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BACKGROUND 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product. METHODS The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder. RESULTS Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697. CONCLUSIONS The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

‘Cempedak’ (Artocarpus integer) is an aromatic fruit that looks similar to jackfruit. Response surface methodology was used to optimize the spray-drying process to produce ‘cempedak’ fruit powder, with inlet air temperature (140–180 °C) and maltodextrin (DE 10) concentrations (5–15% w/w) as independent variables. Statistical analysis revealed that these variables significantly affected process yield, moisture content, water activity, hygroscopicity, L* value of powder and carotenoid content. Inlet air temperature had a negative correlation with all significant variables. At the same time, maltodextrin concentration was found to be positively correlated with all significant powder variables except process yield and moisture content. The recommended optimum spray-drying conditions for drying ‘cempedak’ juice were inlet air temperature and maltodextrin concentration of 160 °C and 15% (w/w), respectively. Under optimized spray-drying conditions, the yield of ‘cempedak’ powder was 60.5%, with moisture content, water activity, hygroscopicity and carotenoid content of 6.07%, 0.22, 25.8 g/100 g and 1.00 mg/g, respectively.

Artocarpus is one of the essential genera of family Moraceae which is known as a rich source of flavonoids. As part of our investigation on the phenolic compounds of Indonesian Artocarpus and their antioxidant activities, we are now investigating flavonoids derivatives from the wood of Nangkadak. Nangkadak is the result of a cross between a female mini jackfruit (Artocarpus heterophyllus) and male broodstock from cempedak (Artocarpus integer). In this paper, we report the isolation of two flavonoid derivatives, namely Cycloartokarpin (1) and Artocarpin (2), using several methods of chromatography from this Artocarpus. The structures of isolated compounds were elucidated by spectroscopic methods, especially 1D and 2D NMR spectroscopy. The antioxidant activity of 1 and 2 against 2,2-diphenyl-1-picrylhydrazyl (DPPH), showing their IC50 160 ppm and 40.64 ppm, respectively. The result of antioxidant activity showed that 2 have potential activity as an antioxidant.

The present study was initiated to experimentally optimize the conditions for extraction using Central Composite Design. The optimum temperature and time for the extraction of pectin from Jackfruit wastes using oxalic acid were found to be 90°C and 60min respectively. The yield of pectin under these optimum conditions was 38.42%. Extraction time and temperature showed a significant (p

Artocarpus integer is widely cultivated in Malaysia for its edible fruit which is used as an ingredient in the production of various confectioneries. The large amount of thick solid peel waste formed from processing of this fruit is a burden to local Artocarpus integer fruit processing industries. In this work, the feasibility of converting Artocarpus integer fruit processing waste into an industrially viable and low-cost green-activated carbon was evaluated. The novel activated carbon was prepared by physical activation with steam and characterized by elemental analysis, Boehm titration method, Fourier Transform Infrared Spectroscope (FTIR), Scanning Electron Microscope (SEM) and X-ray powder Diffraction (XRD). In addition, the potential use of the prepared activated carbon as an adsorbent and the effects of activation temperature and duration on iodine adsorption were examined. Experimental results revealed the suitability of Artocarpus integer fruit processing waste to be used as a precursor for activated carbon. The raw waste material was found to be a lignocellulosic biomass which is rich in cellulose (53.6 wt%) and carbon (60.8 wt%). Steam activation temperature, 750 °C and a short activation time of 60 min were appropriate to attain a high quality activated carbon with a large iodine adsorption capacity (1411 mg/g), highly micro-porous and amorphous structure with predominantly basic surface functional groups which are all advantageous properties for adsorption applications. The newly developed activated carbon is a promising cost-effective (∼1.67 US$ per kg) alternative to commercial carbon which may be used as a cleaner and ecologically compatible adsorbent for improving water and air quality, consequently, benefiting human health and wellbeing.

