Mangosteen vinegar from Garcinia mangostana: quality improvement and antioxidant properties
Nathamon Suksamran, Visaka Anantawat, Phanphen Wattanaarsakit, Wei Chen, Md. Atiar Rahman, Hideyuki J. Majima, Jitbanjong Tangpong
Abstract
< 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.
Topics & Concepts
Garcinia mangostanaChemistryFood scienceDPPHGallic acidFerulic acidRutinFlavonoidSteamingVanillic acidAntioxidantABTSTraditional medicineBiochemistryMedicineNatural Compound Pharmacology StudiesPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew Applications