Food Bioscience 50 (2022) 102099

Contents lists available at ScienceDirect

Food Bioscience
journal homepage: www.elsevier.com/locate/fbio

Eriobotrya japonica fruits and its by-products: A promising fruit with

bioactive profile and trends in the food application – A bibliometric review
Bruno Patricio Costa, Mônica Ikeda, Anely Maciel de Melo,
Fillemon Edyllin Silva Bambirra Alves, Danielle Carpiné, Rosemary Hoffmann Ribani *
Department of Chemical Engineering, Federal University of Parana, Curitiba, Brazil

A R T I C L E I N F O A B S T R A C T

Keywords: Due to the researchers’ pursuit for bioactive compounds to perform biological activities beneficial for human
Seed health, many plants species have been explored. Thus, loquat (Eriobotrya japonica), a subtropical plant originated
Antioxidants in south-central China and is nowadays cultivated in more than 30 countries across the globe is drawing
Non-conventional starch
attention. Nowadays, its leaves and branches are processed into important pharmaceuticals while its fruit (pulp
Biodegradable films
and peel) still remain insufficiently exploited being consumed mainly in natura. The aim of this work is to
conduct a bibliometric survey throughout the Web of Science © (WOS) Main Collection and Dimensions database
to highlight and correlate the research that has been carried out on this fruit. The goals are to discover the extent
of the research that has already been conducted, from which fields of knowledge the research has been
approached, and understand the study trends that point toward future applications in the food industry. With the
data obtained by the up-to-date bibliometric analysis was possible to verify that the plant has been well explored
in the medicinal, chemical, and pharmaceutical sector, while the fruit, especially their seed and their starch has
been highlighted in the medicinal field or food science but with no extensive industrial usage. Only 112 papers
were published regarding the loquat seeds and only 4 studied their by-products which are rich in bioactive
compounds and therefore have great potential for food applications.

1. Introduction Loquat (Eriobotrya japonica Lindl.) is a plant of great medicinal value

commonly known as yellow plum. It is a member Rosaceae family
Today, demanding consumers are including more fresh fruits, veg­ appurtenant to the Pomoideas subfamily. It originated from China and
etables, and fruit derivatives in their diet due to their attractive colour, has been cultivated for over 2000 years (Lin, Huang, Cuevas, & Janick,
texture, and flavour, and by the high content of bioactive compounds 2007) and spread out to more than 4 continents and 30 countries such as
such as polyphenols, anthocyanins, and ellagitannins, and also dietary Japan, India, Turkey, Spain, and United States. Despite its enormous
fibers in the diet (Baby, Antony, & Vijayan, 2018; Giampieri, technological potential, loquat fruit is underutilized. Its main features
Alvarez-Suarez, & Battino, 2014; Hjartåker, Knudsen, Tretli, & Wei­ include an elevated content of bioactive compounds such as phenolic
derpass, 2015).. According to Giampieri (Giampieri et al., 2014) these compounds, carotenoids, and terpenoids, and also dietary fibers and
compounds come up with a key role acting to prevent cancer, cardio­ essential minerals which contributes to health benefits such as anti­
vascular diseases, and diabetes. cancerous, anti-inflammatory, antidiabetic, and antiaging properties
Through large harvests of conventional, non-conventional, native, (Liu, Zhang, Xu, & Li, 2016; Sagar, Pareek, Bhardwaj, & Vyas, 2020;
and exotic fruits riches in bioactive compounds, Brazil fills third place in Zhang, Zhao, Sun, Li, & Chen, 2015). The fruit is often processed into
the worldwide fruit production with 39.9 million tons, beneath China jams, jellies, and juices, generating by-products from the disposal of
and India. Despite being popular in Brazil, non-conventional fruits such seed, skin, and leaves which could increase its economic value as
as loquat (Eriobotrya japonica), remain insufficiently studied and compared to its fresh/unprocessed form.
explored, and even unacknowledged by the food industry which may be Since loquat fruit and its by-products have not been sufficiently
considered waste of their potential. explored in terms of food science, development of new products, and

* Corresponding author.
E-mail address: [email protected] (R.H. Ribani).

https://doi.org/10.1016/j.fbio.2022.102099
Received 4 August 2022; Received in revised form 3 October 2022; Accepted 7 October 2022
Available online 23 October 2022
2212-4292/© 2022 Elsevier Ltd. All rights reserved.
B.P. Costa et al. Food Bioscience 50 (2022) 102099

