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Bio-functional properties of Jilungin (Terminalia canescens).

Saleha Akter¹, Anh Dao Thi Phan¹, Oladipupo Q Adiamo¹

¹ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia.

Journal of Food Science

|October 10, 2024

Summary

Jilungin tea, made from native Australian leaves, is rich in fiber and bioactive compounds, showing strong antioxidant, antidiabetic, and antimicrobial properties. Studies confirm its safety for consumption, supporting its health benefits.

Keywords:

Terminalia canescens antioxidant capacity cytotoxicity nutritional composition phenolic profiling

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Area of Science:

Ethnobotany and Phytochemistry
Nutritional Science
Pharmacology

Background:

Jilungin (Terminalia canescens), a native Australian plant used by the Nyul Nyul people, is gaining popularity as herbal tea.
Growing consumer interest necessitates scientific investigation into Jilungin's nutritional value, health benefits, and safety.
Understanding its properties can validate traditional uses and support its global market expansion.

Purpose of the Study:

To determine the nutritional composition and anti-nutritional factors of Jilungin leaves.
To evaluate the phytochemical profile, antioxidant, antimicrobial, and antidiabetic activities of Jilungin extracts and infusions.
To assess the in vitro safety of Jilungin leaves and their prepared infusions.

Main Methods:

Phytochemical profiling was conducted using Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry (UHPLC-MS/MS).
Nutritional composition, including dietary fiber and fatty acids, was analyzed.
Antioxidant, antidiabetic, and antimicrobial activities were assessed, alongside in vitro cell viability assays on Caco-2, HT29, and HepG2 cell lines.

Main Results:

Jilungin leaves are abundant in dietary fiber (43.9%) and linoleic acid (30.4%).
Key bioactive compounds identified include ellagic acid, geraniin, pedunculagin, and punicalagin, correlating with strong antioxidant activity.
Significant antimicrobial effects against Staphylococcus aureus and Bacillus cereus were observed, with infusions and extracts demonstrating safety on tested cell lines.

Conclusions:

Jilungin possesses substantial nutritional value, potent antioxidant, antidiabetic, and antimicrobial properties.
The identified bioactive compounds contribute significantly to its observed health-promoting activities.
Jilungin tea and infusions are confirmed as safe for consumption, supporting their role in promoting health and well-being.