Techno‐Functional Properties and Pharmaceutical Potential of Jackfruit Peel, Pulp, and Seeds

Jackfruit contains a significant quantity of secondary metabolites that are classified as high‐value biological compounds. The present work aimed to study the techno‐functional properties and volatile compounds in the peel, pulp, and seed of jackfruit. Color, amino acid composition, rheological parameters, determination of functional groups by FTIR, and determination of bioactive compounds by GC–MS were carried out. It was found that the values of a *, b *, and browning index were significantly ( p < 0.05) higher in the peel compared to the values obtained from the seed and pulp. FTIR showed that the pulp had the highest number of peaks, followed by the seeds. A total of 6, 7, and 8 major amino acids were found in jackfruit peel, seed, and pulp, respectively. Lysine content was highest in all samples. The time–temperature relationship of gelatinization was highest in the seed, followed by the peel and then the pulp. Final viscosity was high in skin and seed compared to peak viscosity. A cumulative total of 136 compounds were detected in our three samples, including 67, 52, and 51 compounds in peel, seed, and pulp, respectively. Eight compounds, namely tetradecanoic acid, n‐hexadecanoic acid, octadecanoic acid, hexadecanoic acid, 2‐hydroxy‐1‐(hydroxymethyl)ethyl ester, butanoic acid, 3‐oxo‐,2‐methylpropyl ester,1,4‐dibutyl benzene‐1,4‐dicarboxylate, 4H‐pyran‐4‐one, 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐, and gamma‐sitosterol were present in different percentages in the three samples. The pulp appears to be the part with the most biologically active compounds, due to the greater number of peaks found by FTIR.