Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects
Abstract
:1. Introduction
2. Nutritional Profile of JS
2.1. Proximate Analysis of JSs
2.2. Polysaccharides
2.3. Proteins
2.4. Lipid/Oil Profile
2.5. Minerals and Vitamins
3. Applications of JSs in Foods
3.1. Functional Food Properties of JSs
3.2. Health-Promoting Applications as a Food Ingredient
Food | Concentration of Seed | Effects | References |
---|---|---|---|
Jamun wine | Seed powder—286.4 mg/100 mL, pulp powder—300 mg/100 mL | Increase in TPC, improved sensory quality | [12] |
Jamun wine | Not specified | Increase in TPC, tannins and browning | [7] |
Dhal adai ready mix powder | 2%, 4%, 6% | Increase in nutritive value and sensory quality at 4% | [56] |
Functional chicken chips | 1–3% seed powder; 1–3% drumstick powder | Sensory quality with a concentration of 1% | [11] |
Noodles | 2–10% | Decrease in cooking time, cooking loss, and crude fat; increase in weight and volume of noodles; increase in crude fiber, and carbohydrates; sensory scores decreased in fortified noodles | [52] |
Cookies | 5%, 10%, 15% | Cookies incorporated with 10% seed powder depicted higher acceptability | [4] |
Multigrain cookies | 5%, 10%, 15% seed powder, 15% finger millet flour | Increase in crude fiber (4.21%), ash content (2.87%) and mineral content; 10% fortification level revealed higher acceptability | [47] |
Fortified biscuit | 3%, 6%, 9%, 12% | Biscuit with 9% seed powder had higher calorific value (482.68 kcal/100 g) and scored maximum for color, taste, flavor, and acceptability | [10] |
Fortified cookies | 20%, 30%, 40% | Cookies with 30% substitution showed highest sensory score and an increase in protein and fat content. | [6] |
Cake | 10%, 20%, 30% | Cake weight, ash content, and carbohydrate increased with seed powder supplementation whereas volume, height, specific volume, moisture, protein, fat decreased; darkening of crust and crumb color was observed | [46] |
Functional confection | 2% | Increase in minerals such as Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1); decrease in calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g); α-amylase inhibitory activity with slow glucose dialysis depicting the antidiabetic effect | [41] |
Sugar Free and Fortified Chocolates | 4%, 7% | Low fat content, high fiber | [53] |
4. Safety Aspects of JS Extracts
5. Conclusions and Future Perspectives
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Group | Composition | References |
---|---|---|
Moisture | 9.34–16.34% | [14,15,20] |
Carbohydrates | 31.62–41.4% | [13,14,15] |
Total dietary fibers | 2.3–16.9% | [14,16,20] |
Crude fat | 0.83–1.18% | [13,14,16,20] |
Ash | 2.18% | [14,16,20] |
Acidity | 0.02–0.06 | [16,20] |
pH | 3.79–4.83 | [15,16,18] |
Energy | 335.64 Kcal | [14,19] |
Total soluble solids (TSS) | 3.7 °Brix | [14,19] |
Crude protein | 1.97–8.5% | [13,14,16,20] |
Sugars | ||
Uronic acid | 5% | [21] |
Rhamnose/fucose | 0.9% | [21] |
Arabinose | 6.8% | [21] |
Xylose | 18.8% | [21] |
Mannose | 1.7% | [21] |
Galactose | 2.3% | [21] |
Glucose | 70.4% | [21] |
Lipids/Fatty acid profile | 1.02% | [13] |
Total oil | 30 mg/g | [22] |
SFA | 2.91 mg/100 g | [23] |
MUFA | 292.79 mg/100 g | [23] |
PUFA | 7.53 mg/100 g | [23] |
n-6 | 0.45 mg/100 g | [23] |
