Metabolic profiling of Garcinia mangostana (mangosteen) based on ripening stages

Parijadi, Anjaritha Aulia Rizky; Putri, Sastia Prama; Ridwani, Sobir; Dwivany, Fenny Martha; Fukusaki, Eiichiro

doi:10.1016/j.jbiosc.2017.08.013

Cited by 24 publications

(25 citation statements)

References 25 publications

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“…Meanwhile its fruit is round with thick skin (or also called pericarp) and ripens seasonally, from green to yellow to pink spotted and finally full purple colored fruit (Fig. 1B) (Abdul-Rahman et al, 2017; Parijadi et al, 2018). The edible portion of the fruit resides within the pericarp, comprising of three to more than eight septa or also called aril, white in color and having sweet-sour taste (Osman & Milan, 2006).…”

Section: Introductionmentioning

confidence: 99%

Recent updates on metabolite composition and medicinal benefits of mangosteen plant

Aizat¹,

Jamil²,

Ahmad-Hashim³

et al. 2019

PeerJ

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Background Mangosteen (Garcinia mangostana L.) fruit has a unique sweet-sour taste and rich in beneficial compounds such as xanthones. Mangosteen has been originally used in various folk medicines to treat diarrhea, wound, and fever. More recently, it has been used as a major component in health supplement products for weight loss and promoting general health. This is perhaps due to its known medicinal benefits including as anti-oxidant and anti-inflammation. Interestingly, the publications related to mangosteen has surged in recent years suggesting its popularity and usefulness in research laboratories. However, there is still no updated reviews (up to 2018) in this booming research area, particularly on its metabolite composition and medicinal benefits. Method In this review, we have covered recent articles within the year of 2016 to 2018, which focuses on several aspects including the latest findings on compound composition from mangosteen fruit as well as its medicinal usages. Result Mangosteen has been vastly used in medicinal areas including as anti-cancer, anti-microbial, and anti-diabetes treatments. Furthermore, we have also described the benefits of mangosteen extract in protecting various human organs such as liver, skin, joint, eye, neuron, bowel, and cardiovascular tissues against disorders and diseases. Conclusion All in all, this review describes the numerous manipulations of mangosteen extracted compounds in medicinal areas and highlights the current trend of its research. This will be important for future directed research and may allow researchers to tackle the next big challenge in mangosteen study; drug development and human applications.

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Section: Introductionmentioning

confidence: 99%

Recent updates on metabolite composition and medicinal benefits of mangosteen plant

Aizat¹,

Jamil²,

Ahmad-Hashim³

et al. 2019

PeerJ

View full text Add to dashboard Cite

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“…R 2 is defined as the square of the correlation coefficient between observed and predicted value in a regression [36]. Q 2 is known to be a reliable parameter for model predictivity [16,36]. RMSEE or root mean square error of estimation and RMSECV or root mean square error of cross-validation are the values to evaluate accuracy, prediction, and model robustness [ 36,37 ].…”

Section: Discussionmentioning

confidence: 99%

“…Recent studies about fruit ripening metabolomics mostly focused on climacteric fruits, such as banana, mango, capsicum, dates, avocado, peach, climacteric melon, and mangosteen [9][10][11][12][13][14][15][16]. On the other hand, only a few of non-climacteric ripening processed fruit had been elucidated using metabolomics approach, such as cherry, blackcurrant, blueberry, non-climacteric melon, and pineapple [15,[17][18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (Ananas comosus)

et al. 2020

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Pineapple is one of the most cultivated tropical, non-climacteric fruits in the world due to its high market value and production volume. Since non-climacteric fruits do not ripen after harvest, the ripening stage at the time of harvest is an important factor that determines sensory quality and shelf life. The objective of this research was to investigate metabolite changes in the pineapple ripening process by metabolite profiling approach. Pineapple (Queen variety) samples from Indonesia were subjected to GC-MS analysis. A total of 56, 47, and 54 metabolites were annotated from the crown, flesh, and peel parts, respectively. From the principal component analysis (PCA) plot, separation of samples based on ripening stages from C0–C2 (early ripening stages) and C3–C4 (late ripening stages) was observed for flesh and peel parts, whereas no clear separation was seen for the crown part. Furthermore, orthogonal projection to latent structures (OPLS) analysis suggested metabolites that were associated with the ripening stages in flesh and peel parts of pineapple. This study indicated potentially important metabolites that are correlated to the ripening of pineapple that would provide a basis for further study on pineapple ripening process.

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“…In contrast to targeted analyses of specific components, non-targeted or wide-targeted analyses by GC/MS are used to investigate many kinds of components and to understand sample characteristics based on component profiles [11]. Metabolomics approaches have been applied not only to soy sauce but also to cheese [12], coffee [13], and other food products [14,15]. In soy sauce research, correlations between hydrophilic low-molecular-weight compounds and dipeptides and sensory profiles have been investigated [16,17].…”

Section: Ofmentioning

confidence: 99%

Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

et al. 2020

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Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

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Metabolic profiling of Garcinia mangostana (mangosteen) based on ripening stages

Cited by 24 publications

References 25 publications

Recent updates on metabolite composition and medicinal benefits of mangosteen plant

Recent updates on metabolite composition and medicinal benefits of mangosteen plant

GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (Ananas comosus)

Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

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