Mangosteen (Garcinia mangostana L.)

El-Kenawy, Ayman El-Meghawry; Hassan, Snur Ma; Osman, Hosam-Eldin Hussein

doi:10.1016/b978-0-12-812491-8.00045-x

Cited by 9 publications

(7 citation statements)

References 43 publications

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“…The concentrations of aluminum, manganese, iron, nickel, copper, boron, and zinc, however, could not be ascertained. Compared with canned mangosteen (syrup pack), the levels of phosphorous and magnesium were notably higher in the fresh pulp, registering at 9.21 mg/100 g and 13 mg/100 g, respectively [44]. On the other hand, potassium and calcium exhibited lower concentrations, measuring 48 mg/100 g and 12 mg/100 g, respectively.…”

Section: Mangosteen Juice Propertiesmentioning

confidence: 85%

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

Saelee,

Cheong,

Chaijan

2023

Foods

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This research investigates the enhancement of acetic acid production in the mangosteen vinegar fermentation process through mixed-culture fermentation involving S. cerevisiae TISTR 5279 and G. oxydans TBRC 4013, alongside an analysis of the resulting mangosteen vinegar’s qualities and properties using Taguchi Experimental Design (TED). It focuses on key parameters, such as the juice concentration, inoculum ratio, and pasteurization conditions, to optimize acetic acid production. The findings highlight that the unpasteurized condition exerts the most significant influence on acetic acid production yield (p < 0.01), followed by the 3:1 inoculum ratio of S. cerevisiae TISTR 5279 to G. oxydans TBRC 4013 and a 10% mangosteen concentration. The achieved theoretical maximum yield of acetic acid on day 21 was 85.23 ± 0.30%, close to the predicted 85.33% (p > 0.05). Furthermore, the highest recorded acetic acid concentration reached 5.34 ± 0.92%. On day 14 of fermentation, the maximum productivity and yield were 3.81 ± 0.10 g/L/h and 0.54 ± 0.22 g/g, respectively. The resulting mangosteen vinegar exhibited elevated levels of total phenolic content (359.67 ± 47.26 mg GAE/100 mL), total flavonoid content (12.96 ± 0.65 mg CAE/100 mL), and anti-DPPH radical activity (17.67 ± 0.22%), suggesting potential health benefits. Beyond these chemical aspects, the mangosteen vinegar displayed distinct physical and chemical characteristics from the original mangosteen juice, possibly conferring additional health advantages. These findings are promising for industrial vinegar fermentation models and propose the potential use of the product as a valuable dietary supplement.

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Section: Mangosteen Juice Propertiesmentioning

confidence: 85%

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

Saelee,

Cheong,

Chaijan

2023

Foods

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“…Anthocyanin can be found in many plants such as Nasturtium flower, mulberry, raspberries and rose flower. Anthocyanin is found to have anti-cancer properties [1], strong resistance to oxidation [2] and protection of eyesight [3]. Anthocyanin exists blue in alkaline solution and red in acidic condition.…”

Section: Introductionmentioning

confidence: 99%

Extraction of anthocyanin from mangosteen rind using ionic liquids and deep eutectic solvents

Tan,

Cheok

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Anthocyanins is natural pigments found in many plants that not only impart colours but also have potential health benefits and used as natural colorant in food processing industries. Mangosteen rind, although rich in anthocyanins, is normally disposed of as waste after consuming the delicate pulp. Anthocyanins is stored within the membrane cell wall inside the mangosteen rind, and it is usually recovered from the rind using solvent. Hence, this study investigated potential alternative green solvents, e.g., ionic liquids and deep eutectic solvents in extracting anthocyanins from mangosteen rind. This study is designed in conjunction with Sustainable Development Goals (SDGs) outlined by the United Nations, particularly SDG3 where good health and well-being equalities are emphasized and SDG12 in which efficient management of natural resource is addressed. Anthocyanins yield was determined using pH-differential method and result was expressed in milligram of cyanidin-3-glucoside per gram of mangosteen rind (mg cy-3-glu/g). Results showed that mangosteen rind extracted using both ionic liquids e.g., 1-ethy-3metylimidazolium bromide (EMIM) and 1-butyl-3methylimidazolium bromide (BMIM) solutions gave higher anthocyanins yields of 0.72 mg cy-3-glu/g and 0.69 mg cy-3-glu/g, respectively, in comparison to the 50% ethanol and deep eutectic solvents. This study revealed that high viscosity of deep eutectic solvent was the main factor that hindered the penetration of the solvent into the cell membrane of mangosteen rind, as a result, lower anthocyanins yields were obtained. Hence, in bioactive compounds extraction from plant materials, deep eutectic solvent incorporated with ultrasound or microwave is recommended as it could enhance the penetration of solvent into the plant’s matrix.

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“…The mangosteen plant is distributed mainly in Indonesia, Malaysia, the Philippines, and Thailand (Gutierrez-Orozco & Failla, 2013), and contains secondary metabolites such as flavonoids and polyphenols. Mangosteen contains a rich source of polyphenols known as xanthones (Ayman et al, 2019). It has many benefits as antitumor, antifungal, antibacterial, anti-inflammatory and antioxidants so, it is a promise for pharmacological, medicinal, and cosmetic applications (Rajakannu et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria

et al. 2022

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A novel method to create nanoparticles from freeze-and air-dried mangosteen was developed to study the effects of these particles on the growth and protein formation of various gram-positive bacteria that act as foodborne pathogens. This new method produces freeze-and air-dried mangosteen peel nanoparticles that are prepared by a process based on a wet-milling technique, and these particles were tested on various gram-positive pathogenic bacteria. Our results indicated that the nanoparticles derived from freeze dried mangosteen contained higher antioxidant activity than nanoparticles derived from air-dried peels. The total phenol content in the freeze-dried nanoparticle extract was 1112.646 ± 1.842 (mg gallic acid /g sample), whereas that in the airdried extract was 479.744 ± 2.564 (mg gallic acid/g sample). The total flavonoids in the mangosteen freeze-dried nanoparticle extract were 14.154 ± 0.119 (mg catechin/g sample), whereas levels in the air-dried extract were 4.711 ± 0.207 (mg catechin/g sample). The levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) were 95.707 ± 0.070 and 94.303 ± 0.074% for freeze-and air-dried mangosteen nanoparticle extracts, respectively. Similar levels were obtained for 2,4,6-tri (2-pyridyl)-s-triazine (ABTS), and these were 42.753 ± 0.200 and 16.069 ± 0.424 (g trolox/g sample) for freeze-and air-dried mangosteen nanoparticle extracts, respectively. Levels of ferric reducing antioxidant power (FRAP) were 17.806 ± 0.056 and 6.696 ± 0.085 (g trolox/g sample) for freeze-and air-dried mangosteen nanoparticle extracts, respectively. Whole protein bands from various bacteria disappeared on SDS-polyacrylamide gels when bacteria were cultured in medium containing both freeze-and air-dried mangosteen nanoparticles.

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Mangosteen (Garcinia mangostana L.)

Cited by 9 publications

References 43 publications

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

Extraction of anthocyanin from mangosteen rind using ionic liquids and deep eutectic solvents

Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria

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