Mangosteen vinegar from Garcinia mangostana: quality improvement and antioxidant properties
Nathamon Suksamran,
Visaka Anantawat,
Phanphen Wattanaarsakit,
Chen Wei,
Md. Atiar Rahman,
Hideyuki J. Majima,
Jitbanjong Tangpong
Affiliations
Nathamon Suksamran
Department of Food Technology, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80160, Thailand
Visaka Anantawat
Department of Food Technology, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80160, Thailand
Phanphen Wattanaarsakit
Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, 10330, Thailand
Chen Wei
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
Md. Atiar Rahman
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong, Bangladesh; School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Research Excellence Center for Innovation and Health Products: RECIHP, Walailak University, Nakhon Si Thammarat, 80160, Thailand
Hideyuki J. Majima
School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Research Excellence Center for Innovation and Health Products: RECIHP, Walailak University, Nakhon Si Thammarat, 80160, Thailand
Jitbanjong Tangpong
School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Research Excellence Center for Innovation and Health Products: RECIHP, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Corresponding author.
Mangosteen (Garcinia mangostana Linn.) fruit is rich in phenolic compounds which function as antioxidants and play a role in anti-inflammation, anti-hyperlipidemia, and anti-diabetic nephropathy. To investigate mangosteen vinegar (MV) by steaming under high pressure, explore the effects of fermentation, antioxidant activity, and sensory evaluation acceptable using the 9 -point Hedonic scale. Steamed mangosteen was processed to produce 3 types of mangosteen vinegar: mangosteen rind vinegar (MRV), mangosteen flesh vinegar (MFV), and mangosteen rind plus flesh vinegar (MRFV). All 3 kinds of mangosteen vinegar were obtaining >4% acetic acid and significantly higher total phenolic content (TPC), total flavonoid content (TFC), and free radical scavenging ABTS+ and DPPH- antioxidant activity than apple cider vinegar (ACV) (p < 0. 05). The phenolic compounds analysis of mangosteen vinegar using HPLC were found Gallic acid, Catechin, Epicatechin, Vanillic acid, Trans-ferulic acid, Rutin, Gamma-mongostin, and Alpha-mangostin which showed almost higher than that found in ACV. Therefore, MVs produced from streamed mangosteen have higher antioxidants and were more acceptable using the 9-point Hedonic scale, a significantly higher statistical analysis of sensory evaluation than ACV, especially MFV. Taken together, steamed MVs should be further studied to prove the health benefits as a dietary supplement.
