Salinan Terjemahan Bioactive Compounds and Pharmacological and

Makanan &
Fungsi
TINJAUANLihat Artikel Online Lihat Jurnal | Lihat Masalah
Senyawa bioaktif dan

aplikasi farmakologis dan makanan dari Syzygium cumini –
.
ulasan
M
A
Kutip ini: Food Funct., 2018, 9, 6096
6
Navnidhi Chhikara,
Ravinder
4
Kaur,Sundeep Jaglan, b Paras Sharma,c
:
:
Yogesh Gata dan Anil Panghal *a
5
ini
mengeksplorasi potensi nutrisi, fitokimia dan farmakologis serta
.
Syzygium
cumini
penggunaan makanan yang beragam dariS. cumini merupakan tanaman obat tradisional dengan berbagai bioaktif
tidak
,
senyawa yang tersebar di seluruh bagian tanaman. Senyawa bioaktif utama yang ada di bagian yang dapat dimakan
polifenol
adalah
myricetin
dan
asam oksalat, asam galat, sitronelol, sianidin diglukosida, hotrienol, pitosterol, flavonoid,
karotenoid
serta
n
mikronutrien, yang memiliki banyak manfaat kesehatan. ._
U
mengobati
Potensi manfaat senyawa bioaktif tersebut adalah untuk mencegah/mengurangi kelainan metabolisme
dan
berbagai
penyakit
S
. Efek perlindungan kesehatan dan sifat fungsional tanaman dibuktikan oleh
a
berbagai produk makanan bernilai tambah lainnya.

1. Pengenalan
o
saya
studi farmakologis in vitro dan in vivo yang berbeda.

y
de
da
Semua bagian tanaman memiliki manfaat kesehatan

o
mikroba, antihipertensi, antioksidan dan

ln
yang baik seperti hipoglikemik, antiinflamasi,

berbagai
o
antianemia, antibakteri, antioksidan, antialergi,

khasiat lainnya. Berbagai peneliti telah
.
810
hepatoprotektif, hipolipidemik dan antipiretik. Buah S.

2
Diterima 6 April 2018, Diterima 6 Oktober 2018

membahas tentang
cumini dapat dikonsumsi mentah atau diolah dalam
DOI: 10.1039/c8fo00654g rsc.li/food-function bentuk selai, jeli, anggur, minuman fermentasi dan
Buah adalah anugerah alam yang luar biasa bagi umat manusia tergantung pada tingkat kematangan buah, varietas,
komponen
karena mereka kondisi iklim, praktik pertanian, serta penanganan dan
memperpanjang
memiliki
pengolahan pasca panen. Kehadiran antosianin
c
hidup dan melindungi. Buah memberikan warna ungu hingga hitam pada buah dan
bertanggung jawab atas potensi antioksidan yang tinggi. 1
O
8
menyediakan energi, vitamin, mineral dan fitokimia; mereka Secara umum, berbagai fitokimia dan antioksidan tidak
stabil terhadap parameter pemrosesan seperti panas, pH,
0
konsumsi teratur meningkatkan fungsi fisiologis dan dan cahaya. Proses termal metode seperti perebusan,
pengukusan, dan blansing pada suhu yang lebih tinggi
o
mengurangi risiko berbagai penyakit.1 cumini adalah adalah faktor yang paling menonjol dalam degradasi
senyawa bioaktif dan antioksidan ini. Sehingga perlu
Syzygium
flavonoid
di
dieksplorasi pengaruh berbagai perlakuan pengolahan

yang
daerah tropis dan subtropis dan

fito
konstituen
terhadap stabilitas senyawa bioaktif. Buah ini terkenal
mengandung
karena sifat obat dan terapeutiknya seperti anti-anemia,

dalam jumlah yang baik misalnya anthocyanin, P
anti
, steroid, fenolat dll. Kandungan nutrisi dan fitokimia buah
Departemen
Teknologi dan Nutrisi Pangan, Lovely Professional University, Punjab, ilmiah dibuat setelah memilah dan mengklasifikasikannya
India. E-mail: anilpanghal@gmail.com
b
menurut penggunaan dan tahun penerbitan yang berbeda
Division of Microbial Biotechnology, Indian Institute of Integrative Medicine-CSIR,
India
(2000 dan seterusnya). Berbagai sumber literatur, sumber
c
National Institute of Nutrition, Hyderabad, India data, dan makalah penelitian ditinjau secara kritis untuk
aplikasi farmakologi dalam studi in vitro dan in vivo, tetapi menemukan dan mendiskusikan tentang senyawa bioaktif,
tidak ada tinjauan komprehensif yang tersedia untuk informasi sifat farmakologis, sifat nutrisi, efek pengolahan pada fitokimia
rinci tentang kandungan nutrisi, fitokimia, efek pengolahan yang berbeda dan aplikasi makanan S. cumini.
pada fitokimia yang berbeda dan sebagai bahan untuk
formulasi makanan fungsional.
Metodologi: Sumber informasi bibliometrik utama yang
digunakan dalam penelitian ini adalah Web of Science,
2. Latar belakang sejarah
Scopus, Google Scholar dan PubMed. Beberapa kata kunci, Syzygium cumini L. termasuk dalam famili Myrtaceae, yang
seperti nilai gizi S. cumini, sifat farmakologis S. cumini, mencakup 150 genera dan 3600 spesies yang ada di seluruh
manfaat kesehatan S. cumini, penggunaan S. cumini secara dunia.2 Buahnya adalah berry berbentuk oval (Gbr. 1) dan
tradisional dan aplikasi makanan S. cumini, dipilih untuk telah dianggap sebagai "Buah Dewa" dalam mitologi Hindu. 3
mendapatkan berbagai macam makalah yang akan Ini asli
digunakan. dianalisis. Inventarisasi akhir dari 173 sumber
6096 | Food Funct., 2018, 9, 6096–6115 Jurnal ini © The Royal Society of Chemistry 2018
Lihat Artikel Online
Food & Function Review
Tabel 1 Komposisi fisiokimia

Syzygium cumini
Parameter
Berat (g) 9,50 3,30

Biji (%) 18,58 36,36
Porsi yang dapat dimakan (%) 81,42 63,64
Jus (%) 57,75 49,42
TSS (oB) 15,00 11,12
Keasaman (%) 1,44 1,60
Jumlah gula (%) 13,16 8,40
.
M
Total antosianin (mg per
A
Total tanin (mg per 100 g) 297,5 428,75
6
5
9
Syzygium dan spesies jinten.10 Ada variasi buah
1
2
ukuran dan kualitas tergantung pada varietas dan kondisi geografis
/
/
. Buah menunjukkan variasi berat yang luas
1
o
(4,8-17,6 g), diameter (1,66-3,04 cm), panjang (2,22-4,51 cm),
y
t
isi pulp (68,75-86,59%) dan berat biji (1,3-2,36 g).11
i
cumini
tergantung pada
,
ukuran
U
buah; varietas yang lebih kecil berbentuk bulat dan memiliki
e
t
daging dan biji besar dengan kandungan asam, tanin dan
S.
yang
daging
antosianin. Varietas yang lebih besar berbentuk lonjong dan memiliki
buah
yang
I
asam dan biji kecil yang mengandung asam rendah,
y
b
tanin dan antosianin (Tabel 1).12 Jenis
d
d
S. cumini yang tumbuh di India utara adalah 'Ram Jamun' atau 'Raja
a
n
Jamun,' yang memiliki buah lonjong dengan warna ungu tua dan
w
o
Gambar. 1 Pohon Syzygium cumini dan bagian-bagiannya. Tumbuhan tersebut termasuk dalam kingdom Plantae
D
.
(vegetal) dan sub kingdom Tracheobionta (tumbuhan
8
1
berpembuluh), infra kingdom Streptophyta (tumbuhan
darat), super divisi Spermatophyta (tumbuhan berbiji),
0
divisi Magnoliophyta (tumbuhan berbunga) dan infra divisi

e
ke Indonesia, yang ada dalam bentuk budidaya dan liar,5 dan Angiospermae (tumbuhan berbunga), kelas Magnoliopsida
(dicotyledons) dan subkelas Rosidae, ordo Myrtales dan
b
tersedia di India, Bangladesh, Thailand, Filipina, ordo super Rosane, famili Myrtaceae (famili myrtle), genus
benih kecil, dan varietas tanpa biji lainnya adalah 'Paras' yang
c
Florida, Brasil, California, Aljazair, dan Israel.6 Secara global tumbuh di India tengah.13
8
Produksi S. cumini sekitar 13,5 juta ton per tahun

d
o
3. Kandungan Gizi Syzygium cumini

(FAO 2009). Pohon-pohonnya besar, hijau sepanjang tahun dengan S. cumini mengandung berbagai nutrisi berharga, antara lain
,
kulit kayu tebal keabu-abuan karbohidrat, vitamin, mineral, antosianin dan antioksidan.
Rasa dan warna buah dipengaruhi oleh jumlah polifenol,
berbau
terpentin
tanin, dan asam galat.14

kasar
ke
mengkilap dan dengan daun runcing panjang 5–12 cm dan
menghadap
arah yang berlawanan. Bunga P

3.1 Komposisi nutrisi buah
berwarna putih hingga merah muda, biasanya terdapat Buah merupakan sumber yang baik (per 100 g basis) energi
dalam bentuk tandan di ujung buah dan bertahan selama (60 kkal), karbohidrat (14 g), protein (0,70–0,13 g), lemak
lebih dari 100 tahun.7 Sinonim dari S. cumini adalah S. (0,15–0,30 g) dan serat (0,30 –0,90 gram). 15 Buah
jambolana Lam., Eugenia jambolana Lam, Eugenia cumini, mengandung (per 100 g basis) kalium (55–79 mg), natrium
Myrtus cumini Linn. dan Eugenia djouant Perr. 8 Nama (14–26,20 mg), magnesium (15–35 mg), kalsium (8,3–19 mg),
umum S. cumini adalah Jamun, Black plum, Jambu, fosfor (15–17 mg), belerang (13 mg), klorin (7–8 mg),
Surabhipatra, Mahaphala, Raj Jambu, Jambul, Jambolan, tembaga (0,23 mg), asam folat (3,00 g), besi (0,19–1,62 mg),
Palendera, Mahajambu, Blackberry India, Jam, Kalajam, seng (0,28 mg), asam askorbat (5,70–18.00 mg), -karoten (48
dan Kalojum. Pembungaan dimulai pada bulan Maret mg), kolin (7 mg), cyanoco balamine (3 mg), tiamin (0,03–0,08
hingga April dan buah berkembang pada bulan Mei atau mg), riboflavin (0,009–0,01 mg) dan niasin (0,20–0,29 mg)
Juni dan buah awalnya berwarna hijau, kemudian berubah dan kandungan antosianin yang tinggi ( 731 mg per 100
menjadi merah muda dan akhirnya berwarna ungu. 9 g).5,6,9,15,16
Namun, tekstur yang lembut, praktik pengelolaan pasca
panen yang buruk dan pengolahan yang tidak tepat 3.2 Komposisi nutrisi benih
mengakibatkan hilangnya nutrisi yang berharga dalam Benih mengandung (per 100 g) karbohidrat (41,4 g), protein
jumlah besar.4 (6,3–8,5 g), lemak (0,83–1,18 g), abu (2,04 g), serat (2,3–16,9
g), kalsium (0,41 mg), fosfor (0,17 mg), polifenol (361,40 mg) dan tanin (168,24 mg).17 Buah mengandung lemak
Jurnal ini © The Royal Society of Chemistry 2018 Food Funct., 2018, 9, 6096–6115 | 6097
View Article
Review Minyak Makanan & Fungsi
termasuk asam vernolat (3%), miristat (31,7%), laurat perubahan dari hijau-kuning (belum matang) menjadi ungu tua dan
(1,2%), linoleat (16,1%), stearat (6,5%), malvalat (1,2%),
8
oleat (32,2 %), sterkulik (1,8%) dan palmitat (4,7%). Bijinya hitam (buah masak penuh). Antosianin ditemukan meningkat
juga mengandung sedikit fitosterol (β-sitosterol) dan n
minyak yang mengandung 1-chlorooctadecane (33,2%), d
decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene sepanjang pematangan sedangkan ellagitannin, flavonol, asam galat

.
(8,02%), tetracontane (9,24%) , 4-(2-2- dimetil-6-6-metilen-

dan
asam
sikloheksil) butanol (5,29%), octade cane (5,15%), i

ellagat menurun saat buah matang22
octacisane (3,97%), heptacosane (1,72%) dan eicosane
l
(1,71%).9,15–18
u
4.1 Antioksidan
.
3.3 Komposisi nutrisi daun

M
Antioksidan adalah zat yang mengais radikal bebas, dan

dengan demikian mengurangi atau menghambat
A
Daunnya mengandung protein (9,1 g), lemak (4,3 g), serat kasar kerusakan oksidatif dan stres. Penelitian telah melaporkan
bahwa biji S. cumini memiliki kapasitas anti oksidan yang
4
lebih besar serta kandungan fenolik.23 Polifenol dikenal

2
(17,0 g), fosfor (0,19 mg), kalsium (1,3 mg) per 100 g dan
5
:
sebagai agen kardiometabolik yang mengais nitrogen

9
reaktif atau spesies oksigen dan juga merangsang
minyak esensial berkontribusi pada baunya yang pertahanan antioksidan. Ekstrak alkohol dari biji dan pulp
1
menyenangkan.16,19 mengungkapkan potensinya untuk mengais berbagai
radikal bebas seperti superoksida, hidroksil, lipid-peroksida
0
2
dan oksida nitrat, DPPH (2,2-difenil 1-1picryhydrazyl
hydrate) dan LOO* (radikal lipid peroksil) karena
/
kandungan antosianin yang tinggi. Ekstrak metanol dari

n
4. Senyawa bioaktif batang, ekstrak metanol, asam format, ekstrak hidroetanol
dan dikloro metana dari daun, dan ekstrak aseton 24
o
memiliki aktivitas penangkal radikal bebas yang baik dalam

t
uji pembersihan DPPH dan memiliki aktivitas antioksidan

r
adalah kelompok besar mikronutrien non-nutrisi yang aktif secara yang lebih tinggi daripada asam askorbat. Studi terbaru
dan
biologis menunjukkan bahwa fraksi asetat dari ekstrak metanol
diamati
bioaktif
memiliki aktivitas antioksidan yang lebih kuat daripada

memiliki perlindungan terhadap
U
ekstrak n-heksana dan kloroform.25 Ekstrak etanol dari

pulp, kernel, dan biji menunjukkan aktivitas antioksidan dan
e
tive dan sifat pencegahan penyakit kesehatan dan juga

kontribusi
memberikan mengurangi stres oksidatif dalam patogenesis. 19 Ekstrak

etanol (50%) biji menunjukkan aktivitas penangkapan radikal
terhadap
rasa, warna, tekstur dan aroma tanaman.20

a
maksimum.26
w
o
Karotenoid, flavonoid, sterol, fenolat, antosianin dan 4.2 Flavonoid
I
y
Flavonoid adalah sekelompok senyawa polifenol larut air
b
terpen adalah fitokimia utama yang ada dalam buah-buahan, dengan berat molekul rendah yang disintesis oleh tanaman
d
e
dan terutama terdapat sebagai glikosida pada tanaman.27
batang, kulit kayu, daun dan biji (Tabel 2). Sekitar 30 senyawa kimia Flavonoid utama yang terdapat dalam buah S. cumini adalah
d
phyto quercetin, kaempferol dan myricetin. Flavonoid dilaporkan
a
o
memiliki antikanker, antipenuaan, antineurologis,
telah dilaporkan dalam pulp. neuroprotektif, antiinflamasi, antidiabetes dan penyakit
fibrokistik, dan anti-analgesik serta aktivitas antimikroba
l
terhadap bakteri Gram negatif dan Gram positif. Penelitian

w
S. cumini buah kaya akan antosianin, asam galat, asam ellagic,

D
o
telah menunjukkan bahwa pengobatan awal dengan quercetin

secara signifikan melindungi dari kerusakan DNA dan kanker
glukosida, asam caffeic, asam askorbat, asam coumaric, isoquerce
akibat radiasi gamma melalui potensi antioksidannya.28,29
.
Kaempferol menginduksi apoptosis pada garis sel kanker