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay. Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

Golden apple snail (GAS), Pomacea canaliculata, is a major pest of paddy in Southeast Asia. Due to serious effects of GAS in rice cultivation, farmers have resorted to use synthetic molluscicides for controlling damages caused by GAS leading to negative impact toward the environment and human health. Accordingly, it is essential to study and develop new botanical pesticides for controlling GAS. The objective of this study is to expose the potential of selected plant extracts using bioassay test and antifeedant activity are that responsible for controlling GAS. Selective of potent extracts from Carica papaya leaves and peels of Artocarpus integer were tested on GAS in laboratory conditions. Five different concentrations of crude extracts were extracted using 95% of methanol and ethanol. Mortality of GAS was observed within 96 h with 24 h nterval. The obtained results from bioassay test show that methanol extracts of C. papaya (LC50 = 18. 5 g/L) gave a higher mortality of GAS compared to A. integer extract (LC50 = 39.8 g/L). High antifeedant activity of GAS imposed by ethanol extracts of A. integer (LC50 = 25.7 g/L) is compared with C. papaya extract (LC50 = 20.6 g/L). Thus, this study showed that extracts of C. papaya are more effective for sustainable control of GAS and extracts of A. integer have a potential use as an antifeedant activity toward GAS.

Background: Champedak galactose-binding (CGB) lectin is a tetrameric protein with noncovalently bound monomers, isolated from Artocarpus integer fruit seeds. We had previously reported existence of a structured monomer and an unfolded monomer of CGB lectin at pH 2.5 and pH 1.5, respectively. Polyols are known to induce significant refolding in denatured proteins and stabilize proteins against environmental stresses. Studies on the effect of various polyols on the acid-denatured states of CGB lectin are lacking. Objective: The objective of this study was to investigate the effects of four different polyols, namely, ethylene glycol, erythritol, xylitol and sorbitol on the acid-denatured states of CGB lectin. Methods: CGB lectin was subjected to acid denaturation at pH 2.5 and pH 1.5, both in the absence and presence of 30% (w/v) polyols, i.e. ethylene glycol, erythritol, xylitol and sorbitol. Thermal denaturation of the acid-denatured states was also studied in the absence and presence of these polyols. Different spectroscopic probes such as tryptophan fluorescence, ANS fluorescence and far-UV CD spectral signal were used to monitor structural changes in the acid-denatured states of CGB lectin in the presence of polyols. Results: Presence of erythritol, xylitol and sorbitol in the incubation mixture was found to stabilize the lectin at both pH 2.5 and pH 1.5, as evident from the burial of the hydrophobic clusters and decreased polarity around Trp residues. These polyols also stabilized the acid-denatured states of CGB lectin against thermal denaturation by shifting the thermal transition curves towards higher temperatures. Exposure of the acid-denatured states of CGB lectin, obtained at pH 2.5 and pH 1.5 to 61°C and 51°C, respectively, induced formation of non-native β-structures, compared to that present at 25°C, and this phenomenon was significantly suppressed in the presence of these polyols. Based on the spectral data, both sorbitol and erythritol appeared to exude better stabilizing effect. On the other hand, ethylene glycol was shown to destabilize the aciddenatured states of CGB lectin. Conclusion: Thermal stabilization of the lectin was noticed in the presence of erythritol, xylitol and sorbitol at both pH 2.5 and pH 1.5. These polyols also stabilize the secondary and tertiary structures of the acid-denatured CGB lectin at 25°C. Ethylene glycol was proved to be a destabilizer of the acid-denatured CGB lectin.

Chempedak (Artocarpus integer Merr.) is a native fruit in Malaysia, Indonesia and southern Thailand, and like jackfruit, belongs to the Moraceae family. The characteristic aroma-active components of two chempedak cultivars, Tongtapan and Sainumpung, grown in southern Thailand were analyzed by aroma extract dilution analysis (AEDA) combined with gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS). The predominant odorants [with flavor dilution (FD) factors > 9] in both cultivars were 4-hydroxy-2,5-dimethyl-3(2H)-furanone (burnt sugar, sweet), 3-methylbutanal (dark chocolate), methional (cooked potato-like), and 2-acetyl-1-pyrroline (popcorn, jasmine), while ethyl 3-methylbutanoate (fruity) was predominant only in Tongtapan cultivar. Selected positively identified aroma-active compounds were further quantified using stable isotope dilution assays (SIDA) combined with GC–MS. On the basic of the quantitative data and odor thresholds, odor activity values (OAV) were determined. Aroma recombination models and omission models were constructed for both cultivars based on concentrations of odorants with high OAVs and then validated and characterized by sensory studies. Complete aroma recombination models of both chempedak cultivars were reconstituted and characterized by comparison with authentic chempedak fruits. Omission studies were performed to verify the significance of character-impact odorants in both chempedak cultivars. Based on sensory evaluation, 3-methylbutanal, octanal, and 2-acetyl-1-pyrroline were found to be important odorants in the overall aromas of both cultivars, while ethyl 3-methylbutanoate was an additional key odorant in the aroma of the Tongtapan cultivar.

