FACULTY OF SCIENCE AND TECHNOLOGY

SBS 4901 HONOUR SEMINAR

TITLE:
BREADFRUIT: ANTIOXIDANT AND HEALTH BENEFIT

LECTURER:
DR HAFIZA BINTI YAHYA

GROUP MEMBERS:

NO NAME MATRIC NO

1 SERI AYU BINTI SAIDINA 1140743

2 SAIYIDAH BINTI MD HATA 1140744

3 NUR AMANINA BINTI OMAR 1140745

4 NURAININA BINTI ISMAIL 1140746

5 FATIN AHZA BINTI ROSLI 1140747

6 NURAIN BINTI SABARUDDIN 1140748

7 NUR FAZIRA BINTI FADZIL 1140749

8 ZALIKHA BINTI ZAMARUDIN 1140751

CONTENTS

1.0 INTRODUCTION .................................................................................................................... 2

2.0 BREADFRUIT ......................................................................................................................... 2
2.1 HISTORY OF THE BREADFRUIT .................................................................................. 2
2.2 VARIETIES OF BREADFRUIT ........................................................................................ 3
3.0 ANTIOXIDANT ........................................................................................................................ 5
4.0 HEALTH PERSPECTIVE ...................................................................................................... 6
4.1 NUTRIENT CONTENT OF BREADFRUIT ..................................................................... 6
4.2 BENEFITS OF BREADFRUIT ......................................................................................... 7
5.0 MULTIFARIOUS USES OF BREADFRUIT ....................................................................... 8
6.0 CONCLUSION ........................................................................................................................ 9
7.0 REFERENCES ...................................................................................................................... 10

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1.0 INTRODUCTION

In most developing nations, the utilization of plant extract as therapeutic agents is less
expensive and easily available where the highest attention is currently given to the
medicinal values including the antimicrobial properties of plants from naturally occurring
antioxidants of plant origin which are believed help to prevent oxidative damage by free
radicals and reactive oxygen species (ROS) and also prevent the occurrence of disease
such as cancer and senescence (Jalal et al., 2015). Artocarpus Altilis is chosen to be
discoursed as this abundant fruit is not properly used because people have not realized
how valuable this fruit is. Artocarpus Altilis or known as breadfruit is a member of the
Moraceae (fig) family which it’s scientific or Latin name is derived from Greek (artos =
bread, karpos = fruit), and altilis means ‘fat’. When baked or roasted in a fire, the fruit has
a starchy texture and fragrance that is reminiscent of fresh baked bread. Generally, this
paper will discuss the background of breadfruit, its antioxidant components, health benefits
and its multipurpose uses.

2.0 BREADFRUIT

2.1 HISTORY OF THE BREADFRUIT

The history of the Breadfruit based on (Nyree J. C. Zerega, D. R., 2004). In 1769, Captain
James Cook sailed to Tahiti and discovered breadfruit. He recognized its potential as a
food crop in other tropical areas and proposed to King George III that a special expedition
is commissioned to transport breadfruit plants from Tahiti to the Caribbean. In 1787,
William Bligh was appointed Captain of the HMS Bounty and instructed by the Royal
Crown to transport over 1,000 breadfruit trees from Tahiti to the Caribbean to be used as
a high-energy, nutritious food source for British slaves. However, a month into the voyage,
Bligh’s crew mutinied—expelling him from the ship in a longboat and throwing all the plants
overboard. Bligh successfully navigated the small boat on a daring 47-day voyage to Timor
without charts or a compass. He recorded the distance as 3,618 nautical miles (6,701 km;
4,164 mi). The ambitious Captain eventually returned to Britain, and five years after the
original voyage commissioned a second trip aboard the HMS Providence. It was this
journey that successfully introduced breadfruit to the West Indies. There you can find some
of the original trees, planted over 200 years ago in Jamaica, still producing fruit.

