Optimization of methodology for the extraction of polyphenolic compounds with antioxidant potential and α-glucosidase inhibitory activity from Jamun (Syzygium cumini L.) seeds


  • M Arivalagan ICAR-Indian Institute of Horticultural Research, Bengaluru Author
  • D R Priyanka ICAR-Indian Institute of Horticultural Research, Bengaluru Author
  • A Rekha ICAR-Indian Institute of Horticultural Research, Bengaluru Author




á-glucosidase inhibitory activity, Antioxidant potential, Flavonoids, Jamun seed powder, Natural antioxidants, Polyphenols


Jamun (Syzygium cumini L.) seed is one of the rich sources of polyphenolic compounds​ ​with antioxidant potential and α-glucosidase inhibitory activity. A study was conducted to​ ​optimize the methodology for the extraction of polyphenolic compounds (total phenolic​ ​and flavonoid contents) with antioxidant potential and α-glucosidase inhibitory activity​ ​from Jamun seed powder. The study showed that the nature of solvent and extraction​ ​conditions had a significant effect on total phenolic content (TPC), total flavonoid content​ ​(TFC), antioxidant potential, and α-glucosidase inhibitory activity. The TPC varied between​ ​6.0 (mg/g Jamun seed powder) for the acetone extract to 119.2 (mg/g) for 80% aqueous​ ​acetone extract and TFC varied between 1.06 mg/g for the acetone to 10.81 mg/g for the​ ​80% aqueous methanol. From the study, it was apparent that an aqueous form of acetone​ ​(acetone: water 80:20, v/v) is a better solvent system for extraction of polyphenolic​ ​compounds with high antioxidant potential and α-glucosidase inhibitory activity.​ ​Ultrasonication for 60 min increased the efficiency of phenolic extraction.


Download data is not yet available.


Apak, R., Guclu, K., Ozyurek, M. and Karademir, S.E. 2004. Novel total antioxidant capacity

index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability

in the presence of neocuproine: CUPRAC method. J. Agric. Food Chem., 52: 7970"7981.

Aqil, F., Gupta, A., Munagala, R., Jeyabalan, J., Kausar, H., Sharma, R. J., Singh, I. P. and

Gupta, R.C. 2012. Antioxidant and antiproliferative activities of anthocyanin/ ellagitannin-enriched extracts from Syzygium cumini L. (Jamun, the Indian Blackberry). Nutr. Cancer., 64(3): 428–438.

Arivalagan, M., Roy, T. K., Yasmeen, A. M., Pavithra, K. C., Jwala, P. N., Shivasankara, K. S.,

Manikantan, M. R., Hebbar, K. B. and Kanade, S. R. 2018. Extraction of phenolic compounds

with antioxidant potential from coconut (Cocos nucifera L.) testa and identification of phenolic

acids and flavonoids using UPLC coupled with TQD-MS/MS. LWT - Food Sci Technol., 92:


Arnao, M.B., Cano, A. and Acosta, M. 2001. The hydrophilic and lipophilic contribution to total

antioxidant activity. Food Chem., 73: 239–244.

Ayya, N., Nalwade, V and Khan, T.N. 2015. Effect of jamun (Syzygium cumini L.) seed powder

supplementation on blood glucose level of type-II diabetic subject. Food Sci. Res. J., 6(2):


Ayyanar, M. and Subash-babu, P. 2012. Syzygium cumini (L.) Skeels: a review of its

phytochemical constituents and traditional uses. Asian Pac. J. Trop. Biomed., 2:240–246

Benherlal, P. and Arumughan, C. 2007. Chemical composition and in vitro antioxidant studies on Syzygium cumini fruit. J. Sci. Food Agric., 87:2560–2569

Benzie, I.E.F. and Strain J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure

of ‘antioxidant power’: The FRAP assay. Anal. Biochem., 239: 70-76.

Brand-Williams, W., Cuvelier, M.E., and Berset, C. 1995. Use of free radical method to evaluate

antioxidant activity. LWT - Food Sci Technol., 28: 25–30.

Cano, A., Hernandez-Ruiz, J., Garcia-Canovas, F., Acosta, M. and Arnao, M.B. 1998. An endpoint method for estimation of the total antioxidant activity in plant material. Phytochem. Anal., 9: 196-202.

