jackfruit and its many functional components as related to human

Jackfruit and Its Many Functional Componentsas Related to Human Health: A ReviewShrikant Baslingappa Swami, N. J. Thakor, P. M. Haldankar, and S. B. Kalse

Abstract: Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit that is widely consumed as a fresh fruit. The useof jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities. The beneficialphysiological effects may also have preventive application in a variety of pathologies. The health benefits of jackfruit havebeen attributed to its wide range of physicochemical applications. This review presents an overview of the functional,medicinal, and physiological properties of this fruit.

IntroductionJackfruit (Artocarpus heterophyllus Lam.) trees belong to the family

Moraceae. They grow abundantly in India, Bangladesh, and inmany parts of Southeast Asia (Rahaman and others 1999). It is onethe most significant evergreen trees in tropical areas and widelygrown in Asia including India. It is a medium-size tree typicallyreaching 28 to 80 ft in height that is easily accessible for its fruit.The fruit is borne on side branches and main branches of the tree.Average weight of a fruit is 3.5 to 10 kg and sometimes a fruitmay reach up to 25 kg. Different parts of jackfruit are shown inFigure 1. There are 2 main varieties of jackfruits: one is small,fibrous, soft, and mushy, and the carpels are sweet, with a texturelike that of a raw oyster the other variety is crisp and crunchy, butnot very sweet. The large seeds from this nonleguminous plantare also edible, even though they are difficult to digest (Siddappa1957). A single seed is enclosed in a white aril encircling a thinbrown spermoderm, which covers the fleshy white cotyledon.Jackfruit cotyledons are fairly rich in starch and protein (Singhand others 1991). The search for lesser known and underutilizedcrops, many of which are potentially valuable as human and animalfood has included jackfruits which have been the focus of researchin recent years.

The fruit provides about 2 MJ of energy per kg/wet weightof ripe perianth (Ahmed and others 1986). Jackfruit has beenreported to contain high levels of protein, starch, calcium, andthiamine (Burkill 1997). The seeds may be boiled, or roasted andeaten or boiled and preserved in syrup like chestnuts. Roasted,dried seeds are ground to make flour that is blended with

MS 20120660 Submitted 5/9/2012, Accepted 7/30/2012. Author Swami,Thakor, and Kalse are with the Dept. of Agricultural Process Engineering, Collegeof Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan KrishiVidyapeeth, Dapoli-415 712, Ratnagiri, Maharashtra, India. Author Haldankar iswith the Dept. of Horticulture, College of Agriculture, Dr. Balasaheb Sawant KonkanKrishi Vidyapeeth, Dapoli-415 712, Ratnagiri, Maharashtra, India. Direct inquiriesto author Swami (E-mail: [email protected]).

wheat flour for baking (Morton 1987). The composition of jack-fruit perianth and seed has been reported (Bobbio and others1978; Morton 1987; Selvaraj and Pal 1989; Hossain and others1990; Rahman and others 1999). At least one study has re-ported on functional properties of jackfruit flour (Odoemelam2005).

In addition to its ripe fruit, which has a unique flavor, thejackfruit seed is widely consumed as a dessert or an ingredient inAsian culinary preparations. The jackfruit seeds are used in cookeddishes and its flour is used for baking. Jackfruit seeds are fairly richin starch (Singh and others 1991). Mature jackfruits are cookedas vegetables, and used in curries or salads (Narasimham 1990).Ripe fruits can be eaten raw, or cooked in creamy coconut milkas dessert, made into candied jackfruit or edible jackfruit leather.In India, the seeds are boiled in sugar and eaten as dessert (Royand Joshi 1995). Jackfruit is also used for further processing. Forinstance, jackfruit leather and jackfruit chips can be made fromdried jackfruit pulp (Nakasone and Paull 1998). Pureed jackfruitis also manufactured into baby food, juice, jam, jelly, and base forcordials (Roy and Joshi 1995). Jackfruits are made into candies,fruit-rolls, marmalades, and ice cream. Other than canning, ad-vances in processing technologies too, have pushed toward morenew products (Narasimham 1990). Freeze-dried, vacuum-fried,and cryogenic processing are new preservation methods for mod-ern jackfruit-based products. Various parts of the jackfruit treehave been used in medicine and its wood as an important sourcein the timber industries (Roy and Joshi 1995).

It is now widely accepted that the beneficial effects of fruitsand vegetables for the prevention of certain diseases are due to thebioactive compounds they contain (Galaverna and others 2008).Recent years have seen increased interest on the part of consumers,researchers, and the food industries into how food products canhelp maintain health; and the role that diet plays in the preven-tion and treatment of many illnesses has become widely accepted(Vinuda-Martos and others 2010). The aim of this review was topresent an overview of the functional, medicinal, and physiologicalproperties of the jackfruit.

c© 2012 Institute of Food Technologists®

doi: 10.1111/j.1541-4337.2012.00210.x Vol. 11, 2012 � Comprehensive Reviews in Food Science and Food Safety 565

Jackfruit and its functional components . . .

PhytochemistryA. heterophyllus contains various chemical constituents as sev-

eral flavone colorings, morin, dihydromorin, cynomacurin, ar-tocarpin, isoartocarpin, cyloartocarpin, artocarpesin, oxydihy-droartocarpesin, artocarpetin, norartocarpetin, cycloartinone, andartocarpanone (Rama Rao and others 1973). The heartwood ofjackfruit on analysis yields moisture (6.7%), glucosides (38.0%),lipids (0.7%), protein (1.7%), and cellulose (59.0 %) (Perkin andCope 1895). The jackfruit also contains free sugar (sucrose), fattyacids, ellagic acid, and amino acids like arginine, cystine, histidine,leucine, lysine, metheonine, theonine, tryptophan, and others.(Pavanasasivam and Sultanbawa 1973). Bark from the main trunkcontains betullic acid and two new flavone pigments includingcycloheterophyllin (C30H30O7) (Chawdhary and Raman 1997).Heterophylol, a phenolic compound with a novel skeleton, wasobtained from A. heterophyllus (Chun-Nan and Chai-Ming 1993).The leaves and stem have shown the presence of sapogenins,cycloartenone, cycloartenol, β-sitosterol (Nath and Chaturvedi1989), and tannins, and they have shown estrogenic activity. Theroot contains β-sitosterol, ursolic acid, betulinic acid, and cy-cloartenone (Dayal and Seshadri 1974).

