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Fruit of Ceylon ironwood found to have potent antioxidant properties


The fruit of the evergreen tree Manilkara hexandra Dubard (commonly known as Ceylon ironwood) is not well-studied so researchers from India decided to analyze its chemical components for potential health benefits. The fruit proved to be a good source of flavonoids and phenolic compounds which have antioxidant activity, as shown in their study published in the journal Food Science and Human Wellness.

  • The researchers extracted phenolic compounds and flavonoids from the pulp and seeds of the ceylon ironwood fruit using methanol as extraction solvent.
  • Phenolic content was measured using Folin-Ciocalteu reagent which is often used for colorimetric assays of phenolic antioxidants; flavonoid content was determined based on absorbance readings.
  • LC-MS/MS (liquid chromatography-mass spectrometry) was used to confirm and quantify the major compounds found in the pulp (gallic acid, quercetin, and kaempferol) and seeds (gallic acid, quercetin, and vanillic acid).
  • Gallic acid was found to be the predominant phenolic compound in the fruit, followed by catechol, ferulic acid, vanillic acid and coumaric acid.
  • The most abundant flavonoid in the fruit was kaempferol, followed by quercetin, epigallocatechin and catechin.
  • Gallic acid reportedly has anticancer activities while quercetin and catechins are powerful antioxidants that scavenge free radicals and protect against lipid degradation.
  • Upon comparing the phenolic and flavonoid content of the fruit pulp and the seeds, the researchers identified the pulp as a better source of antioxidants.

Based on their results, the authors concluded that the fruit of the tree M. hexandra D., which is native to South Asia, is a good source of antioxidants and that regular consumption of the rayan fruit will be beneficial to a person’s health.

Get to know more amazing fruits and why they are good for your health by visiting Fruits.news.

Journal Reference:

Parikh B, Patel V. QUANTIFICATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF AN UNDERUTILIZED INDIAN FRUIT: RAYAN [MANILKARA HEXANDRA (ROXB.) DUBARD]. Food Science and Human Wellness. March 2017;6(1):10–19. DOI: 10.1016/j.fshw.2016.11.002



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