Bioactive Compounds of Red-Jambo Fruit (Syzygium malaccense (L.) Merr. & L.M. Perry)

Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Red-jambo is a phenolic compound-rich fruit found in tropical areas of Malaysia and other warm regions of Asia and South America. The phytochemical composition including dietary fibers, phenolic compounds, carotenoids, and volatile compounds of red-jambo fruit has been highlighted along the chapter, as well as antioxidant capacity of its edible parts. The main phenolic compounds in red-jambo are anthocyanins, such as cyanidin-3-O-glucoside, cyanidin-3,5-O-diglucoside, and peonidin-3-O-glucoside concentrated in the peel. Isorhamnetin-3-O-glucoside, quercetin derivatives, catechins, and procyanidins are other flavonoids present mainly in red-jambo fruit peel. The phenolic compounds of the fruit contribute to the majority of the total antioxidant capacity of red-jambo. As potential to functional properties, in vitro studies showed antiproliferative effects of red-jambo fruit extracts against breast and liver tumor cell lines. The bioactive compounds of red-jambo incite investigation on possible relation with in vivo functional properties, mainly with regard to anticancer activity.


Cyanidin Flavonoids Malay apple Myrtaceae Syzygium malaccense 



2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)


Cyanidin 3-glucoside equivalents


Cellular antioxidant activity assay


Catechin equivalents


2,2-Diphenyl-1-picrylhydrazyl assay


Fluorescence detector


Ferric reducing antioxidant power assay


Gallic acid equivalents


Human hepatoma cell line


Hydrophilic oxygen radical absorbance capacity assay


High-performance liquid chromatography


Lipophilic oxygen radical absorbance capacity assay


Hormone-dependent breast cancer cell line


Nonhormone-dependent breast cancer cell line


Oxygen radical absorbance capacity assay


Diode array detector


Peroxyl radical scavenging capacity assay


Quercetin equivalents


Trolox equivalents


Trolox equivalent antioxidant capacity assay


Ultraviolet visible detector


Vitamin C equivalents


Wet weight



This study was partly supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES (Finance Code 001); Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq (403328/2016-0; 301108/2016-1); and Fundação de Amparo à Pesquisa do Estado de São Paulo – FAPESP (2015/50333-1; 2018/11069-5).


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Authors and Affiliations

  1. 1.Department of Food and NutritionUniversidade Federal de Santa Maria (UFSM)Palmeira das MissõesBrazil
  2. 2.Faculty of Food Engineering, Department of Food and NutritionUniversity of CampinasCampinasBrazil
  3. 3.Department of Nutrition, Center for Health SciencesUNiversidade Federal do Rio Grande do NorteNatalBrazil

Section editors and affiliations

  • Hosakatte Niranjana Murthy
    • 1
    • 2
  1. 1.Department of BotanyKarnatak UniversityDharwadIndia
  2. 2.Research Center for the Development of Advanced Horticultural TechnologyChungbuk National UniversityCheongjuRepublic of Korea

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