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Article

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

1
Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Universitaria, San Luis Potosí 78210, Mexico
2
Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí 78240, Mexico
*
Author to whom correspondence should be addressed.
Academic Editors: Manuela Pintado, Ezequiel Coscueta and María Emilia Brassesco
Molecules 2021, 26(16), 4854; https://doi.org/10.3390/molecules26164854
Received: 13 June 2021 / Revised: 16 July 2021 / Accepted: 20 July 2021 / Published: 11 August 2021
(This article belongs to the Special Issue Bioproducts for Health II)
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% 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. View Full-Text
Keywords: jackfruit seeds flour; functional properties; antioxidant activity; dietary fiber; prebiotic; anticancer activity jackfruit seeds flour; functional properties; antioxidant activity; dietary fiber; prebiotic; anticancer activity
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MDPI and ACS Style

Trejo Rodríguez, I.S.; Alcántara Quintana, L.E.; Algara Suarez, P.; Ruiz Cabrera, M.A.; Grajales Lagunes, A. Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour. Molecules 2021, 26, 4854. https://doi.org/10.3390/molecules26164854

AMA Style

Trejo Rodríguez IS, Alcántara Quintana LE, Algara Suarez P, Ruiz Cabrera MA, Grajales Lagunes A. Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour. Molecules. 2021; 26(16):4854. https://doi.org/10.3390/molecules26164854

Chicago/Turabian Style

Trejo Rodríguez, Ibna Suli, Luz Eugenia Alcántara Quintana, Paola Algara Suarez, Miguel Angel Ruiz Cabrera, and Alicia Grajales Lagunes. 2021. "Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour" Molecules 26, no. 16: 4854. https://doi.org/10.3390/molecules26164854

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