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Phenolic Acids, Flavonoid Profile and Antioxidant Activity in Mangosteen (Garcinia Mangostana L.) Pericarp.

Zarena, A. S. and Udaya Sankar, K. (2012) Phenolic Acids, Flavonoid Profile and Antioxidant Activity in Mangosteen (Garcinia Mangostana L.) Pericarp. Journal of Food Biochemistry, 36. pp. 627-633.

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Plants contain natural antioxidant constituents such as phenolic compounds, which have attracted a great deal of public and scientific interest because of their healthpromoting effects as antioxidants.A high-performance liquid chromatography procedure for separating 15 polyphenols was used for the determination of phenolic acids and flavonoids in the pericarp of the mangosteen fruit. Sequential hydrolysis of the pericarp showed that phenolic acids can be released by hydrolyzing the mangosteen pericarp under basic or acidic conditions; however, the former was more efficient in the release of phenolic acids than the latter.The base hydrolyzed fraction also showed to be the most potent antioxidant and free radical scavenger compared with acid hydrolyzed fraction or unhydrolyzed fraction, which may be accounted for the high polyphenolic content. The outcome of this study shows that mangosteen fruit pericarp extracts contain phenolic acids, which are believed to be effective nutrients in the prevention of oxidative stress. This experiment also proved that simple high-performance liquid chromatography offers a very good alternative for identification of phenolic compounds instead of silyl derivatization. The mass spectrometry of the phenolic compounds is used together with the aforementioned technique as amore sensitive, easy method to detect and study the compositional profile of the extracts as well as the structure and functional relationship of the components.

Item Type: Article
Uncontrolled Keywords: mangosteen fruit, phenolic acids, antioxidants
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2012 06:10
Last Modified: 27 Nov 2012 06:10
URI: http://ir.cftri.com/id/eprint/11054

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