The proposed study aimed to biosynthesize the silver nanoparticles (AgNPs) using aqueous leaf extract of Artocarpus integer (Family-Moraceae) The aqueous extract of A. integer was challenged with silver nitrate solution to produce silver nanoparticles. The color change of the solution confirms the formation of nanoparticles. Characterization of the nanoparticles was performed through UV–Vis spectrophotometry which showed an absorption peak at 425 nm; the FTIR analysis revealed the presence of alkenes, amines, and amides associated with the nanoparticles. Transmission electron microscopy (TEM) revealed the particle size ranges from 5.76 nm to 19.1 nm and is spherical. Thermogravimetric analysis (TGA) showed the actual protein degradation of 9.262% (ΔY) at 71.89 °C. The AgNPs were further evaluated for antibacterial activity on Staphylococcus aureus, Bacillus cereus, Salmonella entertica and Escherichia coli which exhibited good antibacterial activity when compared with ciprofloxacin. Anticancer activity was assessed by MTT assay against osteoblast MG-63 cells which showed IC50 value at 90 μg/ml against MCF-7 cells and 70 μg/ml against MG-63 cells while on normal skin fibroblast showed IC50 value at 110 μg/ml upon 24 h of incubation.

Background The present effort was to evaluate antioxidant activities and lipid profiling of five varieties of seed oils of the jackfruit (Artocarpus heterophyllus, Artocarpus integrifolia, Artocarpus hirsutus, Artocarpus incisus, and Artocarpus integer), one of the most ancient fruits indigenous to Western Ghats of India. Materials and methods Soxhlet extraction method was used for the extraction of oil, antioxidant activities estimated by well-known methods together with, fatty acid composition of jackfruit seed oils were determined with Gas Chromatography. Results The seed oil was extracted using soxhlet extraction method with analytical grade hexane as refluxing solvent. The seed oil exhibited striking Diphenyl picryl hydrazyl radical scavenging Assay (DPPH), ferric reducing or antioxidant power assay (FRAP), reducing power assay and hydroxyl radical scavenging activity. Fatty acid profile was analyzed by comparing retention times of gas chromatogram peaks of test seed oils with that of retention times of the authentic standards. Conclusion Artocarpus seed oils show signs of remarkable antioxidant properties and as priceless food in providing essential fatty acids and its antioxidant activities supportive in the maintenance of health and as medicine in the management of various chronic diseases.

The presence of a protease in Artocarpus integer leaves, which are traditionally used as a meat tenderiser, was verified by the presence of a band at 69 kDa, using caseinolytic zymography. Purification by temperature phase partitioning with Triton X-114, ammonium sulphate precipitation and gel filtration chromatography yielded a preparation with a 12-fold increase in enzyme purity and a final specific activity of 76.67 U/mg. The cysteinic nature of this enzyme was confirmed through inhibition of enzyme activity by E-64 and iodoacetamide and enhancement of activity by cysteine and 2-mercaptoethanol. The protease retained 70% of its activity over a broad pH range (pH 6–12), with optimal activity recorded at pH 10 and 40 °C. The enzyme was stable at temperatures up to 70 °C, with 80% of its activity intact. Addition of 5 mM Ca 2+ stimulated enzyme activity and a kinetic study of the enzyme yielded K m and V max values of 0.304 mg/mL and 0.735 mg/mL/min, respectively.

Chempedak (Artocarpus integer) seed flour (CSF) was substituted for wheat flour at different levels (0%, 10%, 20%, 30% w/w) in bread. Assessment on the in vitro starch hydrolysis was carried out to evaluate the hydrolysis index (HI) and estimated glycaemic index (EGI) of bread substituted with different levels of CSF. Kinetics of in vitro starch hydrolysis in all bread samples (with the exception for white bread) indicated a gradual increase with respect to time intervals. Bread of 30% CSF exhibited significantly lower (p < 0.05) in vitro starch hydrolysis, as compared with the other samples. Results showed that HI value decreased significantly (p < 0.05) as the levels of CSF substitution increased. Resistant starch (RS) content in bread samples was inversely related with HI value as CSF substitution levels increased, thus lowering the EGI value.

