Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-15T09:19:39.323Z Has data issue: false hasContentIssue false
  • English
  • Français

Antioxidant capacity and antibacterial activity of differentparts of mangosteen (Garcinia mangostana Linn.) extracts

Published online by Cambridge University Press:  12 November 2013

Yin Sze Lim ,
Stefanie Sze Hui Lee  and
Boon Chin Tan
Get access

Abstract

Introduction. Mangosteen (Garcinia mangostana) is a tropical fruit that isfamous for its edible pulp. This edible pulp makes up only 30% of the total fruit, whilethe remaining pericarp and seed are regarded as waste. Facing the increasing public demandfor naturally safe foods and products, our study aimed to elucidate the antioxidantcapacity and antibacterial activity of different parts of mangosteen, including thepericarp, pulp and seed. Materials and methods. The antioxidant capacities ofmangosteen’s pericarp, pulp and seed extracts were determined using the ferric reducingantioxidant power (FRAP) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, whereasantibacterial activity was determined using the disc diffusion method.Results. The pericarp extract exhibited higher antioxidant capacities thanthose of pulp and seed extracts, with a Trolox equivalent antioxidant capacity (TEAC)value of 122.00 µM·g–1 and ferrous sulphate equivalent antioxidant capacity (FEAC) valueof 18.99 mM·g–1. All mangosteen extracts showed strong inhibition against Staphylococcus aureus ATCC11632, while only the pericarp extract was effectiveagainst Bacillus cereus ATCC10876. No inhibition againstEscherichia coli ATCC10536 was observed. Conclusion. Theoutcomes of our study could facilitate future application of mangosteen waste as abiopreservative in the food industry.

