FACULTY OF PLANTATION AND
AGROTECHNOLOGY
DIPLOMA IN HERBAL PRODUCTION (AT112)
UNIVERSITI TEKNOLOGI MARA CAWANGAN
SARAWAK
AGA 296
PROCESSING AND PACKAGING OF HERBAL
PRODUCTS
CASE STUDY
PREPARED BY:
1.
2.
3.
4.
5.
6.
CLAIRRYSIA ESTHERLINE AK GASAU (2020882954)
MUHAMMAD FARHAD BIN MOHAMMAD SAID (2021800528)
MUHAMMAD IKHWAN SYAFIQ BIN SHUHAINIZAM (2021815944)
NURAFIQAH BINTI MD LAZAN (2021457796)
NUR FARAH AMEERA BINTI AWANG DAMIT (2021612824)
WAN AINUL MARDHIYAH BINTI WAN AMINURAN (2020497742)
1.0
INTRODUCTION
Malaysia offers a diverse natural resource base that is beneficial for the development
of a wide range of fruit species. Indigenous fruits are among the less common species,
despite representing 95% of all fruit species (Kasron et al., 2020). Generally,
indigenous plants include fruits and vegetables that grow naturally on the land or were
previously introduced from one region to another through evolution or human
domestication. Throughout history, multiple ethnic groups and indigenous peoples have
benefited from indigenous plants, allowing locals to benefit from their utilisation.
Sarawak and Sabah were Malaysia's leading total producers and areas of cultivation for
the indigenous fruits. Dabai, Terung Asam, Embang, and Midin were considered the
most potential indigenous species, which are becoming increasingly popular both
locally and globally (Ismail et al., 2021). Besides to being relied on as medicinal plants
in certain regions, the indigenous fruits also offered valuable sources of minerals
(Kasron et al., 2020). Indigenous fruits are exceptionally healthy, containing high
energy, protein, and potassium contents. The nutritious content of meals of indigenous
origin is generally equivalent to that of many domesticated species. Some indigenous
crops have antinutritional properties. Pesticide-free indigenous fruits and vegetables are
essential food supplies for rural communities (Hoe & Siong, 1999).
Indigenous plants are used in a variety of ways by native societies, including as
vegetables, flavourings, and aromatic enhancers (Yusli et al., 2021). However, these
customary practises were diminishing in urban locales and among younger people.
Plant parts used differed from one species to another and tasted differently (Saupi et al.,
2020). The method of cooking differs within the community depending on flavour and
aroma intensity preferences, as well as hereditary knowledge that was passed down
from previous generations (Yusli et al., 2021). Nutritious indigenous fruits and
vegetables have the ability to be influenced for wider consumption, cultivation, and
commercialization (Hoe & Siong, 1999). In contrast, the fruits received fewer spotlights
due to the lack of consumer recognition of their advantages (Kasron et al., 2020).
Because of rising consumer interest and capabilities, the Sarawak state government
believes that this fruit has significant potential for invention and being marketed.
Fortunately, minimal information on the nutritional and phytochemical studies on these
indigenous fruits. (Ismail et al., 2021). As a result, this study proposes a comprehensive
nutrient content analysis as well as nutritional and phytochemical features for the
identified plant species, Bambangan and Asam Kendong (Buah Along).
2.0
POTENTIAL AND HURDLES IN THE APPLICATION OF BAMBANGAN
AND ASAM KENDONG AS ANTIOXIDANT
Indigenous fruits are packed with antioxidants, which are associated to a variety of health
positive aspects for instance, lowering the risk of chronic diseases such as cardiovascular
disease, cancer, and neurological diseases. However, there are certainly both benefits and
hurdles when utilising indigenous fruits as food antioxidants. To illustrate the benefits of
indigenous fruits, various parts of the ‘Bambangan’ fruit such as the peel, pulp and kernel have
been reported to contain high antioxidant properties and cytotoxic activity especially towards
the cancer cell lines (Ahmad et al., 2015). This is also applicable towards the indigenous fruits
of ‘Asam Kendong’ that are also rich in secondary metabolites such as xanthones, flavonoids,
and so on which are also known for its antioxidant properties (Haris & Sani, 2022).
