Journal
FOOD CHEMISTRY
Volume 112, Issue 3, Pages 685-689Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.06.030
Keywords
Phenolics acids; Mangosteen; Garcinia Mangostana; Profiles; Rind; Aril; Peel
Funding
- Natural Sciences and Engineering Research Council (NSERC) of Canada
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The composition of phenolic acids in various parts of mangosteen fruit (Garcinia mangostana) was determined by GC and MS. The total content of phenolic acids, identified by GC-FID ranged from 265.7 +/- 12.7 (aril) to 5027.7 +/- 188.0 (peel) mg per kg of dry matter of sample. Ten phenolic acids were identified in mangosteen fruit. Of these, protocatechuic acid was the major phenolic acid in the peel and rind, while p-hydroxybenzoic acid was the predominant phenolic acid in the aril. m-Hydroxybenzoic acid was detected only in the peel, while 3,4-dihydroxymandelic was present only in the rind. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in mangosteen fruit. (C) 2008 Elsevier Ltd. All rights reserved.
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