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The Effect of Processing Variables on Antioxidative Capacity of Mangosteen Peel （Garcinia mangostana L.） Extract

Journal of Agricultural Science and Technology(A) 2012年第4期2卷 529-536页

作者： Prasong Siriwongwilaichat Wilaiwan Angnanon nithiya rattanapanone Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Amphur MuengNakhon Pathom 73000 Thailand Department of Food Science and Technology Faculty of Agro-lndustry Chiang Mai University Amphur Mueng Chiang Mai50100 Thailand

Mangosteen peel （Garcinia mangostana L.） is well known as an excellent source of antioxidative compounds. The objective of this study was to determine the most suitable processing condition for ethanolic extraction of mangosteen peel. The experimental factors included raw material prepared as fresh and dried forms, material-to-solvent ratio varying at 1：3, 1：4, 1：5, 1：6, 1：9 and 1：12, and contacting time at 1, 3, 6, 9, 12 and 16 hours. Antioxidative capacity of all extracts were evaluated and compared according to DPPH radical scarvenging assay, trolox equivalent antioxidant capacity （TEAC assay） and total phenolic compounds. It was found that the extract from dried mangosteen peel had significantly stronger antioxidative capacity than that from fresh mangosteen peel （P 〈 0.05）. The suitable ethanolic extraction was found at the material-to-solvent ratio of 1：6 and 12 hours of contacting time. Mangosteen peel extracts prepared from fresh peel, dried peel, boiled and dried peel were also tested for oxidative rancidity reduction in lard at accelerated temperature of 60 ~C. The antioxidative rancidity was measured by acid value, totox value and thiobarbituric acid test. Commercial rosemary extract and BHT were compared at the equivalent concentration of 1,000 mg/kg. The results showed that the extract from dried mangosteen peel provided antioxidative capacity slightly stronger than fresh mangosteen peel extract, similar to rosemary extract but still poorer than BHT.

关键词： Mangosteen peel solvent extraction xanthones natural antioxidant oxidative rancidity

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In Vitro Antioxidant Properties of Phloretin—An Important Phytocompound

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Journal of Biosciences and Medicines 2016年第1期4卷 85-94页

作者： Tamilarasan nithiya Rajangam Udayakumar Department of Biochemistry Government Arts College (Autonomous) Kumbakonam India Department of Biochemistry Dharmapuram Gnanambigai Government Arts College for Women Mayiladuthurai India

Reactive oxygen species [ROS] cause oxidative damage to the tissues and protection from such damages is provided by endogenous and exogenous antioxidants. Much research work has been carried out in recent years on the beneficial effect of phenolic compounds which act as natural antioxidants and help to neutralize free radicals. So, this study was aimed to evaluate the in vitro antioxidant capacity of one of the phenolic compounds phloretin. Phloretin was used at four different concentrations like 20, 40, 60 and 80 μg/ml to determine the antioxidant activity by different methods such as total antioxidant capacity, reducing power, DPPH radical scavenging, superoxide anion radical scavenging and metal chelating assays. In addition to that the ascorbic acid was used as reference compound. The results showed that the phloretin displayed potent in vitro antioxidant capacity. It was able to scavenge different in vitro free radicals in all tested concentrations. Among the different concentrations, 80 μg of phloretin has maximum activity when compared to other concentrations in all in vitro antioxidant assays. High antioxidant property and maximum protective effect of phloretin were observed in a concentration dependent manner. The results were expressed as IC50 value. The lowest IC50 value indicates the highest scavenging activity. The reducing power of the phloretin was also found in concentration dependent. According to the results of this study, we concluded that the phloretin possesses antioxidant property. Therefore, phloretin is a powerful antioxidant phytocompound which can protect biological systems against the oxidative stress. From this study, we suggest that the phloretin may be used as a dietary natural antioxidant supplement for preventing free radical related diseases.

关键词： Antioxidant Activity In Vitro Phloretin DPPH Free Radicals

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