Jacalin, the major protein from A. heterophyllus seeds, is atetrameric two-chain lectin combining a heavy chain of 133amino acid residues with a light β chain of 20 to 21 aminoacid residues. It is highly specific for the O-glycoside of thedisaccharide Thomsen-Friedenreich antigen (Galβ1-3GalNAc),even in its sialylated form. This property has made jacalin suit-able for studying various O-linked glycoproteins, particularlyhuman IgA1 (Suresh Kumar and others 1982). Jacalin’s unique-ness in being strongly mitogenic for human CD4 +T lympho-cytes has made it a useful tool for the evaluation of the immunestatus of patients infected with human immunodeficiency virusHIV-1 (Pereira-da-Silva and others 2006). Two novel 2′,4′,6′-trioxygenated flavanones, heteroflavanones A and B, were iso-lated from the root bark of A. heterophyllus. Their structureswere elucidated as 5-hydroxy-7,2′,4′,6′-tetra methoxyflavanoneand 8-(γ ,γ -dimethylallyl) 5-hydroxy-7,2′,4′,6′-tetra methoxyfla-vanone (Chai-Ming and Chun-Nan 1993; Chun-Nan and others1995). Three phenolic compounds were characterized as arto-carpesin [(5,7,2′,4′-tetrahydroxy-6-β-methylbut-3-enyl) flavone],norartocarpetin (5,7,2′,4′-tetrahydroxyflavone), and oxyresvera-trol (trans-2,4,3′,5′-tetrahydroxystilbene) by spectroscopic meth-ods (Venkataraman 2001) . The anti-inflammatory effects of theseisolated compounds were evaluated by determining their in-hibitory effects on the production of proinflammatory media-tors in lipopolysaccharide (LPS)-activated RAW 264.7 murinemacrophage cells. These 3 compounds exhibited potent anti-inflammatory activity (Jha and others 1997). The carotenoids

of A. heterophyllus were identified as the carotenes β-carotene,α-carotene, β-zeacarotene, α-zeacarotene, and β-carotene-5,6-epoxide, as well as a dicarboxylic carotenoid, crocetin (Chandrikaand others 2004).

Chemical Composition of JackfruitJackfruit contains vitamin A, vitamin C, thiamin, riboflavin, cal-

cium, potassium, iron, sodium, zinc, and niacin among many othernutrients. Jackfruit has a low caloric content: 100 g of jackfruitonly contains 94 calories (Mukprasirt and Sajjaanantakul 2004).Jackfruit is a rich source of potassium with 303 mg found in 100 gof jackfruit. Studies show that food rich in potassium helps tolower blood pressure.

Another benefit of eating jackfruit is that it is a good source ofvitamin C. The human body does not make vitamin C so onemust eat food that contains vitamin C to reap its health bene-fits. The health benefits of vitamin C are that it is an antioxi-dant that protects the body against free radicals, strengthens theimmune system, and keeps our gums healthy (Umesh and others2010).

Jackfruit contains phytonutrients: lignans, isoflavones, andsaponins that have health benefits that are wide ranging. Thesephytonutrients have anticancer, antihypertensive, antiulcer and an-tiaging properties. The phytonutrients found in jackfruit, there-fore, can prevent forming of cancer cells in the body, can lowerblood pressure, can fight against stomach ulcers, and can slowdown the degeneration of cells that make the skin look young andvitae. Jackfruit also contains niacin that is known as vitamin B3 andnecessary for energy metabolism, nerve function, and the synthesisof certain hormones. A portion of 100 g of jackfruit pulp provides4 mg niacin (Soobrattee and others 2005). The recommendeddaily amount for niacin is 16 mg for males and 14 mg for females.(Institute of Medicine, National Academy Press, Washington, DC,2000).

Jackfruit root has been found to help those suffering fromasthma. Boiling the root of the jackfruit and extracting and con-suming it with its high nutritional content have been found tocontrol asthma. Jackfruit root has also been used to treat skinproblems. The extract of jackfruit root is believed to be able tohelp cure diarrhea and fever (Samaddar 1985).

Phytonutrients (Lignans, Isoflavones, and Saponins)The jackfruit is a rich source of phytochemicals, including phe-

nolic compounds, and offers opportunities for the development ofvalue-added products, such as neutraceutical and food applicationsto enhance health benefits (Umesh and others 2010).

Phytonutrients are natural compounds found in plant-basedfoods that give plants their rich pigmentation, as well as their

Figure 1–Different parts of jackfruit: (A) jackfruit; (B) cutting section of jackfruit; (C) jackfruit flesh; (D) jackfruit seed.

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distinctive taste and aroma. They are essentially the plant’s im-mune system and offer protection to humans as well (Umesh andothers 2010). There are thousands of phytonutrients that mayhelp prevent cancer as well as provide other health benefits (Koand others 1998). Phytoestrogens are naturally occurring poly-cyclic phenols found in certain plants that may, when ingested andmetabolized, have weak estrogenic effects. Two important groupsof phytoestrogens are isoflavones and lignans present in jackfruitpulp.

Phenolic CompoundsTotal phenolic content in jackfruit is 0.36 mg GAE/100 g DW

[milligrams of Gallic acid equivalent per gram of dry weight](Wongsa and Zamaluddien 2005). Consumption of fruits andvegetables has been recognized for reducing risk of chronic dis-eases such as cardiovascular disease (Dembinska-Kice and others2008). Phenolic compounds in fruits and vegetables have beensuggested to be a major source of bioactive compounds forhealth benefits. However, their phenolic compounds and antiox-idant activity were underestimated in their inhibitory potentialagainst key enzymes relevant to hyperglycemia. Natural sourcesof phenolic compounds and inhibitors of digestive enzymes fromfood sources have provided an opportunity for low-cost dietarymanagement for cardiovascular diseases (McDougall and others2005).

Natural polyphenol can range from simple molecules (phenolicacids, phenylpropanoids, flavonoids) to highly polymerized com-pounds (lignins, melanins, tannins), with flavonoids representingthe most common and widely distributed subgroup (Soobratteeand others 2005). Chemically phenolic acids can be defined assubstances that possess an aromatic ring bound to one or morehydrogenated substituents, including their functional derivatives(Marine and others 2001). Flavonoids are low-molecular-weightcompounds consisting of 15 carbon atoms, arranged in a C6-C3-C6 configuration. Essentially, the structure consists of 2 aromaticrings joined by a 3-carbon bridge, usually in the form of a hete-rocyclic ring (Balasundram and others 2006).

AntioxidantsThe pulp of ripe jackfruit is eaten fresh and used in fruit salads.

It possesses high nutritional value; every 100 g of ripe fruit pulpcontains 18.9 g carbohydrate, 1.9 g protein, 0.1 g fat, 77% mois-ture, 1.1 g fiber, 0.8 g total mineral matter, 20 mg calcium, 30 mgphosphorus, 500 mg iron, 540 I.U. vitamin A, 30 mg thiamin, and84 calories (Samaddar 1985). The jackfruit also contains (Table 1)useful antioxidant compounds (Ko and others 1998).

