Belimbing wuluh

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  • 1. Most of the Flavonoids are phenolic compounds and may be responsible for antioxidant properties of many plants.
  • Bilimbi is a rich source ofVitamin C. Other than the vitamins and minerals,the fruit also consists of fiber, ash, protein andmoisture as well as minerals.Bilimbi extract high total antioxidant capacity. It is expressed as the number of equivalents to ascorbic acid per gram of the plant extract.
  • Averrhoa bilimbi fruits have medicinal properties for the effective management of several human. Different parts of the plant is used for various conditions. Parts used: Leaves, Flower, Fruits.In Java, the fruits combined with pepper are eaten to cause sweating when people are feeling "under the weather"
  • ABe significantly lowered blood glucose by 50% and thus it has good hypoglycemic activity in STZ-diabetic rats.
  • So, the fruit extracts have goodinhibitory activity against the tested pathogenscompared with the standard antibiotic, streptomycin.
  • Belimbing wuluh

    1. 1. FRUIT HERBS BELIMBING WULUH & TAMARIND GROUP 6: Igusti Ayu Putri / 10.70.0070 Raymundus Pito W. / 11.70.0095 Fransisca Erine D. / 11.70.0123 Ardana Yulinda S. P. / 12.70.0159
    2. 2. BELIMBING WULUH Averrhoa bilimbi
    3. 3. Scientist Clasification Others Names  Averrhoa Kingdom Plantae Family Oxalidaceae Genus Averrhoa Species A. bilimbi Binomial name Averrhoa bilimbi obtusangula stokes  Belimbing asam  Belimbing buluh  Belimbing wuluh  Kamias  kalamias  Iba  Kolonanas  Ta-ling-pring
    4. 4. Botanical Description Averrhoa bilimbi is an attractive, long-lived tropical tree, reaching 5-10 m in height; has a short trunk soon dividing into a number of upright branches. The wood : white, soft but tough, even-grained, and is seldom available for carpentry. Leaves : mainly clustered at the branch tips, medium-green on the upper surface, pale on the underside. Flowers : small, fragrant, green or purplish marked with dark-purple, and 10-22 mm long. Fruits : ellipsoid, 4-10 cm long, the outer skin is glossy, very thin, soft and tender, and the flesh green, jellylike, juicy and extremely acid.
    5. 5. Phytochemical constituents The fruit extracts contain :  Flavonoids  saponins  Triterpenoid The chemical constituents of A. bilimbi include:  Amino acids,  citric acid,  cyanidin–3–O–h–D–glucoside,  phenolics, potassium ion, sugars ,  vitamin A.
    6. 6. Nutrition in A. Bilimbi Vitamins per 100 gr Minerals per 100 gr Riboflavin 0.026 mg Phosphorus 11.1 mg Vitamin B1 (thiamine) 0.010 mg Calcium 3.4 mg Niacin 0.302 mg Iron 1 mg Ascorbic Acid 15.6 mg Carotene 0.035 mg Vitamin A 0.036 mg
    7. 7. Medicinal Properties The fruit is used as treatment for coughs, beriberi and biliousness.  The fruits combined with pepper are eaten to cause sweating when people are feeling "under the weather".  The leaves are applied as a paste or poulticed on itches, swellings of mumps and rheumatism, and on skin eruption.  A flower against coughs and thrush. 
    8. 8. Pharmacological Activity 1. Anti-diabetic activity The hypoglycemic and hypolipidemic activity of the semi-purified fractions of an ethanolic leaf extract of Averrhoa bilimbi (ABe) in high fat diet (HFD) - streptozotocin (STZ) - induced diabetic rats. 2. Antihyperlipidaemic activity The antihyperlipidaemic properties of Averrhoa bilimbi fruit using Triton induced hypercholesterolemia. The fruit and its water extract showed remarkable antihypercholesterolemic activity.
    9. 9. 3. Antimicrobial Activity A. bilimbi fruits possess potential antibacterial activity. The phytochemical screening and antimicrobial activity against gram positive and gram-negative bacteria. The chloroform and methanol fruits extract were active on Aeromonas hydrophila, Escherichia coli, Klebsiella pneumoniae, Saccharimyces cerevisiae, Straphylococcus aureus, Streptococcus agalactiae and Bacillus subtilis.
    10. 10. Application for Food and Beverage Example food: 1. Sayur Asam Vegetable-based dishes that taste sour and usually a little spicy. This dishes usually use green beans, squash, eggplant, cabbage, and corn as vegetables. Belimbing wuluh is used to get a sour taste in cuisine.
    11. 11. 2. Garang Asem The typical food from Central Java that has a spicy and sour flavors. Garang Asem is chicken flavored like chili, salt, belimbing wuluh, bay leaves, and so on and then wrapped in banana leaves and steamed for a few minutes. So it will issue a broth like soup.
    12. 12. 3. Bandeng Serani Central Java specialties in which there are milk fish which has been cut by piece and then flavored. Bandeng Serani is a sense of sour and a little spicy. clear broth like a soup.
    13. 13. 4. Asem-asem Daging This dish originated from Central Java, where the cuisine is like a soup in which there are beefflavored chili, scallions, garlic, salt, soy sauce, belimbing wuluh and so forth. So the flavor of this dish is sweet, spicy and slightly sour.
    14. 14. 5. Manisan (Sweetened Fruit)
    15. 15. Anitha Roy, Geetha Rv, Lakshmi T. 2011. Averrhoa bilimbi Linn–Nature’s Drug Store- A Pharmacological. IJDDR. [internet]. [diunduh 2013 Sept 4]; 3(3): 101-106. Tersedia pada: http://ijddr.in/old/Dacuments/1/File%20no%208%20Vo l%203%20Issue%203.pdf Sabiha SC, Golam MU, Nazia M, Mokarram H, Raquibul H. 2012. In-vitro Antioxidant And Cytotoxic Potential Of Hydromethanolic Extract Of Averrhoa Bilimbi L. Fruits. IJPSR. [internet]. [diunduh 2013 Sept 4]; 3(7): 2263-2268. Tersedia pada: http://www.ijpsr.com/V3I7/55%20Vol.%203,%20Issue%2 07,%20July%202012,%20RA-1385%20Paper%2055.pdf

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