Analysis of Physio Chemical Properties of Mangosteen Rind Extract from Industrial Waste

1. International Journal of Trend in International Open International Open Access Journal | www.ijtsrd.com International Journal of Trend in Scientific Research and Development (IJTSRD) Research and Development (IJTSRD) www.ijtsrd.com ISSN No: 2456 ISSN No: 2456 - 6470 | Volume - 2 | Issue – 6 | Sep 6 | Sep – Oct 2018 Analysis of Physio Analysis of Physio-Chemical Properties of Mangosteen Rind Extract from Industrial Waste Chemical Properties of Mangosteen Rind Extract f Sasikala. S Research Scholar, Bharathiar University, Coimbatore,Tamil Nadu, India Dr. Radhaisri. S Associate Professor, Department of Food & Nutrition, Deeptha Kumar Research & Development Executive, Marketing PVT Chennai Chennai,Tamil Nadu, India Deeptha Kumar esearch & Development Executive, Oriens Global Marketing PVT Ltd, Department of Food & Nutrition, PSG College of Arts and Science, PSG College of Arts and Science, Coimbatore,Tamil Nadu, India ABSTRACT The food industry generates a large amount of wastes or by-products annually around the world from a variety of sources. By-products are the main raw materials for the formulation of functional foods in the food industry. Fruit and vegetable wastes are produced in large quantities in markets and their recovery could be employed for the production of nutraceuticals and functional foods. The food waste can be reduced by extraction of high components such as proteins, flavor compounds, and phytochemicals which nutraceuticals ingredients. nutraceutical from underutilized fruit parts was selected for the study. Mangosteen fruit rind contains xanthones which have antioxidant, anti and anti-microbial activity that are not reported in any other fruit. The pericarp or fruit hull of mangosteen rich in Xanthones from industrial waste were selected for the study. The physio-chemical properties of mangosteen rind were analyzed. The resultant properties of mangosteen rind were compared with the commercial sample, which complies with the specification. Keywords: Industrial waste, mangosteen, physio chemical properties, nutraceutical INTRODUCTION Fruit and vegetable wastes (FVW) are produced in large quantities in markets and their recovery could be employed for the production of nutraceuticals and functional foods. One of the most beneficial approaches is to recover the bioactive constituents, especially the phenolic compounds, making full use of them in the food, pharmaceutical as well as the cosmetics industry. Plants are recognized as major sources of natural nutrients. They contain a variety of substances called “phytochemicals”. Among various parts of the fruits are important as a natural The special attention is given to focus inexpensive or residual sources from agricultural industries. The epicarp i.e. peels and seeds of fruits are the powerful natural antioxidants which are the high amount wastage in the food industry. Among the different fruit waste, mangosteen peel has better content of natural phenolic antioxidants. The mangosteen peel contains bioactive substances, such as phenolic acids and flavonoids, which possess biological and medicinal properties. The aim of the research study is to extract the nutraceuticals from the mangosteen rind and analysis its Physio-chemical properties. Mangosteen (Garcinia mangostana L tree native to Southeast Asia that produces a fruit whose pericarp contains a family of tricyclic isoprenylated polyphenols referred to as xanthones. Numerous in-vitro studies have shown that these xanthones possess anti-oxidant, anti apoptotic, anti-inflammatory carcinogenicactivities (Orozco and Failla, 2013). Mangosteen has recently gained popularity as an alternative medicinal product and there are over 50 natural xanthones reported in mangosteen (Chaverri al 2008, Zarena and Sankar 2009). α and γ-Mangostin prenylatedxanthones present in the fruit of the renylatedxanthones present in the fruit of the a large amount of wastes them in the food, pharmaceutical as well as the products annually around the world from a products are the main raw materials for the formulation of functional foods in industry. Fruit and vegetable wastes are produced in large quantities in markets and their recovery could be employed for the production of nutraceuticals and functional foods. The food waste can be reduced by extraction of high-value oteins, flavor compounds, and phytochemicals which nutraceuticals ingredients. nutraceutical from underutilized fruit parts was Mangosteen fruit rind contains xanthones which have antioxidant, anti-proliferation microbial activity that are not reported in any other fruit. The pericarp or fruit hull of mangosteen rich in Xanthones from industrial waste were selected Plants are recognized as major sources of natural