sustainability, additional information must be gathered concerning 3. Bibliometric analysis and overlay visualization
existing research through the obtaining data from bibliometric and
statistical analysis in order to describe the institutions, researchers, 3.1. Study of publications and citations
sources of interest and areas of study about a particular raw material.
Melo (Melo et al., 1016) and Pazzini (1016Pazzini, de Melo, & Ribani, ) Accordingly with Table 1, WoS data was gathered to write this paper,
pointed out that a bibliometric review may be used as a powerful tool to 1318 documents with “Eriobotrya japonica” or “loquat” in their title
evaluate the trends for potential future applications for loquat through were published, of which 1000 were written in English, 15 in Portuguese
the assessment of the available information on the published work ac­ and 9 in Japanese. As for the search terms with “fruit”, 604 documents
cording to its subjects, fields of research and publishing journals. were found, 96.34% in English and 2.15% in Portuguese. Meanwhile,
Therefore, the goal of this article was to conduct a bibliometric search terms containing “seeds” returned 112 papers, of which 107 were
analysis and review of the literature aiming to fill absent information written in English. Moreover, “seeds” and “starch” returned 5 articles
regarding topics related to the Eriobotrya japonica Lindl. in published and all of them are written in English. The earliest publication in all
work through the Web of Science © (WOS) Main Collection and Di­ terms displayed in the WoS database was from 1949, while the year with
mensions database. This includes general information about the species, the most publications was 2020, with a total of 104 articles published.
physicochemical and nutritional characteristics of the fruit, bioactive The countries that made a major scientific contribution to the loquat
profile, biological activities beneficial for human health, and application were China, followed by Japan and Spain, as shown in Table 1.
trends, not only for the edible portion of the fruit but also for all other Also, using the Analytical View analysis tool in the Dimensions
portions (leaves, peel, pulp, and seeds). website, it was possible to verify that, in the last 20 years, 1326 articles
have been published and 2020 was the year with the highest number of
2. Bibliometric review methodology publications with more than 120 papers up to the date the survey was
conducted (Fig. 1). The various articles about Eriobotrya japonica are
The bibliometric review was conducted using a mixed methodology distributed over 100 fields of research, mainly in Biological Sciences,
of bibliometric analysis followed by a review of literature, according to Agricultural and Veterinary Sciences and Plant Biology with 654, 410,
Pazzini (Pazzini et al., 1016) and Barbosa & Ferreira-Lopes (Werneck and 371 papers published, respectively.
Barbosa & Ferreira-Lopes, 2021). The data collected in the present study As seen in Table 1, 245 records were found for the field of Food
were obtained from Web of Science © (WOS) Main Collection and Di­ Science and Technology when using the search terms “Eriobotrya
mensions© during the month of July 2022. The search terms used were japonica” or “loquat”. In their approach, these studies focused leaves,
(1) “Eriobotrya japonica” or “loquat”, (2) “Eriobotrya japonica seed” or pulp, skin and seeds characterization on the bioactive compounds pro­
“loquat seed”, (3) “Eriobotrya japonica seed starch” or “loquat seed file, antioxidant properties, fatty acids composition, preservation
starch” to obtain specific results related to the fruits, seed, and starches. methods and health benefits as well, application trends of all plant and
The results found were filtered by title, summary, keywords, and key­ fruit. As observed in Table 1, the bioactivity of the seeds, pulp and skin
words plus. Entries from the last two decades were collected, varying of Eriobotrya japonica has been well explored in Plant Sciences publi­
according to the search terms used: 1068 papers for the first search term cations with 221 papers, while Biochemistry Molecular and Chemistry
group, 112 for the second, and only 5 publications for the third term in display together a total of 314 papers. As observed in Fig. 2, before 2006
Web of Science. Meanwhile, for the Dimensions database, the number of the average publication was under 25 papers per year with an increase of
gathered papers was 1325, 59, and 3, respectively. 75% by the year of 2007. The journals having the highest number of
All data obtained from WoS and Dimensions displayed in this study publications are presented with their interaction in Fig. 2. It is possible
were processed using the software VOSviewer (Java version 1.8.0_261) to observe trough the size of the node displayed is proportional to the
to create visual representations of relationship networks based on year, number of articles in the journal.
geographical area, language, and field of publication and cooperation To further investigate, the authors decided to verify if a shift in the
between countries, organizations and authors. All information gathered trending keywords used in the published works through the last two
was used to analyze and evaluate the trends in the field via the co- decades had happened. Since Dimensions does not provide this infor­
occurrence of the author keywords, with no consideration given to the mation, a co-occurrence analysis based on the Web of Science (WoS)
strength of the link established by the program to rank the results. library was performed. Fig. 3 presents an overlay visualization of the
network map of the co-occurrence analysis of the keywords used in the
papers published about Eriobotrya japonica in this new dataset of 1318
articles. Each node is coloured following a time scale considering the
average year of publication for each keyword presented in the network
map. The sizes of the circles in Fig. 3 represent the number of times each
keyword was used.
Table 1 As expected, the trending keywords have changed significantly over
Raking of publications on Eriobotrya japonica by areas and countries in Web of the years, accompanying the evidences and observations made so far in
Science database. the present work. Greenish colours are used for keywords trending 2010
to 2018, and if the colour ranges from light green to yellow, the usage of
Ranking Publication areas Number Percentage (%) *
the corresponding keyword is recent. Also as established by Fig. 3, is it
1 Agriculture 325 30.43
possible to infer that the most topics studied in the last 5 years
2 Food Science Technology 245 22.94
3 Plant Sciences 221 20.69 (2017–2022) were phenolic compounds, antioxidant activity and gene-
4 Chemistry 202 18.91 expression. The Eriobotrya japonica was mostly studied regarding the
5 Biochemistry Molecular 112 10.48 potential of their leaves, pods, and their edible portion of the fruit (pulp
Publication rankings (Countries) and skin) and non-edible seed. Also, it is possible to verify a massive
interest of medicinal uses, since it is a plant with high levels of bioactive
1 China 500 46.81
2 Japan 109 10.20 compounds. Trough the approach used in the present study, it is possible
3 Spain 107 10.01 to observe that, despite how diverse the scientific literature about
4 USA 59 5.52 Eriobotrya japonica is, it is still possible to obtain new technologies
5 Turkey 56 5.24 regarding this fruit for its worldwide exploration since this information
*(%): percentage of 1068 publications. reveals knowledge gaps not yet explored about new trends and topics.

