant potential of the seed over the flesh. The seed also contained a higher composition of fat, protein, ash and carbohydrate than the flesh, while the flesh, on the other hand, showed higher moisture content and crude fibre compared to the seed (p<0.05). This study has demonstrated that SHS has the ability to enhance the polyphenolic compounds and antioxidant capacity of terap fruit.
References
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Pronyk C, Cenkowski S, Muir WE. 2004. Drying foodstuffs with superheated steam. Dry Technol 22(5):899–916. https://doi.org/10.1081/DRT-120038571
SabahelKhier KM, Hussain AS, Ishag KEA. 2010. Effect of maturity stage on protein fractionation, in vitro protein digestibility and anti-nutrition factors in pineapple (Ananas comosis) fruit grown in Southern Sudan. Afr J Food Sci 4(8):550 –552.
Samoticha J, Wojdyło A, Lech K. 2016. The influence of different drying methods on the chemical composition and antioxidant activity in chokeberries. LWT-Food Sci Technol 66:484–489. https://doi.org/10.1016/j.lwt.2015.10.073
Scalzo RL. 2008. Organic acids influence on DPPH scavenging by ascorbic acid. Food Chem 107(1):40–43. https://doi.org/10.1016/j. foodchem.2007.07.070
Shaharuddin S, Husen R, Othman A. 2021. Nutritional values of Baccaurea pubera and comparative evaluation of SHS treatment on its antioxidant properties. J Food Sci Technol 58:2360–2367. https://doi-org.ezaccess.library.uitm.edu.my/10.1007/s13197-020-04748-0
Shirley B. 1998. Flavonoids in seeds and grains: Physiological function, agronomic importance and the genetics of biosynthesis. Seed Sci Res 8(4): 415–422.
Soong YY, Barlow PJ. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem 88(3):411–417. https://doi.org/10.1016/j.foodchem. 2004.02.003
Tang YP, Linda BLL, Franz LW. 2013. Proximate analysis of Artocarpus odoratissimus (Tarap) in Brunei Darussalam. Int Food Res J 20(1):409–415.
Tomás-Barberán FA, Espín JC. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agric 81:853–876.
Wang L, Jo M, Katagiri R, Harata K, Ohta M, Ogawa A, Kamegai M, Ishida Y, Tanoue S, Kimura S et al. 2018. Antioxidant effects of citrus pomace extracts processed by super-heated steam. LWT-food sci technol 90:331–338. https://doi.org/10.1016/j.lwt.2017.12.024
Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO. 2014. Bound phenolics in foods, a review. Food Chem 152:46–55. https://doi.org/10.1016/j.foodchem.2013.11.093
Alfy A, Kiran BV, Jeevitha GC, Hebbar HU. 2016. Recent developments in superheated steam processing of foods—A review. Crit Rev Food Sci Nutr 56(13):2191–2208. https://doi.org/10.1080/10408398.2012.740641
AOAC International. 2012. Official methods of analysis of AOAC International (19th ed.). Gaithersburg (USA): AOAC International.
Bakar MA, Karim FA, Perisamy E. 2015. Comparison of phytochemicals and antioxidant properties of different fruit parts of selected Artocarpus species from Sabah, Malaysia. Sains Malays 44(3):355–363.
Bakar MFA, Mohamed M, Rahmat A, Fry J. 2009. Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus). Food Chem 113(2):479–483. https://doi.org/10.1016/j.foodchem.2008.07.081
Baliga MS, Shiyashankara AR, Haniadka R, Dsouza J, Bhat HP. 2011. Phytochemistry, nutritional and pharmacological properties of Artocarpus heterophyllus Lam (jackfruit): A review. Food Res Int 44(7):1800–1811. https://doi.org/10.1016/j.foodres.2011.02.035
Benzie IF, Strain JJ. 1996. The Ferric Reducing Ability of Plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal Biochem 239(1):70–76. https://doi.org/10.1006/abio.1996.0292
CL Ee G, H Teo S, Rahmani M, K Lim C, M Lim Y, FJ Bong C. 2010. Artosimmin- a potential anti-cancer lead compound from Artocarpus odoratissimus. Lett Org Chem 7(3):240–244. https://doi.org/10.2174/157017810791112379
Colombari LF, Chamma L, da Silva GF, Zanetti WAL, Putti FF, Cardoso AII. 2022. Maturation and post-harvest resting of fruits affect the macronutrients and protein content in sweet pepper seeds. Plants 11(16):2084. https://doi.org/10.3390/plants11162084
Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50(10):3010–3014. https://doi.org/10.1021/jf0115589
Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N. 2006. Antioxidant activity of some Algerian medicinal plant extracts containing phenolic compounds. Food Chem 97(4):654–660. https://doi.org/10.1016/j.foodchem.2005.04.028
Husen R, Andou Y, Ismail A, Shirai Y, Hassan MA. 2014. Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam. Int J Adv Res 2(8):241–248.
