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Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits
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Department of Biochemistry, Agriculture University, Kota, Rajasthan-324001, India
Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab-141004, India
Department of Horticulture, College of Agriculture, Agriculture University, Kota, Rajasthan-324001, India
HCP Division, ICAR-Central Institute of Post-Harvest Engineering & Technology, Abohar-152116, India
Department of Fruit Science, College of Horticulture & Forestry, Jhalawar-326023, Rajasthan, India
Department of Agriculture, Sant Baba Bhag Singh University, Jalandhar-144030, Punjab, India
Department of Entomology, MBDDS Girls College, Siswali, Baran, Rajasthan-334001, India
College of Agriculture, Ummedganj, Agriculture University, Kota, Rajasthan-324001, India, India
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain, Spain
Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Poland
Submission date: 2022-03-17
Final revision date: 2022-08-01
Acceptance date: 2022-08-02
Online publication date: 2022-09-05
Publication date: 2022-09-05
Corresponding author
Ryszard Amarowicz   

Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Poland
Pol. J. Food Nutr. Sci. 2022;72(3):211-228
Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.
This research received no external funding.
Authors declare no conflict of interest.
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