1
kaleng, myricetin dan kaempferol21 (Gbr. 2). Kom bioaktif

0
2
mulut melalui jalur yang bergantung pada caspase-3 dalam
r sel osteosarkoma manusia, yang mengarah pada
buah
pon tergantung pada tingkat kematangan penghambatan pertumbuhan tumor, phosphatidylinositol 3-
c
O
kinase dan transformasi neoplastik.30 Demikian pula, myricetin
menunjukkan efek anti kanker, menginduksi apoptosis dan
buahan
intensitas warna
menghambat proliferasi sel leukemia manusia. Pada
buah
dan
hiperglikemia, flavonoid merangsang sekresi insulin dalam buahnya mengandung asam gallic dan ellagic (Tabel 3). Asam
darah dan saponin menghambat aktivitas glukagon. Ekstrak daun galat menghambat promosi papiloma dan karsinoma,
flavonoid terbukti efektif dalam menghambat enzim hidrolisis kerusakan akibat radiasi dan peroksidasi DNA,35 menginduksi
karbohidrat (α-amilase dan -glukosidase) yang mampu apoptosis pada LNCaP prostat manusia (garis sel sel
menghambat enzim kunci dalam jalur poliol, aldose reduktase, manusia) dan sel DU145 (garis sel sel kanker prostat) dan sel
dan mencegah pembentukan gastroenteritis akut (AGEs).32 melanoma manusia, TPA ( aktivator plasminogen jaringan)
menginduksi induksi aktivitas epidermal ornithine decarboxy
4.3 Senyawa lase, produksi hidroperoksida dan sintesis DNA. 36 Sekitar 37
fenolik Senyawa fenolik adalah metabolit sekunder yang senyawa polifenol non-antosianin telah diidentifikasi dan
disintesis oleh tanaman, berkontribusi pada sifat sensorik dan diklasifikasikan sebagai galotanin, ellagitan nin, flavonol dan
organoleptik yang unik seperti warna, rasa dan rasa buah dan flavanonol.37
sayuran.33 Total kandungan fenolik bervariasi dari 2133,50 Ekstraksi senyawa fenolik merupakan tantangan bagi
hingga 2250 mg GAE per 100 g. 34 biji S. cumini mengandung industri makanan. Teknik pemrosesan termal seperti
corilagin, 3,6-hexahydroxydi-phenoylglucose, 1-galloylglucose pengukusan, autoklaf, pengeringan, pemanggangan, dan
glucoside, 3-galloylglucose dan 4,6-hexahydroxy-diphenoyl pemanasan gelombang mikro banyak digunakan untuk
glukosa; batang dan kulit kayu mengandung 3,3,4-tri-o-metil ekstraksi dan beberapa teknik ini, terutama autoklaf, telah
ellagic acid, 3,3-di-o-methyl ellagic acid, ellagic acid dan gallic menunjukkan potensi untuk meningkatkan kemampuan
acid; bunganya mengandung asam ellagic dan daging ekstraksi senyawa fenolik.38 Di sisi lain,
157–159
Food & Function Review Tabel 2 Komposisi senyawa bioaktif dan aktivitas biologis
Komposisi Senyawa Aktivitas biologis
Karotenoid (μg per g berat kering basis) Penglihatan, apoptosis, kesehatan kulit, antioksidan, hematopoiesis,
Lutein 0,39 Zeaxanthin 0,02 -Cryptoxanthin 0,003 -Carotene 0,23 peradangan, diferensiasi sel, modulasi imun, komunikasi gap junction,
Lycopene — perkembangan dan reproduksi embrionik157
anti-proliferasi, anti-angiogenesis, metabolisme tulang, anti -
Kandungan total fenolik (mg g1) 59,60 Menekan pengendapan trigliserida, berfungsi sebagai
2
Asam galat (µg g1) 0,87 2
Asam ellagic 0,36

.
M 5
A
Katekin 0,11 9
Asam klorogenat 0,7 antioksidan, mengurangi kejadian penyakit tidak menular CVD,
6
diabetes, kanker dan stroke, dan memiliki efek anti-inflamasi dan

anti-alergi, anti-karsinogenik dan anti-mutagenik160
4
Asam ferulat 0,04
0
Anthocyanin Skin Pulp Menampilkan anti kanker, anti inflamasi, antimikroba,
2
anti diabetes, anti obesitas, dan aktivitas

1
Total anthocyanin
neuroprotektif, mencegah penyakit kardiovaskular,
/ n
1 o
246,04 6,43 % Antosianin oksidasi LDL, dan asam urat, bertahan melawan
(setara dengan malvidin 3,5-O-diglucoside)
2
/
y
penyakit sel sabit, meningkatkan kesehatan jantung,
Delphinidin-3,5-O-diglucoside 0.17 0.13 b
y d
t
e
Cyanidin-3,5-O-diglucoside — — melindungi terhadap pilek, flu, dan kanker, memelihara kesehatan mata,
s
r
mendukung kolagen161 dan menunjukkan antimutagenisitas162
Delphinidin-3-O-glucoside 23,31 23,93
e
Petunidin-3,5-O-diglucoside 0,69 0,59

n
Cyanidin-3-O-glucoside 0,37 0,19

e
Peonidin-3,5-O-diglucoside 33,27 30,29

a
S
Total flavonol (setara dengan myricetin 3-O
d
Malvidin-3,5-O-diglucoside 1,59 1,14

a
a
glucoside)
o
Petunidin-3-O-glukosida 3,01 3,38

n
w w
I
70.19 4.31 Mengurangi risiko penyakit kronis, dan memberikan perlindungan
Malvidin-3-O-glukosida 37,61 40,39 terhadap oksidasi kolesterol LDL dan kemungkinan kanker
%
o
Flavonols Myricetin-3-O-glucuronide 8.00 2.50
D
.
Myricetin-3-O-galaktosida 1,76 30,31
8
1
Myricetin-3-O-glucoside 64,40 10,64
0
Myricetin-3-O-rhamnoside 11,92 11,55

r
e
b
Myricetin-3-O-pentoside 3,21 5,00
o
c
Laricitrin-3-O-galactoside 1,62 5,82
O
Laricitrin-3-O-glucoside 5,04 17,74

8
0
Syringetin-3-O-galaktosida 1,91 8,92
n
o
Syringetin-3-O-glucoside 2.13 4.31
d
s
Total flavanonol (setara dengan naringin) 167,68 6,37 Efek antibakteri dan anti-androgen, antivirus, melindungi
i
% Flavanonol
u
Interaksi protein-asam fenolik dikonfirmasi oleh
Dihydroquercetin-dihexoside-1 0,67 0,61 Dihydroquercetin-dihexoside-2 5,48 — senyawa non-lik dan dengan demikian menurunkan kandungan
P
Dihydroquercetin-dihexoside-1 0,67 0,61 Dihydroquercetin-dihexoside-2 5,48 — fenolik yang dapat diekstraksi.39 Parameter pemrosesan dan
Dihydroquercetin-dihexoside-2 — Methyl-dihydroquercetin-dihexoside 11,66 13,89
Dihydromyricetin-dihexoside-1 6,57 10,81 Dihydromyricetin-dihexoside-2 10,66 proses berdampak pada ketersediaan hayati berbagai senyawa
9,49 Dihydromyricetin-dihexoside-3 1,18 0,53 Dihydromyricetin-dihexoside-4 8,83 bioaktif yang ada dalam S. cumini (Tabel 4).
17,95 Dihydromyricetin-dihexoside-6 16,dihydromyricetin-dihexoside-5 9,94 16. interaksi gaya kovalen yang meliputi ikatan hidrogen, gaya van der
Methyl-dihydrolmyricetin-dihexoside-1 2,17 0,48 Methyl-dihydrolmyricetin-
dihexoside-2 5,17 3,68 Methyl-dihydrolmyricetin-dihexoside-3 0,40 — Methyl- Waals, jembatan hidrofobik dan interaksi ionik, 40,41 dan interaksi
dihydrolmyricetin-dihexoside-4 8,29 10,61 Methyl-dihydrolmyricetin-dihexoside- ireversibel dengan ikatan kovalen.42 Mekanisme yang terlibat
dihexoside-5 2.27 -6 1.74 3.25 Dimethyl-dihydromyricetin-dihexoside-1 1.11 —
Dimethyl-dihydromyricetin-dihexoside-2 2.31 — Dimethyl-dihydromyricetin- dalam ikatan kovalen untuk
dihexoside-3 3.25 — penyebab
pemasakan ekstrusi
hepatik dan mikrosom usus
yang tidak tahan panas,
Jurnal ini adalah © The Royal

Society of Chemistry Lihat
2018Artikel
Food
Tinjauan Online Makanan &
tidak
saya
o
D
tidak
Gambar. 2 Senyawa bioaktif dalam Syzygium cumini.
mation dipromosikan oleh kemampuan senyawa fenolik untuk Selain protein makanan, polifenol telah dilaporkan mengikat
menghasilkan radikal kuinon.43 Kompleks protein fenolik ireversibel enzim. Ekstrak fenolik ditemukan sebagai penghambat efektif
dapat menurunkan pengikatan imunoglobulin E (Ig E) alergen. 44,45 aktivitas -glukosidase/maltase usus.Senyawa fenolik berinteraksi
Protein melindungi senyawa fenolik dari degradasi oksidatif dan positif dengan enzim seperti -amilase, tripsin, pepsin, lipase, dan
dianggap sebagai kendaraan yang sangat baik untuk pengiriman lisozim dengan mengubah aksi biokatalitiknya. 51,52 Dalam sistem
senyawa fenolik melalui saluran usus.46-48 Senyawa fenolik model pati asam fenolik, interaksi asam fenolik dengan pati
dilepaskan selama pencernaan dan diserap di usus untuk berkontribusi terhadap efek penghambatan hidrolisis pati.53 Gugus
memberikan berbagai efek nutraceutical dalam sistem manusia.49 karboksil dan hidroksil dari asam fenolat dapat mencapai
Food & Function Review Tabel 3 Fitokimia yang ada dalam Syzygium cumini
Bagian tanaman Kelas Fitokimia Penggunaan farmakologis

Biji Flavonoid Quercetin, 3,5 ,7,4-tetrahidroksi flavanon dan rutin Antimikroba Asam fenolik Asam caffeic, asam ferulic, asam galat dan asam
ellagic Antioksidan
Tanin Corilagin, 3,6-hexahydroxydi-phenoylglucose, 1-galloylglucose glucoside, 3- betulinic acid, eugenol
galloylglucose dan 4,6-hexahydroxy- diphenoylglucose, -pinene, -terpinene, Antilipidemic
Terpenes Jambosine, chlorophyll, beta-sitoterol and -terpineol, ellagitannins 8 Hypoglycemic CNS-stimulator

Anti-inflamasi
.
Antihipertensi
M
A
Menoragia
6
2
Flavonoid Batang dan Kulit Myricetin, quercetin, kaemferol. Antihelmintik
2
:
9
Asam fenolat asam 3,3-di-O-metil ellagic, asam 3,3,4-tri-O-metil ellagic, dan,

5
1
Antioksidan
ellagic acid, gallic acid
2
Terpen -Sitosterol, friedelin dan betulinic acid Anti-inflamasi
/
Gallotanin, ellagitannin, eugenin, resin, terpenoid, saponin,

1
a
2 S
pitosterol, epi-fridelanol dan bergenin

a
1 w
tidak
Bunga Flavonoid Kaemferol, myricetin, dihydromyricetin, myricetin-3- L-

arabinoside,
_
y o
t I
e
isoquercetin, quercetin, quercetin-3-D-galactoside
y
v
b
Antibakteri
Antidermatophytic Antidiare
U
e
Anti-diabetik Anti-diabetes
Aktivitas antijamur Diuretik
Intoksikasi hati Penyembuhan luka Anti-HIV
d
Asam fenolik Asam ellagic Antiinflamasi
e
a
Asam oleanolic, eugenol. Anti mutagenik
o
Terpen Asam erategolic (asam maslinat), eugenol-triterpenoid-B dan

l
.
eugenol-triterpenoid-A Antiseptik
Hepatoprotektif Hipotensi
w
0
Pulpa Flavonoid Myricetin, myricetin deoxyhexoside Gastro-protective
2
e
dan asam ellagic Anti-ulseratif
b
o
Terpenes Citronellol, geraniol, hotrienol, nerol, -phenylethanol, phenylpropanal Anti-scorbutic
t
O
HHDP-galloly glukosa dan trigalloylglucose Diuretik
8
Tanin Cyanidin, delphinidin, petudinin Karminatif
0
Anthocyanin Asam sitrat, asam malat, malvidin-3-laminaribioside, cyanidin

n
myricetin 4″-O-acetyl -2-O-gallate, myricitrin, quercetin-3-O-α-rhamnopyranoside
o
Phenolic acid Asam caffeic, chlorogenic, ellagic acid, ferulic acid and gallic acid
diglukosida, malvidin-diglukosida, flavonol, karotenoid, glukosa, and
betulinic acid
de
petunidin
, malvidin dan senyawa bioaktif non-antosianin adalah

h
Stomachic
s
i
Anti-sterility
, trans-lutein, cis-lutein Liver stimulant
132.133
fluene
dan delphinidinlb
u
Antibacterial
Daun Flavonoid Katekin, kaempferol, myricetin, myricetin 3-O-β- D-
glucuronopyranoside, myricetin-4-methyl ether 3-O-α-rhamnopyranoside,
myricetin 4″-O-acetate, Anti-inflammatory
Tannins Nilocetin Antioksidan