Among the chemical constituents (Table 2) jackfruit containsuseful antioxidants (Devasagayam and others 2001), which preventmany human diseases. Antioxidants’ are substances that neutralizefree radicals or their actions (Sies 1996). Nature has endowedeach cell with adequate protective mechanisms against the harmfuleffects of free radicals: superoxide dismutase (SOD), glutathioneperoxidase, glutathione reductase, thioredoxin, thiols, and disulfidebonding are buffering systems in every cell. Antioxidants regardedas compounds are able to delay, retard, or prevent the oxidationprocess (Halliwell 1997). The natural antioxidants in fruits andvegetables have gained increasing interest among food scientists,nutrition specialists, and consumers, as they are claimed to reducethe risk of chronic diseases and promote human health (Ribeiroand others 2007).

Vitamin C (ascorbic acid) is a water-soluble free radical scav-enger. The daily recommended dietary allowance is 60 mg. In

Table 1–Composition of jackfruit (100 g edible portion).

Sr. No Composition Young fruit Ripe fruit Seed

A Proximate analysis1 Water (g) 76.2 to 85.2 72.0 to 94.0 51.0 to 64.52 Protein (g) 2.0 to 2.6 1.2 to 1.9 6.6 to 7.043 Fat (g) 0.1 to 0.6 0.1 to 0.4 0.40 to 0.434 Carbohydrate (g) 9.4 to 11.5 16.0 to 25.4 25.8 to 38.45 Fibre (g) 2.6 to 3.6 1.0 to 1.5 1.0 to 1.56 Total sugars (g) – 20.6 –B Minerals and vitamins1 Total minerals (g) 0.9 0.87 to 0.9 0.9 to 1.22 Calcium (mg) 30.0 to 73.2 20.0 to 37.0 50.03 Magnesium (mg) 27.0 54.04 Phosphorus (mg) 20.0 to 57.2 38.0 to 41.0 38.0 to 97.05 Potassium (mg) 287 to 323 191 to 407 2466 Sodium (mg) 3.0 to 35.0 2.0 to 41.0 63.27 Iron (mg) 0.4 to 1.9 0.5 to 1.1 1.58 Vitamin A (IU) 30 175 to 540 10 to 179 Thiamine (mg) 0.05 to 0.15 0.03 to 0.09 0.2510 Riboflavin (mg) 0.05 to 0.2 0.05 to 0.4 0.11 to 0.311 Vitamin C (mg) 12.0 to 14.0 7.0 to 10.0 11.0

Source: Arkroyd and others (1966), Narasimham (1990), Gunasena and others (1996), Azad (2000).

Table 2–Epidemiological studies on antioxidants in human from jackfruit.

Sr. No Diseases Antioxidants

1 Gastric cancer Vit E, β-carotene, selenium2 Lung cancer in smokers Vit E, β-carotene and both

together3 Prostate cancer Vit E4 Lung cancer in workers

exposed to asbestosβ-Carotene + vit A

5 Myocardial infarction Vit E6 Coronary heart disease β-caroten7 Hypertension Vit C

Source: Devasagayam and others (2004).

jackfruit 12 to 14 mg vitamin C is present per 100 g (Narasimham1990), which is the part of the normal protecting antioxidant.Vitamin E (α-tocopherol) is an essential nutrient that functionsas a chain-breaking antioxidant and can prevent the propaga-tion of free radical reactions on all cell membranes of the hu-man body. Other nonenzymatic antioxidants include carotenoids,flavonoids, and related polyphenols, such as α-lipoic acid and glu-tathione. Apart from the carotenoids beta-carotene, lycopene, andlutein, other carotenoids also function as important antioxidantsand they quench 1O2. They are mainly present as coloring pig-ments in plants and also function as potent antioxidants at variouslevels (Sies 1996; Cadenas and Packer 1996; Kagan and others2002).

Carotenoid CompositionThe jackfruit contains many carotenoids (De Faria and

others 2009), including all-trans-β-carotene which an impor-tant anntioxidant for human health (Cadenas and Packer 1996).Jackfruit- containing carotenoids can be important for the pre-vention of several chronic degenerative diseases, such as cancer,inflammation, cardiovascular disease, cataract, age-related maculardegeneration (Krinsky and others 2003; Stahl and Sies 2005). Thecarotenoids present in jackfruit are shown in Table 3.

The main carotenoids in jackfruit were shown to be all-trans-lutein (24% to 44%), all-trans-β-carotene (24% to 30%), all-trans-neoxanthin (4% to 19%), 9-cis-neoxanthin (4% to 9%), and 9-cis-violaxanthin (4% to 10%) (De Faria and others 2009). Sinceinconclusive or incorrect identification of carotenoids present injackfruit is found in the literature, it is strongly recommendedto accomplish a correction in the future of these carotenoids

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Table 3–Concentration (µg/100 g fresh weight) of carotenoids in differentjackfruit.

Carotenoids Values Carotenoids ValuesAll-trans-neoxanthin 8.85 ± 5.73 All-trans-zeinoxanthin 1.72 ± 1.209-cis-Neoxanthin 6.87 ± 4.25 9-cis-Zeinoxanthin 0.90 ± 1.12All-trans-neochrome 0.88 ± 1.11 All-trans-α-cryptoxanthin 0.35 ± 0.60All-trans-luteoxanthin 2.06 ± 0.90 All-trans-β-cryptoxanthin 1.21 ± 0.45cis-Antheraxanthin 1.12 ± 0.36 15-cis-β-Carotene 0.18 ± 0.319-cis-Violaxanthin 7.05 ± 5.97 13-cis-β-Carotene 2.45 ± 1.40cis-Luteoxanthin 0.34 ± 0.42 All-trans-α-carotene 1.24 ± 0.93All-trans-lutein 37.02 ± 20.34 All-trans-β-carotene 29.55 ± 15.46All-trans-zeaxanthin 0.96 ± 1.20 9-cis-β-Carotene 0.79 ± 0.30

Total carotenoids 107.98 ± 51.46

Source: De Faria and others (2009).

(Pfander and others 1994; Liaaen-Jensen 1995; Schiedt andLiaaen-Jensen 1995; De Rosso and Mercadante 2007). The ma-jor carotenoids from jackfruit were determined by open columnor high-performance liquid chromatography (HPLC) by Tee andLim (1991), Setiawan and others (2001), and Chandrika and others(2005).