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B.P. Costa et al. Food Bioscience 50 (2022) 102099

Fig. 1. Number of publications published in each year.

Fig. 2. Network visualization map of collaboration from the journals with most publications about the Eriobotrya japonica.

4. Eriobotrya japonica 2008), due to its good adaptability, loquat is easily naturalized and
found between latitudes 20◦ and 35◦ north and south, and also, culti­
4.1. General characteristics vated in higher latitudes (45◦ ) in maritime climates.
Since loquat can easily adapt and grow under wide variety of cli­
Loquat (Eriobotrya japonica) is a long-lived and perennial tree spe­ matic conditions across the globe, it has been the subject of horticultural
cies of the subfamily Maloideae, of the family Rosaceae with orchards studies and genetical improvements aiming to improve the fruit size and
over 90 years old still productive (Fig. 4a). Despite being originating quality. Through the bibliometric review it was possible to verify a
from southeast China and Japan it has been widely grown wide-world in catalogue of 17 species and 3 botanical varieties but only the Eriobotrya
South-East Asia, Australia, New Zealand, the Mediterranean region japonica is used for commercial purposes. The first appearance of this
(Spain and Turkey), and South America (Brazil) (Flora of China Editorial species in South America is dated from 1867, initially in the South of
Committee, 2016). Accordingly, Janick and Paull (Janick & Paull, Brazil. In the State of Sao Paulo, Brazil, 2 cultivars are raised on a

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B.P. Costa et al. Food Bioscience 50 (2022) 102099

Fig. 3. - Overlay visualization map of co-occurrence of keywords analysis from publications about the Eriobotrya japonica in the last 20 years with at least 12
occurrences.

Fig. 4. (a) Eriobotrya japonica tree; (b) Loquat fruit and leaves; (c) Loquat seed; (d) Loquat seed starch.

commercial scale–’Precoce de Itaquera’ and ‘Mizuho’. japonica flower usually has an inflorescence 10–19 cm long, the main
The Eriobotrya japonica is a small evergreen tree, with an average panicle axis bears five to ten branched secondary axes, with 70–100
height of 10 m and yellowish-brown branches. Regarding their leaves flowers, and occasionally, more than 100 fruits (Janick & Paull, 2008).
(Fig. 4b), they may show a leathery texture with lateral veins (11–12 Each fruit has 3 to 5 brown seeds with an average weight of 1.1–3.6 g
pairs); upper surface is possible to verify a lustrous, often with pubes­ (20%–30% of the total fruit) of which approximately 20–22% of their
cence (De Almeida Lopes, Sanches, De Souza, & De Oliveira Silva, 2018, mass is represented by starch. (Fig. 4c and d).. (1495Pareek, Benkeblia,
pp. 285–292). An anatomical analysis revealed that the Eriobotrya Janick, Cao, & Yahia, ; Baby et al., 2018; Costa et al., 2021)

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B.P. Costa et al. Food Bioscience 50 (2022) 102099

