期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2020
卷号：44
期号：1
页码：230-254
DOI：10.35219/foodtechnology.2020.1.14
出版社：Galati University Press
摘要：Syzygium cumini (S. cumini) is an underutilized fruit of tropical and subtropical regions with various bioactive compounds distributed in all parts of the plant. The fruit and its by-products, such as seeds, have both nutritional and medicinal value. However, fruit and seeds have not been fully considered as potential functional food ingredients to develop foods with promising health benefits. Based on the available information in the literature, fruit and seed are rich in phytochemicals, such as myricetin, oxalic acid, gallic acid, citronellol, cyanidin diglucoside, hotrienol, phytosterols, flavonoids, carotenoids and polyphenols as well as micronutrients. In addition, they were reported to possess several beneficial health properties. Further, research in this area would provide valuable information for their potential utilization as functional food ingredients. This review presents comprehensive information about the bioactive compounds and nutraceutical properties of S. cumini fruit and seeds, as well as the potential of using them as functional food ingredients.