Starches extracted from three Thai aromatic fruit seed, chempedak (Artocarpus integer), jackfruit (Artocarpus heterophyllus L.), and durian (Durio zibethinus L./ Murr) – with mung bean starch for comparison – were investigated for chemical compositions, amylose content, resistant starch content, granule morphology and size distribution, crystalline pattern, swelling power and solubility, pasting and thermal properties. The extracted starches were of very high purity. The fruit seed starches had lower amylose contents and much smaller granule size than mung bean starch and hence lower pasting viscosities. Chempedak and jackfruit seed starches were very similar in swelling power, solubility, gelatinization temperature and enthalpy, while the properties of durian seed starch were close to those of mung bean starch. The information obtained in this work could be very useful for food, pharmaceutical and cosmetics applications. Further study on other functional and molecular properties should be considered.

A mannose-binding lectin, termed champedak lectin-M, was isolated from an extract of the crude seeds of champedak .Artocarpus integer . On gel filtration chromatography, the lectin eluted in a single peak at elution volumes corresponding to 64 kDa. SDS-PAGE showed the mannose-binding lectin to be composed of 16.8 kDa polypeptides with some of the polypeptides being disulphide-linked to give dimers. When tested with all isotypes of immunoglobulins, champedak lectin-M demonstrated a selective strong interaction with human IgE and IgM, and a weak interaction with IgA2. The binding interactions of lectin-M were metal ion independent. The lectin was also shown to interact with horseradish peroxidase, ovalbumin, porcine thyroglobulin, human a -acid glycoprotein, transferrin and a -antitrypsin. It demonstrated a binding 11 preference to Mana 1-3Man ligands in comparison to Mana 1-6Man or Mana 1-2Man. q 1997 Elsevier Science B.V.

Uma nova flavona prenilada, 2,8-dihodroxi-3,10-dimetoxi-6-(2-metil-1-propeno-1-il)6H,7H-[1]benzopirano[4,3-b][1]-benzopirano-7-ona, juntamente com 24 compostos conhecidos foram isolados do extrato bruto em acetona das raizes de um hibrido entre Artocarpus heterophyllus e Artocarpus integer. Suas estruturas foram determinadas pelos dados de espectroscopia da ressonância magnetica nuclear (NMR) 1D e 2D. Avaliaram-se as atividades antioxidante e bactericida dos compostos isolados. O novo composto mostrou atividade antioxidante potente com relacao a DPPH • e superoxido com valores de IC50 de 0,033 e 0,125 mg mL -1 , respectivamente. One new prenylated flavone, 2,8-dihydroxy-3,10-dimethoxy-6-(2-methyl-1-propen-1-yl)6H,7H-[1]benzopyrano[4,3-b][1]-benzopyran-7-one, together with 24 known compounds were isolated from crude acetone extract from the roots of a hybrid between Artocarpus heterophyllus and Artocarpus integer. Their structures were determined by 1D and 2D nuclear magnetic resonance (NMR) spectroscopic data. The antioxidant and antibacterial activities of the isolated compounds were evaluated. The new compound showed potent antioxidant activity against DPPH

A new pyranoflavone, methoxycyclocommunol (1) together with four known flavonoids, artonin F (2), heteroflavanone A (3), cudraflavone C (4) and cyclocommunol (5) were isolated from the bark of Artocarpus integer var. silvestris Corner. Their structures were elucidated through extensive spectroscopic techniques (UV, IR, MS, 1D-NMR and 2D-NMR) and by comparison with literature data. All the pure compounds were tested for their anti-inflammatory activities by using screening kit and radioimmunoassay methods. In a 15-lipoxygenase (15-LOX) inhibitory assay, compounds 1, 2, 4 and 5 gave weak percentages of inhibition, 16.5, 18.3, 17.6, 10.2%, respectively at the concentration of 100 μM. Compounds 1, 3 and 4, however, showed strong dose-dependent inhibition towards prostaglandin E2 (PGE2) production in lipopolysaccharide-induced human whole blood using a radioimmunoassay method with IC50 values of 4.3, 0.8, and 0.07 μM, respectively suggesting that they strongly exhibited cyclooxygenase-2 (COX-2) activity.

