Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh

doi:10.4236/fns.2013.47095

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Food and Nutrition Sciences, 2013, 4, 741-747

http://dx.doi.org/10.4236/fns.2013.47095 Published Online July 2013 (http://www.scirp.org/journal/fns)

Food Functionality of Popular and Commonly Consumed

Indigenous Vegetables and Fruits from Bangladesh

M. M. Towhidul Islam1, Arnab Talukder1, Taibur Rahman1, Jahid M. M. Islam2, Shahdat Hossain3,

Hossain Uddin Shekhar1*

1Department of Biochemistry and Molecular Biology, Faculty of Biological Sciences, University of Dhaka, Dhaka, Bangladesh;

2Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh; 3Department of Bio-

chemistry and Molecular Biology, Jahangirnagar University, Dhaka, Bangladesh.

Email: *[email protected], *[email protected]

Received April 27th, 2013; revised May 28th, 2013; accepted June 9th, 2013

License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

ABSTRACT

Functional food can be either natural or processed. Food contains known biologically active compounds, which pro-

vides clinically proven and documented health benefit. So far, no database is available in Bangladesh regarding the

functionality of the indigenous foods. As a primary step, this study had been conducted with an aim to identify and

characterize functionality of the indigenous foods of Bangladesh. Eight fruits and vegetables, which are very popular

for their taste, price and easy availability, have been selected for in vitro screening of their functionality. High levels of

fat and sugar binding capacity were observed in Pineapple (500% and 270.891% respectively). High nuplli mortality

rate was found in cytotoxicity test with Pomelo extract (100%), which also contained high level of vitamin C (155

mg/100g). Pomelo contained the highest level of antioxidant among all these foods (0.674 nMol/100µl/mg protein). Red

amaranth contained highest amount of protein (4.31 g/100g). In stem amaranth, Iron level was highest (1855.67 mg/kg).

Total phenolics content of Water spinach and Stem amaranth were found higher than the other samples (59.339 and

55.728 mg GAE/g respectively). All these experiments showed these vegetables and fruits have high health impacts and

can be act as potential functional foods.

Keywords: Fruits; Vegetables; Indigenous Foods; Functional Foods; Anti-Oxidants; Health Benefits

1. Introduction

Functional food science is a new discipline that is part of

nutrition science and is aimed at stimulating research and

development of foods by using a function-driven ap-

proach. A food can be said to be functional if it contains

a component (whether or not a nutrient) that benefits one

or a limited number of roles of the body in a targeted

way that is relevant to the state of well-being and health,

like reduction of the risk of a disease or has physiologic

or psychologic effect beyond the nutritional effect [1,2].

These concepts are particularly important in light of the

increasing cost of health care, the steady increase in life

expectancy, and the desire of older people for improved

quality of their later years. Epidemiologic studies have

also consistently shown that diet plays a crucial role in

the prevention of chronic diseases [3-5]. Consumption of

fruit and vegetables, as well as grains, has been strongly

associated with reduced risk of cardiovascular disease,

cancer, diabetes, Alzheimer disease, cataracts, and age-

related functional decline [6]. It is estimated that one

third of all cancer deaths in the United States could be

avoided through appropriate dietary modification [3,7,8].

Functional foods have important features like increased

fat and sugar binding capacity, anti oxidative properties

and others. For example, Lipid peroxidation is one of the

principal causes of food quality deterioration that results

in the formation of reactive oxygen species and free

radicals; which are purportedly associated with carcino-

genesis, mutagenesis, inflammation, aging and cardio-

vascular diseases [9]. Thus it is very necessary to sup-

press lipid peroxidation in food in order to preserve fla-

vor, color and nutritional value [10]. A lot of studies

have analyzed the antioxidant potential of a wide variety

of vegetables, including cacao beans, potato, tomato,

spinach, and legumes such as Phaseolus vulgaris and

these compounds have been attributed, in a large part, to

*Corresponding author.

Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh

742

their scavenging of free radicals, chelating of transition

ions and/or modulating antioxidant properties within cells

[11]. Thus, health-conscious consumers are increasingly

looking for foods that help control their own health and

well-being. This growing search for a balanced diet in

maintaining health has contributed to encourage research

into new biologically active natural components and has

changed our understanding of the importance of diet in

good health. This study aims at in vitro primary screen-

ing of some popular, cheaply available indigenous fruits

and vegetables to understand their food functionality.

2. Methods & Materials

2.1. Place of Study

The study was conducted in various places under the

supervision of Department of Biochemistry & Molecular

Biology, University of Dhaka. Main experiments were

performed in Department of Biochemistry & Molecular

Biology, University of Dhaka; Food Technology Labo-

ratory, Center for Advance Research in Science, Univer-

sity of Dhaka; Food Safety Laboratory, Bangladesh Cen-

ter for Scientific and Industrial Research; and in Bangla-

desh Atomic Energy Commission, Savar, Dhaka.

2.2. List of Foods under Study

Eight commonly consumed Bangladeshi foods were col-

lected and subjected to extraction. The name of the fruits

and vegetables (following the order Bangladeshi name,

English name, Scientific name) were: Amra (Hog Plum—

Spondiasdulcis), Jambura (Pomelo—Citrus maxima ),

Anaras (Pineapple—Ananascomosus), Kolmishak (Water

spinach—Ipomoea aquatic), Lalshak (Red amaranth—

Amaranthusgangeticus), Kamranga (Carambola—Aver-

rhoacarambola), Datashak (Stem amaranth—Amaranth-

uslividus), Korolla (Bitter gourd—Momordica charantia).

2.3. Sample Preparation

Raw and fresh fruits and vegetables were collected from

local market, weighted and then dehydrated by freezing

(BUCHI Rotavapor R-114, Switzerland). Each of 300

gram of these fruits and vegetables were also taken and

were extracted using Ethanol, n-Hexane, Chloroform,

and Water. These extracts were then converted to powder

form for further analysis.

2.4. Analysis Performed

2.4.1. Determinat ion of F at Binding Capacity (FBC),

Sugar Binding Capacity (SBC)

FBC of was measured using a modified method of Wang

and Kinsella [12]. In brief, Ethanolic food extracts were

at first mixed with soyabean oil and mixed with the help

of a vortex machine (VM-2000, Digisystem Laboratory

Instruments Inc., Taiwan) to disperse the sample. After

centrifugation the supernatant was decanted, the tube was

weighed to identify amount of fat bound to the extract.

SBC was measured by incubating ethanolic food ex-

tract with glucose sample as previously described [13].

2.4.2. Determina tion of Cytotoxic Property and

Vitamin C, Protein and Iron Content

In vitro Cytotoxicity Test was performed using Brine

Shrimp Lethality Bioassay method as described previ-

ously [14]. Previous method for Raw and fresh samples

was also used to determine Vitamin C by HPLC [15].

Food protein content was determined by method de-

scribed by Pellett and Young [16,17]. Iron contents of the

samples were determined by Flame Atomic Absorption

Spectrophotometer with previously described method

[18].

2.4.3. Determination of Lipid Peroxidation

Male Long Evans rats (6 weeks of age) were purchased

from Bangladesh Council of Scientific and Industrial

Research (BCSIR), Dhaka. All the rats were housed in

plastic cages (bedding was wood chips) and acclimatized

to the laboratory conditions (12 h light/dark cycle) for 7

days prior to the commencement of the treatment. The

rats in this study were cared for and sacrificed in accor-

dance with the ethical norms approved by Bangladesh

Association for Laboratory Animal Science. After treat-

ment, the animals were sacrificed and livers were re-

moved. Then livers were perfused with ice-cold saline to

remove blood. These tissues were homogenized in phos-

phate buffer (50 mM, pH 7.4) using Dounce glass ho-

mogenizer (the USA). Lipid peroxidation was determined

by estimating the thiobarbituric acid reactive substances

(TBARs) according to the method of Ohkawa [19].