Terpen -Pinene, -cadinol, pinocarvone, pinocarveol, -terpeneol, myrtenol, tanin, acylated flavonol glycosides, 3-O-4-L rhamnopyranosides
eucarvone, myrtenal, cineole dan geranyl acetone, beta-sitosterol, Minyak atsiri -Terpeneol, myrenol, muurolol, -tongeranyl, aceα-myrtenal, ace
betulinic acid, maslinic acid, mycaminose, n-heptocosane, n-nonacosane , pinocarvane Antijamur
noctacosanol, myricitrin, quercetin, n-hentriacontane, esterase, triterpenoids, Antialergi
Beta-sitosterol, asam crategolic, n-triaconta nol Hipotensi

Aktivitas antivirus
Luka kulit
Antidiare
Hepatoprotektif
Isohamnetin-3-O-rutinside dan flavonoid glikosida Antijamur Jurnal ini © The Royal Society of Chemistry 2018 Food Funct., 2018, 9, 6096–6115 | 6101
Lihat Artikel Review Online
154-156
Makanan & Fungsi Tabel 4 Data bioavailabilitas senyawa bioaktif sebelum dan sesudah pengolahan
Metode Pengolahan Senyawa 3,5
diglucosylated anthocyanin Pengeringan
tikar busa
Bioavailabilitas sebelum pemrosesan

(rasio molar %)
Liofilisasi (produk kering)
Bioavailabilitas setelah pemrosesan
pada suhu yang berbeda
60 °C 70 °C 80 °C
Delphinidin-3,5-diglc 27,62 27,28 26,31 25,76 26.49 (bubuk jus) Cyanidin-3,5-diglc 3.59 3.37 4.07 4.21 4.17 Petunidin-3,5-diglc 36.31 35.74 35.23
35.96 35.53 Peonidin-3,5-diglc 1.01 0.82 0.94 0.99 0.94
.
Malvidin-3,5-diglc 30,97 32,37 32,67 32,37 32,24
M
A
3-monoglucosylated anthocyanin
6
Delphinidin-3-glc 0.28 0.23 0.42 0.40 0.31
4
2
Cyanidin-3-glc 0.10 0.06 0.12 0.49 0.10
2
5
Malvidin-3-glc 0.14 0.13 0.27 0.23 0.25
1
9
Total antosianin (mg kg , basis kering) — 2297,90 2095,39 2207,33 1551,63
1
Total Flavonol (mg kg1, basis kering) Pengeringan alas busa

/
1
— 62,58 54,39 58,10 38,39
Myricetin-3-glucuronide 2,47 1,08 2.30 2.74 1.09 (bubuk jus)
1
o
Myricetin-3-galactoside 1,86 1,68 1,41 1,58 0,64
y
Myricetin-3-glucoside 45,20 49,21 45,55 40,32 33,44
t
r
-3-rhamnoside 6.20 7.35 6.76 6.13 2.16
e
Laricitrin
-3-pentoside 4.47 4.26 6.45 11.05 0.00
Myricetin
Myricetin
U
-3- galactoside 1.76 9.17 10.55
e
t
Laricitrin-3- glukosida 5,22 18,28 16,88 19,73 40,24
a
S
Syringetin-3- galaktosida 1,75 5,82 4,78 4,36 5,38
a
Syringetin-3- glukosida 1,90 1,16 1,62 1,21 1,13 w
o
Gratis myricetin 27,62 1,09 1,47 0,86 1,76
I
y
laricitrin gratis 0,92 0,59 1,52 0,85 2,51
b
d
Jarum suntik gratis 0,62 0,32 1,16 0,64 1,09
e
l
Tanin terhidrolisis (mg kg1, basis kering) Pengeringan alas busa
n
w
Total galotanin (bubuk jus) — 344,44 181,86 196,23 191,81
o
D
Elagitanin
.
8
Total asam ellagic — 97,99 43,43 63,19 63,37
1
0
Total asam valoneat — 66,31 27,66 41,93 67,65
2
e
Total asam ellagitannin — 164,30 71,09 105,12 131,03
b
atau mL)
O o
0
Kandungan total fenolik (mg GAE per g Pengeringan alas busa (bubuk jus) 1,63 2,92 2,43 2,28 2,31
n
d
Aktivitas antioksidan Pengeringan alas busa
e
h
FRAP (µmol Ferric sulfate per g atau mL) 55,99 45,31 58,28 52,72 58,90 (bubuk jus)
s
l
FRAP (μmol Trolox per g atau mL) 21,26 30,34 27,15 24,73 27,42
b
DPPH (μmol Trolox per g atau mL) 13,38 11,71 12,82 13,93 13,79 P
Bioavailabilitas setelah diproses pada

suhu
Bioavailabilitas
Metode Pengolahan Majemuk Total kandungan fenolik 1Wg1 14,45 (mg GAE per g, db) 23,38 35,29 34,93
sebelum diproses Microwave- pengeringan udara panas konvektif 31,52 2Wg1 33,94 31,5 33,74 37,16 3Wg1 34,78 39,95
40 °C 50 °C 60 °C 70 °C 39,18 41,12
Pengeringan vakum 60 mmHg 27,24 31,7 30,44 — 160 mmHg 24,34 27,5 29,01 —
260 mmHg 20,89 25,68 30,2 —
Pengeringan udara 1ms1 23,21 22,41 26,87 29,1 1,5 ms1 24,04 23,88 2,79 29,02 2ms1 25,59 25,38
27,35 28,21
Kandungan antosianin gelombang mikro 1Wg1 8.12 (M3G, mg g1 db) 4,28 6,64 7,67 11,99
jam atau pengeringan udara (malvidin-3-glucoside)
2Wg1 10,5 8,34 9,16 8,04 3Wg1 7,03 9,13 7,53 7,79
Pengeringan vakum 60 mmHg 5,27 6,91 8,7 — 160 mmHg 6,33 7,77 8,21 —
260 mmHg 4,82 7,18 7,6 —
Pengeringan udara 1ms1 8.82 8.52 6.04 4.92 1.5 ms1 9.42 9.51 7.62 8.05 2ms1 8.13 10.03 8.18 10.86
Tabel 4 (Lanjutan)
Bioavailabilitas setelah diproses pada

suhu
Metode pemrosesan senyawa Bioavailabilitas sebelum diproses 40 °C 50 °C 60 °C 70 °C
Aktivitas antioksidan Pengeringan udara panas konvektif gelombang mikro 23,09 3Wg1 16,3 18,07 18,74 17,92
1Wg1 12,7 (mg BHA per g, db) 12,12 20,5 16,23 28,63 2Wg 1 18,52 18,22 18,08
Pengeringan vakum 60 mmHg 19,04 4,05 19,83 —
160 mmHg 16,21 17,47 18,84 —
.
M
260 mmHg 16,06 16,21 18,92 —
A
Pengeringan udara dehidrasi 1 ms1 17,26 16,38 19,94 20,75
6
4
1,5 md1 3,88 3,56 4,56 6,09
:
22
2
17,321 18,73 19,08 18,16
:
0
Antosianin (% b/b) Metode ekstraksi 30 °C 40 °C 60 °C 80 °C
2
/
Ekstrak kasar 60 45 40 32
1
n
Ekstraksi dua fase berair + distilasi membran osmotik 98 92 87 80
o
y
Ekstraksi dua fase berair + osmosis maju 98 92 88 85
t
dtk
Filtrasi ultra + osmosis maju 81 70 63 40
v
n
termal 73 50 45
Evaporasi
25
delphidin
mengikat pati melalui ikatan hidrogen, khelasi atau

ikatan
8
(256 mg), cyanidin 3,5-diglucoside (29 mg), malvidin 3,5-diglu
w
0
, membentuk jembatan atau ikatan silang.. yang ditingkatkan n
coside (166 mg), petunidin 3,5-diglucoside (245 mg) dan peo

o
diamati ketika ekstrak itu

d
e
nidin 3,5-diglucoside (75 mg) per 100 g berdasarkan berat kering. 55
d
tertelan bersama dengan makanan kaya karbohidrat dalam studi i
l
s
l
seluler.54 b
Komposisi antosianin dicirikan oleh adanya
u
ed
dari 3,5-diglucoside aglycones.56 Warna ungu S. cumini

a
Anthocyanin adalah P
terutama karena adanya pigmen antosianin,57 sedangkan

o
4.4
tanin dan asam galat bertanggung jawab atas rasa asam

Antosianin adalah konstituen aktif yang ada dalam buah-
sayuran
buahan
dan astrinnya.58 Antosianin menunjukkan efek
perlindungan kanker; penelitian telah menunjukkan bahwa
dan
.dalam jumlah tinggi

antosianin
r
petunidin menghambat apoptosis dan kanker payudara
pada manusia, dan malvidin menginduksi apoptosis pada
(126,54–185,35 mg per 100 g) telah dilaporkan dalam S. cumini.34
c
diglucoside
garis sel dan pertumbuhan sel pada manusia dan

3,5
O
menghambat hidrolisis cAMP secara efektif. Demikian

-
anthocyanin utama termasuk pula, asam ellagic melindungi sel ragi dari kerusakan
akibat radiasi gamma dengan mengurangi kerusakan DNA. quench the triplet state of chloroplast and thus scavenge the
Warna dan sifat lain dari antosianin yang ada dalam reactive free radicals and oxygen species, stabilize the
buah ditemukan stabil, tetapi buah memiliki intensitas protein– lipid complex and protect the plant from photo-
warna yang sangat rendah karena struktur glikosilasi induced damages.33 Color formation mostly depends on their
sebagai diglukosida. Intensitas warna dapat ditingkatkan conjugate carbon–carbon double bonds in the chemical
dengan kopigmentasi dengan mol asam caffeic, asam structure. About 48 mg per 100 g β-carotenoid content have
ferulic, asam sinapic dan ekstrak polifenol rosemary.59 been reported in S. cumini fruit.34 Although 700 types of
Selama pengeringan dengan metode yang berbeda seperti carotenoids have been isolated and discovered, the human
pengeringan beku, pengeringan nampan dan pengeringan body can absorb and metabolize only 40–50 types of
semprot, antosianin monomer meningkat. Anthocyanin carotenoids. Carotenoids offer numerous health benefits due
pigments from S. cumini fruit peels were characterized by to their unique physiological functions as antioxidants in
some researchers as diglucosides of delphinidin, petunidin scavenging free radicals and decreasing the risk of diseases,
and malvidin and found 94.4% inhibition of rat brain lipid particularly cancer and age related diseases. Several studies
peroxidation at 5.0 ppm concentration (1 ppm was have shown that diets rich in carotenoids are associated with
equivalent to 3.5 µM the reduced risk of certain dis eases such as cancer,
ascorbic acid, estimated by the reducing power assay). 60 It cardiovascular disease and cataract61 and are used as
was almost equally active in all the biological models, except cosmeceutical and pharmaceutical compounds.62
human erythrocyte ghost cells, where it showed only 48% inhi
bition at 5.0 ppm. The higher stability and relatively higher 4.6 Essential oils
antioxidant activity of the pigments make S. cumini a potential S. cumini fruit and leaves contain various essential oils; 82%
source of natural colorant as well as antioxidants. of total essential oils (http://www.ayurtimes.com) are found in
the leaves. Aromadendrene, β-caryophyllene, α gurjeuene and
4.5 Carotenoids guaiol are the prominent components present in leaf essential
Carotenoids are plant based bioactive compounds and belong oil (Table 5). Pulp contains α-muurolol, terpeneol, eucarvone,
to the class of isoprenoid lipids accounting for red, yellow and myrtenol, α-myrtenal, α-cadinol, geranyl acetone and pinocar
orange colors of the skin and flesh of the fruits. Carotenoids
This journal is © The Royal Society of Chemistry 2018 Food Funct., 2018, 9, 6096–6115 | 6103
View Article Online
Review Food & Function
Table 5 Constituents of leaf essential oil from Syzygium cumini65,152,153

y
Caryophyllenyl alcohol 0.11–3.90
b
Constituents Amount (%)

d
Guaiol 7.0
Hexanal 0.21 α-Pinene 0.49 β-Pinene 0.16 Camphene 0.09 β- d
e
Myrcene 0.30 α-Terpinene 0.81 o-Cymene 0.54 DL-Lemonene 4.04 δ-Eduesmol 0.40
cis-Ocimene 0.90
a
M
l
β-Eduesmene 0.35
A
trans-Ocimene 0.50 n
α-Eduesmol 0.40
6
γ-Terpinene 0.09 w
Bulnesol 1.41
4
δ-Elemene 0.44
D
.
2
8
2
:
1
5
α-Copaene 0.56 0
β-Elemene 0.31
r
0 t
β-Caryophyllene 6.96–16.00
2
/
c
vone essential oils (Table 6).9 β-Sitosterol is similar in structure
1
γ-Elemene 0.24 O
to cholesterol; it possess pharmacological activities including

2
1
β-Guaiene 0.70 8
n
n
o
Aromadendrene 6.62
o
anti-inflammatory, anti-microbial and hypo-lipidemic activi
α-Caryophyllene 7.15–25.24
d
ties (lowers the blood lipid level/cholesterol level).19 It also

y
i
e
r
Germacrene-D 4.07 i
s
induces apoptosis in the HT116 human colon cancer cell by

e
v
Clovene 0.10 b
stimulating Bax protein and the activation of caspases as

n
U
α-Selinene 5.20
e
well
α-Gurjuene 38.35
P
t
a
as induces apoptosis by activating ERK (ERK pathway,