However, De Faria and others (2009) claim the minimumcriteria for analysis were not fulfilled for the carotenoid iden-tification and were only based on the elution order on thechromatographic system, UV-visible spectra characteristics, andsometimes chemical reactions. This identification procedure alsoresulted in the identification of crocetin, among other carotenoids,in jackfruit (Chandrika and others 2005). However, up to now,crocetin and its derivatives were only found in saffron and garde-nia (Pfister and others 1996; Caballero-Ortega and others 2007).Lycopene was also identified, despite the soft color of the jack-fruit pulp (Setiawan and others 2001). Some 18 carotenoids weresuccessfully separated, identified, and quantified by HPLC-PDA-MS/MS; and 14 were detected for the first time in jackfruit(De Faria and others 2009). Chandrika and others (2005) studiedthe carotenoid composition of jackfruit (A. heterophyllus sinhala:Waraka) kernel using HPLC and visible spectrophotometry andto determine the bioavailability and bioconversion of carotenoidspresent in jackfruit kernel by monitoring (i) the growth and(ii) levels of retinol and carotenoids in the liver and serum ofWistar rats provided with jackfruit incorporated into a standarddaily diet. Carotenoid pigments were extracted using petroleumether/methanol and saponified using 10% methanolic potassiumhydroxide. Six carotenoids were detected in jackfruit kernel. Thecarotenes β-carotene, α-carotene, β-zeacarotene, α-zeacarotene,and β-carotene-5,6-epoxide and a dicarboxylic carotenoid, cro-cetin, were identified, corresponding theoretically to 141.6 retinolequivalents (RE) per 100 g. Jackfruit is a good source of provi-tamin A carotenoids, though not as good as papaya (Chandrikaand others 2005). Thus, increased consumption of ripe jackfruitcould be advocated as part of a strategy to prevent and control vi-tamin A deficiency. Carotenoids are lipid-soluble, secondary plantmetabolites in jackfruit and other fruits reported to confer positivehealth-promoting effects when consumed in the diet, and plantcarotenoids are the most important source of provitamin A in thehuman diet (Kopsell and Kopsell 2006). There is increasing ev-idence that these carotenoids can protect humans against certainspecific chronic ailments, including cancer, cardiovascular disease,and age-related macular degeneration (Mayne 1996; Giovannucci1999). From a dietary standpoint, carotenoids are common ex-amples of compounds classified as antioxidants. Carotenoids arepigments responsible for the yellow-reddish color of many foodsand are related to important functions and physiological actions,preventing several chronic-degenerative diseases. Carotenoids are

a class of natural pigments responsible for the yellow-reddish colorof many fruits, vegetables, animals, algae, and microorganisms. Be-sides their colorant properties, carotenoids are related to importantfunctions, especially physiological actions.

The important role that carotenoids perform in plants, andthe potential positive benefit they impart on human health, hasstimulated increased interest in this group of secondary plantmetabolites.

Jackfruit as a Functional FruitThere is no one definition of the term functional food. It is used

in many contexts, including references to technological advances,food marketing, and food regulatory norms (Palou and others2003). This term has already been defined several times (Rober-froid 2002) and there is still no unified accepted definition for thisgroup of foods (Alzamora and others 2005). In most countries,there is no legal definition of the term and drawing a border linebetween conventional and functional foods is challenging even fornutrition and food experts (Niva 2007).

Several working definitions used by professional groups andmarketers have been proposed by various organizations in severalcountries.

In the United States, functional foods are not officially rec-ognized as a regulatory category by the FDA. However, severalorganizations have proposed definitions for this rapidly growingfood category, most notably the International Food InformationCouncil (IFIC) and the Institute of Food Technologists. The IFICconsiders as functional foods those that include any food or foodcomponent that may have health benefits beyond basic nutrition(IFIC 2009). Similarly, a recent report of the Institute of FoodTechnologists (IFT 2009) defined functional foods as “foods andfood components that provide a health benefit beyond basic nu-trition (for the intended population). These substances provideessential nutrients often beyond quantities necessary for normalmaintenance, growth, and development, and/or other biologi-cally active components that impart health benefits or desirablephysiological effects.”

The European Commission (EC) Concerted Action on Func-tional Food Science in Europe regards a food as functional if it issatisfactorily demonstrated to affect beneficially one or more tar-get functions in the body, beyond adequate nutritional effects, in away that is relevant to either an improved state of health and wellbeing and/or reduction of risk of disease. In this context, func-tional foods are not pills or capsules, but must remain foods andthey must demonstrate their effects in amounts that can normallybe expected to be consumed in the diet (European Commission1999).

The concept of functional food is complex and may refer tomany possible aspects, including food obtained by any process,whose particular characteristic is that one or more of its compo-nents, whether or not that component is itself a nutrient, affects thetarget function of the organism in a specific and positive way, pro-moting a physiological or psychological effect beyond the merelynutritional (Vinuda-Martos and others 2010).

The positive effect of a functional food may include the mainte-nance of health or well being, or a reduction in the risk of sufferinga given illness (Alvarez and others 2003). Functional food may beobtained by modifying one or more of the ingredients, or byeliminating the same (Alvarez and others 2003). To develop thesetypes of products, one must evaluate consumer perceptions, themost important quality aspects being that they taste good, ap-pear wholesome, and have nutritional value (Garciıa-Segovia and



others 2007). Also, Alvarez and others (2003) describe that anyfunctional food must be safe, wholesome, and tasty.

Jackfruit conforms to this definition in several ways, althoughthe establishment of any function would involve identifying thebioactive components to help specify their possible beneficial ef-fects on health.

Functional PropertiesAt present, there is great interest in the scientific community in

the functional properties of jackfruit (antioxidant, anticancer, orto fight vascular diseases and skin diseases) and its derivates such aswafers, chips, seed flour, peel, and so on. The jackfruit could beconsidered a functional food because it has valuable compoundsin different parts of the fruit that display functional and medicinaleffects (Figure 2).

The very concept of food is changing from a past emphasison health maintenance to the promising use of foods to promotebetter health to prevent chronic illnesses. “Functional foods” arethose that provide more than simple nutrition; they supply ad-ditional physiological benefit to the consumer. Because dietaryhabits are specific to populations and vary widely, it is necessaryto study the disease-preventive potential of functional micronutri-ents in the regional diets. Indian food constituents such as spices,as well as medicinal plants with increased levels of essential vi-tamins and nutrients (such as vitamin E, lycopene, vitamin C,bioflavonoids, thioredoxin), provide a rich source of compoundslike antioxidants that can be used in functional foods (Devasagayamand others 2004). We agree with Lansky and Newman (2007) whoindicated that much deeper investigation into this rapidly growingfield is required to assess the overall value and safety of jackfruitas an intact fruit or of various extracts derived from jackfruitcomponents.

Jackfruit seed powder contains manganese and magnesium el-ements (Barua and Boruah 2004). Seeds also contain 2 lectinsnamely jacalin and artocarpin. Jacalin has been proved to be usefulfor the evaluation of the immune status of patients infected withhuman immunodeficiency virus 1 (Haq 2006).

Theivasanthi and Alagar (2011) studied the antibacterial effect ofnanosized particles of Jackfruit seed against E. coli and B. megateriummicrobes and revealed the efficacy of jackfruit seed nanoparticlesas an antibacterial agent. Specific surface area (SSA) of jackfruitseed nanoparticles has concluded that jackfruit seed nanoparti-cles can lend antimicrobial effects to hundreds of square meters ofits host material. Jackfruit seeds may therefore be developed intotherapeutic agents capable of treating infectious diseases and pre-

Improve Oral Health

Cardiovascular Diseases

Antioxidant

Anticancer Properties

Antiulcer Properties

Skin Diseases

Anti-aging

Improve Digestion

Figure 2–Principal functional and medicinal effects of jackfruit.

venting food contamination by food-borne pathogens. Jackfruitseeds could be processed into dual-functional food ingredientspossessing antimicrobial activities. Likewise, analysis results of SSAof 2 different bacteria conclude that SSA of bacteria plays a majorrole while reacting with antimicrobial agents. This study suggeststhat jackfruit seed powder has a lot of potential in food, cosmetics,pharmaceuticals, paper, bio-nanotechnology industries, especiallyits uses as thickener and binding agent.

