Abstract Red jambo ( Syzygium malaccense L.) is a plant of Asian origin known for its exotic fruit, which has physicochemical and organoleptic properties that make it suitable for both fresh consumption and industrial processing. However, these fruits are still underused mainly because of limited knowledge about their nutritional composition and health advantages. This study aimed to evaluate the proximate composition of red jambo fruits, characterize and quantify their bioactive compounds, determine their phytochemical profile using UHPLC-Q-Orbitrap-HRMS (Ultra-High Performance Liquid Chromatography-Quadrupole-Orbitrap High-Resolution Mass Spectrometry), and assess their antioxidant activity through DPPH and FRAP assays. The analysis of proximate composition showed that red jambo fruits are nutritionally rich, with a slightly acidic flavor and lower sugar levels, indicating potential for use in jams and other value-added food products. Mass spectrometry results revealed the presence of hydroxybenzoic acids, hydroxycinnamic acids, anthocyanins, flavanones, flavones, chalcones, and various flavonols, including kaempferol, quercetin, isorhamnetin, and myricetin. These findings confirm the high levels of phenolic compounds (20.0 mg gallic acid equivalent per 100 g), flavonoids (14.05 mg quercetin equivalent per 100 g), and anthocyanins (0.315 mg cyanidin-3-glycoside equivalent per 100 g), as well as the notable antioxidant activity observed in the extract (DPPH 68.19 µmol Trolox equivalent per 100 g and FRAP 220.01 µmol Trolox equivalent per 100 g). These results expand current knowledge of the phytochemical composition and antioxidant properties of red jambo, supporting its potential for valorization and use in developing functional food products.
Ozaki et al. (Tue,) studied this question.