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2.2 VARIETIES OF BREADFRUIT

There are various types of breadfruit can be found in the world:

Afara
The word Afara means "lavender" referring to violet, pinkish or rusty-orange colour of its
skin. Afara is one of the most firm-textured varieties with dense, starchy, white or creamy
flesh. The other name for Afara is Mei hoi and it is locally from Tahaa, Tahiti. Its geographic
origin of accession is French Polynesia. This species will produce fruit on July to January
and on May there will be a few fruit produce.

Meion
The word Meion means “ease”. This is because of the ease in pounding the cooked fruit
during preparation. It is a popular early variety. Best boiled or steamed and is typically
pounded to make "kon" a traditional dish, similar to an unbaked loaf of bread after the first
rising. The light yellow flesh is soft and creamy when cooked. It is locally from Chuuk:
Meion and its geographic origin of accession is the Federated States of Micronesia. This
species will produce fruit on February to September and on November there will be a few
fruit produce.

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Ulu Fiti/Ulu Falaoa
Ulu Fiti is a yellow flesh fruit that is tender and slightly sweet when mature. It has a tender,
moist texture when cooked. Excellent for chips or "french fries." It is locally from Samoa:
Upolu and its geographic origin of accession is Fiji. This species will produce fruit August
to December with some fruiting in July and January.

Maafala
This species of breadfruit tend to be shorter, more compact tree than most varieties. Small-
fruited. The creamy to pale yellow flesh is not as dense and firm as typical Polynesian
varieties, with a tender texture when cooked. Its locality is Upolu and its geographic origin
of accession is Samoa. This species will produce fruit on July to December and some off-
season fruiting started from January to May over a 10 year study period.

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3.0 ANTIOXIDANT

Antioxidants are chemicals that the body needs to neutralize free radicals and prevent
damage caused by free radicals on normal cells, protein, and fat. The average of total
antioxidant is about 63%. Total antioxidant activity in the breadfruit will be change
significantly if it is in contact with cooking method that will impose it with temperature,
method, cooking time and also portion size. Reactions of free radical normally occur in
human body and food systems. Free radicals are the integral part of normal physiology
which is in the form of reactive oxygen and nitrogen species. Imbalance of the bodily
antioxidant defense system and free radical formation happen due to the oxidative stress
where it happens because of an over production of that reactive species. Free radicals
can be removed from the blood stream and the body will neutralize by the benefits of
antioxidant. People will face the cellular injury and death when the reaction between these
reactive species (reactive oxygen and nitrogen species) with the biomolecules occur.
Antioxidant molecules play a vital role in inhibition of antioxidant of other molecules. This
reaction chain will terminate by this antioxidant molecule. Basically antioxidant will act as
the protector of our DNA. It protects our body from oxidation where oxidation may lead to
the long and short term problem for our health.

Antioxidant is widely used in Malaysia food industry. Antioxidant can be used and
found in industrial chemical and natural chemical. In industrial chemical, antioxidant is
added into the products to stop the oxidation while natural chemical antioxidant can be
found in food and body tissue that give the beneficial effects for health. Vitamin A, vitamin
E and beta-carotene are the several nutrients in food that contain antioxidant. The most
important water-soluble antioxidant in extracellular fluids is vitamin C. The reactive oxygen
species in water or aqueous phase can be neutralized by vitamin C before it attacks the
lipids. Then, the most important lipid soluble antioxidant is vitamin E that play a vital role
as the antioxidant chain breaking within the cell membrane. The membrane of fatty acids
can be protected from lipid peroxidation by vitamin E. The properties of antioxidant also
can be shown by beta-carotene and others carotenoids. Beta-carotene is good for eye
health while lycopene is functioning in maintaining the prostate health. Phytonutrients or
always known as phytochemical also possessed antioxidant properties. Breadfruit builds
up with the phytochemical compound. Basically, phytochemical compound function to
prevent infection, predation, and parasitism in the plant. Some of them are flavonoid,

