Nutritional properties, antioxidant potential and antidiabetic effect of raw and processed Artocarpus nobilis (Ceylon breadfruit) seeds

Artocarpus nobilis Thwaites (Ceylon breadfruit) is an under-utilized, native plant in Sri Lanka that produces seeds with a unique taste. This study investigated the nutritional properties, antioxidant potential, and anti-diabetic effect of raw and processed (roasted, boiled, and microwaved) A. nobilis seeds in comparison with some popular nuts. According to the analysis, both raw and processed A. nobilis seeds were rich in proteins (11.73-12.94 %), fat (26.45-28.02 %), total dietary fiber (27.72-30.08 %), along with a higher level of potassium (5188.5-5838.2 μg/g), magnesium (1077.0-1176.1 μg/g), and contained a considerable amount of iron (21.30- 24.51 μg/g) and zinc (15.30-19.23 μg/g). A. nobilis seeds had significantly higher total phenolic content, flavonoid content, and antioxidant activity than commonly consumed pistachio, almond, and cashew nuts. Moreover, methanol extracts of roasted A. nobilis seeds strongly inhibited α-amylase enzyme (IC50 = 48.72 μg/ml) and exhibited higher anti-diabetic properties. Processing significantly modulated the proximate composition and antioxidant activity in tested samples. Pan roasting and microwaving are preferable processing methods to improve their nutritional value and antioxidant potential. The current study concluded that A. nobilis seeds are rich in macro- and micro-nutrients and antioxidants, and could be considered as a potential source in mitigating undernutrition and oxidative stress.