S
α-Amorphene 0.33 also known as the Ras-Raf-MEK-ERK pathway, is a chain
a
α-Muurolene 0.13
of proteins in the cell that communicates a signal from a
receptor on the surface of the cell to the DNA in the
w
o
Cadinene 1.39
I
nucleus of the cell) and downregulation of Akt (Akt, also apoptosis through the changes in mitochondrial membrane,
known as protein kinase B, is a serine/threonine-specific inflammation, and immuno-modulator.19 The pulp contains
protein kinase that plays a key role in multiple cellular citronellol, geraniol, hotrienol, nerol, β-phenylethanol and
processes such as glucose metabolism, apoptosis, cell phenylpropanal in considerable amounts and the seed con
proliferation, transcription and cell migration) in MCA-102 tains ellagitannins. About 30 terpenoids, including 24 sesqui
murine fibrosarcoma cells.63,64 β-Caryophyllene in the terpenoids and 6 triterpenoids, are present in the ethyl acetate
essential oil accounts for its anti-inflammatory activity while extract of Jambolan seeds, which displayed antimicrobial
caryophyllene oxide possesses anti-mycobacterial action.65 activity against Staphylococcus aureus.67
Essential oils can be used as excellent sources of anti Tannins are widespread in the plant kingdom, and are
oxidants in traditional remedies and cosmetics.66 found in the leaves, fruits, bark and wood. The bark of S.
cumini contains about 13.4% tannic acid, which exerted
4.7 Terpenes and tannins gastro-protective and antiulcer effects.68 Tannic acid is a
Terpenes are hydrocarbons found in the essential oils of polymer of glucose and gallic acid. Gallic acid and tannins
many plants with isoprene as monomer units. Betulinic acid account for the astringency of the fruit. 69 These compounds
and oleanolic acid are major terpenes present in S. cumini are considered as nutritionally undesirable because they form
fruit. Betulinic acid has anti-inflammatory, anti-HIV, anti- complexes with protein, starch and digestive enzymes and
neoplastic, anti-malarial and chemo-preventive activities cause a reduction in the nutritional value of food. Proteins with
and inhibits the tannins make insoluble complexes and enzymes are pro
Table 6 Constituents of pulp essential oil from Syzygium cumini66 teinaceous in nature, thus resulting in inactivation of enzymes.
The reaction between tannins and proteins is com plete in two
Constituents Amount (%) stages: first the binding and second the aggrega tion, resulting
Pinocarveol 15.1 α-Terpineol 8.9 Myrtenol 8.3 Eucarvone 6.6 in the formation of the precipitate. 70 The nutri tional
Muurolol 6.4 Myrtenal 5.8 Geranyl acetone 5.6 α-Cadinol 4.6 significance of condensed tannins, particularly with regard to
Pinocarvone 4.4 trans-Pinane 3.8 δ-Cadinol 3.5 para-Cymen-8-o1
2.7 cis-Carveol 2.2 Limonene oxide 1.8 Longipinene epoxide 1.6 the non-ruminants, has largely been associated with their
Carvone 1.4 Bornyl acetate 1.2 Isopropyl formate 0.9 cis-3-Hexen- ability to form insoluble tannin protein complexes, which
1-01 0.9 cis-3-Hexenyl acetate 0.9 Dihydrocarvyl acetate 0.9 reduce the dietary protein availability in vivo.
Perilla alcohol 0.8 α-Pinene 0.8 Fenchol 0.8 β-Terpineol 0.7 β-
Pinene 0.7 Benzyl acetate 0.7 trans-β-Caryophyllene 0.6 Globulol
0.6 cis-2-Heptenal 0.5 Acetic acid 0.5 Verbenol 0.4
6104 | Food Funct., 2018, 9, 6096–6115 This journal is © The Royal Society of Chemistry 2018
View Article Online
5. Food processing, utilization and

i
additives and favors the natural additives used in the food

products U
t
e
a
industry.74
The presence of highly valuable nutrients, soft texture and
t
shorter shelf life of S. cumini draws attention towards its The processing of raw fruits into more valuable processed
pro cessing in different food formulations to minimize post
a
harvest losses.71 Fruits are usually consumed as fresh and

o
products improves their market value as well as the national

are also processed into different fermented ( jambava:
I
fermented brandy and distilled liquor, wine), non-fermented economy.75 S. cumini is used as a valuable ingredient for wine
beverages
b
.
e
preparation in different parts of the world. Wine is an alco

A
(sherbets, juice, syrups), jam, jellies, leather, chips, syrups, d
holic beverage prepared from fruits by fermentation and

6
spread, sauce, pickles and ice-creams, squash and RTS.72 The

with
4
w
2
:
pulp contains sufficient fermentable sugar that can be sub o
the appropriate addition of enzymes, citric acid is processed
5
1
sequently used for alcohol fermentation and is also considered .
with suitable techniques. Koley et al.76 made an attempt to
0
8
2
1
to be a polyphenol rich species with its sodium and potassium 0
prepare wine by fermentation for 6 days at 30 °C using yeast

/
content more in the seed making it fit for incorporation into

r
1
e
culture inoculation. In another study, Lokesh et al.77 prepared
b
n
baby foods as a supplement.73 The peel powder is also

o
wine by aerobic fermentation for 24 hours and then anaerobic

o
c
y
employed as a natural food colorant in the food industry and

O
fermentation for 7 to 21 days. Similarly, Dahal et al.78 and

i
r 8
e
0
v
pharmaceuticals. Green consumerism requires fewer synthetic
Satkar et al.79 prepared wine using an equal ratio of pulp and and leaves showed medicinal value and have been used in
various pharmaceutical formulations for the treatment of
n
various kinds of diseases due to therapeutic prospects. The

e
water. The method used was conventional, but with a little fruit showed antidiabetic (hypoglycemic), hypolipidemic,
cardioprotective, antidiarrheal, antiallergic, antifertility, anti
h
modification that the total soluble solids were maintained by pyretic (reduce fever), anti-clastogenic, anti-inflammatory, gas
troprotective, antidermatophytic, antimicrobial, antiviral, anti
b
sugar and fermented for 8 days. VenuGopal et al.80 made anemic, carminative, antioxidant, anti-neoplastic, radioprotec
tive, anti-HIV, diuretic, anticancer, anorexigenic, antiarthritic,
an
aphrodisiac, antiscorbutic and cytotoxic activities.85–87
P
attempt to make wine by seed incorporation during vinifica

tion and, subsequently, the wine was evaluated for 6.1 Diabetes
chemical and organoleptic properties. Wine prepared with
Diabetes mellitus is a metabolic disorder characterized by high
AAV2 had higher total phenolic content, flavonoid content
blood glucose levels due to a decreased ability or the
and hydrolyz able tannins, which adds to its overall
complete inability of the tissues to utilize carbohydrates,
acceptability.
accompanied by changes in the metabolism of fat, protein,
Ripe fruits can be processed into good quality juice, jam
water and electrolytes. The disorder is due to a deficiency or
and jellies. Ghosh dkk.81 made an attempt to prepare juice the diminished effectiveness of the hormone insulin produced
by using low temperature extraction (60 °C) and pectinase by beta-cells of the Islets of Langerhans of the pancreas. The
enzyme. Good quality juice can be prepared by low fruit, seed, stem and bark of S. cumini possess anti-hypoglyce
tempera ture extraction of mature or ripe fruits with the
mic activity88 (Table 7). Seed is the most effective part of the
addition of pectinase enzyme, followed by incubation to
plant used for diabetes due to the presence of a glycoside
inactivate the enzyme.81,82 Sehwag83 made an attempt to named jamboline. Jamboline inhibits the conversion of starch
prepare juice by using S. cumini fruit pulp with the addition to glucose and thus raises insulin production from the β-cells
of pectolytic enzyme, followed by a hydraulic press for of the pancreas. Ellagic acid has the ability to check the con
microbial destruc tion. Quality juice can be used to prepare version of starch into sugar when the glucose level increases
sherbet, squashes and syrups and processed into bottle in the blood. Dried alcoholic extract and lupeol, 12-oleanen-3-
drinks with the addition of preservatives such as sugar, ol 3β-acetate, stigmasterol, and β-sitosterol extracted from the
citric acid and sodium benzo ate. S. cumini fruit can be n-hexane fraction of S. cumini leaves reduce blood sugar,
preserved by converting it into natural stiff jelly by boiling its
glyco suria,89 and possess anti-diabetic properties. In in vivo
pulp with sugar until desirable consistency is attained and
study, rats were fed with ethanolic extract of seed and pulp;
by the addition of 1% pectin.76
the extract helped pancreatic cells to produce insulin and
Similarly, fruit leather is also made from S. cumini by proces balance blood sugar. A randomized double blind controlled
sing its pulp with the addition of sodium benzoate followed by trial of 99 diabetes and hypertension patients was performed;
drying up to 15% moisture content and storage at 12–15 5 g of seed powder was given to patients before meals twice a
°C.76,84 day for three months. The study proved that the seed powder
lowered blood pressure and exerted a hypoglycemic action.90
Kotowaroo et al.91 found no anti-diabetic activity with leaf
6. Functional importance of extract and the result was confirmed by Anandharajan et al. 92
Syzygium cumini Several authors have reported about the common side effects
of S. cumini high doses in diabetic patients, for example,
S. cumini have been prescribed in various complications, gastrointestinal disturbances, nausea, red discoloration of the
including diabetes, diarrhea and other diseases in the tra urine, peculiar weakness in the lower legs and temporary
ditional system of medicine. S. cumini fruit pulp, seed, bark depression.93 Chakraborty et al.94 found that mycaminose,
View Article Online
Review Food & Function Table 7 Bioacessibility and bioavailability of Syzygium cumini bioactive compounds
Bio-accessibility
availability model Method Plant part/product Analytical chemistry
In vitro rat liver Radical scavenging activity and anti-lipid-per oxidative
A
activity of aqueous extracts by three Seeds The heat treatment did not affected its anti oxidative property 134
methods, DPPH free radical scavenging
assay, reducing power and lipid per
oxidation were evaluated
Swiss mice Oral administration of S. cumini inhibited paw edema Whole fruit Treatment with the S. cumini extract inhibited eosionophil
induced by C48/80, a potent accumulation in allergic pleurisy
mast cell degranulator without significant change in mononuclear
cell135
.
Human subjects with type-II diabetes control dia betes and it can be
6 r
4: e
Powder was given to the patients with incorporated into treat ment protocol54
2
v
2: in
diabetes mellitus type-II and evaluated at Patients suffering from type-II diabetes
5 U
910 e
Human subjects with type-II diabetes

2/
baseline 30th, 60th and 90th day and seed were given 200 ml wine for 21 days and
1
2/
o
powder significantly lowers the blood it was observed that their blood glucose
pressure of patients. S. cumini fruit level decreased significantly
lowers the sugar level in the body and Seed powder S. cumini seed powder
y
s
was found in improvement of lipid profile diabetes90 Wine The blood glucose level was and decrease in blood glucose level was
in patients with significantly elevated in diabetic subjects recorded after therapy136
before therapy
with 13 triterpenoids were blood glucose levels decreased fruit extract
t y
a b
isolated from fruit ethyl acetate and improved the glucose

t de
Administration increased AKT

da
o
S
ln
Seven week old C57BL/6 mice extract and triterpenoid enriched intolerance with oral gavage for phosphorylation levels and Glut4
a
protein levels in skeletal muscles

w
o
Triterpenoid, 2-o-cis-p- S. cumini fruit was given to the 2 weeks
137
coumaroyl maslinic acid along mice and observed that the Triterpenoid enriched S. cumini in mice
I
Wistar rats Anti-inflammatory activity of ethyl acetate

(acute), kaolin-carrageenin (sub-acute), for
w
o
8
and methanol extracts of S. cumini seeds

0
maldehyde (sub-acute) induced paw oedema

D
.
n
were evaluated at the dose level of

o
and cotton pellet granuloma (chronic) tests

8
1
d
200 400 mg kg−1 oral administration

e
h
in rats.
2
Seed extract Significant predictive value for anti inflammatory agents

r
Mice Anti-inflammatory activity was investigated

b
e
was observed by
in mice up to a dose of 10.125 g kg−1, simi inhibiting the mediators of acute
inflammation138
o
Bark ethanolic extract Extract did not induce any gastric lesion in rats 139
c
larly activity was observed in carrageenin
lbu
Alloxan-induced
diabetic mice
Gram positive
pathogenic and Gram negative
bacteria
In vitro pathogenic strains

Anti-diabetic activity of 50%
methanolic extract was
investigated and significant anti
hyperglycemic activity was
observed Phytochemical
screening and anti-bacterial
activities were performed with
methanol and aqueous extracts
which confer anti microbial
activity by using standard disc
method
Antioxidant and antimicrobial
activities of Jambolan fruit
polyphenols evaluated against
Staphylococcus aureus,
methicillin resistant
Staphylococcus aureus,
Escherichia coli, Klebiella
pneumonia and Candida
albicans minimum inhibitory
concentration ranges from 14.3–
23.0 mm and 0.5–2.5 ml mg−1
50% methanolic seed extract
Methanol and aqueous extracts

of leaf
Jambolan fruit
polyphenols
Anti-hyperglycemic activity is
through the regeneration of cells
of pancreas26
Methanol extract was more

active and inhibition zone
ranging from 6–22 mm in
diameter140
141
Rabbits Different doses of aqueous suspension viz, 1 g, 2 g, 4 g and 6 g per Dried seed kernels Seed kernels produced an significant decrease in the sugar
kg body weight were level indicates an extra
given and maximum reduction in blood pancreatic site of action for the drug by
sugar was noted for all the doses after acting on the glycogen142
3 hours of administration
Male C57BI/6 mice Fruit extract was given for 10 days and mice had elevated Fruit extract BDL caused hepato-cellular injury as evidenced by increased
serum ALT levels which were serum ALT and
reduced to 60% pathological changes in liver143
View Article Online
Table 7 (Contd.)
Bio-accessibility
availability model Method Plant part/product Analytical chemistry
In vitro Antimicrobial activity of leaves was evaluated human pathogens, a total of 8 isolates were Endophytic
on four types of bacteria (Staphylococcus 6 actinomycetes from roots, stem and leaf tissues
aureus, Escherichia coli, Pseudomonas able to hydrolyse protein and solubilize
aeruginosa and Bacillus subtilis) and two
4
types of fungi (Aspergillus Niger and Candida

2
albicans) by using different concentrations chitin.