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tannins, saponins, sterols, alkaloids, glycosides, coumarins and triterpenoids. Flavonoid
plays an important role in aiding together with antioxidant and microbial growth by the
existence in the breadfruit.the ability of prenylated flavonoid passed by the antioxidant to
scavenge the DPPH, ABTS+ radical cation, and the superoxide anion (O2), and their
capabilities to inhibit tyrosinase and melanin production to identify the natural antioxidants
and whitening agents together aided with 10-oxoartogomezianone, 8-geranyl-3-
(hydroxyphenyl)isolectin, hydroxyartoflavone A, isocycloartobiloxanthone, and
furanocyclocommunin, and with 12 other known compounds . In some studies, there are
stated that isocycloartobiloxanthone can exhibit ABTS+-scavenging activity in the
breadfruit where the compound together with artoflavone A have moderate DPPH+scaving
activity. Moreover, compounds 8-geranyl-3-(hydroxyprenyl) isopectin, norartocarpetin,
and artocarpin have sufficient and good superoxide anion-scavenging activity. All of this
show that they will help in the term of skin-whitening agents. It is vital by secure in term of
heart health.

Besides, total phenolic compound also acts as a vital component that has a strong
relation with antioxidant in the breadfruit. Folin-Ciocalteu assay always be used to
determine the total phenol content in the breadfruit. It is vital in cooperation in health that
it is related with degree of disease prevention potential. Although there are also studies
that acclaim that there is no significant correlation among the antioxidant and phenolic
compound, but there is relation that the portion of the total phenolic compound in the
breadfruit will have different degrees of contribution to the free radical scavenging activity.
In other word, there are some studies that explain that antioxidant activity might not always
collaborate with the amount of total phenolic compound. In overall, Ferracane et al. (2008)
stated that when phenolic compound and flavonoids increase, the total antioxidant activity
also will be increased due to the contribution to the activity in the fruit and vegetable such
as breadfruit.

4.0 HEALTH PERSPECTIVE

4.1 NUTRIENT CONTENT OF BREADFRUIT

A major component of breadfruit is carbohydrates (29 g) as it contains high amount starch

and sugar. Thus, it can be an excellent source of energy (Graham & Negron, 1981: Golden

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and Williams, 2007). Breadfruits also contain 5.2 g of dietary fiber (Englberger et al., 2003).
A study by Ragone (1997) stated that breadfruit is also a good source of calcium, sodium,
phosphorus, magnesium, iron and potassium. In detail, Englberger et al., 2003 stated that
there are 20 mg of calcium, 22 mg of sodium, 32 mg of phosphorus, 24 mg of magnesium
and 350 mg of potassium in breadfruit. The breadfruit also possesses significant levels of
thiamine (0.1 mg) and niacin (0.9 mg) which are important to metabolism (Secretariat of
the Pacific Community, 2006: Vineetha, 2014). In addition, breadfruit is a good source of
vitamin C (29 mg), has linolenic fatty acids, an omega-3 fatty acid (2.13 mg) and linoleic,
an omega-6 fatty acid (0.15 mg) (Golden, K. D., and Williams, O. J. , 2007) and breadfruit
also possess limited source of protein (1.0 g) (Englberger et al., 2003).

4.2 BENEFITS OF BREADFRUIT

As we know, fruits rich with nutrition such as antioxidant, protein and more. Breadfruit is
one type of fruits that give benefits to human. Some of its health benefits include
cardiovascular health, resistance against infections, diabetes, aids digestion, dental
health, treat skin diseases, cures skin infections, encourage new cell growth, collagen
production, prevents excessive skin inflammation and omega 3 and 6 fatty acids. For
cardiovascular health, breadfruit is an excellent source of potassium. This heart-friendly
nutrient decreases blood pressure in the body and regulates the heart rate by keep down
the impact of sodium. It controls electrical charges that guide muscular contraction in the
skeletal system including the heart. Dietary fiber assists to decrease cholesterol by
deterring its absorption in the gut. It reduces bad cholesterol (LDL) while raising up good
cholesterol (HDL) in the body. It decreases the triglyceride levels, which is one of the main
causes of heart attacks (Vineetha, 2014). Other than that, breadfruit is resistance against
infections which is it consists good quantity of antioxidants, which assist the body in
developing resistance against infectious agents (Vineetha, 2014).