2.4.4. Determinat ion of Total Phenolics Content

To measure total phenolics contents of the extracts, pre-

viously described method was used without modification

[20].

2.5. Data Analysis

All analysis for samples were carried out in triplicate and

expressed as mean value with their standard error. Graphs

were generated using Microsoft Excel 2007 (Microsoft

Corporation). For statistical analysis, Statistical Package

for Social Science (SPSS, version 17.0, IBM Company)

was used.

3. Results

3.1. Fat Binding Capacity

The Fat binding capacities (FBC) of the samples are

shown in a Bar diagram. Pineapple, Stem amaranth, and

Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh 743

Water spinach samples had high fat binding capacity. But

in Hog Plum and Red amaranth, the capacity was ob-

served in much lower amount (Figure 1).

3.2. Sugar Binding Capacity

Pineapple, Stem amaranth, Pomelo and Carambola pos-

sessed high level of Sugar Binding Capacities. And the

SBC of Water spinach was lowest among all (Figure 2).

3.3. In Vitro Cytotoxicity Test

In the first figure Mortality rate (%) of the Brine shrimp

nauplii in the presence of 0.01 mg/ml dose of sample

extracts. Vincristine sulfate was used as positive control

at 0.5 mg/ml dose, whereas artificial saline water was

served as Negative control. In this experiment Pomelo

showed very high cytotoxic property as 100% mortality

rate was achieved by it. Other extracts showed a mortal-

ity rate ≤ 30%. The third Figure shows the Mortality rate

(%) of the Brine shrimp nauplii in the presence of 0.1

mg/ml dose of sample extracts. Again Pomelo showed

very high cytotoxicity as indicated by 100% mortality

rate. But other extracts showed a mortality rate ≤ 60%

(Figures 3(a) and (b)).

3.4. Vitamin C Content

Pomelo contains the highest amount of Vitamin C among

all samples and Water spinach contains the lowest amount

Figure 1. Fat Binding Capacity of the samples (%).

Figure 2. Sugar (glucose) binding capacity (%) of the sam-

ples.

(Figure 4).

3.5. Protein Content

The figure represents the protein contents of the samples

using a Bar diagram. Here, Red amaranth contains the

highest amount of protein among all and Pomelo con-

tains the lowest (Figure 5).

3.6. Iron Content

High amount of Iron was found in Stem amaranth, Water

spinach, Red amaranth and Bitter gourd. But Pomelo,

Carambola, Hog Plum and Pineapple possess low amount

of Iron (Figure 6).

(a)

(b)

Figure 3. (a) Mortality rate (%) of brine shrimp nauplii at

0.01 mg/ml dose; (b) Mortality rate of (%) brine shrimp

nauplii at 0.1 mg/ml dose.

Figure 4. Vitamin C contents of the samples (mg/100g).

Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh

744

Figure 5. Protein contents of the samples (g/100g).

Figure 6. Iron contents of the samples (mg/kg).

3.7. Antioxidant Property

In the following figure, the LPO levels of different liver

tissue homogenate were given. In the OS sample, only

oxidative stress was present in the tissue homogenate, so

that high level of Lipid peroxide (LPO) was found. And

in the test samples, food extracts were given in the tissue

homogenate with induced oxidative stress. It was found

that Red amaranth, Pineapple and Pomelo extracts are

capable of lowering the LPO level significantly (Figure

7).

3.8. Total Phenolics Content

The figure showed total phenolics contents of the sam-

ples in a Bar diagram (Figure 8).

Here, Water spinach and Stem amaranth contain high

amount of total phenolics. The amount of total phenolics

in Red amaranth, Bitter gourd, Pomelo and Carambola

were also higher. Pineapple contains the lowest amount

of total phenolics among all the samples.