Extraction of Functional Components from JackfruitJackfruit seed contains phenolic compounds (Soong and Philip

Barlow 2004) and about 6.03 mg/g extracted nonreducing sugar(Nualla-ong and others 2009) that is a prebiotoc. Prebioticsare nondigestible food ingredients. It is a part of oligosaccha-ride and nonreducing sugar that stimulate the growth and ac-tivity of bacteria in the digestive system that beneficially affectthe host by improving its intestinal microbial balance. Prebioticsare carbohydrate. The composition of food classified as prebi-otics include oligosaccharides and polysaccharides, such as fructo-oligosaccharide (FOS), galacto-oligosaccharide (GOS), inulin, andxylo-oligosaccharide, which are nonreducing sugar.

Prebioteics can be extracted by cleaning the jackfruit seed withwater then grounded in a blender to size of 1 to 2 mm. Theseeds can be extracted with 50% ethanol using batch extractor. Toconcentrate the extract solution it should be filtered by vacuumfilter and then evaporated by rotary vacuum evaporator. Evapo-rated extract of jackfruit seed can be crystallized. The crystallizingtemperature of prebiotics is 55 to 64 ◦C (by using differential scan-ning calorimeter) and the best temperature to obtain the highestpercent of nonreducing sugar is 58 ◦C. Moreover, percentage ofnonreducing sugar increases with increasing mixing speed and thebest of mixing speed is 100 rpm (Thitipong Rugwong and others2010).

Manufacture of Neutraceuticals from JackfruitVarious jackfruit plant parts, including the bark, wood, leaves,

fruit, and seeds, may exhibit a broad spectrum of antibacterialactivity. Caution is advised in patients taking antibiotics due topossible additive effects. Jackfruit seeds may increase the risk ofbleeding when taking with drugs that increase the risk of bleed-ing. Some examples include aspirin, anticoagulants (“blood thin-ners”) such as warfarin (Coumadin) or heparin, antiplatelet drugssuch as clopidogrel (Plavix), and nonsteroidal anti-inflammatorydrugs (NSAIDS) such as ibuprofen (Motrin, Advil) or naproxen(Naprosyn, Aleve).

Jackfruit leaves may improve glucose tolerance in normal andtype 2 diabetes patients. It also inhibits the growth of Fusariummoniliforme and Saccharomyces cerevisiae. However, there areconflicting data regarding jackfruit’s antifungal activity.

Human Disorders and HealthAny condition that interferes with the normal functioning of

the body is called a disease. In other words, disease may be definedas a disorder in the physical, physiological, psychological or socialstate of a person caused due to nutritional deficiency, physiologicaldisorder, genetic disorder, pathogen, or any other reason. Jackfruithas antioxidant properties that plays vital role to cure the followinghuman disorder and improving health.

Cardiovascular healthOne of the major risk factors for the development of coro-

nary heart disease is dyslipidemia. It is mainly characterized by



elevated levels of low-density lipoprotein cholesterol (LDLC)and/or reduced high-density lipoprotein cholesterol (HDL-C)(Esmaillzadeh and Azadbakht 2008).

Oxidation of low-density lipoprotein (LDL) is thought to con-tribute to atherosclerosis and cardiovascular disease (Heinecke2006). Oxidation of LDL lipids is thought to render the lipopro-tein atherogenic, because oxidized LDL is more readily taken upby macrophages via scavenger receptors (Heinecke 1998).

Epidemiological studies have shown that high concentrationsof serum total cholesterol and LDL-C are independent risk fac-tors for cardiovascular disease (Russo and others 2008) and couldproduce atherosclerosis. Atherosclerosis, a major degenerative dis-ease of arteries involves a series of inflammatory and oxidativemodifications within the arterial wall (Fan and Watanabe 2003).Oxidative excess in the vasculature reduces levels of the vasodila-tor nitric oxide, causes tissue injury, promotes protein oxidationand DNA damage, and induces proinflammatory responses (Xuand Touyz 2006). Oxidative stress induces inflammation by actingon the pathways that generate inflammatory mediators like adhe-sion molecules and pro-inflammatory cytokines (Valko and others2007).

The functional components of jackfruit to reduce the variousdiseases such as lowering blood pressure, preventing heart diseaseand strokes, preventing bone loss and improving muscle and, nervefunction, reducing homocysteine levels in the blood. The potas-sium in the jackfruit is found to help in lowering blood pressureand reversing the effects of sodium that causes a rise in bloodpressure that affects the heart and blood vessels. This helps in pre-venting heart disease and strokes. Potassium also helps in prevent-ing bone loss and improves muscle and nerve function. Anotherheart-friendly property found in the jackfruit is due to vitamin B6that helps reduce homocysteine levels in the blood thus loweringthe risk of heart disease (Fernando and others 1991).

Improving skin healthDamage to the skin occurs as a consequence of the natural aging

process and damage is exacerbated in chronically sun-exposed skin(photoaging) (Lavker 1995). Prolonged exposure to ultraviolet(UV) radiation has been identified as a cause of serious adverseeffects to human skin, including oxidative stress, premature skinaging, sunburn, immune suppression, and skin cancer (Widmerand others 2006).

As stated before, benefit of eating jackfruit is that it is a goodsource of vitamin C. The human body does not make vitamin Cnaturally so we must eat food that contains vitamin C to reap itshealth benefits.

Jackfruit is gluten-free and casein-free, thus offer systemic anti-inflammatory benefits to skin. Jackfruit also contains antioxidantsand has vitamin C, flavonoids, potassium, magnesium and fiber.Vitamin C is vital to the production of collagen, a protein thatprovides skin with structure and gives it its firmness and strength(Babitha and others 2004).