There are numerous benefits in the application of ‘Bambangan’ and ‘Asam Kendong’
as prolong research and studies has shown that these types of indigenous fruits are commonly
regarded to contain prominent levels of antioxidants, including polyphenols, flavonoids as well
as carotenoids which are able to prevent oxidative damage to cells (Zhu, 2018). To add, both
‘bambangan’ and ‘asam kendong' fruits have a lot of nutritional values as these indigenous
fruits are often high in vitamins, minerals, and many more that can benefit general health and
well-being (Lobo et al., 2010). Moreover, with the usage of ‘Bambangan’ and ‘Asam Kendong’
as food antioxidants, it may promote sustainable sourcing, boost local economies, and preserve
traditional knowledge and cultural legacy (Nicoletti, 2018). Besides that, the availability of
these indigenous fruits is highly likely to attract a wide range of consumer interest as consumers
are becoming more interested in natural and plant-based nutrients in their meals, and
indigenous fruits can provide a distinctive and culturally significant source of antioxidants.
As for the hurdles for the application of ‘Bambangan’ and ‘Asam Kendong,’ we could
observe that there is an apparent lack of standardisation in terms of the antioxidant properties
of these indigenous fruits. There is on occasion variation in the composition and antioxidant
content of various kinds of indigenous fruits, making it difficult to assure consistent quality
and efficacy of food items (Zhu, 2018). Limited availability of these indigenous fruits is only
part of the hurdles as many indigenous fruits are only available seasonally or in specific places,
making it difficult to regularly obtain them for usage in food products (Nicoletti, 2018). Next,
indigenous fruits might require specialised processing procedures to extract and maintain their
antioxidant properties, which may complicate and increase the cost of food product
development while also prolonging the process of acquiring these bioactive chemicals (Lobo
et al., 2010).
To conclude, there are tremendous potential benefits to utilising indigenous fruits as
food antioxidants, but there are various obstacles to overcome. These considerations must be
carefully considered to ensure the ethical and sustainable exploitation of these rich natural
resources.
3.0
CURRENT USES OF BAMBANGAN AND ASAM KENDONG
The Bambangan fruit, also known as Mangifera pajang, is used in many ways. It is used to
produce pickle (jerok) Bambangan among Kadazans in Sabah, while the young leaves are
marketed as vegetables in Sarawak, and the thick rind can be sun-dried and kept being used to
make "sambal." It has also been used to improve the nutraceutical characteristics of food
products, such as biscuits and macaroni, and to make a variety of food preparations, including
pickles, dry fruits, minimally processed fruits, and juices. Currently, commercially available
M. pajang pulp and juice powders are used to make various functional foods and can be used
as ingredients in a variety of food products (Al-Sheraji et al., 2011). Additionally, the presence
of a diverse variety of phytochemicals in bambangan fruit and its by-products opens the
possibilities for nutraceutical and functional food uses. The Bambangan fruit pulp is freezedried after being homogenised with distilled water (1:1, v/v). The freeze-dried samples of
Bambangan fruit are used to make powdered Bambangan fruit juice and various functional
foods (Ibrahim et al., 2010).
Native Sabah people typically consume young Bambangan fruits as a vegetable or as a
side dish, blanched in boiling water, or boiled with meat. The flesh and grated seed kernels of
the Bambangan fruit are pickled together and stored for prolonged periods of time before being
consumed with other side dishes. The peel of Bambangan fruit can be eaten and contains more
polyphenols than the flesh and seed (Prasad et al. 2011). Locals commonly use the peel to make
curries, and the skin of a young fruit can be used to produce pickles. Polysaccharides can be
employed to improve a variety of dietary products, including dairy products, products tailored
for overweight people, diabetic preventative products, and prebiotic products. All sections of
the Bambangan fruit can be used to make antioxidant-rich drinks and high-fibre food products,
as well as a powerful antioxidant.
The second indigenous fruit that needs to be discovered is Asam Kendong, which is
scientifically called Garcinia forbesii. The first uses of this fruit are that this plant's white and
sour-sweet fruit is edible, and the rind has been used as a flavour in a variety of cuisines (Noor
& Senin, 2017). Phytochemical investigations show that Garcinia species, including Garcinia
forbesii King, are high in secondary metabolites, particularly xanthones. Xanthones are well
known for their anti-inflammatory (Zhang et al., 2014), antiviral, antimalarial (Elfita et al.,
2009), antidiabetic (Phukhatmuen et al., 2020), antifungal (Gopalakrishnan et al., 1997), and
anticancer properties (Sukandar et al., 2020). Furthermore, because of the presence of hydroxy
groups in their backbone, xanthones are powerful against free radicals (Taher et al., 2012).
