Vol. 11, Issue 9 (2022)

Author(s):
Netravati, Saji Gomez, Berin Pathrose, Mini Raj N, Meagle Joseph, Shynu M and Suma A

Abstract:
Mangosteen (Garcinia mangostana L.) belonging to the family Clusiaceae, a tropical fruit that is highly prized for its deliciously tasting edible aril, which is enclosed in an inedible dark-purple rind that is considered as waste but is as rich source of anthocyanin pigment. The experiment was conducted with an objective to evaluate the free radical scavenging activity of the anthocyanin pigment concentrate obtained by different extraction methods of Mangosteen fruit peel, which included aqueous (distilled water) extraction, acidified aqueous (1% citric acid), solvent extraction (50% ethanol), acidified solvent (50% ethanol with 1% citric acid) extraction and Microwave Assisted Extraction (MAE) with acidified solvent (50% ethanol with 1% citric acid). The results revealed that significantly higher (86.37±0.77) free radical scavenging activity was seen in MAE extraction method using acidified solvent (50% ethanol with 1% citric acid), whereas it was lower (56.25±0.77) in aqueous extraction method. Using MAE and acidified ethanol as the solvent, antioxidants can be effectively extracted in the anthocyanin pigment concentrate from Mangosteen peel resulting in higher free radical scavenging activity with hydrogen peroxide (H₂O₂) assay. Given the current need for plant-based colourants with more health benefits, further studies are needed to ascertain the pigment's antioxidant property utilizing various assays.