Antioxidant activity and polyphenol content in extracts from various parts of fresh and frozen mangosteen

Abstract

Background. The search for new sources of natural antioxidants is very important because many diseases are caused by oxidative stress. Fruit which contain antioxidants are an important part of a healthy diet. The aim of this study was to evaluate the antioxidant activity of extracts of both the fresh and frozen peel and the flesh of Garcinia mangostana L. Materials and methods. The extracts from the fresh and frozen peel and the flesh of mangosteen were prepared by ultrasound-assisted extraction using 20%, 40%, 70% and 96% (v/v) ethanol for 15, 30 or 60 minutes. The antioxidant potential was evaluated by the DPPH, ABTS, CUPRAC, FRAP and FIC methods, whereas the total phenolic content was measured using the Folin-Ciocalteu (F-C) technique. The contents of anthocyanins and flavonoids in the peel extracts were also determined. Results. In most cases, the highest antioxidant activity was observed in the fresh peel samples. It was higher than the antioxidant potential of the frozen peels and the fresh and frozen flesh. The ultrasound-assisted extraction, in particular those lasting 30 or 60 minutes and using ethanol in concentrations higher than 20% (v/v), seemed to be an effective extraction process. Conclusion. The obtained results suggest that G. mangostana, in particular its peels, could be a valuable source of antioxidants. The extraction parameters, such as the time or solvent concentration, as well as the type of plant material, had an impact on the tested properties of the extracts. However, more detailed studies on the antioxidant activity of the studied plants are required.

Assessment of antioxidant and antimicrobial activities of Crambe spp. during vegetation

“…We found a moderate correlation between these parameters at the flowering stage (r = 0.557). It should be noted that different methods of antioxidant activity determination can be correlated (Muzykiewicz et al, 2020).…”

Mangostanin, a Xanthone Derived from Garcinia mangostana Fruit, Exerts Protective and Reparative Effects on Oxidative Damage in Human Keratinocytes

“…The biological relevance of the properties of the mangosteen fruit is widely known in natural medicine. It is reported as a natural regulator of biological functions, thanks to the antioxidants, anti-inflammatory and anticancer properties observed [8][9][10][11][12][13][14][15][17][18][19]. The unique nutritional composition of mangosteen could have a major impact in the design of novel food supplements [39,40].…”

“…Chloroform and methanol extracts of mangosteen arils showed a very similar HPLC profile, which led to the isolation of compounds 1-5. The remaining compounds (6)(7)(8)(9)(10)(11)(12) were isolated in the chloroform and methanol extracts of mangosteen shells which afforded also compounds 2, 3, and 5.…”

“…Indeed, in recent years several studies have tried to implement the extraction methods to obtain mangosteen extracts with an increasingly greater antioxidant activity. The drying and extraction processes have been improved [47], fresh fruit has been used to try to avoid drying [8], different solvents and microwave-assisted extraction were used [48,49].…”

“…Despite the varied chemical composition of the mangosteen, many scientists are directing their research toward the isolation of the phytochemical compounds most represented in the mangosteen fruit, the xanthones, which may be responsible for its prodigious qualities. For the 68 xanthones that have been cataloged so far, multiple in vitro and in vivo experiments have been conducted with the aim of better understanding and identifying their multiple biological effects (antioxidant [8], antibacterial [9], anti-inflammatory [10,11], neuroprotective [12], hypoglycemic [13,14], anti-obesity [15], cytotoxic, anti-proliferative, and anti-cancer [16][17][18][19]). At the same time, several in vivo studies on mangosteen fruit extracts and its purified compounds, demonstrated the total absence of acute or chronic toxicity [20,21], confirming what has already been observed by the consumption of mangosteen for over 100 years.…”