4. Discussion

Bangladeshi indigenous fruits, grains, vegetables etc. had

been reported to have immense therapeutic and medicinal

values [21,22], but no systematic approach had been

made to generate a functional food database so far. Thus

as a first step some commonly used parameters, to judge

food functionality, were analyzed, like Moisture content,

Fat and Glucose binding capacity of foods, Cytotoxicity

Figure 7. LPO concentrations (nMol/100µl/mg protein).

Figure 8. Total ph enolics contents o f the s amples (mg GAE/g).

of that food, Antioxidant content, Micro and Macro nu-

trient content.

Optimum moisture content is necessary for a food’s

freshness and nutritional balance. Also, food industries

require a minimum or maximum percentage of moisture

on certain foods in order to pack and/or label [23]. In this

study it was found that the moisture content of Hog Plum

was the lowest (84.5%). And the moisture content of

Bitter gourd was the highest (92.25%) (data not shown).

This means that by eating these foods, one can feel fuller

on a smaller amount of calories than foods with less wa-

ter content. Therefore, these are excellent foods for los-

ing weight or maintaining current weight. Another health

benefit is that they help to keep skin hydrated, which

leads to healthy, glowing skin.

Determination of FBC is essential for the discovery of

anti obesity property in food. In this study it was found

that the FBC of Pineapple was the highest (500%) among

all the samples under study. The FBC of Stem amaranth

was also found high (361.9%). And the FBC of Hog

Plum was the lowest (96.3%). It was found that fat bind-

ing capacity of patented fibre complex from Opuntiafi-

cusindica was only 72%, which is much lower than these

indigenous Bangladeshi foods (www.proactol.com). So it

can be stated that Pineapple and Stem amaranth have

huge potentials against obesity (Figure 1).

Sugar Binding Capacity determines the sugar removal

ability of a food from a system and can be used against

high blood sugar level of a diabetic patient [24]. In this

study, it was found that Pineapple, Stem amaranth and

Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh 745

Pomelo have potential sugar binding capacity: 270.891%,

237.6237% and 221.7821% respectively. And the lowest

SBC was found in Water spinach (51.49%). As in Bang-

ladesh there is a high prevalence of Diabetics, so these

samples can be considered as new dimension to control

high blood sugar level at a low cost for developing coun-

tries (Figure 2).

Cytotoxicity determination helps to detect the ability

of a sample to destroy cells. This functionality helps to

determine anti tumor and chemotherapeutic agents [14].

In the study, it was found that, Pomelo has a very strong

cytotoxic property with 100% mortality rate. And the

lowest activity was found in Red amaranth (0%). It indi-

cates the presence of cytotoxically active compounds in

Pomelo at a significant quantity. In future it will be fur-

ther investigated to see whether these are more cytotoxic

to the abnormal cells than to the normal cells or not

(Figure 3).

Ascorbate is a vital nutrient and acts as cofactor of en-

zymes or antioxidant against oxidative stress [25]. In the

study, it was found that, Pomelo had a very high level of

Vitamin C (155 mg/100g). Also this was true for Bitter

gourd (90 mg/100g). Lowest amount was found in Water

spinach (20 mg/100g). Among them Red and Green Hot

Chili Peppers contained highest Vitamin C (242 mg/100g).

As these study foods contain high amount of Vitamin C

(the recommended daily allowance of Vitamin C is 75 -

90 mg), they may be used to cure arthritis and other joint-

related diseases or pain, fight against age-related memory

loss, macular degeneration, cataracts and other eyesight

problems—complications very much common among the

people aged 65 or over in Bangladesh (Figure 4).

Protein is an important macronutrient. Among all the

vegetables and fruits Bracken (20 g/100g) and Apricot

(9.2 g/100g) contain highest amount of proteins

(http://www.wholefoodcatalog.info). In the study, it was

found that, Red amaranth has the highest level of protein

among all other samples (4.31 g/100g). And the lowest

amount of protein was found in Pomelo (0.57 g/100g).