Improving stomach ulcerStomach ulcer is one type of peptic ulcer. A stomach ulcer is

sometimes called a gastric ulcer. (The most common type of pep-tic ulcer is a duodenal ulcer.). A stomach ulcer is usually causedby an infection with a bacterium called Helicobacter pylori. A 4to 8 wk course of acid-suppressing medication will allow theulcer to heal. In addition, a 1-wk course of 2 antibiotics plusan acid-suppressing drug will usually clear the Helicobacter pyloriinfection. This usually prevents the ulcer recurring again. (Clin-

ical Knowledge Summaries 2008). Gastric ulcer can result frompersistent erosions and damage of the stomach wall that mighteven become perforated and develop into peritonitis and massivehemorrhage as a result of inhibition in the synthesis of mucus,bicarbonate, and prostaglandins (Wallace 2008). Various factorscan contribute to the formation of gastric ulcer, especially the in-fection of stomach by Helicobacter pylori (Phillipson and others2002), also frequent use of nonsteroidal anti-inflammatory drugs(NSAIDs) (Bighetti and others 2005), and consumption of alco-hol (Bandyopadhyay and others 2002). The success of commer-cially available antiulcer drugs in the treatment of gastric ulceris usually overshadowed by various side effects. For examples,H2- receptor antagonists (such as cimetidine) may cause gyneco-masia in men and galactorrhea in women (Feldman and Burton1990), while proton-pump inhibitors (such as omeprazole andlansoprazol) can cause nausea, abdominal pain, constipation anddiarrhea (Franko and Richter 1998; Reilly 1999). Due to thoseside effects there is a need to find new antiulcerogenic com-pound(s) with potentially less or no side effects and medicinalplants have always been the main sources of new drug candidatesfor the treatment of gastric ulcer (Borrelli and Izzo 2000; Rates2001).

One of the plants that have been traditionally used inIndian and Malay folklore medicine to treat gastric ulcer isA. heterophyllus L.

Improving digestionThe presence of high fiber content (3.6 g/100 g) in the jackfruit

prevents constipation and produces smooth bowel movements. Italso offers protection to the colon mucous membrane by removingcarcinogenic chemicals from the large intestine (colon) (Siddappa1957).

Strengthening the boneJackfruit is rich in magnesium (27 mg/100 g in young fruit and

54 mg/100 g in seed) (Gunasena and others 1996). It is a nutrientimportant in the absorption of calcium and works with calciumto help strengthen the bone and prevents bone-related disorderssuch as osteoporosis (Singh and others 1991).

Preventing anemiaJackfruit also contains iron (0.5 mg/100 g), which helps to

prevent anemia and also helps in proper blood circulation (Singhand others 1991).

Maintaining a healthy thyroid glandCopper (10.45 mg/kg) plays an important role in thyroid gland

metabolism, especially in hormone production and absorption andjackfruit is loaded with this important microminerals (Gunasenaand others 1996).

Chemical Composition of Jackfruit SeedJackfruit seeds are a good source of starch (22%) and dietary

fiber (3.19%) (Hettiarachchi and others 2011). Jackfruit seed con-tains lignans, isoflavones, saponins, all phytonutrients and theirhealth benefits are wide-ranging from anticancer to antihyper-tensive, antiaging, antioxidant, antiulcer, and so on (Omale andFriday 2010).

Boiled Jackfruit seeds are very tasty and nutritious snacks, jack-fruit seeds, which taste like chestnuts, appeal to all taste. They maybe boiled or roasted and eaten or boiled and preserved in syruplike chestnuts.



Table 4–Physicochemical properties of jackfruit seed flour.

No. Indices Values (% dry matter)1 Moisture 6.09 ± 0.012 Crude fat 1.27 ± 0.013 Ash 2.70 ± 0.024 Protein 13.50 ± 0.065 Fibre 3.19 ± 0.016 Carbohydrate 79.34 ± 0.067 Energy(kcal/100 g) 382.79 ± 1.208 pH 5.78 ± 0.019 Titratable acidity (as lactic acid) 1.12 ± 0.0310 Bulk density (g/cm) 0.80 ± 0.02

Source: Ocloo and others (2010).

Bobbio and others (1978) reported protein, crude lipid, and car-bohydrate contents of jackfruit seeds as 31.9%, 1.3%, and 66.2%,respectively. The protein content reported was very high proba-bly, because the seeds were reported to have been collected fromfruits of various trees and no variety was reported. Kumar andothers (1988) also reported on the composition of seeds from 2varieties of jackfruit. Protein, crude lipid, and carbohydrate con-tent were 17.8% to 18.3%, 2.1% to 2.5%, and 76.1%, respectively.There have been few studies on jackfruit seeds. Bobbio and others(1978) reported some physicochemical properties, such as pastingcharacteristics of jackfruit seed starch. Kumar and others (1988)studied the proximate compositions of 2 varieties of jackfruit seedsand reported considerable biochemical differences between them.The starch content of the seed increased with maturity and dif-ferent locations gave different seed contents (Rahman and others1999).

Seeds makeup around 10% to 15% of the total fruit weight andhave high carbohydrate and protein contents (Bobbio and others1978; Kumar and others 1988). Seeds are normally discarded orsteamed and eaten as a snack or used in some local dishes. As freshseeds cannot be kept for a long time, seed flour can be an alterna-tive product, to be used in other food products. There have beenfew studies on jackfruit seeds. Some functional properties of jack-fruit seed flour and its protein digestibility was reported by Singhand others (1991). Amylose content of jackfruit seed starch was32% (Tulyathan and others 2002). Jackfruit seed extract was foundto inhibit the proteolytic activities of different animal pancreaticpreparations effectively (Bhat and Pattabiraman 1986). The freshseed contains crude proteins (606 g), fat (0.4 g), carbohydratres(38.4 g), fiber (1.5 g), ash (1.25 to 1.50 g), and moisture (51.6to 57.77 g) (Morton 1987). Information on food value per 100 gof edible portion of dried seed is scarce. The presence of antin-utritional factors such as tannin and trypsin inhibitors has beenreported, resulting in digestive ailment when eaten raw (Morton1987).

Chemical Properties of Jackfruit Seed FlourJackfruit seed flour has great potential in the food industry, es-

pecially as thickener and binding agent in various food systems(Ocloo and others 2010). Some functional properties of jack-fruit seed flour and its protein digestibility was reported by Singhand others (1991). The composition of seed flour is shown inTable 4, the minerals composition of jackfruit seed flour is shownin Table 5. The composition of flour depends on the nature of theseeds. When flour was prepared from seeds without removing thethin brown spermoderm, the crude fiber content was 2.36%, closeto that reported by Singh and others (1991). Tulyathan and others(2002) reported on the good ability of the flour to bind water and

Table 5–Minerals composition of jackfruit seed flour.

No. Minerals Values (mg/kg)

1 Calcium 3087 ± 1662 Magnesium 3380 ± 3883 Iron 130.74 ± 12.374 Zinc < 0.015 Potassium 14781 ± 2566 Manganese 1.12 ± 0.117 Copper 10.45 ± 0.898 Sodium 60.66 ± 2.01


Table 6–Functional properties of jackfruit seed flour.

No. Indices Values

1 Water absorption capacity (%) 25.00 ± 1.672 Fat absorption capacity (%) 17.00 ± 1.373 Foaming capacity (%) 25.34 ± 0.024 Foam stability (%) 33.00 ± 0.015 Swelling power (g/g) 4.77


lipid. The flour had good capacities for water absorption (25%)and oil absorption (17%) (Table 6) and the Brabender amylogram(6% concentration) of seed starch showed that its pasting temper-ature was 81 ◦C; and its viscosity was moderate, remained con-stant during a heating cycle, and retrograded slightly on cooling.The starch showed an A-type X-ray powder diffraction pattern(Tulyathan and others 2002).

