Journal of Food Quality

Research Article

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Table 3

Benzoic acid, catechin, and tannin composition of breadfruit extracts.
MaterialsExtractsEllagic acid (mg/100 gDW)Gallic acid (mg/100 gDW)Catechin (mg/100 gDW)Epicatechin (mg/100 gDW)Castalagin (mg/100 gDW)Vescalagin (mg/100 gDW)
PieceS5.25 ± 0.185.56 ± 0.04n.d.8.04 ± 0.4426.59 ± 5.3815.99 ± 5.65
T5.17 ± 0.365.46 ± 0.12n.q.7.76 ± 0.3115.66 ± 5.4213.53 ± 4.94
FlourS15.43 ± 0.125.32 ± 0.42n.d.7.31 ± 1.3826.33 ± 2.3612.03 ± 4.29
T15.69 ± 0.085.23 ± 0.14n.q.6.96 ± 0.5213.37 ± 5.175.79 ± 1.27
Samples T and T1 are from site P1, and samples S and S1 are from site P2. Values represent the mean of three measurements ± SD. SD = standard deviation. DW = dry weight of the plant material. n.d. = not detected. n.q. = not quantified.