Popularly known as loquat fruit or Japanese plum, is a pome type by the action of microorganisms (Caballero et al., 2003; Li, Xu, & Chen,
fruit, round or elliptical with an average size of 2–5 cm and weights 2016). Those factors, lead to an important necessity to look forward for
30–40 g (Fig. 4b). The peel is thin, yellowish and easily removable, alternatives and new methodologies of processing aiming the preser­
while the pulp is white with a peculiar characteristic sweet and acid vation of the loquat fruits to make more viable for the food industry. On
flavor, which can be related to the presence of aromatic compounds such the other hand, the loquat seed starches studied by Barbi (Barbi et al.,
as phenylacetaldehyde, hexanal, acid (E)-2-hexenal, hexanoic acid and 2018) and Costa (Costa et al., 2021), presented moisture content below
ȕ-ionone (Dhiman, Suhag, Thakur, Gupta, & Prabhakar, 2021). Due to 14% which is in agreement with the Brazilian legislation for commercial
its functional composition, richness and higher level of consumer de­ starches. The authors correlated the findings displayed with further
mands, populations that have access to the native plant regularly analysis of hygroscopicity and wettability, pointing to a lower with af­
consume its fruit, resulting in an increasing commercial importance finity for their samples.
(Dhiman et al., 2021). The loquat fruit generally has a higher market Regarding the total dietary fibre content, the results shown in Table 2
value than other summer-harvested fruits such as peach, plum and do not allow to classify the loquat fruit as a source of these components.
apricot due to its year-round availability around the globe, promoting On the other hand, the skin and pulp display a reasonable functional
the value and their required characteristics of flavour and phenolic potential, since the fibre intake displays an important role in the human
compounds and antioxidants content. However, loquat fruits are very body when ingested, acting against several chronic diseases, such as
perishable and susceptible to mechanical injury, physiological disorders diabetes type 2, cancer and cardiovascular disease (Soliman, 2019).
and microbial diseases after harvest, so that the fruit can easily lose its According to Barbi (Barbi et al., 2018) and Dhiman (Dhiman et al.,
flavour and can survive for only a short storage time. 2021), loquat fruits are considered fruits rich in carbohydrates (Table 2),
which occur mainly in the pulp fraction and seeds. Of these carbohy­
drates, reducing sugars and starches are the most prominent in the fruit.
4.2. Physicochemical characteristics and nutritional composition For example, Barbi (Barbi et al., 2018), determined averages of 12.4
g.100 g− 1 of carbohydrates in dry pulp while Dhiman (Dhiman et al.,
Table 2 displays a compilation of the data obtained from different 2021) determined averages of 9.6–43.3 g− 1, respectively. Also, Costa
authors involving chemical and nutritional compositional characteris­ (Costa et al., 2021) verified that the starches obtained from loquat seeds
tics of the loquat fruit according to skin, pulp, seed and starch. display a higher content of phenolic compounds and higher antioxidant
Dhiman (Dhiman et al., 2021), Costa (Costa et al., 2021) and, Barbi capacity and can be used as promising alternative to industrial thick­
(Barbi et al., 2018) observed differences in the aspects of chemical eners, gelling agents, as well as macromolecules to produce biode­
composition characterization of Eriobotrya japonica fruit and its parts gradable films.
(Skin, Pulp, Seed, and Starch) such as the vitamins, minerals, moisture Despite being found in a higher concentration by Dhiman (Dhiman
and proteins. Those differences may be related to the genetic variation et al., 2021), protein and lipid contents in the fruit are not substantial,
suffered along the 200 years of the production and wide world spread of but in association with the carbohydrates content, are responsible for
the plant. Also, different environmental conditions of the soil and the fruit’s caloric value (Hasegawa et al., 2010). The large variations
climate may cause interferences in the results obtained. observed in the caloric values obtained by different authors, are a result
Due to its high moisture values (63.4%, 90.2%, 78.4% and 12.9% for of expected variations in loquat fruits compositions.
skin, pulp, seed and starch, respectively), e.g., the water content present On the other hand, micronutrients, such as essential minerals are
in its pulp and skin (edible portion), as seen in Table 2, characterize the found in the in natura fruits (Table 2), including calcium, phosphorus,
ripe loquat fruit as fleshy, soft and juicy fruit with a unique flavor. The magnesium, iron, and manganese, with potassium being the most
higher values of water content and water activity, in association with abundant one, thus making the fruit an excellent source of that mineral
their thin skin, explain their perishability, short shelf-life and suscepti­ (Dhiman et al., 2021; Faria et al., 2009). As most part of the fruits, the
bility to mechanical injury, physiological disorders and easiness to suffer

Table 2
Nutritional characterization of Eriobotrya japonica Lindl.
Parameters Plant Part

Skin Pulp Seed Starch

Delfanian et al., 2014/ Ali, Anwar, Shafique, Yousef, & Boo-Yong et al., 1996/ Costa et al., 2021/ Baby
Ferreres et al., 2009 Chen, 2021/Dhiman et al., Al-Bachir and Koudsi, et al., 2018
2021 2021

Centesimal composition (g.100¡1) Calories 47.02 168.01 ND ND

and caloric values (Kcal/100gt) Moisture 63.40 90.21 78.41 7.92–12.90
Proteins 1.42 0.40 5.27 0.61–3.22
Lipids 0.21 1.01 0.83 0.34–0.94
carbohydrates 12.41 92.72 87.63 73.92.10–92.15
Fibers 1.72 0.84 3.49 0.92–9.34
Ash 0.43 0.51 0.50 0.15–0.97

Macrominerals (mg/100 g) Calcium 3963 2041.27 3366.91 ND

Phosphorus 2104 ND 4848.92 ND
Potassium 32627.95 594.18 28936.28 ND
Sodium 1174.54 7.31 1260.02 ND
Magnesium 1964.23 246.64 4639.38 ND

Microminerals (mg/100g) Iron 1.40 68.91 4.59 ND

Manganese 0.05 28.35 5.23 ND

Vitamins Vitamin C 1.01 3.02 ND ND

(mg)
Vitamin A (IU) 1528 2340 ND ND

Phenolic Compounds (mg GAE/ Carotenoids 394.67–1349.8 644.41 ND 285.18–600.20

100g)

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B.P. Costa et al. Food Bioscience 50 (2022) 102099

