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

doi:10.1016/j.heliyon.2022.e11943

Mangosteen vinegar from Garcinia mangostana: quality improvement and antioxidant properties

Heliyon. 2022 Dec 13;8(12):e11943. doi: 10.1016/j.heliyon.2022.e11943. eCollection 2022 Dec.

Authors

Nathamon Suksamran¹, Visaka Anantawat¹, Phanphen Wattanaarsakit², Chen Wei³, Md Atiar Rahman^{4

5

6}, Hideyuki J Majima^{5

6}, Jitbanjong Tangpong^{5

6}

Affiliations

¹ Department of Food Technology, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80160, Thailand.
² Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, 10330, Thailand.
³ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China.
⁴ Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong, Bangladesh.
⁵ School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat, 80160, Thailand.
⁶ Research Excellence Center for Innovation and Health Products: RECIHP, Walailak University, Nakhon Si Thammarat, 80160, Thailand.

Abstract

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.

Keywords: Antioxidant activity; Mangosteen vinegar; Phenolic contents; Quality improvement; Sensory evaluation.