Keywords

MalaysiaGarcinia mangostanafruitsfruit extractspericarpseed extractsfruit pulpsantimicrobial propertiesantioxidantsMalaisieGarcinia mangostanafruitextrait de fruitpéricarpeextrait de grainespulpe de fruitspropriété antimicrobienneantioxydantMalasiaGarcinia mangostanafrutasextractos de frutaspericarpioextractos de semillaspulpa de frutaspropiedades antimicrobianasantioxidantes
Type
Original article
Information
Fruits , Volume 68 , Issue 6 , November 2013 , pp. 483 - 489
Copyright
© 2013 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Osman M., Milan A.R., Mangosteen, Garcinia mangostana L., Southampt. Cent. Underut. Crops, Univ. Southampt., U.K., 2006.
Maliar, T., Drobná, J., Kraic, J., Maliarová, M., Jurovatá, J., Proteinase inhibition and antioxidant activity of selected forage crops, Biologia 66 (2011) 96–103.CrossRefGoogle Scholar
Žitňanová, I., Ranostajová, S., Sobotová, H., Demelová, D., Pecháň, I., Ďuračková, Z., Antioxidative activity of selected fruits and vegetables, Biologia 61 (2006) 279–284.CrossRefGoogle Scholar
Ozkan, A., Erdogan, A., Sokmen, M., Tugrulay, S., Unal, O., Antitumoral and antioxidant effect of essential oils and in vitro antioxidant properties of essential oils and aqueous extracts from Salvia pisidica, Biologia 65 (2010) 990–996.CrossRefGoogle Scholar
Nour, V., Trandafir, I., Ionica, M. E., Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars, Fruits 66 (5) (2011) 353–362.CrossRefGoogle Scholar
Zozio, S., Pallet, D., Dornier, M., Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), acai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.), Fruits 66 (3) (2011) 203–215.CrossRefGoogle Scholar
Kondo, M., Zhang, L., Ji, H., Kou, Y., Ou, B., Bioavailability and antioxidant effects of a xanthone-rich mangosteen (Garcinia mangostana) product in humans, J. Agric. Food Chem. 57 (2009) 8788–8792.CrossRefGoogle ScholarPubMed
Fu, C., Loo, A.E.K., Chia, F.P.P., Huang, D., Oligomeric proanthocyanidins from mangosteen pericarps, J. Agric, Food Chem. 55 (2007) 7689–7694.CrossRefGoogle Scholar
Zafra-Stone, S., Yasmin, T., Bagchi, M., Chatterjee, A., Vinson, J.A., Bagchi, D., Berry anthocyanins as novel antioxidants in human health and disease prevention, Mol. Nutr. Food Res. 51 (2007) 675–583.CrossRefGoogle ScholarPubMed
Lacombe, A., Wu, V.C.H., Tyler, S., Edwards, K., Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli 0157:H7, Int. J. Food Microbiol. 139 (2010) 102–107.CrossRefGoogle Scholar
Zhou, H-C., Lin, Y-M., Wei, S-D., Tam, N.F-Y., Structural diversity and antioxidant activity of condensed tannins fractionated from mangosteen pericarp, Food Chem. 129 (4) (2011) 1710–1720.CrossRefGoogle Scholar
Alothman, M., Bhat, R., Karim, A.A., Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents, Food Chem. 115 (2009) 785–788.CrossRefGoogle Scholar
Babbara, N., Oberoi, S.H., Uppal, S.D., Patil, R.T., Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues, Food Res. Int. 44 (2011) 391–396.CrossRefGoogle Scholar
Weecharangsan, W., Praneet, O., Monrudee, S., Tanasait, N., Uthai, S., Pongpan, S., Antioxidative and neuroprotective activities of extracts from the fruit hull of mangosteen (Garcinia mangostana Linn.), Med. Princ. Pract. 15 (2006) 281–287.CrossRefGoogle Scholar
Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S., Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract, Food Chem. 96 (2006) 254–260.CrossRefGoogle Scholar
Guo, C.J., Yang, J.J., Wei, J.Y., Lia, Y.F., Xua, J., Jiang, Y.G., Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay, Nutr. Res. 23 (2003) 1719–1726.CrossRefGoogle Scholar
Arazo, M., Bello, A., Rastrelli, L., Montelier, M., Delgado, L., Panfet., C., Antioxidant properties of pulp and peel of yellow mangosteen fruits, Emir. J. Food Agric. 23 (2011) 517–524.Google Scholar
Arellano-González, M.A., Ramírez-Coronel, M.A., Torres-Mancera, M.T., Pérez-Morales, G.G., Saucedo-Castañeda, G., Antioxidant activity of fermented and nonfermented coffee (Coffea arabica) pulp extracts, Food Technol. Biotechnol. 49 (2011) 374–378.Google Scholar
Gorinstein, S., Poovarodom, S., Leontowicz, H., Leontowicz, M., Namiesnik, J., Vearasilp, S., Haruenkit, R., Ruamsuke, P., Katrich, E., Tashma, Z., Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits in vitro and in vivo studies, Food Res. Int. 44 (2011) 2222–2232.CrossRefGoogle Scholar
Sukma, M., Ngawhirunpat, T., Panasopit, P.O., Siripong, P., Antioxidant properties of squeezed mangosteen juice, J. Pharm. Sci. 35 (2011) 176–187.Google Scholar
Pothitirat, W., Chomnawang, M.T., Supabphol, R., Gritsanapan, W., Comparison of bioactive compounds content, free radical scavenging and anti-acne inducing bacteria activities of extracts from the mangosteen fruit rind at two stages of maturity, Fitoterapia 80 (2009) 442–447.CrossRefGoogle ScholarPubMed
Zarena, A.S., Sankar, K.U., A study of antioxidant properties from Garcinia mangostana L. pericarp extract, Acta Sci. Pol. Technol. Aliment. 8 (2009) 23–34.Google Scholar
Sundaram, B.M., Gopalakrishnan, C., Subramanian, S., Shankaranarayanan, D., Kameswaran, L., Antimicrobial activities of Garcinia mangostana, Planta Med. 48 (1983) 59–60.CrossRefGoogle ScholarPubMed
Chomnawanga, M.T., Surassmoa, S., Wongsariyaa, K., Bunyapraphatsarab, N., Antibacterial activity of Thai medicinal plants against methicillin-resistant Staphylococcus aureus, Fitoterapia 80 (2009) 102–104.CrossRefGoogle Scholar
Voravuthikunchai, S.P., Kitpipit, L., Activity of medicinal plant extracts against hospital isolates of methicillin-resistant Staphylococcus aureus, Clin. Microbiol. Infect. 11 (2005) 510–512. CrossRefGoogle ScholarPubMed
Negi, P.S., Jayaprakasha, G.K., Jena, B.S., Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcinia pedunculata against food borne pathogens and spoilage bacteria, LWT-Food Sci. Technol. 41 (2008) 1857–1861.CrossRefGoogle Scholar
Negi, P.S., Jayaprakasha, G.K., Antibacterial activity of grapefruit (Citrus paradisi) peel extracts, Eur. Food Res.Technol. 213 (2001) 484–487.Google Scholar