Skip to main content

Advertisement

SpringerLink
Log in

Resveratrol content and antioxidant properties of underutilized fruits

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In the present study, resveratrol content and antioxidant properties of underutilized fruits such as Jamun (Syzygium cumini L.), Jackfruit (Artocarpus heterophyllus) and Mulberry (Morus rubra) were investigated keeping Grape (Vitis vinifera) as a reference. Ethanol/water (80:20 v/v) extracts of different parts of fruit samples including skin, pulp and seeds were analyzed by HPLC and MS for the quantification of resveratrol. Total polyphenols, flavonoids, DPPH scavenging activity and total antioxidant capacity were also investigated. Among the samples analyzed, mulberry fruit (whole) showed highest resveratrol content (50.61 μg g−1 dry weight) followed by jamun seed (34.87 μg g−1 dry weight), jamun pulp (13.70 μg g−1 dry weight) and skin of jamun (11.19 μg g−1 dry weight). Jamun seed extract exhibited the highest polyphenol content (55.54 mg gallic acid equivalent g−1 dry weight) and highest antioxidant property (IC50 value-0.40 mg ml−1). The results suggest that underutilized fruits high in resveratrol and other polyphenols can be used as functional beverages.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Bae SH, Suh HJ (2007) Antioxidant activities of five different mulberry cultivars in Korea. Lebensm Wiss Technol 40:955–962

    Article  CAS  Google Scholar 

  • Bajpai M, Pande A, Tewari SK, Prakash D (2005) Phenolic contents and antioxidant activity of some food and medicinal plants. Int J Food Sci Nutr 56:287–291

    Article  CAS  Google Scholar 

  • Banerjee A, Dasgupta N, De B (2005) In vitro study of antioxidant activity of Syzygium cumini fruit. Food Chem 90:727–733

    Article  CAS  Google Scholar 

  • Barros L, Baptista P, Ferreira ICFR (2007) Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays. Food Chem Toxicol 45:1731–1737

    Article  CAS  Google Scholar 

  • Baur JA, Sinclair DA (2006) Therapeutic potential of resveratrol: the in vivo evidence. Nat Rev Drug Discov 5:493–506

    Article  CAS  Google Scholar 

  • Botterweck AAM, Verhagen H, Goldbohm RA, Kleinjans J, Van Den Brandt PA (2000) Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study. Food Chem Toxicol 38(7):599–605

    Article  CAS  Google Scholar 

  • Bradamante S, Barenghi L, Villa A (2004) Cardiovascular protective effects of resveratrol. Cardiovasc Drug Rev 22:169–188

    Article  CAS  Google Scholar 

  • Burns J, Yokota T, Ashihara H (2002) Plant foods and herbal sources of resveratrol. J Agric Food Chem 50:3337–3340

    Article  CAS  Google Scholar 

  • Duenas M, Hernandez T, Estrella I (2006) Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chem 98:95–103

    Article  CAS  Google Scholar 

  • Gutteridge J, Halliwell B (2010) Antioxidants: molecules, medicines and myths. Biochem Biophys Res Commun 393(4):561–564

    Article  CAS  Google Scholar 

  • Heim KE, Tagliaferro AR, Bobilye DJ (2002) Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J Nutr Biochem 13:572–584

    Article  CAS  Google Scholar 

  • Isabelle M, Lee BL, Ong CN (2008) Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern china. Food Chem 56:9410–9416

    Article  CAS  Google Scholar 

  • Jagtap UB, Panaskar SN, Bapat VA (2010) Evaluation of antioxidant capacity and phenol content in Jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods Hum Nutr 65:99–104

    Article  CAS  Google Scholar 

  • Jayatilake GS, Jayasuriya H, Lee ES (1993) Kinase inhibitors from Polygonum cuspidatum. J Nat Prod 56:1805–1810

    Article  CAS  Google Scholar 

  • Kalt W, Ryan DAJ, Duy JC (2001) Interspecific variation in anthocyanins, phenolics and antioxidant capacity among genotypes of high bush and low bush blueberries (Vaccinium section Cyanococcus spp.). J Agric Food Chem 49:4761–4767

    Article  CAS  Google Scholar 

  • Kaur C, Kapoor HC (2001) Antioxidants in fruits and vegetables- the millennium’s health. Int J Food Sci Technol 36:703–725

    Article  CAS  Google Scholar 

  • Langcake P, Pryce RJ (1976) The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury. Physiol Plant Pathol 9:77–86

    Article  CAS  Google Scholar 

  • Lobo V, Patil A, Phatak A, Chandra N (2010) Free radicals, antioxidants and functional foods: impact on human health. Pharmacogn Rev 4(8):118

    Article  CAS  Google Scholar 

  • Naik GH, Priyadarsini KI, Satav JG (2003) Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine. Phytochemistry 63:97–104