De Bona, K.S., Bonfanti, G., Bitencourt, P.E., da Silva, T.P., Borges, R.M., Boligon, A., Pigatto, A., Athayde, M.L., Moretto, M.B. 2016. Protective effect of gallic acid and Syzygium cumini

extract against oxidative stress-induced cellular injury in human lymphocytes. Drug Chem.

Toxicol., 39(3):256–263

Hameed F., Gupta N., Rahman R., Anjum N. and Nayik G.A. 2020. Jamun. In: Nayik G.A., Gull

A. (eds) Antioxidants in Fruits: Properties and Health Benefits. Springer, Singapore. https://


Hayouni, A., Abedrabba, M., Bouix, M. and Hamdi, M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus

coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chem., 105: 1126–1134.

Hossain, H., Rahman, S.E., Akbar, P.N., Khan, T.A., Rahman, M., Jahan, I.R. 2016. HPLC profiling, antioxidant and in vivo anti-inflammatory activity of the ethanol extract of Syzygium jambos available in Bangladesh. BMC Res. Notes, 9:191–198.

Kim, Y., Keogh, J. B., and Clifton, P.M. 2016. Polyphenols and glycemic control. Nutrients, 8, E17.

Khoddami, A., Meredith A.W. and Thomas H.R. 2013. Techniques for Analysis of Plant Phenolic

Compounds. Molecules, 18, 2328-2375

Mahmood, N. 2016. A review of α-amylase inhibitors on weight loss and glycemic control in

pathological state such as obesity and diabetes. Comp. Clin. Pathol., 25: 1253–1264. https://


Omar, R., Li, L., Yuan, T., and Seeram NP. 2012. α Glucosidase Inhibitory hydrolyzable tannins

from Eugenia jambolana seeds. J. Nat. Prod., 75, 1505"1509

SAS. 2011. Statistical Analysis Software System, Version 9.3. SAS Institute, Cary, NC, USA.

Sim, L. Quezada-Calvillo, R. Sterchi, E.E. Nichols, B.L. Rose D.R. 2008. Human intestinal

maltase–glucoamylase: crystal structure of the N-terminal catalytic subunit and basis of

inhibition and substrate specificity J. Mol. Biol., 375(3): 782-792.

Singleton, V.L. Orthofer, R., and Lamuela-Raventos R.M. 1999. Analysis of total phenols and

otheroOxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods

Enzymol., 299:265–275.

Sulaiman, S.F., Sajak, A.A.B., Supriatno, K.L.O. and Seow, E.M. 2011. Effect of solvents in

extracting polyphenols and antioxidants of selected raw vegetables. J. Food Compos.

Anal., 24: 506–515.

Sun, T. and Ho, H. 2005. Antioxidant activities of buckwheat extracts. Food Chem., 90: 743–749.

Turkmen, N., Sari, F. and Velioglu, Y.S. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem., 99: 835–841.

Wijekoon, M.M.J.O., Bhat, R. and Karim, A.A. 2011. Effect of extraction solvents on the phenolic compounds and antioxidant activities of bungakantan (Etlingera elatior Jack.) inflorescence. J. Food Compos. Anal., 24: 615–619

Zhao, H., Dong, J., Lu, J., Chen, J., Li, Y., Shan, L., Lin, Y., Fan, W. and Gu, G. 2006. Effect

of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J. Agric. Food Chem., 54: 7277–7286.

Zhishen, J., Mengcheng, T. and Jianming, W. 1999. The determination of flavonoid contents in

mulberry and their scavenging effects on superoxide radicals. Food chem., 64: 555-559.






Original Research Papers

How to Cite

Arivalagan, M., Priyanka, D. R., & Rekha, A. (2021). Optimization of methodology for the extraction of polyphenolic compounds with antioxidant potential and α-glucosidase inhibitory activity from Jamun (Syzygium cumini L.) seeds. Journal of Horticultural Sciences, 16(1), 26-35. https://doi.org/10.24154/jhs.v16i1.1075

Similar Articles

1-10 of 703

You may also start an advanced similarity search for this article.