Extract with high 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibitory capability from pericarp and seed of mangosteen (Garcinia mangostana L.) using microwave-assisted extraction (MAE) two-phase solvent technique

Ihsanpuro, Surya Iryana; Gunawan, Setiyo; Ibrahim, Roshita; Aparamarta, Hakun Wirawasista

doi:10.1016/j.arabjc.2022.104310

Cited by 15 publications

(7 citation statements)

References 55 publications

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“…Previous research reported this activity in the range of 184.12–473.13 mg Trolox equivalent (TE) g −1 dry extract. This result was agreeable with a recent study that MPE had quite equivalent antioxidant activity with ascorbic acid, a bit lower or higher depending on the maturity of mangosteen (Ihsanpuro et al ., 2022). The high antioxidant activity of MPE was related to its high TPC and TFC values.…”

Section: Resultsmentioning

confidence: 99%

“…This extract was also researched to suppress lipid oxidation, which stabilised sunflower oil (Chong et al, 2015). Therefore, MPE has been applied in various food products to increase food quality, such as chocolate biscuits (Indiarto et al, 2023), ice cream (Tahir et al, 2023) and beverages (Wittenauer et al, 2012). A recent review of MPE's toxicity studied in various research also indicates that it has no significant negative effects (Zonouz et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

Nguyen,

et al. 2024

Int J of Food Sci Tech

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SummaryThis study aimed to investigate the efficiency of mangosteen peel extract (MPE) in preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC), total flavonoid content (TFC) and antioxidant and antimicrobial activities. Subsequently, beef burgers were prepared with different MPE amounts (0–1%) and stored for 1 day, 3 days and 5 days. The synthetic antioxidant 2,6‐di‐tert‐butyl‐4‐methyl phenol (BHT) and synthetic antimicrobial sodium benzoate (SB) were used for comparison. The changes of burgers in physicochemical parameters (moisture, cooking loss, storage loss and pH), lipid and protein oxidation (peroxide value, PV; thiobarbituric acid reactive substances, TBARS and carbonyl content), microbiological (total viable count, TVC) and sensory characteristics were assessed. The results revealed that MPE contained a high TPC of 128.93 mg gallic acid equivalent g−1 dry extract and TFC of 62.98 mg rutin equivalent g−1 dry extract. These bioactive compounds rendered MPE with its antioxidant activity approximately equivalent to ascorbic acid and antimicrobial activities against Escherichia coli and Staphylococcus aureus comparable with SB. MPE‐combined burger samples had higher moisture and cooking loss (P < 0.05) but almost equal storage loss and pH value compared with the control samples (P > 0.05). However, the incorporation of MPE into beef burgers did not affect the sensory attributes and preferences of consumers (P > 0.05). The burger with 1% MPE had lower values of PV, TBARS and carbonyl content than all other samples (P < 0.05), including the one added with BHT, indicating the strong potential of MPE as natural antioxidant alternative to prevent the oxidation of lipids and proteins. Through the TVC test, 1% MPE was demonstrated to result in the safe preservation of burgers up to 5 days of storage, equivalent to SB (P > 0.05). Therefore, MPE could become a natural synergistic alternative to both synthetic antioxidant and antimicrobial in the preservation of meat and meat products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

Nguyen,

et al. 2024

Int J of Food Sci Tech

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“…Oxidative damage caused by free radicals is the pathophysiological basis for a wide array of disease conditions such as diabetes, hypertension, neurodegenerative disorders, coronary heart disease, and hepatotoxicity [ 11 ]. Antioxidants scavenge DPPH radicals by hydrogen atom transfer (HAT) or single electron transfer (SET), which ultimately leads to a change in color from purple to yellow after reduction [ 25 , 26 ]. In this study, the 70% MeOH extract from red rhizomes of A. helferiana possessed dose-dependent free radical scavenging activity ( Figure 3 ) with IC 50 values of 25.9 µ g/ml, which is more potent than the yellow rhizomes of A. helferiana reported by [ 3 ].…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activities Evaluation, Phytochemical Characterisation of Rhizome from Angiopteris helferiana and Barks from Saurauia fasciculata in Nepal

Yadav,

Dhakal,

Timilsina

et al. 2024

The Scientific World Journal

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Ethnomedicinally, more than 2000 plants were found to be used in Nepal. Among them, the red colored rhizome of Angiopteris helferiana and the bark of Saurauia fasciculata have been used widely to treat muscle fatigue, bone pain, fever, postpartum hemorrhage, and thirst by healers in Kaski and Tanahun districts, Nepal. However, scientific evidence towards their traditional uses is lacking till December, 2023. Therefore, we report the phytochemicals, total phenolic content (TPC), total flavonoid content (TFC), total carbohydrate content (TCC), antioxidant and antibacterial activities of A. helferiana and S. fasciculata extracts. Phytochemical analysis indicated that A. helferiana and S. fasciculata extracts were potential sources of chemicals such as phenols, flavonoids, tannins, terpenoids, saponins, and carbohydrates. The TPC, TFC, and TCC of extracts were determined by using an ultraviolet visible spectrophotometer. Among the extracts tested, A. helferiana extracts showed the highest phenolic and carbohydrate contents of 208.33 ± 12.96 mg of gallic acid equivalent/g and 564.16 ± 2.92 mg of D‐glucose equivalent/g of dry extract, respectively. Similarly, S. fasciculata revealed the highest flavonoid content of 30.35 ± 0.1 mg quercetin equivalent/g of dry extract. The extract of A. helferiana and S. fasciculata exhibited potent antioxidant activity by scavenging 2,2‐diphenyl‐1‐picrylhydrazyl radicals with an IC50 of 25.9 µg/ml and 31.07 µg/ml, respectively. The antibacterial activity of the A. helferiana and S. fasciculata extract against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli was determined using an agar‐well diffusion protocol that revealed the potential antibacterial activity of A. helferiana against E. coli. The present study will help validate the traditional uses of A. helferiana rhizomes and S. fasciculata barks as a healing medicine and inspire the researcher towards further research, development, and formulation.

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“…With further study, the largest extraction rate was obtained in 80% (v/v) aqueous ethanol due to the increase in the polarity of ethanol by the addition of water, which eventually increases the mass transfer, increasing the extraction yield. Ihsanpuro et al [63] used the MAE method to extract bioactive compounds from the pericarp and seeds of mangosteen and studied the effects of green solvents, including EtOH, EtOAc, and IPA, on the extraction rate. The results showed that the highest yield of mangosteen pericarp extract, which was obtained from extraction using EtOH solvent, was 14.74%, and the lowest yield was 8.56% with EtOAc solvent.…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods

Li,

Zhang,

Wang

et al. 2024

Foods

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Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids. The research progress on the extraction and detection of flavonoids in foods in recent years is comprehensively summarized, as is the application of mathematical models in optimizing experimental conditions. The results provide a theoretical basis and technical support for detecting and analyzing high-purity flavonoids in foods.

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Extract with high 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibitory capability from pericarp and seed of mangosteen (Garcinia mangostana L.) using microwave-assisted extraction (MAE) two-phase solvent technique

Cited by 15 publications

References 55 publications

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

Antioxidant and Antibacterial Activities Evaluation, Phytochemical Characterisation of Rhizome from Angiopteris helferiana and Barks from Saurauia fasciculata in Nepal

Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods

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