    Article  CAS  Google Scholar 

  • Pezzuto JM (2008) Grapes and human health: a perspective. J Agric Food Chem 56:6777–6784

    Article  CAS  Google Scholar 

  • Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 269:337–341

    Article  CAS  Google Scholar 

  • Quiros AR, Lopez-Hernandez J, Ferraces-Casais P (2007) Analysis of non-anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection. J Sep Sci 30:1262–1266

    Article  Google Scholar 

  • Ravindran C, Kohli A, Murthy BNS (2007) Fruit production in India. Chronica Horticuturae 47:21–26

    Google Scholar 

  • Rimando AM, Kalt W, Magee JB (2004) Resveratrol, pterostilbene, and piceatannol in vaccinium berries. J Agric Food Chem 52:4713–4719

    Article  CAS  Google Scholar 

  • Rodriguez-Saona LE, Wrolstad RE (2001) Unit F2.1, Anthocyanins. Extraction, isolation and purification of anthocyanins. In: King S, Gates M, Scalettar L (eds) Current protocols in food analytical chemistry. John Wiley & Sons, Inc, New York, p 1–11

  • Ruxton CHS, Gardner JE, Walker D (2006) Can pure fruit and vegetable juice protect against cancer and cardiovascular disease too? A review of the evidence. Int J Food Sci Nutr 57:249–272

    Article  Google Scholar 

  • Sanders TH, McMichael RW, Hendrix KW (2000) Occurrence of resveratrol in edible peanuts. J Agric Food Chem 48:1243–1246

    Article  CAS  Google Scholar 

  • Siemann EH, Creasy LL (1992) Concentration of the phytoalexin resveratrol in wine. Am J Enol Viticult 43:49–52

    CAS  Google Scholar 

  • Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Viticult 16:144–158

    CAS  Google Scholar 

  • Soong YY, Barlow PJ (2004) Antioxidant activity and phenolic content of selected fruit seeds. Food Chem 88:411–417

    Article  CAS  Google Scholar 

  • Soong YY, Barlow PJ (2006) Quantification of gallic acid and ellagic acid from longan (Dimocarpus longan Lour.) seed and mango (Mangifera indica L.) kernel and their effects on antioxidant activity. Food Chem 97:524–530

    Article  CAS  Google Scholar 

  • Sung J, Lee J (2010) Antioxidant and antiproliferative activities of grape seeds from different cultivars. Food Sci Biotechnol 19:321–326

    Article  CAS  Google Scholar 

  • Thomas-Barberan FA, Espin JC (2001) Phenolic compounds and related enzymes as determinants of quality of fruits and vegetables. J Sci Food Agric 81:853–876

    Article  Google Scholar 

  • Tokusoglu O, Una MK, Yemis F (2005) Determination of the phytoalexin resveratrol (3, 5, 4′ trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and gas chromatography–mass spectrometry (GC-MS). J Agric Food Chem 53:5003–5009

    Article  CAS  Google Scholar 

  • Vastano BC, Chen Y, Zhu N (2000) Isolation and identification of stilbenes in two varieties of Polygonum cuspidatum. J Agric Food Chem 48:253–256

    Article  CAS  Google Scholar 

  • Vitrac X, Bornet AL, Vanderlinde R (2005) Determination of Stilbenes (α-viniferin, trans-astringin, trans-piceid, cis- and trans-resveratrol, €-viniferin) in Brazilian Wines. J Agric Food Chem 53:5664–5669

    Google Scholar 

  • Wang Y, Catana F, Yang Y (2002) An LC-MS method for analysing total resveratrol in grape juice, cranberry juice, and in wine. J Agric Food Chem 50:431–435

    Article  CAS  Google Scholar 

  • Zhishen J, Mengcheng T, Jianming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555–559

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors Akshatha H.S and Anbarasu K thank Indian Council of Medical Research (ICMR) and Council of Scientific and Industrial Research-Central Food Technological Research Institute (CSIR-CFTRI), Mysore-570020, INDIA for funding the fellowships.

Author information

Authors and Affiliations

  1. CSIR-Central Food Technological Research Institute, Mysore, 570 020, Karnataka, India

    Akshatha Shrikanta, Anbarasu Kumar & Vijayalakshmi Govindaswamy

Authors
  1. Akshatha Shrikanta
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anbarasu Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vijayalakshmi Govindaswamy
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vijayalakshmi Govindaswamy.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Shrikanta, A., Kumar, A. & Govindaswamy, V. Resveratrol content and antioxidant properties of underutilized fruits. J Food Sci Technol 52, 383–390 (2015). https://doi.org/10.1007/s13197-013-0993-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-0993-z

Keywords

Search

Navigation