As proteins are necessary in animals' diets, it is specu-

lated that these available country foods may help to ful-

fill the protein requirements of Bangladeshi poor people,

to whom it is very difficult to buy costly protein rich

foods (Figure 5).

Iron is an essential micronutrient and key component

of many proteins in the study, it was found that, Stem

amaranth contains very high level of Iron (1855.67 mg/

kg). Also Water spinach, Red amaranth and Bitter gourd

have significant levels of iron content: 998.41 mg/kg,

838.46 mg/kg and 733.68 mg/kg respectively. The lowest

amount of Iron was found in Pomelo (159.09 mg/kg). It

is estimated that, Men need around 8 mg of iron in their

daily diet and women need up to 18 mg (or 27 mg if

pregnant) (www.betterhealth.vic.gov.au). Even though

these low requirements iron deficiency Anemia is very

much prevalent in Bangladesh. So, these high iron con-

taining study foods can play a vital role against iron defi-

ciency anemia (Figure 6).

Lipid peroxidation refers to the oxidative degradation

of lipids and may cause hemolysis by rupturing red blood

cell membranes [26]. In addition, end-products of lipid

peroxidation may be mutagenic and carcinogenic [27]. It

was found that, Glutathione peroxidase 4 (GPX4) knock-

out mice do not survive past embryonic day 8, indicating

that the removal of lipid hydroperoxides is essential for

mammalian life [28]. In this research it was studied that

whether the food extracts under study inhibite lipid per-

oxidation or not. On basis of the results of thiobarbituric

acid reactive substance (TBARS) assay, this study clearly

indicates that all the food extracts under study decreased

the level of LPO. Among them, Red amaranth, Pineapple

and Pomelo decreased the LPO level noticeably. The

LPO level of the oxidative stress induced sample was

7.064 nMol/100µl/mg protein. But the levels of LPO in

the samples containing the extracts of Red amaranth,

Pineapple and Pomelo were 0.383, 0.599, and 0.674

nMol/100µl/mg protein respectively. So these food ex-

tracts have strong anti oxidative properties and are capa-

ble of lowering LPO level considerably and thus can be

used to minimize stress and oxidative radical mediated

injuries in a cost effective way (Figure 7).

Natural phenols are small molecules containing one or

more phenolic group. Most are known to have an antioxi-

dant activity and give protection against heart disease

and cancer. That’s why foods containing natural phenols

are generally considered as health food. In the study, it

was found that, Water spinach and Stem amaranth had a

high level of total phenolics contents: 59.339 and 55.728

mg GAE/gm extract respectively. And Pineapple had the

lowest phenolics content among all: 11.006 mg GAE/gm

extract. These data suggests that Water spinach and Stem

amaranth can be consider as health food (Figure 8).

From this study it was observed that the most promis-

ing functional foods are Red amaranth, Pomelo and Pine-

apple. When we statistically analyze these data, it was

found that there were significant correlation between Iron

content with protein content (p = 0.04) and with phenol-

lics content (p = 0.02). We also found that a significant

negative correlation between LPO content and sugar

binding capacity to each other (p = 0.007).These results

suggests that indigenous foods of Bangladesh can be act

as potential functional food and there functionality may

depends on other property of that food also. We will plan

to test these foods in vivo for further analysis (like to

identify their anti-diabetic, anti-carcinogenic, anti hyper-

tensive properties).

Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh

746

5. Acknowledgements

This work had been funded by follow up research grant

of the United Nation University (UNU)-Kirin for fellows

of session-2010-11. The Authors expressed their sincere

gratitude to the authorities of the National Food Research

Institute (NFRI),2-1-12 Kannondai, Tsukuba, Ibaraki

305-8642, Japan for their all out support.

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