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

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Bioactive Compounds in Underutilized Fruits and Nuts

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

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.

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Abbreviations

ABTS:

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

C3G:

Cyanidin 3-glucoside equivalents

CAA:

Cellular antioxidant activity assay

CE:

Catechin equivalents

DPPH:

2,2-Diphenyl-1-picrylhydrazyl assay

FLD:

Fluorescence detector

FRAP:

Ferric reducing antioxidant power assay

GAE:

Gallic acid equivalents

HepG2:

Human hepatoma cell line

H-ORAC:

Hydrophilic oxygen radical absorbance capacity assay

HPLC:

High-performance liquid chromatography

L-ORAC:

Lipophilic oxygen radical absorbance capacity assay

MCF-7:

Hormone-dependent breast cancer cell line

MDA-MB-231:

Nonhormone-dependent breast cancer cell line

ORAC:

Oxygen radical absorbance capacity assay

PDA:

Diode array detector

PSC:

Peroxyl radical scavenging capacity assay

QE:

Quercetin equivalents

TE:

Trolox equivalents

TEAC:

Trolox equivalent antioxidant capacity assay

UV/Vis:

Ultraviolet visible detector

VitCE:

Vitamin C equivalents

ww:

Wet weight

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Acknowledgments

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).

Author information

Authors and Affiliations

  1. Department of Food and Nutrition, Universidade Federal de Santa Maria (UFSM), Palmeira das Missões, RS, Brazil

    Ângela Giovana Batista

  2. Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas, Campinas, SP, Brazil

    Mário Roberto Maróstica Júnior

  3. Department of Nutrition, Center for Health Sciences, UNiversidade Federal do Rio Grande do Norte, Natal, RN, Brazil

    Juliana Kelly da Silva-Maia

Authors
  1. Ângela Giovana Batista
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  2. Juliana Kelly da Silva-Maia
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  3. Mário Roberto Maróstica Júnior
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Corresponding author

Correspondence to Ângela Giovana Batista .

Editor information

Editors and Affiliations

  1. Department of Botany, Karnatak University, Dharwad, India

    Hosakatte Niranjana Murthy

  2. Department of Biotechnology, Shivaji University, Kolhapur, India

    Vishwas Anant Bapat

Section Editor information

  1. Department of Botany, Karnatak University, Dharwad, India

    Hosakatte Niranjana Murthy

  2. Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University, Cheongju, Republic of Korea

    Hosakatte Niranjana Murthy

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Batista, Â.G., da Silva-Maia, J.K., Júnior, M.R.M. (2019). Bioactive Compounds of Red-Jambo Fruit (Syzygium malaccense (L.) Merr. & L.M. Perry). In: Murthy, H., Bapat, V. (eds) Bioactive Compounds in Underutilized Fruits and Nuts. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-06120-3_27-1

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  • DOI: https://doi.org/10.1007/978-3-030-06120-3_27-1

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  • Print ISBN: 978-3-030-06120-3

  • Online ISBN: 978-3-030-06120-3

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