Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh


Functional food can be either natural or processed. Food contains known biologically active compounds, which provides clinically proven and documented health benefit. So far, no database is available in Bangladesh regarding the functionality of the indigenous foods. As a primary step, this study had been conducted with an aim to identify and characterize functionality of the indigenous foods of Bangladesh. Eight fruits and vegetables, which are very popular for their taste, price and easy availability, have been selected for in vitro screening of their functionality. High levels of fat and sugar binding capacity were observed in Pineapple (500% and 270.891% respectively). High nuplli mortality rate was found in cytotoxicity test with Pomelo extract (100%), which also contained high level of vitamin C (155 mg/100g). Pomelo contained the highest level of antioxidant among all these foods (0.674 nMol/100μl/mg protein). Red amaranth contained highest amount of protein (4.31 g/100g). In stem amaranth, Iron level was highest (1855.67 mg/kg). Total phenolics content of Water spinach and Stem amaranth were found higher than the other samples (59.339 and 55.728 mg GAE/g respectively). All these experiments showed these vegetables and fruits have high health impacts and can be act as potential functional foods.

Share and Cite:

M. Islam, A. Talukder, T. Rahman, J. Islam, S. Hossain and H. Shekhar, "Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh," Food and Nutrition Sciences, Vol. 4 No. 7, 2013, pp. 741-747. doi: 10.4236/fns.2013.47095.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] M. B. Roberfroid, “Concepts and Strategy of Functional Food Science: The European Perspective,” The American Journal of Clinical Nutrition, Vol. 71, No. 6, 2000, pp. 1660S-1664S.
[2] F. M. Clydesdale, “A Proposal for the Establishment of Scientific Criteria for Health Claims for Functional Foods,” Nutrition Reviews, Vol. 55, No. 12, 1997, pp. 413-422. doi:10.1111/j.1753-4887.1997.tb01588.x
[3] R. H. Liu, “Health Benefits of Fruit and Vegetables Are from Additive and Synergistic Combinations of Phytochemicals,” The American Journal of Clinical Nutrition, Vol. 78, No. 3, 2003, pp. 517S-520S.
[4] N. Temple, “Antioxidants and Disease: More Questions than Answers,” Nutrition Research, Vol. 20, No. 3, 2000, pp. 449-459. doi:10.1016/S0271-5317(00)00138-X
[5] W. C. Willett, “Diet and Health: What Should We Eat?” Science, Vol. 264, No. 5158, 1994, pp. 532-537.
[6] W. C. Willett, “Diet, Nutrition, and Avoidable Cancer,” Environmental Health Perspectives, Vol. 103, No. S8, 1995, pp. 165-170.
[7] R. Doll and R. Peto, “The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today,” Journal of the National Cancer Institute, Vol. 66, No. 6, 1981, pp. 1191-1308.
[8] Assembly of Life Sciences (US), Committee on Diet Nutrition, and Cancer, “Diet, Nutrition, and Cancer,” National Academy Press, Washington DC, 1982.
[9] B. Halliwell, “Lipid Peroxidation, Antioxidants and Cardiovascular Disease: How Should We Move Forward?” Cardiovascular Research, Vol. 47, No. 3, 2000, pp. 410418.
[10] A. J. St. Angelo, et al., “Lipid Oxidation on Foods,” Critical Reviews in Food Science and Nutrition, Vol. 36, No. 3, 1996, pp. 175-224. doi:10.1080/10408399609527723
[11] V. Lobo, A. Patil, A. Phatak and N. Chandra, “Free Radicals, Antioxidants and Functional Foods: Impact on Human Health,” Pharmacognosy Reviews, Vol. 4, No. 8, 2010, pp. 118-126.
