Utilization of young jackfruit (Artocarpus heterophyllus Lam.) as a plant-based food ingredient: Influence of maturity on chemical attributes and changes during in vitro digestion
Nattaya Konsue, Nasuha Bunyameen, Natthawuddhi Donlao
Abstract
Jackfruit is a large evergreen tropical tree cultivated throughout Asia for its fruits. This study investigated the variations in proximate composition, dietary fiber content, phytochemicals, antioxidant capacities, and amino acid and phenolic profiles of four maturity stages of jackfruit. The release of bioactive compounds was also observed during simulated in vitro digestion. Carbohydrates and crude fiber contents ranged from 51.35 to 69.59% and 9.70–20.10%, respectively. Dietary fibers were found to be highest in the immature stage with values slightly decreased as ripening proceeded. Degradation of most amino acids (except methionine) was found in Stage-4 of maturity (15 weeks). Total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant capacity were negatively correlated with fruit growth. The results of in vitro digestion indicated a continuous increase in TPC and TFC in all samples. The trend of antioxidant capacities was increased in the gastric phase and then suddenly decreased at the beginning of the intestinal phase. The reduction of antioxidant capacities during digestion increased with increasing maturity of the fruit. These results indicate that the maturity of the fruit and digestive conditions affected the accessibility of bioactive compounds and the ability of antioxidants to withstand digestion.