Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds

Luciana Gibbert,Nicole Cristine Kerkhoven,Renata Labronici Bertin,Obdulio Gomes Miguel,Christiane De Queiroz Pereira Pinto,Claudia Carneiro Hecke Kruger,Bruno Raniere Lins De Albuquerque Meireles,Josiane De Fatima Gaspari Dias,Sila Mary Rodrigues Ferreira,Angela Maria Tribuzy De Magalhães Cordeiro,Aiane Benevide Sereno,Marlene Bampi,Joana Léa Meira Silveira,Graciele Da Silva Campelo Borges

doi:10.33448/rsd-v11i2.25578

Abstract

Red jambo (RJ) is used by traditional medicine to treat diabetes, so far there are no reports on the relationship of its fiber content with monosaccharide composition and the bioaccessibility of the phenolic compounds. The aim of this study was to characterize the nutritional profile, minerals, the composition of sugars, the antioxidant potential, and the phenolic compounds accessibility of the fruit edible parts (pulp and peel). Considering the edible fraction, the major minerals were manganese, iron, magnesium, and zinc, suggesting that they can contribute to the recommended daily intake for adults. The monosaccharide composition showed that both the pulp and the peel have as main composition glucose (50.1% and 68.4%) and uronic acids (38.4% and 20.6%), respectively. Also, the contents of bioactive compounds and the antioxidant potential of the fruit are relatively high in the pulp and peel fractions, mainly for DPPH assay. Moreover, fourteen phenolic compounds were identified. Among them, p-coumaric and trans-cinnamic acids showed the highest bioaccessibility. We suggest the use of RJ in new nutraceutical and food products since it is a natural source of compounds with natural antioxidants.

Highlights

Red jambo (RJ) belongs to the Myrtaceae family and is scientifically known as Syzygium malaccense (L.) Merr. &L.M
Red jambo proved to be a fruit with several nutritional components, mainly carbohydrates and minerals that can contribute to the mineral content of the RDA, mainly of adults
The contents of bioactive compounds and the antioxidant potential of the fruit are relatively high in the pulp and peel fractions

Summary

Introduction

Red jambo (RJ) belongs to the Myrtaceae family and is scientifically known as Syzygium malaccense (L.) Merr. &L.M. This fruit can be found in several regions of the world, we can consume both pulp and fruit peel, with pulp is white, thick, and juicy, marked by acid and palatable taste, similar to the taste of apples. The search for foods of natural origin rich in bioactive compounds and antioxidant properties is increasingly being preferred by the food industry as sources of natural antioxidant ingredients. They attract attention because these natural components with antioxidant properties have great potential in food preservation, and can be used to reduce or replace the addition of synthetic preservatives (Maqsood et al, 2020)

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