skin contains the highest mineral content. Due the low content of so­ On top of the abundance of vitamins and phenolic compounds, it is
dium and a higher amount of potassium, it is possible to infer that the known that in addition to its delicious taste and flavour, the loquat has a
loquat fruit may act as a controller of the blood pressure and as conse­ significant content of flavonoids and carotenoids resulting in a pro­
quence, an active fruit against cardiovascular diseases (Gijsbers et al., nounced antioxidant and free radical scavenging activity allowing these
2015). fruits to be considered a natural antioxidant source by direct composi­
In addition, as seen in Table 2, vitamins and minerals are also present tion or when applied in food processing (Dhiman et al., 2021; Xu &
in the composition of loquat fruits, specially in pulp and skin. The pulp Chen, 2011).
contains carotenoids (precursors to vitamin A) which is essential for a
healthy vision, immunologic function and cellular grow, and also con­ 5. Bioactive profile, biological activities and application trends
tains vitamins B1 (thiamine), B2 (riboflavin), B6 (pyridoxin), and also
nicotinamide which are important for the blood cell formation (Ding, The human health benefits provided by the use of various species
Chachin, Ueda, Imahori, & Wang, 2001). may be explained by the presence of several phytochemical substances
Previous study of Xu (Xu & Chen, 2011) found that the vitamin C in different parts of the plant. However, the understanding of the
content was much lower than the total phenolic, flavonoid and carot­ mechanisms by which these substances act, exercising their consequent
enoid contents, showing variations from 10.3 ± 0.6 to 19.2 ± 1.1 μg biological activities, are still moving forward with the years.
AAE g− 1, thus display a remarkably high scavenging activity against Throughout the years the edible portions (pulp and peel) of loquat,
chemically generated radicals, turning effective way to inhibit oxidation its leaves and seeds have been empirically used to prevent diseases
of human low-density lipoproteins. Allied to that the vitamin C is found around the world. This could possibly mean loquat can be used in the
in a lower quantity in the loquat fruit, corresponding to 2% of Recom­ development of new food, pharmacological and medical products since
mended Dietary Allowance (RDA) for humans. On the other hand, the the fruit contains satisfactory amounts of bioactive components (Morton
vitamin A or retinol, is the most prominent vitamin found in the loquat and LoquatMorton, 1987). Although many studies have been conducted
fruits, providing provides about 1528 IU or 51% of daily recommended on this fruit, it is possible to observe through the bibliometric analysis
levels of this vitamin per 100g (Faria et al., 2009). Studies suggest that that many trends of this fruit remain unexplored regarding the fruit and
vitamin A and flavonoids may offer protection against oral cavity can­ its by-products such as the seeds.
cers and help maintaining the integrity of lung and skin (Huang, Liu, Qi, Fig. 5, obtained during the bibliometric analysis, helps understand­
Brand, & Zheng, 2018). The large quantities of this vitamin, when ing the publication trends regarding the bioactive compounds of the
compared to other fruits, allows to classify the loquat pulp and skin loquat fruits which is the main interest of this fruit. The studies used to
(edible portion) as a source of vitamin A. determine the bioactive properties of loquat fruits are carried out using

Fig. 5. - Co-occurrence analysis of document keywords (Network visualization map).

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B.P. Costa et al. Food Bioscience 50 (2022) 102099

extracts obtained at temperatures between 40 ◦ C and 45 ◦ C and using fully ripe, the loquat fruits demonstrate a characteristic yellow to orange
hexane, ethanol, chloroform and ethyl acetate as solvents. Bioactivity colour (Faria et al., 2009; Kon & Shimba, 1988). Authors such as
has been observed in various parts of the plant and its fruit, including the Hasegawa, Ferreres and Faria (Faria et al., 2009; Ferreres et al., 2009;
roots (Zhang, Zhou, Rather, & Li, 2021), leaves (Wu et al., 1021, chap. Hasegawa et al., 2010) measured the carotenoid composition of the
22; Chen, Liu, & Chen, 2009; Tan, Sonam, & Shimizu, 2017), seeds loquat pulp and peel using a thin layer chromatography (TLC), open
(Baby et al., 2018; Costa et al., 2021; Henmi, Shoji, Nomura, & Inoue, column chromatography (OCC), mass spectrometry (MS) and
2019; Kim et al., 2011) and edible portion – pulp and peel (Delfanian, high-performance liquid chromatography (HPLC). Faria (Faria et al.,
Kenari, & Sahari, 2014; Ferreres et al., 2009; Zhang et al., 2021). 2009) reported that the total carotenoid contents ranged from 0.196 mg
Table 3 display data of the bioactive compounds of the 5 well-known per kg FW (‘Nectar de Cristal’) to 3.02 mg per kg FW (‘Mizumo’).
cultivars of loquat fruit pulp and skin stated by 3 different researches. Moreover, Hasegawa (Hasegawa et al., 2010) and Ferreres (Ferreres
The bioactive components of loquat fruit include flavonoids, triterpenic et al., 2009) reported that the β-cryptoxanthin, β-carotene trans-­
acids and carotenoids, which vary with the cultivar (Amorós, Zapata, β-carotene (19–55%), trans-β-cryptoxanthin (18–28%), 5,6:5,6-die­
Pretel, Botella, & Serrano, 2003; Ferreres et al., 2009; Hasegawa et al., poxy-βcryptoxanthin (9–18%) and 5,6-epoxy-β-cryptoxanthin (7–10%)
2010). Those components are responsible for a remarkable and high are the major carotenoids found in the five main cultivars of loquat
scavenging activity found in the loquat fruits, exerting a powerful role (‘Mizauto’, ‘Mizumo’, ‘Centenaria’, ‘Mizuho’ and ‘Nectar de Cristal’).
when acting against oxidative processes in the human body (Dhiman Also, Faria (Faria et al., 2009) pointed out that, in those five cultivars,
et al., 2021). pulp and peel can be considered a source of provitamin A since the
Through the bibliometric analysis it was possible to notice that the values found ranged from 0.089 to 0.162 mg retinol activity equivalent
peel has been the main object of study, since it is where most of the (RAE) per 100 g (Godoy & Amaya, 1995).
flavonoids and carotenoids are found and it exhibits anti- Despite the 245 published articles in the field of Food Science and
atherosclerosis, and antiplatelet aggregation activities (Sagar et al., Technology (Table 1) regarding the Eriobotrya japonica, there is still a
2020; Zhang et al., 2015) anti-inflammatory and antioxidant (Hasegawa lack of information about these parts of the fruit since there is no sub­
et al., 2010) and antimicrobial and antifungal activities (Amorós et al., stantial usage of these obtaining in the food science field once its fruits
2003). have proven their bioactive potential and great value.
Following the data found by Ferreres (Ferreres et al., 2009) who
studied six improved cultivars (‘Mizuho’, ‘Nectar de Cristal’, ’ ‘Mizauto’, 5.1. Seeds
‘Mizumo’, ‘Centenaria’ and ‘NE-3’), it was possible to verify that the
major compounds found for pulp and peel were 3- and 5-caffeoylquinic The seeds of loquat fruit are an underrated and valuable by-product
and 5-feruloylquinic acids. Some authors stated that the cultivar “Miz­ that represents more than half of the total volume of fruit and generally
auto” is the one with the most expressive content of phenolic compounds disposed of, discarding its promising potential. Despite a few studies
(Barreto, Benassi, & Mercadante, 2009; Ferreres et al., 2009; Hasegawa having being conducted about the loquat seed, the available for this by-
et al., 2010) that can achieve at least an average concentration of product is still insufficient and, consequentially, it is not extensively
24.3–33.6 mg per kg of fresh fruit weight (FW). (Ferreres et al., 2009; used by the industry and is considered agricultural waste.
Hasegawa et al., 2010). Golmohammadi, Sagar, Gupta and Zhang (Golmohammadi &
In an ample perspective, Hasegawa (Hasegawa et al., 2010) found Rashidi, 2018; Gupta, Priyanka, & Sivanand, 2020; Sagar et al., 2020;
that the total soluble solids (TSS) ranged from 4.32 to 11.48 ◦ Brix, while Zhang et al., 2021), have been characterizing the loquat seed in terms of
the total organic acids ranged from 0.76 to 1.11% where the predomi­ bioactive compounds present therein and their biological activities. As
nant sugars are fructose and sucrose, while the main organic acids are observed, the seed fraction is considered by the former authors as the
malic, succinic and citric acids. richest fraction in total phenolic compounds of the loquat fruit, sur­
Due to the high presence of carotenoids in their composition, when passing the quantity reported by the peel and the flesh.