Other PropertiesPreliminary research findings suggest that, in addition to its

potential benefits for heart, skin, ulcer, cancer, and so on, thejackfruit may confer a multitude of other health-promoting effectsin the body.

Antiviral PropertiesJackfriut lectin (JFL) from A. heterophyllus has been found to

have inhibitory activity in vitro with a cytopathic effect towardherpes simplex virus type HSV-2. Varicellazoster virus (VZS) andcytomegalovirus (CMV) (Wetprasit and others 2000). Several plantlectins have been shown to inhibit infectivity of viruses. For ex-ample, jackfruit has been found to inhibit in vitro infection ofHIV-1 without preventing the virus from binding to the host cell(Favero and others 1993). The antiviral activity of JFL in responseto HSV-2 and CMV, either before or after viral infection of cellmonolayers, was observed at different doses. This result differedmarkedly from the lack of effect reported for collectin, mannan-binding protein, and bovine conglutinin on HSV-2. This resultsuggest that JFL may act either on the surface of the host cell ordirectly on the viral envelope, thereby inhibiting viral infectivity(Favero and others 1993).

Acetylcholine in JackfruitIn higher animals acetylcholine (ACh) is associated with the

transmission of nerve impulses. It has also been found in the free-living protozoon Paramecium (Bayer and Wense 1936), in the bac-terium Lactobacillus plantarum (Stephenson and Rowatt 1947), inthe parasite Trypanosoma rhodesiense (Bulbring and others 1949),and in the gill plates of the mussel Mytilus edulis (Bulbring andothers 1953). In these lower organisms there is no transmissionof nerve impulses, but, since ACh is associated with such motor



Table 7–Putative use of jackfruit in local medicine.

No. Plant part Use

1 Roots An extract of roots is used in treating skin diseases,asthma and diarrhea.

2 Leaves An extract from leaves and latex cures asthma, preventsringworm infestation and heals cracking of feet.

Leaf extract is given to diabetics as a control measure.Heated leaves are reported to cure wounds, abscessesand ear problems and to relieve pain.

An infusion of mature leaves and bark is used to treatgallstones.

A tea made with dried and powdered leaves is taken torelieve asthma.

The ash of jackfruit leaves burned with maize andcoconut shells is used alone or mixed with coconut oilto heal ulcers.

3 Flowers Crushed inflorescences are used to stop bleeding in openwounds.

4 Fruits Ripe fruits are laxative.5 Pulp The jackfruit pulp and seeds are nutritious tonic and

useful in overcoming the influence of alcohol on thesystem.

6 Seed The seed starch is given to relieve biliousness. Roastedseeds are regarded as an aphrodisiac.

Increased consumption of ripe jackfruit kernels alleviatesvitamin A deficiency.

Extract from fresh seeds cures diarrhea and dysentery.Extract from seeds (or bark) helps digestion.

7 Bark An extract from bark and rags (nonedible portion of ripefruits) or roots helps cure dysentery.

The bark is made into poultices.Ash produced by burning bark can cure abscesses and

ear problems.8 Latex Mixed with vinegar, the latex promotes healing of

abscesses, snakebites and glandular swellings.9 Wood The wood has a sedative property; its pith is said to aid

abortion.

Source: Haq (2006).

activity as ciliary movement, Bulbring and others (1953) have sug-gested that ACh might act in these organisms as a local hormone.In plants ACh has so far been found only in ergot, Claviceps pur-purea (Ewins 1914), and in the nettles Urtica urens and Urticadiocia (Emmelin and Feldberg 1947). The present communica-tion reports another rich plant source of ACh-the seed and leaf ofthe Malayan jackfruit, Artocarpus integra.

Pharmacological tests, comparative assays, and chemical precip-itation have established that the seed and the leaves of the jackfruittree, Artocarpus integra, contain considerable amounts of acetyl-choline (ACh). The average values of ACh were 564 μg/g ofseed, 300 μg/g of midribs of leaves, and 60 μg/g of whole leaves(Robert Chun Yu 1955).

Other Uses and Benefits of Different Parts of JackfruitUses of jackfruit in traditional medicine are shown in Table 7

and below.

Root� The root of the jackfruit tree forms the remedy for skin

diseases, fever, and diarrhea.� The jackfruit root extract is said to help heal fever and diar-

rhea.� The jackfruit root has been discovered to be good for those

being affected by asthma.

Leaves� The leaves of the jackfruit tree are useful for curing fever,

boils, and skin diseases. When heated, they prove useful incuring wounds.

� To heal ulcers, the ash of jackfruit leaves is used when burntwith corn and coconut shells and used either alone or mixedwith coconut oil.

Latex� The latex of the fruit is helpful in treating dysopia, ophthalmic

problems, and pharyngitis.� The latex can also be mixed with vinegar to heal abscesses,

snakebites, and glandular swellings.

Fruit� Fruit is useful in overcoming the influence of alcohol on a

person.� Jackfruit is abundant with potassium and it is said to be useful

in decreasing blood pressure.� Jackfruit has phytonutrients with health benefits covering

many claims from anticancer to antihypertensive properties.� Jackfruit turns out to be an excellent way to obtain vitamin C

that is recognized for its substantial antioxidant properties.� Jackfruit is recognized to have antiulcer qualities and is said

to be good for individuals experiencing indigestion.� With antiaging benefits, the jackfruit may help reduce the

damage of cells to make skin appear supple and younger.� Jackfruit is an excellent source of proteins, carbohydrates, and

also vitamins.� The fruit may help reduce and cure tension as well as ner-

vousness.� As it has very few calories plus a very small quantity of fat,

jackfruit is useful for individuals on a low-calorie diet.

Seed� The seeds starch is believed to be useful in relieving bilious-

ness, while the roasted seeds are regarded as an aphrodisiac.� The seeds and pulp of jackfruit are considered as a cooling as

well as a nutritious tonic.

Value-Added Products from JackfruitMany jackfruit products have been developed, notably jackfruit

juice, candy, and a fruit bar from ripe jackfruit. Unripe jackfruitpulp can be made into flakes, which can be preserved for a longtime. Jackfruit seed is used in some biscuit factories of Tamil Naduand is of high demand there; various bakery products using jackseed flour are made into cookies and murukku (The Hindu 2010).

The various products developed from jackfruit in Karnataka arecandy, finger chips, fruit bars, fruit leather, halvah, papad, ready-to-serve beverages, toffee, and milk-based srikhand, ice cream, andkulfi. Half-ripened bulbs can be processed into bulb powder andthis is then utilized for the preparation of traditional snacks suchas pakoda, biscuits, and muffins (The Hindu 2008).

