Table 2.
Phenolic compounds in the selected indigenous tropical fruits.
| Fruit | Malaysia | Other countries |
|---|---|---|
| Averrhoa bilimbi | Total phenolics (mg GAE/100 g): 629.17 (dry weight, DW) [13] Total phenolics: 900 mg GAE/100 g DW of juice [14] Total phenolics: 251.83 µg GAE/g juice (DW) [15] Other phenolics (% area): guaiacol (0.1%), p-vinylguaiacol (3.2%), 4-nonylphenol (0.2%) [16] |
Total phenolics (gallic acid equivalent): 50.23–68.67 mg/g extract [17] Total phenolics: 164.92 mg GAE/100 g; total anthocyanins (cyanidin 3-glucoside equivalent): 47.36 mg/100 g [18] Other phenolics (mg/100 g): 2-methoxy-4-vinylphenol (0.1) [19] |
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| Baccaurea macrocarpa | Total phenolics (mg GAE/g DW): 60.04 (pericarp); 4.6 (pulp) [20] Total flavonoids (mg catechin equivalent/g DW): 44.68 (pericarp); 1.51 (pulp) [20] |
No report from the literature |
|
| ||
| Baccaurea motleyana | Total phenolics (mg GAE/100 g): 1160.14 [12] Total phenolics (gallic acid equivalent): 149.49 µg/g juice (DW) [15] |
No report from the literature |
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| Bouea macrophylla | Total phenolics (gallic acid equivalent): 372.35 µg/g juice (DW) [15] | No report from the literature |
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| Canarium odontophyllum | Total phenolics (mg GAE/100 g DW): 905–332.1 [21]; 1800–680 (peel), 500–1400 (pulp) [22] Flavonoids (mg/100 g DW): catechin (330–400), epigallocatechin gallate (160–28), epicatechin (7–10), epicatechin gallate (3–5), apigenin (8–12), ethyl gallate (1–3) [23] Phenolic acids (mg/100 g DW): ellagic acid (9–21), vanillic acid (1-2) [23] Anthocyanins (mg/100 g DW): cyanidin-3-glucoside (3–39), cyanidin-3-rutinoside (7–185), malvidin-3,5-di-glucoside (0–20), peonidin-3-glucoside (trace) [23] Other flavonoids in defatted dabai pulp and peel: apigenin derivative, hesperetin 3-glucoside, hirsutidin 3-glucoside, vitexin, isovitexin, methyl 4,5-dicaffeoylquinate, quercetin 3-O-α-D-arabinopyranoside [24] |
No report from the literature |
|
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| Cynometra cauliflora | Total phenolics (mg GAE/100 g): 1868.94 [12] | No report from the literature |
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| Durio kutejensis | Total phenolics (mg GAE/100 g): 183.07 [12] Other polyphenols (mg/100 g DW): tannin 0.003 [25] |
No report from the literature |
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| Garcinia hombroniana | Total phenolics (mg GAE/100 g DW): 2070 [26] | Total phenolics (mg GAE/g DW): 326.9 [27] Polyphenol: volkensiflavone (1240 mg/100 g DW) [28] |
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| Garcinia parvifolia | Total phenolics (mg GAE/g DW): 7.2 (pulp); 5.3 (peel) [29] Total flavonoids (mg rutin equivalent/g DW): 5.9 (pulp); 3.7 (peel) [29] |
No report from the literature |
|
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| Mangifera foetida | Total phenolics (mg GAE/100 g): 491.94–849.63 [12]; 813.7 (DW) [30]; 6.05 (mature-green), 7.29 (ripe) [31]; 122.8–199.8 [32] Phenolic acids (mg/100 g): gallic acid (0.14–0.94), protocatechuic acid (0.02–0.902), vanillic acid (0.09–0.64) [31] Isoflavones (mg/100 g DW): daidzein (2.8–8.0), genistein (0.4–0.8) [33] Other polyphenols (mg/100 g): mangiferin (0.1–1.12) [31] |