Table 3
Loquat bioactive compounds and their bioactivities.
Bioactive compound Activity Plant Concentration Cultivar Literature
part

3-caffeoylquinic acid Antioxidative and inflammatory Peel and 13.1–1349.8 (mg/ Néctar Cristal; Centenária; Ferreres et al. (2009);
stress pulp kg DW) Mizauto; Mizuho; Mizumo Koba, Matsuoka, Osada, and Huang
(2007), Sagar et al. (2020).
3-p-coumaroylquinic acid Antioxidative and inflammatory Peel and 4.3–171.8 (mg/kg Néctar Cristal; Centenária; Ferreres et al. (2009);
stress pulp DW) Mizauto; Mizuho; Mizumo Pande and Akoh (2010)
Sagar et al. (2020).
5-caffeoylquinic acid Antioxidative and inflammatory Peel and 13–1130.3 (mg/kg Centenária; Mizauto; Mizuho; Ferreres et al. (2009);
stress pulp DW) Mizumo Zhang et al. (2015).
5-p-coumaroylquinic Anti-inflammatory Pulp 6.9–161.9 (mg/kg Centenária; Mizuho; Mizumo Ferreres et al. (2009); Zhang et al.
acid; DW) (2015); Sagar et al. (2020).
Feruloylquinic acid; Antioxidant and antifungal Peel and 22.1–1295.5 (mg/ Néctar Cristal; Centenária; Ferreres et al. (2009);
pulp kg DW) Mizauto; Mizuho; Mizumo Zhang et al. (2015); Sagar et al.
(2020).
Quercetin-3-O- Anti-atherosclerosis, and antiplatelet Peel 1.1–26.6 (mg/kg Néctar Cristal; Centenária; Ferreres et al. (2009); Zhang et al.
neohesperidoside aggregation activities DW) Mizauto; Mizuho; Mizumo (2015); Sagar et al. (2020).
+ quercetin-3-O-
sambubioside
Quercetin-3-O-galacto- Anti-atherosclerosis, and antiplatelet Peel 0.2–4.3 (mg/kg Néctar Cristal; Centenária; Ferreres et al. (2009); Zhang et al.
side. aggregation activities DW) Mizauto; Mizuho; Mizumo (2015); Sagar et al. (2020).
kaempferol-3-O- Antioxidant Anti-diabetic Peel 3.5–82.1 (mg/kg Néctar Cristal; Centenária; Koba et al. (2007)
neohesperidoside DW) Mizauto; Mizumo Sagar et al. (2020).
+ kaempferol-3-O-
sambubioside.

*DW - Dry weight.

