Terminalia ferdinandiana Exell (Kakadu plum): Nutritional value, phenolic compounds, health benefits and potential industrial applications

Kakadu plum (KP, Terminalia ferdinandiana Exell) is a plant of Combretaceae family native in Australia. KP has been reported as a great source of ascorbic acid and phenolic compounds with various health benefits such as antioxidant, antimicrobial, antiparasitic, anti-inflammatory, and anti-carcinoge...

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Bibliographic Details
Published in:Food bioscience 2023-12, Vol.56, p.103427, Article 103427
Main Authors: He, Yidan, Fang, Zhongxiang, Ying, Danyang, Franklyn, Yolanda, Zhang, Pangzhen
Format: Article
Language:English
Subjects:
Food applications
Health benefits
Kakadu plum
Nutrition
Phenolic compounds
Terminalia ferdinandiana
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Summary:Kakadu plum (KP, Terminalia ferdinandiana Exell) is a plant of Combretaceae family native in Australia. KP has been reported as a great source of ascorbic acid and phenolic compounds with various health benefits such as antioxidant, antimicrobial, antiparasitic, anti-inflammatory, and anti-carcinogenic activities, therefore has the potential to be used as an ingredient of functional food. However, research on the processing of KP fruit is scattered, which limits its practical applications in the food industry. This review summarises the nutritional value and bioactive compounds in KP, highlights its potential health benefits and briefly discusses the utilization in the food industry. This mini review would provide a reference on the phytochemical properties of KP fruits and facilitate its development as functional foods and nutraceutical products. [Display omitted] •Kakadu plum (KP) as a native plant in Australia is a great source of vitamin C and phenolic compounds.•Main bioactive compounds of KP include ascorbic acid, ellagic acid, gallic acid, ellagitannins, flavonoids, and oxalic acid.•KP shows potential bioactivities in antioxidant, antimicrobial, antiparasitic, anti-inflammatory, and anti-carcinogenic.•KP shows great potential as an ingredient in functional food.
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2023.103427