Kumaravel S, Alagusundaram K. 2014. Determination of mineral content in Indian spices by ICP-OES. Orient J Chem 30(2):631–636. https://doi.org/10.13005/ojc/300231
Liang LC, Yang TA, Easa AM, Zzaman W. 2018. Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds. Pertanika J Trop Agric Sci 41(2):663–676.
Masri N, Mamat H, Shya LJ, Shaarani SM, Bakar MFA, Hani NM. 2012. Proximate composition, mineral content and functional properties of Sabah tarap (Artocarpus Odoratissimus) flour. UMT 11th International Annual Symposium on Sustainability Science and Management 09th–11th July 2012, Terengganu (KL):UMT.
Minatel IO, Borges CV, Ferreira MI, Gomez HAG, Chen CYO, Lima GPP. 2017. Phenolic compounds: Functional properties, impact of processing and bioavailability. Phenolic Compd Biol Act 8(8):1–24.
Morton J. 1987. Jackfruit. 58–64. In: Fruits of warm climates. Miami (USA): J.F Morton.
Noorfarahzilah M, Mansoor AH, Hasmadi M. 2017. Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour. Food Res 1(3):89–96.
Nyokat N, Khong HY, Hamzah AS, Lim IF, Saaidin AS. 2017. Isolation and synthesis of pinocembrin and pinostrobin from Artocarpus odoratissimus. Malaysian J Anal Sci 21(5):1156–1161.
Oso AA, Ashafa AO. 2021. Nutritional Composition of Grain and Seed Proteins. Grain and Seed Proteins Functionality. In: Jimenez-Lopez JC. Ed. Grain and Seed Proteins Functionality. London (UK): IntechOpen.
Othman A, Ismail A, Hassan FA, Yusof BNM, Khatib A. 2016. Comparative evaluation of nutritional compositions, antioxidant capacities, and phenolic compounds of red and green sessile joyweed (Alternanthera sessilis). J Funct Foods 21:263–271. https://doi.org/10.1016/j.jff. 2015.12.014
Pronyk C, Cenkowski S, Muir WE. 2004. Drying foodstuffs with superheated steam. Dry Technol 22(5):899–916. https://doi.org/10.1081/DRT-120038571
SabahelKhier KM, Hussain AS, Ishag KEA. 2010. Effect of maturity stage on protein fractionation, in vitro protein digestibility and anti-nutrition factors in pineapple (Ananas comosis) fruit grown in Southern Sudan. Afr J Food Sci 4(8):550 –552.
Samoticha J, Wojdyło A, Lech K. 2016. The influence of different drying methods on the chemical composition and antioxidant activity in chokeberries. LWT-Food Sci Technol 66:484–489. https://doi.org/10.1016/j.lwt.2015.10.073
Scalzo RL. 2008. Organic acids influence on DPPH scavenging by ascorbic acid. Food Chem 107(1):40–43. https://doi.org/10.1016/j. foodchem.2007.07.070
Shaharuddin S, Husen R, Othman A. 2021. Nutritional values of Baccaurea pubera and comparative evaluation of SHS treatment on its antioxidant properties. J Food Sci Technol 58:2360–2367. https://doi-org.ezaccess.library.uitm.edu.my/10.1007/s13197-020-04748-0
Shirley B. 1998. Flavonoids in seeds and grains: Physiological function, agronomic importance and the genetics of biosynthesis. Seed Sci Res 8(4): 415–422.
Soong YY, Barlow PJ. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem 88(3):411–417. https://doi.org/10.1016/j.foodchem. 2004.02.003
Tang YP, Linda BLL, Franz LW. 2013. Proximate analysis of Artocarpus odoratissimus (Tarap) in Brunei Darussalam. Int Food Res J 20(1):409–415.
Tomás-Barberán FA, Espín JC. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agric 81:853–876.
Wang L, Jo M, Katagiri R, Harata K, Ohta M, Ogawa A, Kamegai M, Ishida Y, Tanoue S, Kimura S et al. 2018. Antioxidant effects of citrus pomace extracts processed by super-heated steam. LWT-food sci technol 90:331–338. https://doi.org/10.1016/j.lwt.2017.12.024
Authors
OthmanA., HassanN. N., Jahan S. S., & HusenR. (2024). Nutritional Values of Artocarpus odoratissimus (Terap) Fruit and its Antioxidant Capacity as Affected by Superheated-steam Treatment. Jurnal Gizi Dan Pangan, 19(Supp.2), 219-226. https://doi.org/10.25182/jgp.2024.19.Supp.2.219-226
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