Next, diabetes can be controlled by eating breadfruit because the fiber in the fruit
prevents the absorption of glucose from the meal we take. It consists of compounds, which
are required by the pancreas for producing insulin in the body (Vineetha, 2014). The fiber
in breadfruit also important as aids digestion which is it flushes out the toxins from the
intestine, assisting in right functioning of the bowel and intestines. It staves off digestion-
related diseases like heartburn, acidity, ulcer and gastritis, eliminating toxic compounds
from the gut. Breadfruit protects the colon’s mucous membrane by warding off cancer-

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causing chemicals from the colon (Vineetha, 2014). For dental health, taking toasted
breadfruit flower can help reduce toothache. Thrush can be recovery by applying crushed
breadfruit leaves on the tongue (Vineetha, 2014). On the other hand, breadfruit also can
be using for skin treatment, for example, treat skin diseases, cures skin infections,
encourage new cell growth, collagen production, and prevents excessive skin
inflammation (Vineetha, 2014). For treat skin diseases like eczema, psoriasis, and
inflammation, it can be a recovery by putting in for on skin surfaces that affected with latex
of breadfruit.

Besides that, ashes of the breadfruit leaves are handy for curing skin infections. In
addition, breadfruit contains antioxidant that produce beneficial defense against sun rays
and sun damage. It also motivates the development of new cells to produce the harmed
skin look to be soft and young. Fresh breadfruit extract also can prevent excessive
inflammation by reducing the undesirable inflammation. It prevents the activity of pro-
inflammatory enzymes and prevents the overproduction of nitric oxides, thus preventing
excessive inflammation. Lastly, consuming breadfruit juice assist to flush the epidermis
color and solid the epidermis by regenerate its looks. The high-level quantity of Vitamin C
in breadfruit assists in the making of collagen, a protein which gives elasticity to the skin
(Vineetha, 2014).

5.0 MULTIFARIOUS USES OF BREADFRUIT

Breadfruit is a precious species as all parts of the tree have an array of function. It is an
adaptable food that can be cooked and eaten at all stages of maturity, although it is
commonly plucked and consumed when mature, but still firm, and uses as a starchy staple
(Diane Ragone, 1997). (Diane Ragone et al. 1997), continued the relatively bland fruit can
form the basis for an array of dishes, and it takes on the flavor of other ingredients in the
dish. Ripe fruits are very sweet and used to make pies, cakes, and other desserts.

Breadfruit is processed boiled, steamed or roasted in the Caribbean and has lent
itself to the production of regional dishes such as ‘oil down’ which is popular in Trinidad
and Tobago and Grenada( Leakey, 1997) it is made with salt-cured meats, breadfruit ,
coconut milk and dasheen leaves. In the Philippines, breadfruit is eaten boiled and sliced
with coconut and, sugar as sweet, and candied breadfruit made from the mature breadfruit

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will keep for about 3 months (Coronel, 1983). The small, immature fruits of breadnut are
sliced and cooked as vegetables, seeds and all (Brown, 1943). Seeds are harvested from
ripe fruits and boiled or roasted with salt. They are sometimes made into a puree in West
Africa (Morton, 1987). Breadfruit seeds are usually cooked with raw breadfruit or boiled or
roasted. Seeded forms of breadfruit predominate in Micronesia and seeds contribute to
the daily diet. In the Marshall Islands, seeds are sometimes not cooked and eaten until
their sprout (Murai, 1958)

A breadfruit tree can produce food, construction materials, remedies, glue, insect
repellent, animal feed and cordage. It is also a crucial entity of home gardens and
functioned as a shelter for a wide range of native plants. It also provides shelter and food
to seed dispersers like birds and honeybees. The breadfruit agroforest in Pacific has been
acknowledged to protect mountain slopes from erosion for about more than two millennia.
Next is the wood. The wood of this plant is light and may last longer. Because of that factor,
it is being used for improvisation of houses and canoes as it keeps from any marine worms
and termites. Other than that, the light golden colour woods can be shaped into an
attractive bowls, furniture, statues and handicrafts. The timber of the older trees is one of
the sources of firewood. All partition of the breadfruit trees contains sticky white latex that
has been used as a glue, caulk, and even being used in making chewing gum. Bark clothes
are made from the inner bark while the leaves of this breadfruit plant are used to coat
meals for traditional earth oven cooking and might also be used as nature plates.

