Characterization and antioxidant capacity of phenolic compounds of jackfruit genotypes from Nayarit, Mexico

Abstract

Jackfruit is a rich source of phytochemicals, thus offering a broad perspective in developing value-added healthy nutritional foods. This research compares the content of phenolic compounds and antioxidant capacity in different jackfruit genotypes. In the results of total soluble phenols (TSP), the genotype ''Agüitada'' showed the highest values at the end of storage life (1.43 mg of gallic acid equivalent (GAE)/g in dry weight (DW)), as well as in 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay with 7.82 mmol of trolox equivalent (TE)/g DW. The ''Licenciada'' genotype obtained the highest ferric reducing antioxidant power (FRAP) and 2,2′-Azino-bis-(3-Ethylbenzothiazoline-6-Sulfonic Acid) (ABTS•+) assays values, with 244.29 and 12.08 mmol TE/g DW, respectively. Phenolic profiling by high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD) quantified 28 phenolic compounds, with shikimic acid being the most abundant in all genotypes; flavonoids were also identified, with epigallocatechin standing out. The results obtained in phenolic profile, TSP and antioxidant capacity showed sufficient evidence of differences among all genotypes. This information will generate interest among consumers and will revalue this developing crop.

Keywords

• Antioxidant capacity
• Genotype
• Jackfruit
• Phenolic profile