n-3 | 7.08 mg/100 g | [23] |
Unsaponifiable matter | 19 mg/g | [22] |
Iodine value | 60.80 | [22] |
Saponification value | 203.5 | [22] |
Linoleic acid (C18:2n-6) | 161 mg/g | [22] |
Oleic acid (C18:1n-9) | 322 mg/g | [22] |
Palmitic acid (C16:0) | 47 mg/g | [22] |
Stearic acid (18:0) | 65 mg/g | [22] |
Lauric acid (C12:0) | 28 mg/g | [22] |
Myristic acid (C14:0) | 317 mg/g | [22] |
Malvalic acid | 12 mg/g | [22] |
Sterculic acid | 18 mg/g | [22] |
Vernolic acid | 30 mg/g | [22] |
Other important compounds | ||
n-hexadecanoic acid | 20.30% | [24] |
Hexadecamethyl-cyclooctasiloxane | 0.79% | [24] |
2-bromo-octadecanal | 2.61% | [24] |
3-(octadecyloxy) propyl ester stearic acid | 1.49% | [24] |
2,4,5-trimethoxy-benzaldehyde | 39.98% | [24] |
Group | Composition | References |
---|---|---|
Minerals | ||
Copper (Cu) | 4.64–21.30 µg/g | [16,19] |
Iron (Fe) | 1.40–42.00 µg/g | [13,16,19] |
Zinc (Zn) | 0.09–8.69 µg/g | [13,16,19] |
Manganese (Mn) | 4.00–10.44 µg/g | [16,19] |
Sodium (Na) | 23.80–438.60 µg/g | [16,19] |
Potassium (K) | 130.50–6064.60 µg/g | [13,16,19] |
Magnesium (Mg) | 0.10–1116.00 µg/g | [13,16,19] |
Lead (Pb) | 6.6 µg/g | [16] |
Calcium (Ca) | 6.51–1358.60 µg/g | [13,16,19] |
Vitamins | ||
Ascorbic acid | 1.84–35.75 mg/100 g | [16,19] |
Niacin | 0.09 mg/100 g | [13] |
Retinol | 3 IU/100 g | [13] |
Total phenols | 14.92–230 mg GAE/g | [20,32,33,34,35] |
Total flavonoid content | 6.0–17 mg CE/g | [20,34,36,37] |
Tannins | 168.24–388.99 mg TAE/100 g | [16,38] |
Carotenoids | 7.42–626 mg/100 g | [19,39] |
Activity | Dosage | Key Findings | References |
---|---|---|---|
Hypolipidemic effect | 1000 or 2000 mg/kg (BW) | Non-significant alterations in cholesterol levels, triglycerides and high-, low-, and very-low-density lipoprotein levels | [56,64] |
3000 mg/kg (BW) | No significant variation in plasma glucose and electrolyte levels | ||
Activities of CK | 3000 mg/kg | No significant alterations | [50,64,65] |
Activities of LDH | 3000 mg/kg | No significant alterations | [50,64,65] |
Pharmacological applications | 100 to 500 mg/kg | Reducing plasma levels of AST and ALT | [50,64,65] |
3000 mg/kg | No observable modifications in AST levels | ||
Haematological profile | 3000 mg/kg | No significant alterations | [65] |
Analysis of renal damage | 3000 mg/kg | Urea and creatinine revealed, significant elevation (35% and 24%, respectively) | [65] |
100–500 mg/kg | Indicative of moderate alterations in renal function |
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Kumar, M.; Zhang, B.; Nishad, J.; Verma, A.; Sheri, V.; Dhumal, S.; Radha; Sharma, N.; Chandran, D.; Senapathy, M.; et al. Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects. Processes 2022, 10, 2169. https://doi.org/10.3390/pr10112169
Kumar M, Zhang B, Nishad J, Verma A, Sheri V, Dhumal S, Radha, Sharma N, Chandran D, Senapathy M, et al. Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects. Processes. 2022; 10(11):2169. https://doi.org/10.3390/pr10112169
Chicago/Turabian StyleKumar, Manoj, Baohong Zhang, Jyoti Nishad, Aman Verma, Vijay Sheri, Sangram Dhumal, Radha, Niharika Sharma, Deepak Chandran, Marisennayya Senapathy, and et al. 2022. "Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects" Processes 10, no. 11: 2169. https://doi.org/10.3390/pr10112169