LIPID COMPOSITION AND POTENTIAL HEALTH BENEFITS OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) PULP AND SEED

Abstract

Jackfruit (Artocarpus heterophyllus) is widely cultivated in tropical regions and serves as an important food resource, yet its lipid composition remains relatively underexplored. This study comparatively investigated the fatty acid, phospholipid and phytosterol profiles of Artocarpus heterophyllus pulp and seed oils to evaluate their potential nutritional and health benefits Oil extraction was carried out using Soxhlet extraction with n-hexane, while fatty acids were analyzed as methyl esters using gas chromatography. Phospholipid and phytosterol compositions were determined using standard chromatographic and spectrophotometric methods. The results showed that the seed oil contained a higher total fatty acid content than the pulp oil. Linoleic acid (36.18%) was the predominant fatty acid in the pulp, while myristic (70.70%) dominated the seed oil. The total saturated fatty acids (TSFA) were 25.44% and 79.35%, whereas total unsaturated fatty acids (TUFA) were 74.49% and 21.83% in the pulp and seed, respectively. The pulp exhibited a higher total essential fatty acids (TEFAs) content and a more favourable PUFA/SFA ratio, indicating greater cardiovascular health potential. Phosphatidylcholine was the abundant phospholipid in both samples, with concentrations of 53.80 mg/100 g (pulp) and 46.80 mg/100 g (seed). Phytosterol analysis revealed β-sitosterol as the dominant sterol, with higher total phytosterol content observed in the seed. The presence of these bioactive lipid components suggests that jackfruit pulp and seed possess significant nutritional and functional potential. The pulp oil, in particular may serve as a valuable source of heart-healthy unsaturated fatty acids, while the seed oil may have potential applications in functional foods and nutraceutical formulations due to its phytosterol content. These findings highlight the importance of promoting the utilization of jackfruit as a sustainable food resource with potential health benefits. However, phosphatidylserine levels in both samples were below the recommended USFDA standard.