Chemical and Physical Aspects of the Edible Fractions and Seeds of Jamelao (Syzygium cumini, L. Skeels)

Ana      P.C. da Silva e Sa; Armando      U.O. Sabaa-Srur

doi:10.2174/2210315511202020123

Abstract

In spite of its therapeutic uses and the literature that shows the effects of the use of extracts or infusions of different parts of Syzygium cumini, L. Skeels in the prevention, treatment or cure of certain chronic-degenerative diseases non transmissible as well as in the destruction of microorganisms and treatment of allergies or infections, little experimental work has been done to demonstrate the organic and mineral content of that vegetable species. The physical and chemical aspects of the edible fractions (EF) of jamelao (Syzygium cumini, L. Skeels) have been analyzed. The average concentrations were: 84.93±0.19 and 61.2±0.71% moisture, 9.97±0.94 and 35.65±0.89% total carbohydrates, 1.86±0.26 and 1.99±0.13% proteins, 0.55±0.12 and 0.21±0.02% lipids, 0.62±0.15 and 0.86±0.03% minerals for the edible portion and seeds, respectively. The analysis for metals revealed the presence of chromium, which is important in the action of insulin, and iodine, which is essential for the synthesis of thyroid hormones. Insulin helps prevent diabetes mellitus and thyroid hormones help prevent endemic goiter.

Keywords: Jamelao, syzygium cumini, organic content, minerals, popularized, leukorrhea, plants, proteins, seeds, lipids