Open AccessBioactive compounds and functional properties of Rambai ( Baccaurea motleyana Müll. Arg.) fruit: A comprehensive review
Author(s) -
Debnath Pradip,
Ahmad Sayed Koushik,
Mahedi Rezwan Ahmed,
Ganguly Amlan,
Sarker Kishore Kumar
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2661
Subject(s) - terpene , wine , food science , biology , phytochemistry , carotenoid , taste , botany , traditional medicine , medicine , biochemistry
Rambai ( Baccaurea motleyana Müll. Arg.), a member of the Phyllanthaceae family, is one of the underutilized fruits native to Indonesia, Malaya Peninsula, and Thailand. Nowadays, B. motleyana is cultivated for its fruits in many parts of Northern Australia, China, and Southeast Asia. The edible part of the fruit is white and contains reddish arillodes that taste sweet to acid‐sweet. The ripe fruit is consumed fresh and can be processed into juice, jams, organic vinegar, and wine. Traditionally, the fruit and its bark are used to treat stomach and eye diseases, respectively. The fruits of B. motleyana are a good source of vitamins, minerals, and fibers, and they also contain bioactive compounds such as phenolic acids, flavonoids, carotenoids, and terpenes. This scientific review describes the nutritional composition, phytochemistry, and pharmacology of B. motleyana . In addition, most recent information is provided to promote the widespread consumption of B. motleyana fruit as well as to create research interest on this interesting species among the scientific community.