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B.P. Costa et al. Food Bioscience 50 (2022) 102099

Ferreres (Ferreres et al., 2009) and, Pande and Akoh (Pande & Akoh, 2018) verified a higher content of polyphenols and higher antioxidant
2010) stated that the loquat seeds contain elevated levels of phenolic capacity in the crude starch samples, facilitating the quantification of
acids, flavonoids and hydroxybenzoic acids. The authors indicated that seven bioactive compounds by the Ultra-High Performance Liquid
the major components are gallic acid (6.4 mg/kg FW, dry basis) and Chromatography. Those components were Kaempferol (33.46 mg/kg)
catechin (37.8 mg/kg FW, dry basis) (Xian, Xu, & Chen, 2016, pp. and 5-caffeoylquinic acid (135 mg/kg). Costa et al., (2021) (Costa et al.,
371–394). On the other hand, among the flavonoids, 2021) studied the influence of different extraction methods (neutral and
quercetin-3-O-sophoroside, and quercetin-3-O- sambubioside are the acid extraction) on the loquat seed starch characteristics. The authors
main components found while epicatechin, EGCG, and procyanidin B2 characterized the starch in terms of thermal, structural, morphological
were found only in the ethanol extract of loquat seeds (Xian et al., 2016, and bioactive profile. The study reported that the neutral samples
pp. 371–394; Zhang et al., 2021). Moreover, according to Koba (Takuma showed high TPC, DPPH and FRAP content, when compared to the
et al., 2008), the seed is the only part of the loquat fruit where quercetin starches obtained by the acid steeping procedure. In general, all samples
could be obtained from. showed good antioxidant capacity displaying a great potential for in­
On account of the presence of these bioactive compounds, Koba dustrial applications (Costa et al., 2021). Loquat seed starch had higher
(Takuma et al., 2008) used the DPPH assay to evaluate the radical stability toward degradation than conventional starches. Starch gels
scavenging ability of loquat seed extract and to demonstrate that the showed pseudoplastic behaviour with a high degree of thixotropy (Baby
seed has a high antioxidant capacity. The study showed that the ethanol et al., 2018). Polyphenols and bioactive compounds were also present in
extract of loquat seed displayed a higher level of effects on free radicals it, thus suggesting it as a good alternative to chemically modified starch.
than the extracts obtained from peels and pulp. However, Zhang (Zhang Also, Cao and Song (2019) (Cao & Song, 2019) developed and biode­
et al., 2021) executed the FRAP (8.32 mg TE/g), ABTS (3.93 mg TE/g) gradable film based on the novel loquat seed starch improved with gum
and CUPRAC (13.62 mg TE/g) assays and observed low values of in vitro karaya and oregano essential oil.
antioxidant capacity and enzyme inhibitory activities using methanol as
solvent, which caused opposite results between the studies cited. 6. Trends for future research in the field of food technology
Since the antioxidant activity exhibited by the seeds is expressed as
the scavenging of free radicals reducing inflammatory responses, inhi­ The accumulated scientific evidences suggest that the loquat fruits
bition the action of enzymes that assist inflammatory process, it is are a very promising object of study with paths urging to be further
possible to use these polyphenols in vivo. Thus, aiming the pharmaco­ explored and applied to new technologies as observed in Fig. 6. For
logical use of the components existing in the loquat seed extracts, several reasons, the investment in further researches regarding the
Takuma (Takuma et al., 2008) and Sun (Sun et al., 2010) reported Eriobotrya japonica/loquat fruits within the field of food technology may
anti-inflammatory effects in vivo through the use of a chemotherapy contribute to the development of the food industry. Due to the denom­
drug called (5-fluorouracil)-induced. The results demonstrated a sig­ ination of non-conventional fruit species and for being considered a
nificant inhibition of the chemotherapy-induced mucositis, and the source of bioactive compounds, the exploration of loquat properties can
epithelial injury and bacterial infection. Other studies reported the use be a trend for food science and technology once it is replete of bioactive
of loquat seed extract to treat nephrotoxicity and liver disorders substances with diverse applications.
(Hamada et al., 2004). Therefore, the utilization of Eriobotrya japonica In order to increase and develop this research trend, it is important to
seeds in the prevention and treatment of various diseases is highly ad­ better know the physicochemical composition of the most productive
vantageous for people with such health concerns. Similar to the leaf and valuables cultivars existing in each portion to understand which
extract, the seed extract can also be used for the development of func­ macronutrients are available in the cultivar and determine its potential
tional foods and nutraceuticals. loquat seeds were successfully used by for future research and applications.
Taskin (Taskin, Erdal, & Genisel, 2011) as a substrate in microbial cul­ In a collection of data, all characteristics investigated of loquat fruits
ture media. In submerged and solid cultures of Morchella esculenta, still opens a world of possibilities for futures researches such as the study
loquat seeds were used as a primary source of carbon and were found as for developing new products from the pulp (ice creams), since only a few
a good substrate for obtaining a good concentration of mycelial biomass processed products such as jam, jelly, wine and juice has been carried
and exopolysaccharide. out on this portion. As for the other parts of the fruit, the peel offers
antioxidants that can be used in oil preservation and seeds can be pro­
5.2. Starch cessed into flour that can be used to improve animal feed. It is also
possible to extract starch from the seed to prepare biodegradable films,
Despite the fact that different parts loquat fruit (peel, flesh and seed) as well as a substrate for microbial media. The starch may be used as a
have been the subject of several studies, no detailed studies regarding thickener and gelling product to processed meat and bakery products
the application of loquat starches were found. On behalf of the scarcity (Baby et al., 2018; Cao & Song, 2019; Delfanian et al., 2014; Taskin
of data about the application of loquat seed starch, some studies re­ et al., 2011).
ported the loquat seed is a promising source of non-conventional starch As discussed throughout the present study an extensive amount of
that can be used in several applications such as pharmaceutical, data regarding the antioxidant activity of loquat already exists since the
cosmetic and food science and industrial purposes (Baby et al., 2018; antioxidants produced by the plant and fruits draw attention as free
Cao & Song, 2019; Costa et al., 2021; Femenia, Garcia-Conesa, Simal, & radical scavengers preventing oxidative damage and inflammatory
Rossello, 1998). process in the human body. Thus, it is extremely important to apply the
The starch derived from loquat seeds represents an alternative starch benefits extracted from loquat leaves, peel, pulp and seed to develop
source being possible to found in its composition 71% of amylopectin new alternative technologies.
with 26% of amylose (Baby et al., 2018). Also, accordingly to Barbi
(Barbi et al., 2018) who aimed to aimed to characterize the physico­ 7. Conclusion
chemical, thermal, rheological and structural properties, as well as the
bioactive compounds, of loquat seed starch derived from urban affor­ The accumulated scientific evidences suggest that the Eriobotrya
estation and commercial fruits, the starch from loquat seed showed japonica still is a very promising object of study with many paths to be
compatible characteristics for industrial usage as an alternative to explored, which should allow to further spread the knowledge about its
chemically modified starches. In the study, through Scanning Electron benefits and numerous new applications. The majority of the studies on
Micrographs, was possible to verify an oval and cylindrical shape of the the cultivation of the plant are still published in English and Japanese,
starch granules (Costa et al., 2021). On top of that, Barbi (Barbi et al., which display no limit to reach the wide world about this subject. It is

