期刊
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
卷 77, 期 5, 页码 984-987出版社
OXFORD UNIV PRESS
DOI: 10.1271/bbb.120931
关键词
mangosteen; alpha-mangostin; gamma-mangostin; yellow gum; gamboge
类别
资金
- National Food Research Institute, Tsukuba, Japan
Xanthone compounds in mangosteen (Garcinia mangostana Linn.) fruit have been reported to have biological activities including antioxidative and anti-inflammatory effects, and the major xanthone compounds in mangosteen are alpha-mangostin and gamma-mangostin. The objectives of this research were to quantify and qualify the major xanthones in each part of the mangosteen fruit with and without yellow gum from the point of view of effective utilization of agricultural product. Quantitative evaluation revealed that yellow gum had extremely high amounts of alpha-mangostin and gamma-mangostin (382.2 and 144.9 mg/g on a wet basis, respectively) followed by pericarp and aril. In mangosteen fruit with yellow gum inside, xanthones seemed to have shifted from the pericarp and to have concentrated in a gum on the surface of aril, and there was almost no difference between the amounts of alpha-mangostin and gamma-mangostin in whole fruits with and without yellow gum. Pericarp and yellow gum showed much higher radical-scavenging activity and ferric reducing antioxidant potential than the aril.
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