ANTIOXIDANT PROPERTIES OF PULP AND PEEL OF YELLOW MANGOSTEENFRUITS

Authors

  • Migdalia Arazo Department of Food Science, Pharmacy and Food Institute, University of Havana, Cuba;
  • Adonis Bello Department of Pharmacy, Pharmacy and Food Institute, University of Havana, Cuba;
  • Luca Rastrelli Dipartimento di Scienze Farmaceutiche e Biomediche, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano, Salerno, Italy
  • Maiby Montelier Department of Food Science, Pharmacy and Food Institute, University of Havana, Cuba;
  • Liván Delgado Center for Research and Biological Evaluation, Pharmacy and Food Institute, University of Havana, Cuba
  • Cristina Panfet National Botanical Garden, Biology Faculty, University of Havana, Cuba

Keywords:

Antioxidant activity, Garcinia tinctoria, peel, pulp, DPPH, FRAP

Abstract

The aim of this work was to compare the antioxidant activity of the peel and pulp extracts of Garcinia tinctoria (yellow mangosteen) fruits. Total phenolic content (TPC) assay showed that the peels contained higher phenolic content than the pulps. Ferric reducing antioxidant power (FRAP) test indicated that the peel extract of G. tinctoria fruits showed a highest antioxidant capacity, and reached a maximum value of 2,7 µM at 10 µg/mL. Peel extract of G. tinctoria fruits exhibited higher scavenging activity of DPPH radical in comparison with the pulp extract, due to the lowest value of IC50 (48,8 µg/mL). The TPC results showed a good relationship with the radical scavenging activity obtained for the pulps and peels extracts.

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Published

2011-02-11

How to Cite

Arazo, M., A. Bello, L. Rastrelli, M. Montelier, L. Delgado, and C. Panfet. “ANTIOXIDANT PROPERTIES OF PULP AND PEEL OF YELLOW MANGOSTEENFRUITS”. Emirates Journal of Food and Agriculture, vol. 23, no. 6, Feb. 2011, pp. 517-24, https://www.ejfa.me/index.php/journal/article/view/1284.

Issue

Vol 23, Issue 6, 2011

Section

Regular Articles