Physical and chemical characterization of yellow mangosteen fruits

Abstract

The work had as objective the physico-chemical characterization of yellow mangosteen fruits. Six samples of 25 fruits were harvested in yellow mangosteen plants of the Active Germoplasm Bank of São Paulo State University and characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel and pulp percentage, soluble solid (SS), titratable acidity (TA), vitamin C and SS/TA rate. Yellow mangosteen fruit is an intermediate vitamin C source with an average content 120.33 mg/100g of fresh fruit and has good technological quality.

Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome

“…Fruit consumption has increased in both Brazilian and international markets as a result of the increased awareness of the nutritional value and health benefits of fruit, and also as a result of new consumer habits generated by increased concerns over the relationship between diet and health (Liu, 2013). Some bioactive constituents present in fruit, such as vitamins, carotenoids, and phenolic compounds, are associated with the prevention of a series of chronic pathologies including cancer, cardiovascular disease, type-2 diabetes, and Alzheimer's disease (Carter et al, 2010;Wang et al, 2011).…”

“…Fruit species such as abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) have widely appreciated flavors by Brazilian consumers and are fruits of moderate importance to the economy. They show potential for commercialization in both domestic and international markets (Rógez et al, 2004;Cavalcante et al, 2006;Lorenzi et al, 2006;Duarte, 2011;Souza et al, 2011;Garzón et al, 2012). These fruits are eaten raw; however, they can be used also in juices, ice creams, jams, and other sweets.…”

“…The physicochemical characteristics of abiu have been determined (Canuto et al, 2010), as have those of achachairu (Pimentel, 2012), araza (Rógez et al, 2004;Canuto et al, 2010), and bilimbi (Lima et al, 2001;Araújo et al, 2009;Souza et al, 2011). Meanwhile, the bioactive compounds and total antioxidant activity have been determined in abiu (Canuto et al, 2010), achachairu (Pimentel, 2012), araza (Canuto et al, 2010;Garzón et al, 2012), and yellow mangosteen (Cavalcante et al, 2006). No studies in the literature were found to provide a combined analysis of the macronutrients and micronutrients of these fruits from the Amazon biome.…”

Gas Chromatography-Mass Spectrometry study of the pulp of Garcinia tinctoria<br>fruit

“…The abundance of fatty acids could contribute to acidity that characterizes the fruits of Garcinia species, particularly Garcinia tinctoria (Cavalcante et al, 2006;Rittirut and Siripatana, 2006). In a chemical study of volatile constituents of Garcinia dulcis fruits using gas chromatography (Pino et al, 2003), it was reported a higher amounts of fatty acids that could be responsible for the acidic and pungent notes observed in fruit.…”

Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits

“…Another non-conventional and potential fruit is yellow mangosteen (Garcinia xanthochymus Hook), which is also known as false mangosteen and belongs to Clusiaceae family, which www.intechopen.com also includes 35 genus and more than 800 species (see Figure 6). According to Cavalcante et al (2006a), yellow mangosteen fruits present 76.03-95.04g, 5.09-5.50cm in length, 5.54-5.72cm in width, 1.45-1.95 seeds/fruit, 71.13-76.61% of pulp percentage, 10.8-12.6ºBrix of soluble solids, 3.85-4.42% of titratable acidity and vitamin C content varying from 31.21 to 46.82 mg/100 of fresh pulp. These results indicate that yellow mangosteen fruit has a good pulp percentage, what is important for fruit industry; this is a very acid fruit with a TA average 3.51% and a good natural source of vitamin C, although this last variable is lower than that registered as for dovyalis fruits.…”