Abstract：
:Jackfruit (Artocarpus heterophyllus Lam.) peel is an underutilized by-product in both, the production and processing of jackfruit. This research compared the antioxidant and hypoglycemic potential of jackfruit peel with jackfruit pulp, flake and seed for the first time. The phytochemical profile of peel extract was characterized with HPLC-QTOF-MS/MS. Results revealed that peel extract exhibited the highest total phenolic and total flavonoid content, and the phenolics was 4.65, 4.12 and 4.95 times higher than that of pulp, flake and seed extract, respectively. The strongest DPPH and ABTS+ scavenging ability, α-glucosidase inhibition were also found in peel extract, and the α-glucosidase inhibition was about 11.8-fold of that of acarbose. The HPLC-QTOF-MS/MS analysis led to the tentative identification of 53 compounds, prenylflavonoids, hydroxycinnamic acids and glycosides are the predominant bioactive compounds. Above results reveal promising potential of jackfruit peel as a new source of natural antioxidants and hypoglycemic agents.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang L,Tu ZC,Xie X,Wang H,Wang H,Wang ZX,Sha XM,Lu Ydoi
10.1016/j.foodchem.2017.05.003subject
Has Abstractpub_date
2017-11-01 00:00:00pages
303-313eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30778-1journal_volume
234pub_type
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