8
B.P. Costa et al. Food Bioscience 50 (2022) 102099

Fig. 6. Trends topics using loquat fruits.

imperative that this information is spread worldwide and that research Boo-Yong, L., Eun-Mi, P., Eun-Jeong, K., Hee-Don, C., Hwan, K., & Jin-Bong, H. (1996).
Analysis of chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit.
groups from countries outside of Asia and North America begin
Korean Journal of Food Science and Technology.
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concentration and activities of acid-metabolising enzymes during the fruit
Declaration of competing interest development of two loquat (Eriobotrya japonica Lindl.) cultivars differing in fruit
acidity. Food Chemistry, 114, 657–664.
The authors declare that they have no known competing financial Costa, B. P., Carpiné, D., da Silva Bambirra Alves, F. E., et al. (2021). Thermal, structural,
morphological and bioactive characterization of acid and neutral modified loquat
interests or personal relationships that could have appeared to influence (Eriobotrya japonica lindl.) seed starch and its by-products. Journal of Thermal
the work reported in this paper. Analysis and Calorimetry. https://doi.org/10.1007/s10973-021-10965-2
De Almeida Lopes, M. M., Sanches, A. G., De Souza, K. O., & De Oliveira Silva, E. (2018).
Loquat/nispero— Eriobotrya japonica Lindl. Exotic Fruits.
Data availability Delfanian, M., Kenari, R. E., & Sahari, M. A. (2014). Antioxidative effect of loquat
(Eriobotrya japonica lindl.) fruit skin extract in soybean oil. Food Sciences and
No data was used for the research described in the article. Nutrition, 3(1), 74–80. https://doi.org/10.1002/fsn3.193
Dhiman, A., Suhag, R., Thakur, D., Gupta, V., & Prabhakar, P. K. (2021). Current status of
loquat (Eriobotrya japonica lindl.): Bioactive functions, preservation approaches, and
Acknowledgements and fundings processed products. Food Reviews International. https://doi.org/10.1080/
87559129.2020.1866007
Ding, C. K., Chachin, K., Ueda, Y., Imahori, Y., & Wang, C. Y. (2001). Metabolism of
The authors would like to thank the financial support from CAPES
phenolic compounds during loquat fruit development. Journal of Agricultural and
(Coordination for the Improvement of Higher Education Personnel) Food Chemistry, 49, 2883–2888.
granted to B. P. COSTA (grant number 88882.3816556/2019–01). Faria, A. F., Hasegawa, P. N., Chagas, E. A., Pio, R., Purgatto, E., & Mercadante, A. Z.
Financial support from National Council for Scientific and Technological (2009). Cultivar influence on carotenoid composition of loquats from Brazil. Journal
of Food Composition and Analysis, 22, 196–203.
Development CNPq (grant number 432361/2018–9) granted for R. H. Femenia, A., Garcia-Conesa, M., Simal, S., & Rossello, C. (1998). Characterization of the
RIBANI. cell walls of loquat (Eriobotrya japonica L.) fruit tissues. Carbohydrate Polymers, 35,
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Ferreres, F., Gomes, D., Valentão, P., Gonçalves, R., Pio, R., Chagas, E. A., et al. (2009).
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