Impact of Ripening and Fractions on Phenolic Composition and Antioxidant Capacity in Australian Jackfruit (Artocarpus heterophyllus L.)

Abstract

Artocarpus heterophyllus Lam., a tropical tree native to India and prevalent in Asia, Africa and parts of South America, boasts a phytochemical profile dominated by polyphenols. The composition of jackfruit phytochemistry changes during maturity stages due to enzymatic and biochemical reactions. Extraction module and conditions play a crucial role in polyphenol extraction. This investigation aimed to understand the impact of ripening and extraction methods on polyphenol concentration in different jackfruit fractions. Two fresh jackfruit samples, unripe jackfruit (JUR) and ripe jackfruit (JR), along with a commercially frozen sample (JC), were sourced from the local market of Australia. Samples were further processed into four different fractions (peel, core, seed and fruit), and extraction was carried out through conventional and ultrasonic extraction systems. Ripened jackfruit samples exhibited higher phenolic content and antioxidant activity than unripened ones. Among the jackfruit fractions, the highest phenolic contents and antioxidant activity were observed in the peel followed by core, seed and fruit. As far the extraction module is concerned, ultrasound extraction-based jackfruit samples exhibited overall higher phenolic content and antioxidant activity as compared to conventional. The LC–ESI–QTOF–MS/MS screening showed the presence of 65 compounds in different jackfruit samples showing the diversity of phenolics in this fruit. The majority of the compounds belonged to flavonoids (49), lignans (5), phenolic acids (7) and other polyphenols (4). The HPLC quantification showed that the gallic acid, catechin, syringic acid, epicatechin, coumaric acid, trans-ferulic acid, sinapic acid, procyanidin A2, quercetin, caffeic acid and kaempferol were present in an appreciable amount in all the samples. This study provides insight into the changes in the phenolic profile during different ripening stages in different fractions of the jackfruit. These changes may impart a significant impact on the physicochemical and nutritional properties of the jackfruit.