Mangosteen processing: A review

Abstract

The fruit of the mangosteen tree (Garcinia mangostana L.) has gained increasing acceptance as a distinctively flavored commodity that is also a rich source of nutrients and health‐promoting phytochemicals, including prenylated and oxygeneated xanthones, flavonoids, flavanols, tannins, anthocyanins, ascorbic acid, carotenoids, and other bioactive compounds. The short shelf‐life of fresh mangosteen fruit hinders distribution from producing regions in tropical or sub‐tropical zones to distant markets. Consequently, several processing techniques are applied in the manufacture of food products that exploit the unique gustatory and nutritional properties of mangosteen. The present review summarizes the chemical properties of mangosteen and processing technologies applied in the manufacture of minimally processed (fresh‐ cut), frozen, canned, juiced, fermented (wine), dried, and miscellaneous other food products derived from this unique tropical fruit. Practical applications The review summarizes current processing technologies applied in the manufacture of food products from mangosteen fruit, including minimally processed (fresh‐cut), frozen, canned, juiced, fermented (wine), dried, and miscellaneous other food products. It is intended to provide a single source of information to guide research and development of food products formulated with mangosteen as a primary ingredient.

Identification and Pharmacokinetics of Quinone Reductase 2 Inhibitors after Oral Administration of Garcinia mangostana L. Extract in Rat by LC–MS/MS

“…It is not only edible, but the red pigment in its pericarp can also be used in the preparation of dyes. Mangosteen is rich in protein, vitamins, minerals, and other nutrients, such as xanthones, anthocyanins, flavonoids, phenolic acids, and polymeric tannins, and therefore, it can be used as a food supplement or as a functional food. − The benefits of mangosteen also stem from its various biological activities, such as antitumor, antiobesity, antibacterial, antimalarial, anti-inflammatory, and antioxidant activities. − Regular consumption of mangosteen may confer health benefits and prevent parasite-induced diseases, such as malaria. − …”

Optimization of solvent and extraction time on secondary metabolite content of mangosteen leaf (Garcinia mangostana L.) as a feed additive candidate on poultry

“…In addition to mangosteen rind, mangosteen leaves contain active compounds such as flavonoids, alkaloids, saponins, and tannins [ 13 ]. Some research results show that extracting mangosteen leaves can use ethanol [ 13 , 14 ] and methanol [ 15 ], but these solvents are not applicable and expensive when applied to the livestock sector. Information regarding the use of distilled water and extraction time to produce secondary metabolites is still limited.…”

Green micellar spectrofluorimetric determination of α‐mangostin found in herbal products as antioxidant and other biological activities beneficial to human health

“…Mangosteen is referred to as the 'queen of tropical fruits' and is scientifically known as Garcinia mangostana L. (Hypericaceae). The species' natural habitat is Southeast Asia, particularly countries like Thailand and Malaysia, and it is regarded as one of the best-tasting fruits (Figure 1a) [1,2].…”