Extraction and Characterization of Bioactive Compounds from Jambolan Fruit
Summary
Jambolan fruit, also known as Syzygium cumini, is emerging as a rich source of bioactive compounds, principally phenolics, flavonoids and anthocyanins. These secondary metabolites have attracted interest for their antioxidant, anti-inflammatory and antidiabetic potential. Conventional extraction methods have relied on organic solvents such as ethanol and methanol, but yield, selectivity and safety concerns have prompted the adoption of green extraction techniques. Ultrasonication, pressurised liquids and the use of alternative solvents such as acidified water systems have been shown to enhance recovery while reducing solvent usage and processing time. Characterisation strategies typically combine spectrophotometric assays (Folin–Ciocalteu for total phenolics, pH differential for anthocyanins) with advanced chromatographic techniques including HPLC and ultra-performance liquid chromatography coupled to tandem mass spectrometry, enabling detailed molecular profiling. Current research also addresses the stability of extracted pigments under varying pH, temperature and light conditions, exploring co-pigmentation, acylation and encapsulation to improve shelf life. Collectively, these efforts have set the stage for the integration of jambolan extracts into functional foods, natural colourants and nutraceutical formulations, underscoring the global significance of this underutilised tropical fruit.
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Extraction and Characterization of Bioactive Compounds from Jambolan Fruit publication trend
The graph below shows the total number of articles in extraction and characterization of bioactive compounds from jambolan fruit across all publications each year (not limited to Nature Index journals).
Technical terms
Anthocyanins: Water-soluble flavonoid pigments responsible for red to purple colouration and notable antioxidant activity.
Phenolic compounds: Secondary plant metabolites containing one or more hydroxyl-substituted aromatic rings, often associated with antioxidant properties.
Ultrasonication: Technique using high-frequency sound waves to disrupt cell walls and enhance mass transfer during extraction.
UPLC-MS/MS: Ultra-performance liquid chromatography coupled with tandem mass spectrometry, used for high-resolution separation and identification of chemical constituents.
Green extraction: Sustainable extraction approach minimising hazardous solvents, energy consumption and environmental impact.
References
- Syzygium cumini anthocyanins: recent advances in biological activities, extraction, stability, characterisation and utilisation in food systems. Food Production, Processing and Nutrition (2024).
- Extraction of Bioactive Compounds from the Fruits of Jambolan (Syzygium cumini (L.)) Using Alternative Solvents. Plants (2024).
- Determinação dos compostos fenólicos e da capacidade antioxidante de extratos aquosos e etanólicos de Jambolão (Syzygium cuminiL.). Revista Brasileira de Plantas Medicinais (2015).
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