2
(5%, 10% and 15%), 15% extract

:
concentration showed maximum activity144 Leaf extract144

.
Human pathogens Antimicrobial activity was evaluated

on M
The causative agents of Aspergillosis in humans were
A
evaluated by dual-culture method145
910
2/
Bacteria (Gram positive and

Gram negative)
Antibacterial activity was
evaluated in methanol and
ethanol by disc diffusion method
Methanol and ethanol extract
Highest activity was evaluated in
ethanol against Staphylococcus
epidermidis146
o i
Albino mice Central nervous system activity of ethyl

2 undergone in mice at dose level of 200 mg
s
Ethyl acetate and methanolic extract of seed

/
y
1
Exhibited significant reduction of activity147

t
acetate and methanolic extract of seed were

n
−1
kg and 400 mg kg −1
Protozoa Anti-leishmanial activity of α-pinene was

14, 21 and 28 days. 2.0 g of powder was
e
v
w
evaluated in protozoa against Leishmania I
U
n
given to the patients to make 1L of tea for

amazonesis
y
t
e
whole day consumption
Human Anti-diabetic activity of leaf powder was
d
α-Pinene α-Pinene showed its efficiency with IC50 of 19.7 mg ml −1 (ref. 148)
e
evaluated by examining the patients on 7,

Leaf powder 149
Rats Male Sprague Dawley rats were used to based diets were provided to normal and 2
a
o
Fruit and seed ethanolic extracts

The results of instant research depicted that both seed
D
evaluate hypoglycemic potential of S. cumini

o
l
high sucrose diet induced hyperglycemic/
.
and fruit extracts reduce the blood glucose level
n
8
significantly and also regulate the insulin levels in
extracts, fruit and seed's ethanolic extracts hyperglycemic rats150
w
diabetic rats for 60 days

1
Rats Wister albino rats were used to evaluate and LDL and to increase HDL levels in alloxan (oxidation
product of uric acid 2,4,5,6-pyrimi dinetetrone) treated
r
diuretic activity of seed methanolic extract.

b
o
mice.96 Cardiac ailments including coron ary heart disease,
ischemia, stroke and peripheral vascular
t
Extract was given orally to rats andrine

c
Seed methanolic extract Effect of seed methanolic extract on

prostaglandin was evaluated151
O
volume, urinary excretion, diuretic action,

8
0
diuretic activity, electrolyte levels in urine,
n
o
natriuretic, saluretic, and carbonic
d
e
anhydrase inhibitory activity, were measured
h
s
in of saline loaded rats at 5 and 24th hour
i
b
disease are the underlying causes of one-third of all deaths
globally.97 S. cumini have been reported to have cardio-protec
u
tive effects. Studies have revealed that the methanolic extract

maslinic acid, valoneic acid, rubuphenol, and ellagic acid of its seed possesses cardio-protective effects in isoproterenol
lower the blood glucose by stimulating insulin secretion induced myocardial infarction in rats. Oral feeding for thirty
from pancreatic β-cells and additionally function in the days resulted in a concentration-dependent protection against
inhibition of aldose reductase. the myocardial infarction. Nahid et al.98 found that the metha
nolic extract of S. cumini seeds possesses anti-hyperglycemic
and anti-hyperlipidemic activities and can also lead to
6.2 Hyperlipidemia and cardio-protective activity
recovery from cardiac and liver damage in diabetic rats.
Hyperlipidemia is an abnormal elevation of blood lipid(s).
Any disturbance in the lipid profile leads to heart diseases, 6.3 Antimicrobial
which may further result in stroke, myocardial infarction,
athero sclerosis and CVD. Different parts of S. cumini have Various parts of S. cumini can be used as antimicrobial and
been inves tigated for their lipid-lowering activity. Studies antibacterial agents, functional for human health (Table 7).
show that the flavonoid-enriched seed extract possesses Seeds and leaves have been reported to be active against
anti-lipidemic pro perties, decreases the LDL levels and Salmonella paratyphi, Proteus vulgaris, Bacillus cereus, B.
increases HDL levels in rats.95 The extract of S. cumini also megaterium and other pathogenic microorganisms (Table 3).
helps in reduction of serum lipid levels. 19 Aqueous seed Ethanolic extract of the bark, pulp, leaves and seeds have
extract has been discovered to decrease triglyceride levels shown potential antimicrobial activity against Gram negative
View Article Online
(B. cereus and St. aureus) and Gram positive bacteria than water, acetone and ethyl acetone extracts. 99
(Shigella flexneri, Vibrio cholera). The diethyl extract of S. Comparison showed that its leaf and bark extracts are more
cumini showed a high percentage inhibition against B. potent than those obtained from the pulp and seed. 100 The
cereus and has a higher percentage inhibitory potential
aqueous extract of the stem and leaf was found to be active bark exhibit antibacterial activity against Sh. boydii and Sh.
against St. aureus, St. saprophyticus, Escherichia coli and Dysenteriae,105 and the essential oils obtained from leaf
other microorganisms and, similarly, its fruit extract was extract are effective against schistosomiasis and
found to be active against Pseudomonas aerugi leishmaniasis.106
.
6.4 Anticancer and radio-protective

M
nosa. Maximum inhibition was recorded against Penicillium

Cancer is an abnormal division of cells and is of serious
A
4
chrysogenum and Candida albicans. concern due to its consequential high mortality rate. 107
Different parts of S. cumini have been investigated for
:
cytotoxic activities in vitro. The crude extract of its skin was

2
The root extract of S. cumini was found to be more effectual

studied for HeLa (HPV-18 positive) cells and SiHac (HPV-
:
16 positive) cells using an MTT assay. The extract was

against Gram positive and Gram negative bacteria. The ethano
1
0
found to trigger its cyto toxic effects more proficiently in
2
HeLa cells. Similarly, 50% methanol extract showed

lic extract of its roots showed maximum inhibition against
/
1
apoptosis in HeLa cells. The freeze dried pulp extract was
2
found to inhibit the cell proliferation and growth of MCF-

St. aureus, St. epidermidis, and E. coli.101 Aqueous, chloroform,
/
1
10A, MCF-7 and MDA-MB-231 breast cancer cells.
n
However, this extract was less effective in MCF-10A cells
o
petroleum ether, benzene, methanolic, ethanolic and n-hexane as compared to MCF-7 cells and MDA-MB-231 breast
t
y
cancer cells.108 S. cumini fruit extract has also been
i
extracts from the leaves, fruit, bark and steam have shown anti reported to induce cytotoxic effects in HCT-116 colon
s
r cancer cells by triggering DNA fragmentation.

Radiotherapy is one of the broadly used treatments for
e
fungal activity and are effective against C. albicans and

i
v
cancer but with the severe underlying side effects of damaging

healthy tissues. Studies have shown that S. cumini possesses
n
C. krusei and inhibit the growth of dermatophytic fungi,

U
radio-protective effects and protects the normal cells from

damaging and deleterious effects. 109 The radio-protective
e
Trichophyton mentagrophytes and Microsporum gypsem.102,103

t
a
activity of S. cumini was evaluated by treating human peri

pheral blood lymphocytes with different concentrations of 1 : 1
S
a
Methanolic, aqueous hydroalcholic and ethanol extracts of DCM–MET (di-chloro-methane and methanol) leaf extract
w
o
before exposing them to the 3 Gy gamma radiation and this
I
S. cumini leaves have been reported to be active against E. coli, resulted in a reduction of DNA damage. Both methanol and di
y
chloromethane extracts were effective against the radiation
b
P. aeruginosa, Kocuria rhizophila, Sh. flexneri, St. aureus and induced DNA damage in human blood lymphocytes.
d Treatment of mice for five days with hydroalcholic extract of
seeds before exposure to a supralethal dose of radiation pro
e
V. cholera104 respectively, and also showed maximal antibacter

d
a
tected them against the radiation and the best effect was
observed at 80 mg kg−1. A high antioxidant profile of the fruit is
o
ial activity. Similar to the leaves, methanolic, petroleum

associated with anti-mutagenicity activity: to inhibit the pro
ether n
liferation and maturation of malignant cells. S. cumini gold

w
and ethyl acetate extracts of its seeds have also been proved to nanoparticles (ScAuNPs) exhibited excellent antioxidant pro
perties and hence were beneficial in serving as antitumor
o
agents.
8
possess antibacterial effects with minimum bacterial concen
6.5 Anti-inflammatory
1
tration (MBC) ranging from 0.125 to 4 mg ml−1 against

0
2
S. cumini bark is used in folk medicine for healing acute and
r
chronic inflammations.110 Anti-inflammatory activity was

e
V. cholera, and 8–12 mg ml−1 against P. aeruginosa and observed in carrageen (acute), kaolin carrageenin (sub-acute),
formaldehyde (sub-acute) induced paw oedema and pellet
b
Solanum nigrum. Water extract of seed having concentration granuloma tests in rats. S. cumini showed anti-arthritis effects
(arthritis is a chronic variety of inflammatory diseases of joints).
c
Aqueous extract of seed was found to be effective against

from 1.75–8 mg ml−1 have shown strong activity against
8
0
human neutrophils.111 Similarly, flavonoid extract of the fruit
n
has been reported to alleviate inflammatory response in
o
B. subtilis, Enterococcus faecalis, E. coli, Pseudomonas, Sh. flex human lymphocytes and monocytes against hepatitis B
d
vaccine.112
e
neri, St. aureus, Salmonella typhi, P. aeruginosa, Enterobacter
h
i
s
6.6 Gastroprotective and antidiarrheal activity
l
b
aerogenes and Gram positive bacteria. In addition to the water Ulcer is one of the common gastrointestinal ailments and con
u
siderably affects the huge population. S. cumini shows gastro

extract of the seed, the acetone and ethanolic extracts of protective properties by altering the function of cells.
Preclinical studies showed that fruits exert gastroprotective
the
effects in both streptozotocin induced diabetic and normal
P
rats.113 Ramirez and Roa114 observed that rats treated with iso
lated tannins from S. cumini had protection against HCl/ enteropooling (accumulation of fluid in the small intestine and
ethanol induced gastric ulceration. Tannin treatment offered colon).
protection significantly by reducing the gastric mucosal Seed extract of S. cumini also produced an alteration in the
damage. In previous studies it was reported that ethanolic general behavior of the test animal such as a reduction in the
extract of bark at a dose level of 400 mg kg −1 po (po means locomotion, aggressiveness and induced sleeping time in a
the medication is taken by mouth bid or twice a day) reduced dose dependent fashion in a stress reducing study.
diarrhea by inhibiting the gastrointestinal motility and induced Researchers found a significant analgesic effect against acetic
View Article Online
acid induced writhing movement and reduction in body b
temp erature. Similarly, S. cumini extract provided

t
protection against radiation induced bone marrow death in c

7. Traditional uses
mice at 30 mg per kg body weight.115,116 Diarrhea is the O
most common disease that occurs in children mainly due to

8
dietary errors and weaning process; diarrhea may be n
regarded as a mild and inopportune illness, and in its o

Traditionally, all parts of the S. cumini tree have long medic
chronic state it may affect the absorption of food, which d
leads to malnutrition. Administration of ethanolic extract of h

inal history and contain taxonomically important constituents.
bark was effective against diarrhea in prostaglandin i
l
s
(PGE2) induced enteropooling and castor oil induced Medicinally the fruit is anti-sorbutic, stomachic, diuretic and
diarrhea
b
carminative (Table 3). It is used in Ayurvedic, Unani and

.
in rats.103 Siddha medicine. In Ayurvedic medicines, different parts

are used to treat mouth blister, cancer, colic, diarrhea,
SEBUAH
: piles, pimples, sore throat, asthma, thirst and ulcers due to

its astringent and digestive properties. In Unani medicine,
2
6.7 Antianemic, anti-cariogenic and anti-clastogenic

2
:
different parts are used for strengthening the teeth and
gums, for clarification of blood, for treating bed wetting in
5
Extract of S. cumini seeds help in increasing total hemoglobin children, as a liver tonic and for removing ringworm
infection from scalp.118 In southern Brazil and India, leaf
1
extract with water is used as a replacement for normal

and prevents free radical formation in tissues. Dental caries is
1
/
water and herbal tea from leaves, 119 the bark and seeds to
one of the most general infections found in humans and can cure diabetes,93 renal pro blems and dysentery, juice of
leaves for insect bite, and juice from seed for ulcers, sore
1
throat, and gastric problems, and juice from bark is given to

cause severe masticatory disability. Studies have shown that
t
y women who have undergone mul tiple abortions.120
i
s
hydromethanolic, methanolic and aqueous extracts of
r
8. Nonfood usages
e
i
S. cumini are effective against cariogenic bacteria such as
n
U Other than food applications, it is also used in the

Streptococcus mutans (facultative anaerobic Gram positive production of natural dyes. Colorants extracted from
natural sources for
e
t
coccus, found in the human oral cavity). Clastogens (clastogen the development of colorful and multifunctional textiles have
S
become the most important focus of the textile and polymer

production industries.121 Seed extract inhibits mild steel cor
a
is a mutagenic agent giving rise to or inducing the disruption

rosion. The ecofriendly dye gives reddish, pale yellow, red and
w
or breakages of chromosomes) can damage to chromosome by golden yellow colors in alkaline, alcoholic, acidic and neutral
b
y
media. The dye has been found to have potential against P.

fragmentation. S. cumini shows anti-clastogenic activity which aeruginosa, P. fluorescens and St. aureus. The alkaline
d
e
extract of Jambolan dye has good activity against E. coli and
P. fluorescens and the acidic and alcoholic dye effectively
d
protects disruption and mutagenesis in chromosomes. The

inhib ited the growth of selected bacteria strains. 122 Other than
a
alcoholic seed extract decreased the hydroxyl radical induced med icinal purposes, the bark, leaf powder, seed and leaf ash
n
w
are used as an adsorbent for chromium, cadmium, and
o
hexavalent chromium, in fluoride removal and biosorption of

strand breaks in pBR322 DNA in vitro and aqueous extract was
D
.
Ni(II) from aqueous and tannery polluted water123–128 and as a
found to trim down the chromosomal aberrations in mice.117 corrosion inhibitor for acid media.129 This effective technique
can be used to reduce toxic substances that minimize the
8
pollution load from the spent chrome liquor. Fruit extract is

0
r
also used for the development of multimodal nanoparticles as present review high lights its nutraceutical properties,
nanome dicinal diagnostic agents (theranostic nanoagents). phytochemistry and the util ization of all fruit parts in food
The inherent photoluminescence properties of the gold nano processing and products. Other than medicinal and food
probes are suitable for diagnostic imaging and image-guided applications, it is also used in the development of
delivery systems.130,131 nanoparticles, natural dyes and adsorbents for the removal of
pollutants. This suggests that there is an extensive need for
research and industrial utilization to increase its utilization in
foods and to preserve the nutrients in this valuable fruit.
9. Conclusion
Syzygium cumini L. contributes a number of valuable essential
nutrients and exclusive bioactive components. Anthocyanin is Conflicts of interest
responsible for the purple color of the fruit, and tannins and
gallic acid account for the sour taste and astringency. The There are no conflicts to declare.
pres ence of various phytochemicals causes various disease
prevent ing characteristics viz. anticancer, anti-neoplastic,
anti-anemic etc. as proved by various in vitro studies. The fruit
as a whole or fruit parts are used in the conventional system
References
for the treat ment of various pathological conditions. The 1 A. Panghal, DN Yadav, BS Khatkar, H. Sharma, V. Kumar
highly perishable nature of the fruit draws attention towards its and N. Chhikara, Post-harvest malpractices in
processing into different types of valuable products. The
View Article Online
fresh fruits and vegetables: Food safety and health Saya

J. Phytother. Pharmaco., 2012, 1(4), 22–32.
issues in India, Nutr. Food Sci., 2018, 48(4), 561–578. y
2 U. Saleem, N. Ali and B. Ahmad, Does Syzygium b

8 S. Srivastava and D. Chandra, Pharmacological potentials
cumini possess significant Pharmacological effects an d
Overview, Newsletter, 2016, 2, 26–29.

e
of Syzygium cumini: A review, J. Sci. Food Agric., 2013,

3 GC Jagetia, Phytochemical composition and pleotropic d
pharmacological properties of jamun, Syzygium

o
93(9), 2084–2093.
cumini, Skeels, J. Explor. Res. Pharmacol., 2017, 2, n
54–66.
w
9 SB Swami, NS Thakor, MM Patil and

4 A. Panghal, K. Virkar, V. Kumar, SB Dhull, Y. Gat and D
o
N. Chhikara, Development of probiotic beetroot drink, .
8
PM Haldankar, Syzygium cumini: A review of its food
M 1
Curr. Res. nutrisi Ilmu Makanan J., 2017, 5(3), 257–262.