6.0 CONCLUSION

In the nutshell, we can say that Artocarpus Altilis possesses a wide range of valuable
sources of natural antioxidants such as; total flavonoid content, total phenolic content, and
antioxidant activity for the preparation of crude extracts and for further isolation and
purification of antioxidant components. This paper has shown the potential antioxidant
capacity of this underused fruit and its consumption which may contribute substantial
amounts of antioxidants to the diet, thus will give many health benefits.

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7.0 REFERENCES

15 Benefits of Breadfruit and Its Nutritional Value. (2014). Healthbeckon.com. Retrieved

17 November 2016, from http://www.healthbeckon.com/breadfruit-benefits/

Brown, W. (1943). Useful Plants of the Philippines (pp. 453-455). Philippine Department
of Agriculture Natural Resources Technology.

Englberger, L., Marks, G., & Fitzgerald, M. (2003). Insights on food and nutrition in the
Federated States of Micronesia: a review of the literature. Public Health Nutrition, 6(01).
http://dx.doi.org/10.1079/phn2002364

Ferracane, R., Pellegrini, N., Visconti, A., Graziani, G., Chiavaro, E., Miglio, C., & Fogliano,
V. (2008). Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant
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8608. http://dx.doi.org/10.1021/jf800408w

Golden, K. & Williams, O. (2007). The Amino Acid, Fatty Acid and Carbohydrate Content
of Artocarpus Altilis (Breadfruit); the White Heart Cultivar from the West Indies. Acta Hortic,
(757), 201-208. http://dx.doi.org/10.17660/actahortic.2007.757.27

Graham, H. & Bravo, E. (1981). Composition of the Breadfruit. Journal of Food

Science, 46(2), 535-539. http://dx.doi.org/10.1111/j.1365-2621.1981.tb04904.x

Jalal, T., Ahmed, I., Mikail, M., Momand, L., Draman, S., & Isa, M. et al. (2015). Evaluation
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Artocarpus altilis (Breadfruit) of Underutilized Tropical Fruit Extracts. Applied Biochemistry
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Jones, A., Murch, S., Wiseman, J., & Ragone, D. (2012). Morphological diversity in
breadfruit (Artocarpus, Moraceae): insights into domestication, conservation, and cultivar
identification. Genetic Resources and Crop Evolution, 60(1), 175-192.
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Magee, E. (2010). 10 Super Foods. WebMD. Retrieved 16 November 2016, from

http://www.webmd.com/food-recipes/features/10-super-foods

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Mandal, D. (2013). What are Antioxidants? News-Medical.net. Retrieved 13 November
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Ragone, D. (2016). National Tropical Botanical Garden - Tropical Plant Research,

Education, and Conservation. Ntbg.org. Retrieved 12 November 2016, from
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Ragone, D. & Cavaletto, C. (2006). Sensory Evaluation of Fruit Quality and Nutritional
Composition of 20 Breadfruit (Artocarpus, Moraceae) Cultivars. Economic Botany, 60(4),
335-346. http://dx.doi.org/10.1663/0013-0001(2006)60[335:seofqa]2.0.co;2

Ragone, D. & Cavaletto, C. (2006). Sensory Evaluation of Fruit Quality and Nutritional
Composition of 20 Breadfruit (Artocarpus, Moraceae) Cultivars. Economic Botany, 60(4),
335-346. http://dx.doi.org/10.1663/0013-0001(2006)60[335:seofqa]2.0.co;2

Secretariat of the Pacific Community, (2006). Breadfruit. A Publication of the Healthy

Pacific Lifestyle Section of the Secretariat of the Pacific Community (p. leaflet No. 3).
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Wong, S., Leong, L., & William, J. (2006). Antioxidant Activities of Aqueous Extracts of
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Altilis, Moraceae): Implications for Human Migrations in Oceania. American Journal of
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