Ethnobotanically, G. forbesii King has been empirically used as a folk medicine by locals in
East Indonesia to treat malaria and diabetes. A thorough investigation found that G. forbesii
King is a promising source of potentially bioactive metabolites for medical and
pharmacological applications. The peel of G. forbesii King fruit is often used as an herb and
spice, and it adds a sour flavour to a variety of meals.
4.0
PHYTOCHEMICAL CONTENT AND COMPOSITION OF BAMBANGAN AND ASAM KENDONG
Table 1. Phytochemical content and composition of Bambangan and Asam Kendong.
Fruit
Fruit
component
Solvent
Identification
used
for method/instrument
extraction
used
process
Bambangan
Flesh,
kernels,
peels, whole
fruit
Hexane,
petroleum
ether,
ethanol
Phytochemical
compound
detected
Concentration
Soxhlet, HPLC, FRAP Total
phenolic •
assay
content (TPC),
total carotenoid content (TCC)
•
Asam
Kendong
Bark, whole n-hexane,
fruit
methanol
phenolic •
DPPH, ABTS, FRAP Total
assays
content,
flavonoids
•
TPC
(mg
GAE/g)
Flesh: 5.96
Peel: 22.93 –
98.0
Kernel – 103.3
TCC (mg βcarotene
equivalent/100g)
Flesh: 20.04
Peel: 13.09
Total phenolic
content (187.37
±
0.06
mg
GAE/g)
Flavonoids
(35.97 ± 0.02 mg
QE/g)
Summary of References
result/author
comment
Bambangan
•
kernel extract
exhibited
greater
•
cytotoxic
activities due
to
high
quantities of
phenolic
component.
Ridhwan
et
al.
(2022)
Jahurul et
al. (2018)
G.
forbesii Wairata et al.
King stem bark (2021)
extract has a
greater
phenolic and
flavonoid
content.
5.0
ANTIOXIDANT ACTIVITY OF BAMBANGAN AND ASAM KENDONG
Table 2: Antioxidant activity of Bambangan and Asam Kendong
Fruit
Bambangan
Asam Kendong
Fruit component
Antioxidant
property
Kernel, stem bark, Antibacterial,
and leaves
antifungal,
cytotoxic activity,
free radical agent
Fruits, leaves
Ferric reducing
antioxidant
power,
Analysis method
Disc diffusion
method, cytotoxic
assay, DPPH
IC50
DPPH IC50,
FRAP assay
Values
6.27 ± o.61
µg/mL, 500 to
7.81μg/mL
Hexane extract
lowest value
(1.054 mg/mL),
Ethyl extract
highest value
fruits and leaves
(4.438 mg/mL
and 8.938
mg/mL), FRAP
values 2.453 ±
0.07 at 50 mg/mL
Summary of
result/author
comment
The kernel extract
demonstrated
potent free radical
scavenging
abilities.
Hexane extracts
have the highest
level of fruit
antioxidant
activity,
Ethyl acetate
extracts from the
fruit and leaves of
Garcinia forbesii
displayed the
strongest FRAP
activity.
References
•
•
•
•
Ahmad et al.
(2015)
Mackeen et al.
(1997)
Saha et al.
(2004)
M. Haris &
Sani, (2022)
6.0
CONCLUSION
In conclusion, ‘Bambangan’ and ‘Asam Kendong’ both have a lot of antioxidants in them. Both
of them are regarded to contain prominent levels of antioxidants, including polyphenols,
flavonoids, and carotenoids to prevent oxidative damage to cells. Because of its availability,
these fruits will likely attract a wide range of consumer interest. The hurdles of these fruits are
the apparent lack of standardisation for its antioxidants. Because of this, it makes it harder to
control the quality consistently. These fruits also may need some specialised processing
procedures to extract and maintain their antioxidant properties which complicates and increase
the cost of food product development.
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