0
SEBUAH
2
and medicinal uses, Food Nutr. Sci., 2012, 3, 1100–1117.
6
5 ER Oliveira, M. Caliari, MS Soares, V. Boas and e
b
10 J. Singh, Jamun (Java plum): Syzygium cumini, Ayur Times,
2
2 t
:
EV de Barros, Bioactive composition and sensory evalu 2016, p. 1.
c
1
ation of blended jambolan (Syzygium cumini) sugarcane 11 K. Binita, V. Sharma and S. Yadav, The therapeutic poten
8
alcoholic fermented beverage, J. Inst. Brein, 2016, 122, n
1
Hai
tial of Syzygium Cumini seeds in diabetes mellitus, J. Med.
2
719–728.
d
1
e
Plants Stud., 2017, 5(1), 212–218.
h
n
s
6 TM Sartaj Ali, KS Abbasi, A. Ali and A. Hussain, Some

i
y
b
12 G. Roy, S. Malla and S. Chakravarty, Integrated processing
t
u
i
compositional and biochemical attributes of jaman fruit of jamun (Syzygium cumini (L.) Skeels) fruit for value P
addition and assessment of its impact on health and

e
Syzygium cumini L, from potowar region of Pakistan, Res.

i
v
nutrition, Clin. Diagn. Laboratorium. Immunol., 2013,

21, 65–69.
n
Pharm., 2013, 3(5), 01–09.

kamu
13 N. Devi and G. Shenbagaveni, Jamun: an indigenous

fruit that grows across India, 2014, p. 42.
e
a
7 A. Stephan, Syzygium cumini (L) Skeels: A multipurpose 14 S. Santhalakshmy, SJ Bosco, S. Francis and M.
t
Sabeena, Effect of inlet temperature on

a
tree, its phytotherapic and pharmacological uses, physiochemical properties of spray dried jamun fruit
w
o
juice powder, Powder Technol., 2015, 274, 37–43.
15 MS Baliga, HP Bhat, BR Baliga, VR Wilson and PL 54(11), 1585–1595.
Palatty, , Phytochemistry, traditional uses and 31 K. Bhagour, D. Arya and RS Gupta, A review:
pharmacology of Syzygium jambolana Lam. (black Antihyperglycemic plant medicines in management of
plum) a review, Food Res. Int., 2011, 44(7), 1776– diabetes, Acupuncture Rel. Ther., 2016, 4(4), 7–16.
1789. 32 T. Manaharan, D. Appleton, HM Cheng and UD
16 V. Ramteke, V. Kurrey and S. Kar, Jamun: A traditional Palanisamy, Flavonoids isolated from Syzygium
fruit and medicine, Popular Kheti, 2015, 3(3), 188–190.
17 A. Raza, MU Ali, T. Nisar, SA Qasrani, R. Hussain and
MN Sharif, Proximate composition of Jamun fruit and
seed, AmOliveiran- Eurasian J. Agric. Mengepung.
Sci., 2015, 15(7), 1221–1223.
18 A. Kumar, P. Aravindhan, D. Deecaraman, R.
Iiavarasan and N. Padmanabhan, Neutral components
in the leaves
and seeds of Syzygium cumini, Afr. J. Pharm.
Pharmacol., 2009, 3(11), 560–561.
19 AK Sah and VK Verma, Syzygium cumini: An overview, J.
Chem. Farmasi. Res., 2011, 3(3), 108–113.
20 A. Panghal, R. Patidar, S. Jaglan, N. Chhikara, SK
Khatkar, Y. Gat and N. Sindhu, Whey valorization: current
options and future scenario–a critical review, Nutr. Food
Sci., 2018, 48(3), 520–535.
21 KM Sowjanya, J. Swathi, K. Narendra and A. Krishna
Satya, A review on phytochemical constituents and bioas
say of Syzygium cumini, Int. J.Nat. Product Sci., 2013,
3(2), 1–11.
22 LN Lestario, LR Howard, C. Brownmiller, NB Stebbins, R.
Liyanage and JO Lay, Changes in poly phenolics during
maturation of Java plum (Syzygium cumini Lam.), Food
Res. Int., 2017, 100, 385–391.
23 NF Kheaw-on, R. Chaisuksant and O. Suntornwat,
Antioxidant capacity of flesh and seed from Syzygium
cumini fruits, Asia Pacific Symposium on Assuring Quality
Safety Agri-Foods, 2009, 837.
24 M. Kaneria and S. Chanda, Evaluation of antioxidant and
anti-microbial capacity of Syzygium cumini L., Leaves
extracted sequentially in different solvents, J. Food
Biochem., 2013, 37(2), 168–176.
25 ZP Ruan, LL Zhang and YM Lin, Evaluation of anti
oxidant activity of Syzygium cumini, leaves, Molecules,
2008, 13(10), 2545–2556.
26 D. Yadav, A. Lalit, S. Singh, JM Galgut and MA Beg,
Evaluation of anti-diabetic and phytochemical activity of
50% methanolic extract of Jamun seed (Syzygium
cumini), Search Res., 2013, 4(3), 13–16.
27 N. Chhikara, R. Kour, S. Jaglan, P. Gupta, Y. Gat and A.
Panghal, Citrus medica: nutritional, phytochemical
composition and health benefits–a review, Food Funct.,
2018, 9(4), 1978–1992.
28 R. Barbieri, E. Coppo, A. Marchese, M. Daglia, E.
Sobarzo Sanchez, SF Nabavi and SM Nabavi,
Phytochemicals for human disease: An update on plant-
derived com pounds antibacterial activity, Microbiol. Res.,
2017, 1(196), 44–68.
29 N. Devipriya, AR Sudheer, M. Srinivasan and VP Menon,
Quercetin ameliorates Gamma radiation induced DNA
damage and biochemical changes in human peripheral
blood lymphocytes, Mutation Res./ Genetic Toxicolo,
Environ. Mutagen., 2008, 654(1), 1–7.
30 WW Huang, YJ Chiu, MJ Fan, HF Lu, HF Yeh, KH Li, PY
Chen, JG Chung and JS Yang, Kaempferol induced
apoptosis via endoplasmic reticulum stress and
mitochondria dependent pathway in human
osteosarcoma U-2 OS cells, Mol. nutrisi Food Res., 2010,
View Article Online
aqueum leaf extract as potential antihyperglycaemic J. Pharm. Biomed. Anal., 2010, 51(2), 490–495.
agents, Food Chem., 2012, 132(4), 1802–1807. h
e
33 N. Chhikara, K. Kushwaha, P. Sharma, Y. Gat and A.

s
Panghal, Bioactive compounds of beetroot and utiliz b

41 JM McRae and JA Kennedy, Wine and grape tannin
ation in food processing industry: A critical review,
u
Food Chem., 2019, 272, 192–200. interactions with salivary proteins and their impact on P
34 NG Suradkar, VS Pawar and DM Shere, astringency: a review of current research, Molecules,

Physiochemical, Proximate and Bioactive composition 2011, 16(3), 2348–2364.
of Jamun (Syzygium cumini) fruit, Int. J. Kimia Stud., 42 T. Ozdal, E. Capanoglu and F. Altay, A review on
2017, 5(3), 470–472. protein– phenolic interactions and associated
changes, Food Res. Int., 2013, 51(2), 954–970.
.
35 C. Agarwal, A. Tyagi and R. Agarwal, Gallic acid causes 43 S. Jongberg, MN Lund and J. Otte, Dissociation and
reduction of covalent β-lactoglobulin–quinone adducts
A
inactivating phosphorylation of cdc25A/cdc25C-cdc2 via by dithiothreitol, tris (2-carboxyethyl) phosphine, or

sodium sulfite, Anal. Biochem., 2015, 478, 40–48.
4
44 SY Chung and ET Champagne, Reducing the

2
ATM-Chk2 activation, leading to cell cycle arrest and

allergenic capacity of peanut extracts and liquid
:
peanut butter by phe nolic compounds, Food Chem.,

induces apoptosis in human prostate carcinoma DU145
1
0
2009, 115(4), 1345–1349.
2
45 SY Chung and S. Reed, Removing peanut allergens

cells, Mol. Cancer Ther., 2006, 5(12), 3294–3302.
/
1
by tannic acid, Food Chem., 2012, 134(3), 1468–1473.
46 L. Jakobek, Interactions of polyphenols with
2
36 L. Reddivari, J. Vanamala, SH Safe and JC Miller Jr.,

/
1
carbohydrates, lipids and proteins, Food Chem., 2015,
n
175, 556–567.
o
The bioactive Compounds alpha-chaconinena gallic acid 47 A. Shpigelman, G. Israeli and YD Livney, Thermally
t
y
induced protein–polyphenol co-assemblies: beta

i
in potato extracts decrease survival and induce apoptosis lactoglo bulin-based nanocomplexes as protective
nanovehicles for EGCG, Food Hydrocolloids, 2010,
s
in LNCaP and PC3 prostate cancer cells, Nutr. Cancer, 24(8), 735–743.
48 M. Stojadinovic, J. Radosavljevic, J. Ognjenovic, J. Vesic,
v
2010, 62(5), 601–610. I. Prodic, D. Stanic-Vucinic and TC Velickovic, Binding

affinity between dietary polyphenols and β-lactoglobulin
kamu
negatively correlates with the protein susceptibility to

t
37 A. Gordon, E. Jungfer, BA da Silva, JGS Maia and

t
a
digestion and total antioxidant activity of complexes

formed, Food Chem., 2013, 136(3–4), 1263–1271.
S
a
F. Marx, Phenolic constituents and antioxidant capacity of 49 J. Parada and JM Aguilera, Food microstructure affects
the bioavailability of several nutrients, J. Food Sci., 2007,
w
Saya
four underutilized fruits from the Amazon region, J. Agric. 72(2), R21–R32.
y
50 T. Matsui, T. Ueda, T. Oki, K. Sugita, N. Terahara and K.

b
Food Chem., 2011, 59(14), 7688–7699. Matsumoto, α-Glucosidase inhibitory action of natural
d
e
acylated anthocyanins. 2. α-Glucosidase inhibition by iso
38 AM Dona, Enhancing antioxidant activity and extractabi lated acylated anthocyanins, J. Agric. Food Chem., 2001,
49(4), 1952–1956.
d
51 Q. He, Y. Lv and K. Yao, Effects of tea polyphenols on the

lity of bioactive compounds of wheat bran using
activities of α-amylase, pepsin, trypsin and lipase, Food
thermal n
Chem., 2007, 101(3), 1178–1182.

w
treatments, 2011. 52 R. Goncalves, N. Mateus and V. De Freitas, Inhibition of

α-amylase activity by condensed tannins, Food Chem.,
o
2011, 125(2), 665–672.

.
39 R. Sharma, Polyphenols in health and disease: practice

8
1
53 A. Kandil, J. Li, T. Vasanthan and DC Bressler, Phenolic
acids in some cereal grains and their inhibitory effect on
0
and mechanisms of benefits, Polyphenols Hum. Health

2
r
starch liquefaction and saccharification, J. Agric. Food
e
Chem., 2012, 60(34), 8444–8449.

Dis., 2014, 757–778.
b
o
54 A. Serra, A. Macia, MP Romero, J. Valls, C. Blade, L.
Arola and MJ Motilva, Bioavailability of procyanidin
t
40 RA Frazier, ER Deaville, RJ Green, E. Stringano,

O
c
dimers and trimers and matrix food effects in in vitro and

in vivo models, Br. J. Nutr., 2010, 103(7), 944–952.
I. Willoughby, J. Plant and I. Mueller-Harvey, Interactions
8
0
55 ES De Brito, MC De Araujo, RE Alves, C. Carkeet, BA
n Clevidence and JA Novotny, Anthocyanins present in
o
of tea tannins and condensed tannins with proteins, selected tropical fruits: acerola, jambolão, jussara, and
guajiru, J. Agric. Food Chem., 2007, 55(23), 9389–9394. 59 P. Sari, CH Wijaya, D. Sajuthi and U. Supratman, Colour
56 AF Faria, MC Marques and AZ Mercadante, Identification properties, stability, and free radical scavenging activity of
of bioactive compounds from jambolao (Syzygium cumini) jambolan (Syzygium cumini) fruit anthocyanins in a bever
and antioxidant capacity evaluation in different pH age model system: Natural and copigmented anthocya
conditions, Food Chem., 2011, 126(4), 1571–1578. nins, Food Chem., 2012, 132, 1908–1914.
57 S. Ramya, K. Neethirajan and R. Jayakumararaj, Profile 60 JM Veigas, MS Narayan, PM Laxman and B. Neelwarne,
of bioactive compounds in Syzygium cumini- a review, J. Chemical nature, stability and bioefficacies of
Pharm. Res., 2012, 5(8), 4548–4553. anthocyanins from fruit peel of Syzygium cumini Skeels,
58 R. Haroon, S. Jelani and FK Arsad, Comparative analysis Food Chem., 2007, 105(2), 619–627.
of antioxidant profile of bark, leaves and seeds of 61 NH Ho, BS Inbaraj and BH Chen, Utilization of
Syzygium cumini, (Indian Blackberry), Int. J. Res., 2015, microemulsions from Rhinacanthus nasutus (L.) Kurz to
3(5), 13–26.
View Article Online
improve carotenoid bioavailability, Sci. Rep., 2016, 6, o

ties, J. Agric. Food Chem., 2017, 65(47), 10214–10222.
25426. http://www.nature.com. D
62 SH Kim, MS Kim, BY Lee and PC Lee, Generation of

.
68 TM Bandiola, GB Ignacio, EG Yunson and

structurally novel short carotenoids and study of their
8
biological activity, Sci. Rep., 2016, 6, 21987.

0
PD Bandiola, Syzygium cumini (L.) Skeels: a review of its

63 AB Awad, H. Williams and CS Fink, Phytosterols
2
Reduce in Vitro Metastatic Ability of MDA-MB-231

e
phytochemical constituents, toxicity studies, and tra

Human Breast Cancer Cells, Nutr. Cancer, 2001,
b
40(2), 157–164. ditional and pharmacological uses, Int. J. Aplikasi Farmasi.

64 YK Choi, Y. Kong and Y. Kim, Induction of Bax and
c
M
Biol. Res., 2017, 2(6), 15–23.
Activation of Caspases during Beta-Sitosterol-Mediated
8
69 V. Anjali, G. Sindhu and C. Girish, A review on pharma

6
4
Apoptosis in Human Colon Cancer Cells, Int. J. Oncol., o
d
:
cology and phytochemistry of Syzygium cumini, Indian

2
2003, 1657–1662.
e
:
s
5 i
J. Pharm. Biol. Res., 2017, 5(4), 24–28.

