Amitabh Singh
Objective: To assess the phenolic acid content of skin, pulp, covering pulp of seed and seed of raw and ripe jackfruit (Artocarpus heterophyllus).
Methods: High Performance Liquid Chromatographic (HPLC) analysis was done of various parts of raw and ripe jackfruits.
Results: Raw fruit skin was rich in gallic (22.73 μg/g) followed by tannic and ferulic acids. In ripe fruit, the skin had high amount of ferulic (13.41 μg/g) and reduced amount of gallic (12.08 μg/g) acids. The level of tannic acid (5.73 μg/g) was the same as that in raw fruit skin. Flesh of raw fruit had three phenolic acids where gallic acid was maximum followed by ferulic and tannic acids. However, flesh of ripe fruit had high amount of gallic (19.31 μg/g) and low amount of ferulic (2.66 μg/g) acids. Tannic acid was slightly high as compared to raw fruit skin. Raw and ripe pulp of the seeds was rich in phenolic acids. The raw pulp showed more phenolic acids than ripe fruit pulp. Raw fruit pulp of seed had three phenolic acids, viz., gallilc, tannic, and ferulic acids. But in ripe fruit the amount and number of phenolic acids were significantly less, e.g., only two phenolic acids, i.e., gallic and ferulic acids were detected. Raw fruit seed showed four phenolic acids, i.e., gallic, tannic, caffeic and ferulic acids. However, in ripe fruit seed only three phenolic acids were found, i.e., gallic, ferulic and tannic acids.
Conclusion: The presence of good amount of phenolic acids in various edible parts of raw and ripe Jackfruit indicates the nutritional value of jackfruits and the likely benefits it can provide to human health.