The State Board of Horticulture Mission and Center for In-novation in Science and Social Action (CISSA), Kerala, October2011, organized a “Mobile Jack Bazaar” in that as many as 20jackfruit products were displayed at the mobile market set up inan altered car which will move through major points in a city andsell “solar dried jackfruit,” “chakkakkuru peda,” “jackfruit wine,chakka varatti,” jackfruit jam, fresh jackfruit arils, jackfruit chips,and more. Haridoss (2009) prepared recipes for jackfruit papad,chips, sambar, and kadabu that are useful Malenadu recipes duringthe jackfruit season. Breakfast items like tellevu (a kind of dosa),roti, vada, bonda, and dosa and dinner items like suttevu, priaju,sole kochchalu, undalikalu, bajji, chakke paladya, sole paladya, andpalya and some are made out of jackfruit peel, namely hadigadde



playa and sole hasi. Value-added products from jackfruit are shownin Figure 3.

Jackfruit jamThe fruit pulp can be used to make jam. The addition of

a synthetic flavoring agent such as ethyl or n-butyl ester of 4-hydroxybutyric acid at 100 and 120 ppm, respectively, will greatlyimprove the taste of the jackfruit products (Technical Manual forSmall-Scale Fruit Processors 2004).

Many other fruit jams in supermarkets are mixed with a gener-ous amount of sugar, which increases the risk for diabetes. On thecontrary, jackfruit jam is full of natural sugars and low in caloriesmaking it an ideal food source to reduce body weight.

Jackfruit wineThe ripe jackfruit contains a good amount of fermentable

sugar, which may be exploited for the commercial productionof vinegar and wine. Amit and Ambarish (2010) reported thatthe maximum alcohol content in jackwine was 10% (v/v), witha sugar utilization of 14% of total sugar solids. These early re-sults show promise for the use of this fruit for commercial wineproduction. A certain maturity level and ripeness of jackfruit(29 to 30 ◦Brix) are essential for the production of jackfruitwine.

The jackfruit wine may protect against antioxidant and DNAdamage and could become a valuable source of antioxidant richneutraceuticals. Additionally, the wine could be a commerciallyvaluable by-product for the jackfruit growers (Umesh and others2011).

Fermented beveragesProducts like fermented beverages, especially fruit wine and

vinegar from ripe jackfruit using food processing and biotechno-logical techniques, will not only reduce losses of fruit materialbut also make the fruit products available during the off seasonand generate income and also employment opportunities in ruralareas.

Dahiya and Prabhu (1977) studied alcoholic beverages madeby fermentation of jackfruit pulp. The tribal people of Nagaland,Tripura, and other eastern hilly areas of India consume jackfruitwine. The wine contains 7% to 8% (v/v) alcohol.

Junkai and Wang (2008) reported that when using jackfruit asthe main material, jackfruit wine was produced by temperature-

Jackfruit Leather

Jackfruit Chips

Jackfruit Bulbs

Jackfruit Wine

Jackfruit Jam & Jelly

Jackfruit Pickles

Jackfruit Juice

Jackfruit Candy & Fruit Bar

Figure 3–Different value-added products from jackfruit.

controlled fermentation. With comparative tests, the optimal pro-cessing parameters were determined. The addition amount ofpectinase was 100 mg/L, SO2 content was 50 to 100 mg/L, fer-mentation temperature was 24 oC, sugar content was adjusted to21% and the active dry yeast was 5%.

Fermented jackfruit preserves vitamin C, widely used supple-ments as it is best known as the nutrient which helps to preventcolds and infections. One cup of fermented jackfruit can supplythe body a very good amount of this potent antioxidant.

Dehydrated jackfruitDiamante (2009) reported that dehydrated jackfruit is a nutri-

tious snack item when made from ripe jackfruit pulp. It is golden-yellow to orange and has a chewy texture with a sweet and sourtaste.

Unlike other dehydrated products it is free from sulfite preserva-tives thus it will not trigger allergic reaction in sensitive consumer.

Jackfruit chipsJagadeesh and others (2006) reported on the preparation of

jackfruit chips. The starch content and dry matter content of theraw material determines the yield of the processed product. Flakethickness, bulb length, total sugar solids, and reducing sugars werefound to be important for improving the yield and quality ofjackfruit chips.

Molla and others (2008) stated that preparation of jackfruit chipsis very simple and can easily be done. The bulbs are cut into 4 cm ×2 cm slices. The cut slices are blanched in water for 10 min. Thenthe slices are weighed and immersed in 0.1% KMS for 15 minusing 2 kg of solution per kg of bulb material. After sieving thewater, the slices are dried using a mechanical dryer to assure less oilabsorption in the subsequent frying. The slices are fried in oil andstirred with a narrow wooden rod maintaining the temperature at70 oC for 1 h and 60 oC for another 6 h. When the slices areof light yellow color the chips are taken from saucepan. Theseprepared chips are mixed with some salt and spices in a bowl.Then the processed chips can be packed in various packagingmaterials or containers. Considering moisture content (%), weightgain (%), quality aspects, and sensory attributes like crispiness,color, flavor, and overall acceptability, metal foil pouches werefound most suitable for packaging jackfruit chips. The preparedchips can be stored at ambient conditions in “metalex” foil for 2mo without loss of organoleptic quality.

The nutrients in jackfruit will still remain and also it retains itsown original color, flavor, and texture after frying. The jackfruitchips are rich in vitamin E, y-oryzanol (an antioxidant that mayhelp prevent heart attacks), and phytosterols (compounds believedto help lower the cholesterol adsorption in the body) which arehelpful in providing health benefits.

Jackfruit leatherJackfruit leather is dried sheets of fruit pulp. It has a soft, rubbery

texture, and a sweet taste. It can also be made from a mixture offruits, and sugar, chopped nuts, or spices can be added to vary theflavor. It can be eaten as a snack food instead of a boiled sweet.It can also be used as an ingredient in the manufacture of cook-ies, cakes, and ice cream (International Centre for UnderutilizedCrops, UK, 2004).

Several bakery products such as biscuits, muffins masala vada,flour, and chapathi also developed from the jackfruit seed. Therind is also a very good source of pectin, which was extracted



Figure 4–Value-added products from jackfruit: (A) dehydrated jackfruit; (B) jackfruit cake; (C) jackfruit chips; (D) jackfruit leather (Phanaspoli).

from it. Different value-added products from jackfruit are shownin Figure 4.

ConclusionThe consumption of jackfruit has grown in recent years due

to its reported health benefits. Jackfruit and its pulp and seedsare rich sources of several high-value compounds with poten-tial beneficial physiological activities. The rich bioactive pro-file of jackfruit makes it a highly nutritious and desirable fruitcrop. Research has offered ample evidence that routine di-etary supplementation with jackfruit may protect against andeven improve several disease conditions, including stomach ul-cer and cardiovascular disease; it may even help to prevent andarrest the development of certain cancers, in addition to pro-tecting the health of the mouth and skin. Side effects are veryrare. Using standardized jackfruit products offer consumers away of reaping the broad spectrum of health benefits of thisfruit.

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