1
65 RR Machado, DF Jardim, AR Souza, E. Scio, b
70 E. Haslam, Vegetable tannins–Lessons of a

/
RL Fabri, AR Carpanez, RM Grazul, JP de
1
2
phytochemical P
/
Mendonça, B. Lesche and FM Aarestrup, The effect of lifetime, Phytochemistry, 2007, (22–24), 2713–2721.
1
n
71 A. Panghal, V. Kumar, SB Dhull, Y. Gat and N.
o
essential oil of Syzygium cumini on the development of Chhikara, Utilization of dairy industry waste-whey in
t
y formulation of papaya RTS beverage, Curr. Res.
i
granulomatous inflammation in mice, Braz. J. Pharm., nutrisi Ilmu Makanan J., 2017a, 5(2), 168–174.
s
r
72 PR Perera, S. Ekanayake and KK Ranaweera, Anti-dia
betic compounds in Syzygium cumini Decoction and
e
2013, (3), 488–496.

i
v
ready to serve herbal drink, J. Evidence-Based

Complementary Altern. Med., 2017, 5, 1083589.
n
66 J. Singh, RK Shukla, S. Walia, A. Shukla, K. Sharma,

U
73 MS Nawaz, AS Sheikh, SM Nizamani, MI Bhanger and

I. Afridi, Determination of mineral elements in Jamun
e
a
D. Painuly and A. Porval, Chemical characterization, total fruit (Eugenia jambolana) products, Pak. J. Food Sci.,
t
2010, 20(1–4), 1–7.

a
phenolics and biological activity of Syzygium cumini essen 74 DN Yadav, N. Chhikara, T. Anand, M. Sharma and AK
w
o
Singh, Rheological quality of pearl millet porridge as
Saya
tial oil, Ann. Agric Bio Res., 2014, 19(4), 680–682. affected by grits size, J. Food Sci. Technol., 2014,
y
51(9), 2169–2175.
b
67 F. Liu, C. Liu, W. Liu, Z. Ding, H. Ma, NP Seeram, L. Xu, 75 A. Panghal, K. Sharma, S. Setia and A. Ray, Studies
d on Utilization of whey for preparation of ready to serve
(RTS) Beverages, Beverage Food World, 2007, 34(8),
e
Y. Mu, X. Huang and L. Li, New Sesquiterpenoids from

77–79.
d
76 TK Koley, K. Barman and R. Asrey, Nutraceutical pro

o
Eugenia jambolana seeds and their anti-microbial

perties of Jamun Syzygium cumini (L.) and its processed
activi n
products, Indian Food Ind., 2011, 30(4), 34–37.

w
77 K. Lokesh, GJ Suresha and SL Jagadesh, Influence of 84 SB Swami, NJ Thako, PM Haldankar and MM Patil,
yeast levels and duration of anaerobic fermentation on Processsing and value addition in jamun, Int. J.
physio chemical and sensory qualities of jamun wine, Processing Post Harvesting Techno., 2012, 3(1), 147–
Asian J. Hortic., 2014, 9(1), 76–80. 149.
78 D. Dahal and SK Das, Preparation and Quality evalu ation 85 MP Peixoto and LA Freitas, Spray dried extracts from
of Jamun (Syzygium cumini) wine, Sansuri Technical Syzygium cumini seeds: physiochemical and biological
College J., 2015, 2(1), 17–22. evaluation, Braz. J. Pharm. Sci., 2013, 23(1), 145–152.
79 K. Satkar, SG Bharad, T. Chamroy, A. Kholia and M. 86 A. Kumar, R. Ilavarasan, T. Jayachandran, M.
Daberao, Utilization of jamun (Syzygium cumini (L.) fruit Deecaraman, P. Aravindhan, N. Padmanabhan and MR
for production of red wine: An overview, Curr. Adv. Agri. Krishanan, Phytochemical investigation on a tropical
Sci., 2016, 8(1), 8–11. plant, Syzygium cumini from South India, Pak. J. Nutr.,
80 KS VenuGopal and KA Anu-Appaiah, Seed incorpor ation 2009, 8(1), 83–85.
during vinification and its impact on chemical and 87 F. Aqil, R. Munagala, J. Jeyabalan, T. Joshi, RC Gupta
organoleptic properties in Syzygium cumini wine, Food and IP Singh, The Indian black berry (Jamun) anti oxidant
Chem., 2017, 237, 693–700. capacity and cancer protection, Cancer, 2014, 101–113.
81 P. Ghosh, RC Pradhan and S. Mishra, Low-temperature 88 M. Ayyanar, P. Subash-Babu and S. Ignacimuthu,
extraction of jamun juice (Indian Black Berry) and optim Syzygium cumini (L.) Skeels, A novel therapeutic agent
ization of enzymatic clarification using box-behnken for diabetes: Folk and pharmacological evidences,
design, J. Food Process Eng., 2017, 40(2), e12414. Complementary Ther. Med., 2013, 21(3), 232–243.
82 EM Coelho, LC De Azevedo, LC Correa, MT Bordignon- 89 D. Bhownik, D. vel, H. Gopinath, BP Kumar, Aravind and
Luiz and MD Lima, Phenolic profile, organic acids and KPS Kumar, Traditional and medicinal uses of Indian
antioxidant activity of frozen pulp and juice of the Black Berry, J. Pharmacogn. Phytochem., 2013, 1(5), 36–
jambolan (Syzygium cumini), J. Food Biochem., 2016, 41.
40(2), 211–219. 90 S. Sidana and VB Singh, Effect of Syzygium cumini
83 S. Sehwag and M. Das, Nutritive, therapeutic and proces (Jamun) seed powder on blood pressure in patients with
sing aspects of Jamun, Syzygium cumini (L.) Skeels: An type 2 diabetes mellitus-A double blind randomized
overview, Indian J. Nat. Prod. Resour., 2014, 5(4), 295– control trail, Int. J. Sci. Res., 2016, 5(3), 753–755.
307.
View Article Online
91 MI Kotowaroo, MF Mahomoodally, A. Gurib-Fakim and v

and hypolipidemic effects of flavonoid rich extract from
AH Subratty, Screening of traditional antidiabetic
i
medic inal plants of Mauritius for possible alpha- U

Eugenia jambolana seeds on streptozotocin induced dia
amylase inhibi tory effects in vitro, Phytother. Res., t
e
2006, 20, 228–231. betic rats, Food Chem. Toxicol., 2008, 46(7), 2376–2383.
92 R. Anandharajan, S. Jaiganesh, NP
a
Shankernarayanan, RA Viswakarma and A.

96 A. Raza, S. Malook, MU Ali, MN Akram, I. Wazir and
Balakrishnan, In vitro glucose uptake activity of Aegles a
marmelos and Syzygium cumini by activation of Glut- o
MN Sharif, Antihypercholesterolemic role of ethanolic

4, PI3 kinase and PPAR gamma in L6 myotubes, I
Phytomedicine, 2006, 13, 434–441.

y
93 A. Helmstadter, Syzygium cumini (L.) Skeels (Myrtaceae) b

extract of jamun (Syzygium cumini) fruit and seed in
.
d
against diabetes- 125 years of research, Die- Pharmazie- An d

hypercholesterolemic rats, Am.-Eurasian J. Agric. Mengepung.
A
o
6
4
Int. J. Pharmaceutical Sciences, 2008, 63(2), 91–101. n
Sci., 2015, 15(6), 1012–1018.
:
w
2
97 N. Chhikara, HR Devi, S. Jaglan, P. Sharma, P. Gupta

2
:
94 R. Chakraborty, R. Swarnendu and M. Vivekananda, o
and A. Panghal, Bioactive compounds, food applications

9
1
Assessment of traditional knowledge of the antidiabetic 8
0
0
and health benefits of Parkia speciosa (stinky beans): a

2
/
plants of Darjeeling and Sikkim Himalayas in the context 2
r
1
e
2
of recent phytochemical and pharmacological advances, b

review, Agric. Food Secur., 2018, 7, 46.
/
1
t
98 S. Nahid, K. Mazumder, Z. Rahman, S. Islam,

Hai
J. Integr. Med., 2016, 14(5), 336–358. O
c
MH Rashid and PG Kerr, Cardio- and hepato-protec

i
95 B. Sharma, C. Balomajumder and P. Roy, Hypoglycemic 8
n
r
tive potential of methanolic extract of Syzygium cumini

o
d
growth and induces apoptosis of human breast cancer
(L.) Skeels seeds: A diabetic rat model study, Asian but not non tumor-genic breast cells, J. Agric. Food
Chem., 2009, 57(3), 826–831.
e
109 GC Jagetia, PC Shetty and MS Vidayasagra, Treatment

i
Pac. J. Trop. Biomed., 2017, 7(2), 126–133.

b
u
of mice with leaf extract of jamun (Syzygium cumini Linn.
99 PR Patel and TR Rao, Antibacterial activity of underuti P
Skeels) protects against the radiation induced damage in
intestinal mucosa of mice exposed to different doses of
lized fruits of Jamun (Syzygium cumini L. Skeels), Int. gamma radiations, Pharmacologyonline, 2008, 1, 169–
J. Curr. Farmasi. Res., 2012, 4(1), 36–39. 195.
100 S. Mubassara, KK Biswas, MM Hasan, MI Hossain 110 GV Balakrishna, K. Sowmya, VR Bollapalli and MVR Rao,
and S. Paul, In vitro phytochemical, antibacterial and Anti- allergic studies of Alibizzia Lebbeck and Syzygium
antioxidant analysis in different parts of Syzygium cumini (L. Syzygium gambolana), J Microbiol. Biotechnol.,
cumini, Int. J. Pharm. Phytochem. Res., 2015, 7(1), 2016, 1(1), 000103.
150–155. 111 U. Ezekiel and R. Heuertz, Anti- inflammatory and related
101 M. Mueller, K. Janngeon, R. Puttipan, FM Unger, H. action of human neutrophils, Int. J. Pharm. Phytochem.
Viernstein and S. Okonogi, Anti- inflammatory, anti Res., 2015, 7(4), 714–717.
bacterial and antioxidant activities of Thai medicinal 112 A. Gupta and SR Chaphalkar, Anti-inflammatory activity
plants, Int. J. Pharm. Farmasi. Sci., 2015, 7(11), 123– of flavonoids from medicinal plants against hepatitis B
128. vaccine antigen on human peripheral blood mononuclear
102 S. Satish, MP Raghavendra and KA Raveesha, cells, Asian J. Biomed. Farmasi. Sci., 2015, 3(1), 728–
Evaluation of some antibacterial potential of some 732.
plants against human pathogenic bacteria, Adv. Biol. 113 A. Chaturvedi, MM Kumar, G. Bhawani, H. Chaturvedi, M.
Res., 2008, 2(3–4), 44–48. Kumar and RK Goel, Effect of ethanolic extract of
103 MS Baliga, Anti-cancer, chemopreventive and radiopro Eugenia jambolana seeds on gastric ulceration and
tective potential of black plum (Eugenia jambolana secretion in rats, Indian J. Physiol. Pharmacol., 2007,
Lam.), Asian Pac. J. Cancer Prev., 2011, 12, 3–15. 51(2), 131–140.
104 N. Ahsan, N. Paul, N. Islam and AA Akhand, Leaf 114 RO Ramirez and CC Roa Jr., The gastroprotective effect
extract of Syzygium cumini shows anti-vibrio activity of tannins extracted from duhat (Syzygium cumini Skeels)
involving DNA damage, J. Pharm. Sci., 2012, 11(1), bark on HCl/ethanol induced gastric mucosal injury in
25–28. Sprague- Dawley rats, Clin. Hermorheology
105 G. Priscilla, B. Amareswarardddy and S. Kameswararao, Microcirculation, 2003, 29, 253–261.
Antibacterial activity of Syzygium cumini in herbal Tooth 115 GC Jagetia, MS Baliga, R. Aruna, GK Rajanikant and V.
paste, Int. J. Innovations Pharm. Sci., 2014, 2(3), 724– Jain, Effect of abana (a herbal preparation) on the radi
729. ation-induced mortality in mice, J. Ethnopharmacol.,
106 CN Dias, KA Rdrigues, FA Carvalho, SM Carnneiro, JG 2003, 86, 159–165.
Maia, EH Andrade and DF Moraes, Molluscicidal and 116 GC Jagetia, MS Baliga, KJ Malagi and MS Kamath, The
leishmanicidal activity of the leaf essential oil of evaluation of the radioprotective effect of Triphala (an
(Syzygium cumini L.) Skeels from Brazil, Chem. Ayurvedic rejuvenating drug) in the mice exposed to
Biodiversity, 2013, 10(6), 1133–1141. gamma-radiation, Phytomedicine, 2002, 9, 99–108.
107 RK Sardana, N. Chhikara, B. Tanwar and A. Panghal, 117 R. Arun, MV Prakash, SK Abraham and K. Premkumar,
Dietary impact on esophageal cancer in humans: a Role of Syzygium cumini seed extract in the
review, Food Funct., 2018, 9(4), 1967–1977. chemoprevention of in vivo genomic damage and oxi
108 L. Li, LS Adams, S. Chen, C. Killian, A. Ahmed and NP dative stress, J. Ethnopharmacol., 2011, 134(2), 329–
Seeram, Eugenia jambolana Lam. berry extract inhibit 333.
View Article Online
118 MR Alam, AB Rahman, M. Moniruzzaman, MF Kadir, 2
121 G. Sun, Thermodynamics, kinetics, and multifunctional

M. Haquee, MR Alvi and MD Ratan, Evaluation of anti- 5
:
diabetic phytochemicals in Syzygium cumini, Skeels 9
(Family Myrtaceae), J. Appl. Farmasi. Sci., 2012, 1

finishing of textile materials with colorants extracted from
2(10), 94–98.
0
119 M. Ayyanar and P. Subash-Babu, Syzygium cumini, /

natural renewable sources, ACS Sustainable Chem. Eng.,
(L.) Skeels, A review of its phytochemical, constituents
1
and traditional uses, Asian Pac. J. Trop. Biomed., /

2017, 5(9), 7451–7466.
2012, 2(3), 240–246.
1
120 B. Chaudary and K. Mukhopadhyay, Syzygium cumini (L.) o

122 R. Mariselvam, AJ Ranjitsingh, PM Selvakumar,
.
M
t
SEBUAH
Skeels: A potential source of Nutraceuticals, Int. J. Pharm. i
R. Krishnamoorthy and AA Alshatwi, Eco-friendly
s
6 r
Biol. Sci., 2012, 2(1), 46–53.

e
: v
natural dyes from Syzygium cumini (L) (Jambolan) fruit
i
Sustainable Chem. Eng., 2017, 5(9), 7950–7960.

