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Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Soifoini, Toilibou, Donno, Dario, Jeannoda, Victor, Rakotoniaina, Ernest, Hamidou, Soule, Achmet, Said Mohamed, Solo, Noe Rene, Afraitane, Kamaleddine, Giacoma, Cristina, Beccaro, Gabriele Loris
Journal of food quality 2018 v.2018
Artocarpus altilis, antioxidant activity, bioactive compounds, biodiversity, breadfruits, chemical constituents of plants, chlorogenic acid, cinnamic acid, drying, flour, food security, fruits, functional foods, islands, lipids, sugar content, tannins, therapeutics, Comoros
Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. This study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant flour). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, fibre, and macro- and microelements were observed in these fruits after a specific drying process. Breadfruit showed positive nutritional traits. The main identified phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 gDW for chlorogenic acid) and tannins. The highest value of antioxidant activity was 6.40 ± 1.02 mmol·Fe²⁺/kgDW. This preliminary phytochemical investigation may provide a contribution to the identification and quantification of lead compounds responsible for traditional nutritional and therapeutic claims.