Publisher Summary Chempedak seed flour is a good source of total dietary fiber (TDF) and resistant starch (RS). The importance of dietary fiber is increasing due to its beneficial effects on the reduction of cholesterol levels and the risk of colon cancer. The important amount of starch that escapes digestion and absorption in the small intestine is commonly referred to as RS. Chempedak seed and chempedak seed flour consist of valuable nutrients such as carbohydrates, protein, dietary fiber, and resistant starch. Chempedak seed flour shows potential application as a value-added ingredient in various food products. At higher chempedak seed flour substitution levels, bread samples had significant increases in moisture, crude fiber, ash, resistant starch, and total dietary fiber. Crude fat and carbohydrate content decreased significantly with higher chempedak seed flour substitution level in bread. Loaf qualities (loaf volume and specific volume) were significantly decreased at higher substitution levels of chempedak seed flour.

Mannose-binding lectin from champedak (Artocarpus integer) is a homotetramer with a single-monomer molecular weight of 16 800 Da. Previous work has shown it to bind IgE and IgM, as well as being a mitogen of T cells in humans. Champedak mannose-binding lectin has successfully been used to detect altered glycosylation states of serum proteins. The protein was crystallized at 293 K in space group P2(1)2(1)2(1) (unit-cell parameters a = 76.89, b = 86.22, c = 95.37 A) and the crystals diffracted to 2.0 A resolution.

The discovery of jacalin, a group of lectins from jackfruit seeds ( Artocarpus heterophyllus ), has attracted considerable attention due to its numerous interesting immunological properties as well as its usefulness in the isolation of various serum proteins. We have further identified a similar lectin from the seeds of Champedak ( Artocarpus integer ) which we refer to as lectin-C and performed comparative studies with two types of jacalin isolated from different batches of the Malaysian jackfruit seeds (jacalin-Ml and jacalin-M2). The three purified lectins demonstrated equivalent apparent M r of about 52,500, each of which comprised of a combination of two types of non-covalently-linked subunits with apparent M r of approximately 13,300 and 16,000. The lectins demonstrated equal haemagglutinating activity against human erythrocytes of blood groups A, B, AB and O. Our data also demonstrated that lectin-C, jacalin-Ml and jacalin-M2 are similar by selectively precipitating human serum IgA1 and colostral slgA but not IgA2, IgD, IgG and IgM. When immunoelectrophoresis was performed on normal human sera and reacted with the lectins, single precipitin arcs corresponding to IgA immunoprecipitates were detected with lectin-C and jacalin-MI. Jacalin-M2, however, exhibited two closely associated precipitin arcs. The binding of these lectins with IgA was pronouncely inhibited in the presence of p -nitrophenyl-β- d -galactopyranoside, 1- o -methyl-α- d -galactopyranoside, d -melibiose, N -acetyl- d -galactosamine and d -galactose. The data therefore provide evidence on the differential specificity of IgA binding lectins isolated from seeds of similar as well as distinct Artocarpus species.

Several non-myrosinase proteins have been found in association with some of the myrosinases extracted from rape (Brassica napus) seed. Most of these proteins seemed to belong to a large family of proteins ranging in size over approximately 30-110 kDa, namely the myrosinase-binding protein (MBP) family. Potentially all of these MBPs might be derived from a single large precursor, encoded by a 3.3-kb transcript. This transcript coded for a 99-kDa glycine-rich protein with a highly repetitive structure. The mature 50-kDa and 52-kDa MBP amino-terminal was located 255 amino acids from the putative initiation methionine. Also, a more divergently related transcript, the protein product of which was unknown, has been cloned. However, the largest open reading frame suggested a proline-rich protein. While this transcript seemed to be expressed predominantly in seeds, the MBP transcripts were expressed in several tissues and also exhibited a responsiveness to wounding and methyl jasmonate. Both proteins exhibited significant similarities to lectins from Artocarpus integer and from Maclura pomifera.

The effect of Artocarpus integer lectin (lectin C) on the functional activity of guinea-pig complement was investigated. Purified and crude extract of lectin C from six cultivars of Artocarpus integer seeds were found to consume complement and thus decreased the complement-induced haemolytic activity of sensitized sheep erythrocytes. The change in the complement-mediated haemolytic activity was significantly decreased when incubation of the lectins was performed in the presence of melibiose. The reversal effect of the carbohydrate, which is a potent inhibitor of the lectin's binding to O-linked oligosaccharides of glycoprotein, demonstrate involvement of the lectins interaction with O-glycans of glycoproteins in the consumption of guinea-pig complement.