# Impact of ripening on the distribution of jackfruit polyphenol fractions and their inhibitory activities against metabolic enzymes

## TL;DR

This study shows how ripening affects jackfruit polyphenols and their ability to inhibit enzymes linked to metabolism, suggesting ripe jackfruit has the most potential for health applications.

## Contribution

The study reveals ripening-dependent changes in jackfruit polyphenol fractions and their enzyme inhibitory potential, highlighting ripe fruit's superior bioactivity.

## Key findings

- Ripening increases conjugated phenolics' antioxidant and enzyme inhibition capabilities.
- Ripe jackfruit (J3) shows the strongest conjugated phenolic bioactivities and diversity.
- Molecular docking identifies cyclomorusin and cyclokievitone as strong enzyme ligands.

## Abstract

This study evaluated polyphenol fractions from unripe (J1), underripe (J2), and ripe (J3) jackfruit to explore stage-dependent industrial potential. Free (FP), conjugated (CP), and bound phenolics (BP) were isolated and assessed for antioxidant and enzyme inhibitory activities. Ripening significantly altered composition and bioactivity. CP antioxidant capacity and inhibition of α-glucosidase, pancreatic lipase, and xanthine oxidase increased progressively from J1 to J3, while FP and BP showed fluctuating trends. Ripe fruit (J3) exhibited the strongest CP-related bioactivities and a more diverse conjugated phenolic profile, whereas early stages had greater FP compositional complexity. Molecular docking supported these findings, identifying cyclomorusin as a potent ligand for α-glucosidase (−9.6 kcal/mol) and xanthine oxidase (−11.8 kcal/mol), and cyclokievitone for pancreatic lipase (−6.7 kcal/mol). These results demonstrate stage-specific functional differentiation and support targeted industrial utilization for health promotion.

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•Polyphenol redistribution in jackfruit pulp is ripening-dependent.•Free phenolics increased with ripening, while conjugated and bound forms decreased.•The conjugated phenolic fraction exhibited the most diverse phenolic profile.•Conjugated phenolics represent a promising feedstock for nutraceutical development.•Jackfruit polyphenols bind metabolic enzymes via noncovalent interactions.

Polyphenol redistribution in jackfruit pulp is ripening-dependent.

Free phenolics increased with ripening, while conjugated and bound forms decreased.

The conjugated phenolic fraction exhibited the most diverse phenolic profile.

Conjugated phenolics represent a promising feedstock for nutraceutical development.

Jackfruit polyphenols bind metabolic enzymes via noncovalent interactions.