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catalase, 9001-05-2; lipid, 66455-18-3; polyphenol, 37331-26-3; superoxide dismutase, 37294-21-6, 9016-01-7, 9054-89-1; water, 7732-18-5; Antineoplastic Agents; Antioxidants; Catalase; Lipids; Plant Extracts; Polyphenols; Prebiotics; Superoxide Dismutase; Water
The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70◦ C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7%25 in the flour. The temperature of 60◦ C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g 100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Physicochemical properties, antioxidant capacity, prebiotic activity and anticancer potential in human cells of jackfruit (Artocarpus heterophyllus) seed flour
Anticancer activity; Antioxidant activity; Dietary fiber; Functional properties; Jackfruit seeds flour; Prebiotic antineoplastic agent; antioxidant; catalase; lipid; plant extract; polyphenol; prebiotic agent; superoxide dismutase; water; Artocarpus; cell death; chemical phenomena; chemistry; desiccation; drug effect; epithelium cell; flour; high performance liquid chromatography; human; humidity; infrared spectroscopy; kinetics; metabolism; plant seed; solubility; tumor cell line; viscosity; Antineoplastic Agents; Antioxidants; Artocarpus; Catalase; Cell Death; Cell Line, Tumor; Chemical Phenomena; Chromatography, High Pressure Liquid; Desiccation; Epithelial Cells; Flour; Humans; Humidity; Kinetics; Lipids; Plant Extracts; Polyphenols; Prebiotics; Seeds; Solubility; Spectroscopy, Fourier Transform Infrared; Superoxide Dismutase; Viscosity; Water
Generically Dependent Continuant
RDF description of Physicochemical properties, antioxidant capacity, prebiotic activity and anticancer potential in human cells of jackfruit (Artocarpus heterophyllus) seed flour - http://orbis.uaslp.mx/vivo/individual/scopus9208
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Consejo Nacional de Ciencia y Tecnología, CONACYT; Universidad Autónoma de San Luis Potosí, UASLP: C16-FAI-09-09-09
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