No report from the literature |
|
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| Mangifera pajang | Total phenolics (mg GAE/100 g DW): 596 (pulp), 2293 (peel) [34]; 1460 (peel) [35] Total phenolics (mg GAE/100 g): 221.47–339.97 [12], 26.09 (dried pulp) [36] Phenolics (mg/100 g of dried pulp/peel): gallic acid (ND/3.07), p-coumaric acid (2.95/19.9), sinapic acid (ND/0.07), caffeic acid (2.68/44.1), ferulic acid (ND/78.4), chlorogenic acid (0.58/0.82), naringin (14500/151), hesperidin (93/101), quercetin (16.51/8.19), kaempferol (18/20), rutin (ND/13), luteolin (29/25), diosmin (ND/19.9) [34] Isoflavones (mg/100 g DW): daidzein (8.3–8.7), genistein (0.4–0.6) [33] |
No report from the literature |
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| Phyllanthus emblica | Total phenolics (mg GAE/100 g): 2664.97 [12] Flavonoids and tannins [37] |
Total phenolics (mg GAE/100 g DW): 12900 [38] Total phenolics (mg GAE/g extract): 362.43 [38]; 339.0 [39] Polyphenolics: geraniin, quercetin 3-β-D-glucopyranoside, kaempferol 3-β-D-glucopyranoside, isocorilagin, quercetin, kaempferol [40]; chebulinic acid (seed) [41] Phenolic acids: gallic acid, tannins [42] |
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| Syzygium jambos | Total phenolics (mg GAE/100 g): 555.57 [12] | Total phenolics (8.69 mg GAE/100 g DW), total anthocyanins (0), ellagic acid (5 mg/100 g DW), quercetin (0.001 mg/100 g DW), quercitrin (0.003 mg/100 g DW) [43] Phenolic compounds (μM/100 g): gallic aid (4.0) (peel), chlorogenic acid (1.3) (peel), phloridzin (0.5/0.6) (peel/pulp) [44] |
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| Syzygium malaccense | Total phenolics: 6.0 mg GAE/100 g [12] Total phenolics: 81.51 µg GAE/g juice (DW) [15] |
Total phenolics (858 mg GAE/100 g DW), total anthocyanins (trace), cyanidin-3-glucoside (0.002 mg/100 g DW), ellagic acid (0.001 mg/100 g DW), quercetin (trace), quercitrin (2.0 mg/100 g DW), rutin (0.002 mg/100 g DW) [43] Total phenolics (32 mg GAE/100 g), myricetin (<1 mg/100 g), morin (trace), quercetin (<1 mg/100 g), kaempferol (trace) [45] |
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| Ziziphus mauritiana | Total phenolics: 41.0 mg GAE/100 g [12] Total phenolics (gallic acid equivalent): 396.96 µg/g juice (DW) [15] |
Total and major phenolics (mg GAE/g DW): 104.00–151.12 (ripe); 122.35–167.11 (unripe); gallic acid (49.21–216.54); protocatechuic acid (86.93–887.2); p-hydroxybenzoic acid (0–649.29); chlorogenic acid (0–187.44); p-coumaric acid (120.58–454.06); ferulic acid (37.14–187.77); sinapic acid (46.15–526.47) [46] Total and major flavonoids (mg GAE/g DW): 110.41–162.39 (ripe); 118.01–271.35 (unripe); rutin (12.66–262.39); myricetin (87.76–445.39); quercetin (0–191.62); apigenin (33.29–256.43); kaempferol (0–245.75) [46] Total phenolics: 8.6–9.6 mg GAE/g extract [39] Total phenolics: 67.84 mg GAE/100 g [47] Phenolic compounds (µg/g DW): 83 (p-hydroxybenzoic acid), 773 (vanillin), 699.2 (p-coumaric acid), 621.6 (ferulic acid), 131.2 (o-coumaric acid), 20.4 (naringenin) [48] Other phenolics: tannin (2.42%) [49] |
GAE: gallic acid equivalent; ND: not detected; DW: dry weight.