Three functional foods from Garcinia mangostana L. using low-alpha-mangostin aqueous extract of the pericarp: product development, bioactive compound extractions and analyses, and sensory evaluation

Pattamapan Lomarat, Primchanien Moongkarndi, Jutaphen Jaengprajak, Jutima Samer, Vimol Srisukh

Abstract


Background: As a result of the expansion of aging society worldwide, the trend in consuming healthy foods as well as functional foods for maintaining good health and preventing chronic diseases is increasing. Currently, functional foods are commercially available in the market in many forms. However, their health benefits and stabilities are not routinely confirmed. Mangosteen pericarp has been well-known for its high content of xanthones which exhibited various biological activities. However, aqueous extract of mangosteen pericarp which contained low amount of alpha-mangostin is abundant in polymeric flavonoids such as epicatechin. Methods: In this study, we focused on the development of three functional foods containing low-alpha-mangostin aqueous extract of mangosteen pericarp, Homemade chocolate, Crunchy cornflakes, and Chrysanthemum and Chamomile flower tea, using processes avoiding the degradation of bioactive compounds. The bioactive compounds contained in the finished products was extracted and analyzed. Results: The three functional foods obtained the mean liking scores between 7 (“like moderately”) and 8 (“like very much”) in all major attributes and overall preference in sensory evaluation using 9-point Hedonic scale method. Epicatechin, the major compound of aqueous extract of mangosteen pericarp, was used as the biomarker in the TLC and HPLC analyses of developed functional foods. The result showed that the % retention of epicatechin in three functional foods was in the range of 55.85-84.46. Similarly, due to the complexity of the food matrix, total phenolic and total flavonoid contents of functional foods extracts were lower than anticipated. Adjustment of the extraction of the active compounds was discussed. Conclusion: The information obtained from this study suggested the potential uses of the aqueous extract from mangosteen pericarp in several applications as functional ingredient.

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