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Flacourtia rukam: biochemistry, functions and utilization


Citation

Shaari, Khozirah and Lee, Soo Yee (2019) Flacourtia rukam: biochemistry, functions and utilization. In: Wild fruits: Composition, Nutritional Value and Products. Springer Nature, Switzerland, 539 - 547. ISBN 978-3-030-31884-0; EISBN: 9783030318857

Abstract

Flacourtia rukam is a species of the Flacourtiaceae. The edible, cherry-like, sweet and sour fruits of the species are not known to be commercially exploited. Phenolic compounds and flavonoids are the main constituents of the fruits, which have also been reported to have good antioxidant properties. However, the available information on the phytochemical and pharmacological aspects of F. rukam indicated it to be very much an underutilized tropical fruit tree. Nevertheless, based on the ethnomedicinal uses of the fruits and other parts of the plant, its economic potential as a health giving food crop should be further investigated and properly evaluated.


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Additional Metadata

Item Type: Book Section
Divisions: Faculty of Science
Institute of Bioscience
DOI Number: https://doi.org/10.1007/978-3-030-31885-7_40
Publisher: Springer Nature
Keywords: Flacourtia rukam; Flacoutiaceae; Astringent; Antioxidant; Flavonoids; Plant phenolics
Depositing User: Azhar Abdul Rahman
Date Deposited: 09 Jul 2021 23:06
Last Modified: 09 Jul 2021 23:06
Altmetrics: http://altmetrics.com-details.php?domain=psair.upm.edu.my&doi=10.1007/978-3-030-31885-7_40
URI: http://psasir.upm.edu.my/id/eprint/78778
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