U
seed endosperm and to preparation of antimicrobial 131 J. Banerjee and RT Narendhukannan, Biosynthesis of
t
e
silver nanoparticles from Syzygium cumini L. seed extract

a
fabric and their washing properties, Fibers Polym., 2017, and evaluation of their in vitro antioxidant activities, Dig. J.
Nanomater. Biostruct., 2011, 6(3), 961–968.
t
18(3), 460–464. 132 A. Chauhan, Intelli: Syzygium cumini (Jamun), potential

benefits in hyperglycemia, SOJ Pharm. Farmasi. Sci.,
a
2015, 2(3), 1–3.

o
123 KS Rao, S. Anand and V. Paladugu, Cadmium removal

133 K. Kavitha, M. Murali and K. Jayachandra, Preliminary
I
phytochemical screening, anti-helmintic activity of metha

from aqueous solutions using biosorbent Syzygium
b
nolic aqueous extract of Syzygium cumini, Linn. bark

(Myrtaceae), J. Pharm. Sci. Res., 2011, 3(9), 1460–1465.
d
d
cumini, leaf powder: Kinetic and equilibrium studies, 134 A. Faiyaz, H. Shivaprasad and FA Malik, In vitro study on
the radical scavenging and anti lipid peroxidative effects
a
n
Korean J. Chem. Eng., 2010, 27(5), 1547–1554. of Eugenia jambolana, aqueous extracts, J. Pharma Res.,
w
2010, 3(1), 198–200.
o
124 P. Tirkey, T. Bhattacharya and S. Chakraborty, 135 FA Brito, LA Lima, MF Ramos, MJ Nakamura, SC
D
.
Cavalher Machado, AC Siani, MG Henriques and AL
8
Optimization of fluoride removal from aqueous solution Sampaio, Pharmacological study of anti-allergic activity of
1
0
Syzygium cumini (L.) Skeels, Braz. J. Med. Biol. Res.,
2
using Jamun (Syzygium cumini) leaf ash, Process Saf. 2007, 40(1), 105–115.
r
e
136 V. Chaudhary and GBKS Prasad, To evaluate anti
Environ. Prot., 2017, 5, 125–138. hyperglycemic potential of Eugenia jambolana (Jamun)
wine in human type-2 diabetes mellitus, Int. J. Mov.
b
c
125 S. Singh, A. Tripathi and SK Srivastava, Removal of hexa pendidikan Perkumpulan Sci., 2014, 3(2), 4–7.
O
137 Y. Li, J. Xu, C. Yuan, H. Ma, T. Liu, F. Liu, NP Seeram, Y.
valent chromium from contaminated waters using syzy Mu, X. Huang and L. Li, Chemical composition and
antihyperglycemic effects of triterpenoid enriched
8
Eugenia jambolana Lam. berry extract, J. Funct. Foods,

gium cumini seed biosorbent, Int. J. Eng. Res. Gen. Sci.,
o
2017, 28, 1–10.

138 A. Kumar, R. Iiavarasan, T. Jayachandran, M.
d
2015, 3(3), 429–438.

h
e
Deecaraman, RM Kumar, N. Aravindan Padmanabhan

i
l
s
and MR Krishan, Anti-inflammatory activity of Syzygium

b
126 S. Singh, A. Tripathi and SK Srivastava, Biosorption cumini seed, Afr. J. Biotechnol., 2008, 7(8), 941–943.
u
139 S. Muruganandan, K. Srinivasan, S. Chandra, SK

efficiencies of Mangifera indica, Ficus racemosa and P
Tandan, J. Lal and V. Raviprakash, Anti-inflamma tory

Syzygium cumini barks for chromium( VI) Removal from activity of Syzygium cumini bark, Fitoterapia, 2001, 72,
tannery polluted waters of Unnao industrial area, Uttar 369–375.
Pradesh, Int. J. Eng. Res. Gen. Sci., 2015, 3, 1079– 140 SS Gowri and K. Vasantha, Phytochemical screening and
1089. anti-bacterial activity of Syzygium cumini, (L.) leaves
127 MA Hashem, MA Momen, M. Hasan, MS Nur A-Tomal extract, Int. J. PharmTech Res., 2010, 2(2), 1569–1573.
and MH Sheikh, Chromium removal from tannery 141 JP Singh, A. Kaur, N. Singh, L. Nim, K. Shevkani, H. Kaur
wastewater using Syzygium cumini bark adsor bent, and DS Arora, In vitro antioxidant and anti microbial
Int. J.Lingkungan. Sci. Technol., 2018, 1–10. properties of jambolan (Syzygium cumini) fruit
128 S. Akmal, J. Jaya Malath, Y. Vijaya, SR Popuri and M. polyphenols, LWT–Food Sci. Technol., 2016, 65, 1025–
Venkata Subbaiah, Biosorption of Ni(II) from aqueous 1090.
solutions by Syzygium cumini bark powder: 142 RB Nair and G. Santhakumari, Anti-diabetic activity of the
Equilibrium and kinetic studies, Desalin. Water Treat., seed kernel of Syzygium cumini Linn, Ancient Sci. Life,
2012, 47(1–3), 59–68. 1986, 6(2), 80–84.
129 A. Singh and MA Quraishi, The extract of jamun 143 AC Donepudi, LM Aleksunes, MV Driscoll, NP Seeram
(Syzygium cumini) seed as green corrosion inhibitor and AL Slitt, The traditional ayurvedic medicine Eugenia
for acid media, Res. Kimia Intermed., 2015, 41(5), jambolana, (Jamun fruit) decrease liver inflammation,
2901–2914. injury and fibrosis during cholestasis, Liver Int., 2012,
130 NS Thakur, J. Bhaumik, S. Kirar and UC Banerjee, 32(4), 560–573.
Development of Gold-Based phototheranostic 144 AG Elfadil, AM Abualhassan, AA Hamid and MK
nanoagents through a bioinspired route and their Sabahekhier, Anti-microbial activities of Syzygium cumini
applications in photodynamic therapy, ACS leave extracts against selected microorganisms, Nova J.
Med. Biol. Sci., 2015, 4(2), 1–8.
View Article Online

O
145 P. Saini, M. Gangwar, A. Kalia, N. Singh and D.

Narang, Isolation of endophytic actinomycetes from 8
Int. J. Pharm. Farmasi. Sci., 2015, 7(2), 515–519.
Syzygium cumini and their anti-microbial activity
0
against human pathogens, J. Appl. Nat. Sci., 2016, o

153 L. Jirovets, G. Buchbauer, CH Puschmann,
8(1), 416–422. d
146 LL Zhang and YM Lin, Antioxidant tannins from e

W. Fleischhacker, PM Shafi and MK Rosamma,
Syzygium cumini fruit, Afr. J. Biotechnol., 2009, 8(10), h
i
s
2301– 2309. l
Analysis of the essential oil of the fresh leaves of Syzygium

147 A. Kumar, N. Padmanabhan and MR Krishnan, Central b
nervous system activity of Syzygium cumini seed, Pak. cumini and Syzygium travancoricoricum from South
J. Nutr., 2007, 6(6), 698–700.
.
India, P
148 D. Katiyar, V. Singh and M. Ali, Recent advances in J. Essent. Oil Bearing Plant, 1999, 2, 68–77.
A
6
154 TI de Carvalho, TY Nogueira, MA Mauro, S. Gómez
4
pharmacological potential of Syzygium cumini: A review, Alonso, E. Gomes, R. Da-Silva, I. Hermosín-Gutiérrez
2
:
and
ES Lago-Vanzela, Dehydration of jambolan [Syzygium
2
Adv. aplikasi Sci. Res., 2016, 7(3), 1–12.

cumini (L.)] juice during foam mat drying: Quantitative and
:
qualitative changes of the phenolic compounds, Food

149 CC Teixeira, FD Fuchs, LS Weinert and J. Esteves,
1
0
Res. Int., 2017, 102, 32–42.
2
155 ID Paul and M. Das, Effect of freeze, microwave-convec

The efficacy of folk medicines in the management of type
/
1
tive hot air, vacuum and dehumidified air drying on total
phenolics content, anthocyanin content and antioxidant
2
2 diabetes mellitus: results of a randomized controlled

/
1
activity of jamun (Syzygium cumini L.) pulp, J. Food Sci.
n
Technol., 2018, 55(7), 2410–2419.
o
trial of Syzygium cumini (L.) Skeels, J. Clin. Farmasi. Ther., 156 J. Chandrasekhar and KS Raghavarao, Separation and
t
y
concentration of anthocyanins from Jamun: An integrated

i
2006, 31(1), 1–5. process, Chem. Eng. Commun., 2015, 202(10), 1368–
1379.
s
150 A. Raza, MS Butt and HA Suleria, Jamun (Syzygium 157 RK Saini, SH Nile and SW Park, Carotenoids from fruits
and vegetables: Chemistry, analysis, occurrence,
v
cumini) seed and fruit extract attenuate hyperglycemia in bioavailability and biological activities, Food Res. Int.,
2015, 76, 735–750.
U
158 HP Gajera, SN Gevariya, DG Hirpara, SV Patel and BA

t
diabetic rats, Asian Pac. J. Trop. Biomed., 2017, 7(8), 750–

t
a
Golakiya, Antidiabetic and antioxidant functionality

associated with phenolic constituents from fruit parts of
S
a
754. indigenous black jamun (Syzygium cumini L.) landraces,
J. Food Sci. Technol., 2017, 54(10), 3180–3191.
w
I
151 E. Venkateshwarlu, BS Bhava, RS Kumar, 159 IM de Carvalho Tavares, ES Lago-Vanzela, LP Rebello,
y
AM Ramos, S. Gomez-Alonso, E. García Romero, R. Da-

b
RJ Venkateshwar, E. Gouthami and K. Umasankar, Silva and I. Hermosín-Gutierrez, Comprehensive study of
d
e
the phenolic composition of the edible parts of jambolan
Evaluation of diuretic activity of Syzygium cumini and its fruit (Syzygium cumini (L.) Skeels), Food Res. Int., 2016,
82, 1–13.
d
160 T. Ozcan, A. Akpinar-Bayizit, L. Yilmaz-Ersan and B.

l
effect on prostaglandin system, Orient. Farmasi. Eks.

Delikanli, Phenolics in human health, Int. J. Kimia Eng.
Med., n
Appl., 2014, 5(5), 393–395.

w
2015, 15(1), 45–51. 161 D. Li, P. Wang, Y. Luo, M. Zhao and F. Chen, Health
benefits of anthocyanins and molecular mechanisms:
o
Update from recent decade, Crit. Rev. Food Sci. Nutr.,

.
152 S. Nishandhini, V. Sudha, GR Mallavarapu and

8
1
2017, 57(8), 1729–1741.
162 S. Saxena, S. Gautam and A. Sharma, Comparative
0
R. Murugan, Chemical Compositions, α-amylase inhibi

2
r
evalu ation of anti-mutagenicity of commonly consumed
e
fruits and activity guided identification of bioactive

tory and antioxidant activities of the essential oils from
b
o
principles from the most potent fruit, Java Plum
(Syzygium cumini), J. Agric. Food Chem., 2013, 61(42),
t
unripe fruit pulp and leaves of Syzygium cumini,

c
10033–10042.

Salinan Terjemahan Bioactive Compounds and Pharmacological and

Diunggah oleh

Informasi Dokumen

Judul Asli

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

Salinan Terjemahan Bioactive Compounds and Pharmacological and

Diunggah oleh

Hak Cipta:

Format Tersedia

Makanan &

Senyawa bioaktif dan

berbagai produk makanan bernilai tambah lainnya.

studi farmakologis in vitro dan in vivo yang berbeda.

Semua bagian tanaman memiliki manfaat kesehatan

mikroba, antihipertensi, antioksidan dan

yang baik seperti hipoglikemik, antiinflamasi,

antianemia, antibakteri, antioksidan, antialergi,

hepatoprotektif, hipolipidemik dan antipiretik. Buah S.

Diterima 6 April 2018, Diterima 6 Oktober 2018

dieksplorasi pengaruh berbagai perlakuan pengolahan

daerah tropis dan subtropis dan

karena sifat obat dan terapeutiknya seperti anti-anemia,

Food & Function Review

Tabel 1 Komposisi fisiokimia

Berat (g) 9,50 3,30

divisi Magnoliophyta (tumbuhan berbunga) dan infra divisi

Produksi S. cumini sekitar 13,5 juta ton per tahun

3. Kandungan Gizi Syzygium cumini

tanin, dan asam galat.14

arah yang berlawanan. Bunga P

Review Minyak Makanan & Fungsi

minyak yang mengandung 1-chlorooctadecane (33,2%), d

decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene sepanjang pematangan sedangkan ellagitannin, flavonol, asam galat

(8,02%), tetracontane (9,24%) , 4-(2-2- dimetil-6-6-metilen-

sikloheksil) butanol (5,29%), octade cane (5,15%), i

3.3 Komposisi nutrisi daun

Antioksidan adalah zat yang mengais radikal bebas, dan

lebih besar serta kandungan fenolik.23 Polifenol dikenal

sebagai agen kardiometabolik yang mengais nitrogen

kandungan antosianin yang tinggi. Ekstrak metanol dari

memiliki aktivitas penangkal radikal bebas yang baik dalam

uji pembersihan DPPH dan memiliki aktivitas antioksidan

memiliki aktivitas antioksidan yang lebih kuat daripada

ekstrak n-heksana dan kloroform.25 Ekstrak etanol dari

tive dan sifat pencegahan penyakit kesehatan dan juga

memberikan mengurangi stres oksidatif dalam patogenesis. 19 Ekstrak

rasa, warna, tekstur dan aroma tanaman.20

terhadap bakteri Gram negatif dan Gram positif. Penelitian

S. cumini buah kaya akan antosianin, asam galat, asam ellagic,

telah menunjukkan bahwa pengobatan awal dengan quercetin

Kaempferol menginduksi apoptosis pada garis sel kanker

kaleng, myricetin dan kaempferol21 (Gbr. 2). Kom bioaktif

Komposisi Senyawa Aktivitas biologis

Asam galat (µg g1) 0,87 2

Asam ellagic 0,36

diabetes, kanker dan stroke, dan memiliki efek anti-inflamasi dan

Asam ferulat 0,04

anti diabetes, anti obesitas, dan aktivitas

Petunidin-3,5-O-diglucoside 0,69 0,59

Cyanidin-3-O-glucoside 0,37 0,19

Peonidin-3,5-O-diglucoside 33,27 30,29

Malvidin-3,5-O-diglucoside 1,59 1,14

Petunidin-3-O-glukosida 3,01 3,38

Myricetin-3-O-rhamnoside 11,92 11,55

Laricitrin-3-O-glucoside 5,04 17,74

Jurnal ini adalah © The Royal

Tinjauan Online Makanan &

Gambar. 2 Senyawa bioaktif dalam Syzygium cumini.

Bagian tanaman Kelas Fitokimia Penggunaan farmakologis

Terpenes Jambosine, chlorophyll, beta-sitoterol and -terpineol, ellagitannins 8 Hypoglycemic CNS-stimulator

Asam fenolat asam 3,3-di-O-metil ellagic, asam 3,3,4-tri-O-metil ellagic, dan,

Gallotanin, ellagitannin, eugenin, resin, terpenoid, saponin,