Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant
The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than 60 % of the total fruit weight, is discarded making it poor economic worth. The dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment that can be used for food application if extra...
| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
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Elsevier
2024-06-01
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| Цуврал: | Food Chemistry Advances |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.sciencedirect.com/science/article/pii/S2772753X23003805 |
| _version_ | 1827218742248996864 |
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| author | Netravati Saji Gomez Berin Pathrose Meagle Joseph M. Shynu Bintu Kuruvila |
| author_facet | Netravati Saji Gomez Berin Pathrose Meagle Joseph M. Shynu Bintu Kuruvila |
| author_sort | Netravati |
| collection | DOAJ |
| description | The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than 60 % of the total fruit weight, is discarded making it poor economic worth. The dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment that can be used for food application if extracted using eco-friendly solvents. The aim of the study was to come up with an efficient, cheap and environmentally friendly method of anthocyanin pigment extraction from mangosteen fruit rind. Acidified solvent has shown to have higher recovery percentage of the pigment concentrate having higher TMAC (17,652.54 mg/L), colour density (1596.30 AU), polymeric colour (997.80 AU). Significantly highest recovery percentage (55.03), antioxidant activity measured by DPPH (2.29 l/ml), FRAP (2.83 l/ml), and ABTS (2.02 l/ml), total phenolics (32.25 mgGAE/100 g), total flavonoid content (40.02 mgQE/100 g), as well as the instrumental colour values indicating bright reddish-purple, were observed in microwave assisted extraction method with acidified solvent. By LC-MS/MS analysis, it was also evident that the rind contains a number of beneficial and health-promoting compounds, such as anthocyanins, xanthones, phenolics, flavonoids, coumarins, phoroglucinol derivatives, lignans, retinoids. |
| first_indexed | 2024-03-08T20:10:24Z |
| format | Article |
| id | doaj.art-b7c0496b397742e1b1a1da82ebdae585 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2025-03-21T15:39:44Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-b7c0496b397742e1b1a1da82ebdae5852024-06-19T04:47:04ZengElsevierFood Chemistry Advances2772-753X2024-06-014100559Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant Netravati0Saji Gomez1Berin Pathrose2Meagle Joseph3M. Shynu4Bintu Kuruvila5Department of Post Harvest Technology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala 680656, India; Corresponding author.Department of Post Harvest Technology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala 680656, IndiaDepartment of Agricultural Entomology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala 680656, IndiaDepartment of Post Harvest Technology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala 680656, IndiaDepartment of Veterinary Biochemistry, College of Veterinary and Animal Sciences, KVASU, Mannuthy, Thrissur, Kerala 680651, IndiaDepartment of Post Harvest Technology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala 680656, IndiaThe mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than 60 % of the total fruit weight, is discarded making it poor economic worth. The dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment that can be used for food application if extracted using eco-friendly solvents. The aim of the study was to come up with an efficient, cheap and environmentally friendly method of anthocyanin pigment extraction from mangosteen fruit rind. Acidified solvent has shown to have higher recovery percentage of the pigment concentrate having higher TMAC (17,652.54 mg/L), colour density (1596.30 AU), polymeric colour (997.80 AU). Significantly highest recovery percentage (55.03), antioxidant activity measured by DPPH (2.29 l/ml), FRAP (2.83 l/ml), and ABTS (2.02 l/ml), total phenolics (32.25 mgGAE/100 g), total flavonoid content (40.02 mgQE/100 g), as well as the instrumental colour values indicating bright reddish-purple, were observed in microwave assisted extraction method with acidified solvent. By LC-MS/MS analysis, it was also evident that the rind contains a number of beneficial and health-promoting compounds, such as anthocyanins, xanthones, phenolics, flavonoids, coumarins, phoroglucinol derivatives, lignans, retinoids.http://www.sciencedirect.com/science/article/pii/S2772753X23003805MangosteenAnthocyaninExtractionAntioxidant activityLC-MS/MS |
| spellingShingle | Netravati Saji Gomez Berin Pathrose Meagle Joseph M. Shynu Bintu Kuruvila Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant Food Chemistry Advances Mangosteen Anthocyanin Extraction Antioxidant activity LC-MS/MS |
| title | Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant |
| title_full | Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant |
| title_fullStr | Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant |
| title_full_unstemmed | Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant |
| title_short | Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant |
| title_sort | comparison of extraction methods on anthocyanin pigment attributes from mangosteen garcinia mangostana l fruit rind as potential food colourant |
| topic | Mangosteen Anthocyanin Extraction Antioxidant activity LC-MS/MS |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23003805 |
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