Preprint / Version 1

Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini

Authors

  • Muhammad Qamar Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; [email protected] (M.Q.); [email protected] (S.A.); [email protected] (T.I.)
  • Zyta Ziora Institute for Molecular Bioscience, The University of Queensland, Brisbane, QLD 4072, Australia; [email protected] (Y.Y.); [email protected] (Z.M.Z.)
  • Ross Barnard School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD 4072, Australia; [email protected]
  • Ye Yuan Institute for Molecular Bioscience, The University of Queensland, Brisbane, QLD 4072, Australia; [email protected] (Y.Y.); [email protected] (Z.M.Z.)
  • Mohammad Mubarak Department of Chemistry, The University of Jordan, Amman 11942, Jordan; [email protected]
  • Malik Abbas Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan; [email protected]
  • Muqeet Wahid Department of Pharmacy, Bahauddin Zakariya University, Multan 60800, Pakistan; [email protected]
  • Tariq Ismail Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; [email protected] (M.Q.); [email protected] (S.A.); [email protected] (T.I.)
  • Saeed Akhtar Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; [email protected] (M.Q.); [email protected] (S.A.); [email protected] (T.I.)
  • Tuba Esatbeyoglu Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany

Keywords:

jamun, nutrition, antioxidant, inflammation, cancer, radioprotection, diabetes, hyperlipidemia, value addition, packaging

Abstract

Syzygium cumini, locally known as Jamun in Asia, is a fruit-bearing crop belonging to the Myrtaceae family. This study aims to summarize the most recent literature related to botany, traditional applications, phytochemical ingredients, pharmacological activities, nutrition, and potential food applications of S. cumini. Traditionally, S. cumini has been utilized to combat diabetes and dysentery, and it is given to females with a history of abortions. Anatomical parts of S. cumini exhibit therapeutic potentials including antioxidant, anti-inflammatory, analgesic, antipyretic, antimalarial, anticancer, and antidiabetic activities attributed to the presence of various primary and secondary metabolites such as carbohydrates, proteins, amino acids, alkaloids, flavonoids (i.e., quercetin, myricetin, kaempferol), phenolic acids (gallic acid, caffeic acid, ellagic acid) and anthocyanins (delphinidin-3,5-O-diglucoside, petunidin-3,5-O-diglucoside, malvidin-3,5-O-diglucoside). Different fruit parts of S. cumini have been employed to enhance the nutritional and overall quality of jams, jellies, wines, and fermented products. Today, S. cumini is also used in edible films. So, we believe that S. cumini’s anatomical parts, extracts, and isolated compounds can be used in the food industry with applications in food packaging and as food additives. Future research should focus on the isolation and purification of compounds from S. cumini to treat various disorders. More importantly, clinical trials are required to develop low-cost medications with a low therapeutic index. Keywords: jamun, nutrition, antioxidant, inflammation, cancer, radioprotection, diabetes, hyperlipidemia, value addition, packaging

Author Biography

Tariq Ismail, Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; [email protected] (M.Q.); [email protected] (S.A.); [email protected] (T.I.)

Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 188, SE-221 00 Lund, Sweden

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