Chemical and Physical Structure Study of Jackfruit (Artocarpus heterophyllus Lam)

Jackfruit (Artocarpus heterophyllus) is a tropical fruit rich in nutrients and bioactive compounds. Its main chemical components include complex carbohydrates, simple sugars (glucose, fructose, sucrose), protein, fat, vitamins A, C, and B complex, as well as essential minerals such as potassium, magnesium, and calcium. Additionally, flavonoids, saponins, and tannins, which act as functional compounds, are found in jackfruit. These compounds contribute to jackfruit's health benefits, including acting as an antioxidant, boosting immunity, protecting the cardiovascular system, and even having potential anticancer properties.The chemical structure of jackfruit is dominated by polysaccharides that make up the cell wall, namely cellulose, hemicellulose, and pectin. Carotenoid pigments provide a distinctive yellow color and biological activity. The physical properties of jackfruit can be observed through the density of fresh tissue around 0.90-1.05 g/cm³, as well as thermodynamic parameters such as Gibbs free energy, enthalpy (AH), and entropy (AS) which reflect chemical stability and storage. Its chemical properties include its tendency to undergo oxidation, enzymatic reactions, and non-enzymatic browning, which affect quality and shelf life. In general, the relationship between the chemical structure, physical properties, and biological activity of jackfruit indicates its great potential as a functional food and a source of bioactive compounds beneficial to human health.