[12] J. C. Wang and J. E. Kinsella, “Functional Properties of Novel Proteins: Alfalfa Leaf Protein,” Journal of Food Science, Vol. 41, No. 2, 1976, pp. 286-292. doi:10.1111/j.1365-2621.1976.tb00602.x
[13] A. B. Blakeney and L. L. Mutton, “A Simple Colorimetric Method for the Determination of Sugars in Fruit and Vegetables,” Journal of the Science of Food and Agriculture, Vol. 31, No. 9, 1980, pp. 889-897. doi:10.1002/jsfa.2740310905
[14] M. N. Khan, J. M. M. Islam and M. A. Khan, “Fabrication and Characterization of Gelatin-Based Biocompatible Porous Composite Scaffold for Bone Tissue Engineering,” Journal of Biomedical Materials Research, Vol. 100A, No. 11, 2012, pp. 3020-3028. doi:10.1002/jbm.a.34248
[15] Y. Shimada and S. Ko, “Quantitative Determination of Ascorbic Acid in Vegetables by High-Performance Liquid Chromatography,” Chugokugakuen Journal, Vol. 5, 2006, pp. 13-16.
[16] FAO, “Amino Acid Content of Foods and Biological Data of Proteins,” 2nd Edition, Food Science Service, Rome, 1970.
[17] L. P. Pellett and V. R. Young, “Nutritional Evaluation of Protein Foods,” United Nation University, Tokyo, 1980.
[18] T. E. Siang, K. S. Chao and S. M. Shahid, “Determination of Iron in Foods by the Atomic Absorption Spectrophotometric and Colorimetric Methods,” Pertanika, Vol. 12, No. 3, 1989, pp. 313-322.
[19] H. Ohkawa, N. Ohishi and K. Yagi, “Assay for Lipid Peroxides in Animal Tissues by Thiobarbituric Acid Reaction,” Analytical Biochemistry, Vol. 95, No. 2, 1979, pp. 351-358. doi:10.1016/0003-2697(79)90738-3
[20] Y. Hilal and U. Engelhardt, “Characterisation of White Tea—Comparison to Green and Black Tea,” Journal of Consumer Protection and Food Safety, Vol. 2, No. 4, 2007, pp. 414-421.
[21] H. U. Shekhar, “Functional Foods from Bangladesh: Food Functionality of Bangladeshi Vegetables and Rice (High Yielding and Traditional Varieties),” LAP LAMBERT Academic Publishing, Saarbrücken, 2012.
[22] H. U. Shekhar, M. Goto, J. Watanabe, I. Konishide-Mikami, M. L. Bari and Y. Takano-Ishikawa, “Multi Food Functionalities of KalmiShak (Ipomoea aquatica) Grown in Bangladesh,” Agriculture, Food and Analytical Bacteriology, Vol. 1, No. 1, 2011, pp. 24-32.
[23] C. Schuna, “Importance of Moisture Content in Foods,” 2012.
[24] R. Aller, D. A. de Luis, O. Izaola, F. La Calle, L. del Olmo, L. Fernandez, et al., “Effect of Soluble Fiber Intake in Lipid and Glucose Levels in Healthy Subjects: A Randomized Clinical Trial,” Diabetes Research and Clinical Practice, Vol. 65, No. 1, 2004, pp. 7-11. doi:10.1016/j.diabres.2003.11.005
[25] S. Kharb and V. Singh, “Nutriceuticals in Health and Disease Prevention,” Indian Journal of Clinical Biochemistry, Vol. 19, No. 1, 2004, pp. 50-53. doi:10.1007/BF02872389
[26] E. M. Ostrea, E. E. Cepeda, C. A. Fleury and J. E. Balun, “Red Cell Membrane Lipid Peroxidation and Hemolysis Secondary to Phototherapy,” Actapaediatrica Scandinavica, Vol. 74, No. 3, 1985, pp. 378-381. doi:10.1111/j.1651-2227.1985.tb10987.x
[27] L. J. Marnett, “Lipid Peroxidation—DNA Damage by Malondialdehyde,” Mutation Research, Vol. 424, No. 1-2, 1999, pp. 83-95. doi:10.1016/S0027-5107(99)00010-X
[28] F. L. Muller, M. S. Lustgarten, Y. Jang, A. Richardson and H. Van Remmen, “Trends in Oxidative Aging Theories,” Free Radical Biology & Medicine, Vol. 43, No. 4, 2007, pp. 477-503. doi:10.1016/j.freeradbiomed.2007.03.034

Copyright © 2022 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.