nutrients. They contain a variety of substances called “phytochemicals”. Among various parts of the plant, natural antioxidant source. The special attention is given to focus inexpensive or residual sources from agricultural industries. The epicarp i.e. peels and seeds of fruits are the powerful natural antioxidants which are the high amount of industry. Among the different fruit waste, mangosteen peel has better content of natural phenolic antioxidants. The mangosteen peel contains bioactive substances, such as phenolic acids and flavonoids, which possess biological and dicinal properties. The aim of the research study is to extract the nutraceuticals from the mangosteen rind chemical properties. can can be High High be re re-used as potential potential chemical properties of . The resultant properties of mangosteen rind were compared with the commercial sample, which complies with the mangostana L.) is a tropical tree native to Southeast Asia that produces a fruit whose pericarp contains a family of tricyclic isoprenylated polyphenols referred to as xanthones. studies have shown that these oxidant, anti-proliferative, pro- inflammatory (Orozco and Failla, 2013). Mangosteen has recently gained popularity as an alternative medicinal product and there are over 50 natural xanthones reported in mangosteen (Chaverri et 2008, Zarena and Sankar 2009). Industrial waste, mangosteen, physio- and and anti anti- ) are produced in large quantities in markets and their recovery could be employed for the production of nutraceuticals and functional foods. One of the most beneficial approaches is to recover the bioactive constituents, making full use of Mangostin are are the the common common @ IJTSRD | Available Online @ www.ijtsrd.com www.ijtsrd.com | Volume – 2 | Issue – 6 | Sep-Oct 2018 Oct 2018 Page: 1522

2. International Journal of Trend in Scientific Research and International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 Development (IJTSRD) ISSN: 2456-6470 mangosteen tree. They have been reported to possess numerous bioactivities that have provided the impetus for use of mangosteen products as nutraceuticals and dietary supplements. The health-promoting benefits mangosteen are dependent on delivery of the xanthones to target tissues (Obolskiy et al mangosteen tree. They have been reported to possess numerous bioactivities that have provided the impetus for use of mangosteen products as nutraceuticals and (Walker, 2007 and Chen et al 2008). Due to the hydroxyl groups, attached to the unsaturated heterocyclic xanthone core, xanthones exert high antioxidant activity (Martinez adical scavengers and inhibit Density Lipoproteins (LDL-C) mangosteen (Walker, 2007 and Chen to the hydroxyl groups, attached to the unsaturated heterocyclic xanthone core, xanthones exert high antioxidant activity (Martinez Mangosteens are free-radical scavengers and inhibit the oxidation of Low-Density Lipoproteins (LDL cholesterol (Williams et al 1995 and Mahabusarakam et al 2000). Mangosteen Fruit Extract is popularly used as a food supplement due to antioxidant activity. Recently Garciniamangostana Fruit rind extract has become popular, used as a dietary supplement, herbal medicine and cosmetic combination. The Biological quality of mangosteenderived products is based on the contents of α- mangosteen, tannins and other phenolic compounds (Pothitirat et al 2010). promoting benefits of et al 2011). mangosteen are dependent on delivery of the et al 2009). 1995 and Mahabusarakam 2000). Mangosteen Fruit Extract is popularly used as a food supplement due to antioxidant activity. gostana Fruit rind extract has become popular, used as a dietary supplement, herbal cosmetic combination. The Biological quality of mangosteenderived products is based on the , tannins and other phenolic Mangosteen peel contains a large xanthones (especially -mangosteen). It has been used as traditional medicine and is popularly applied to constitute cosmetic and pharmaceutical products. However, there is only a little information available for quality and quantity mangosteen in mangosteen (Yodhnu Because α-mangostin represents the majority of the clinical benefits of this herbal medicine, it is reasonable and logical to determine the concentration of α-mangosteen as a chemical marker for the quality control of G. mangostana and its products, usually is the only xanthone ingredient quantity marked in the label (Zarena and Sankar, 2009). METHODOLOGY Selection of Sample Mangosteen fruit was purchased from the local market in Chennai. Chemicals, Glassware, and Reagents Test tube, Incubator Shaker, High-speed Centrifuge, Conical Flask, Beaker, Ethanol, distilled water Mangosteen Extract The edible part of the fruit, constituting the aril, which is freshly eaten, dried, frozen or canned only amounts to about 30 percent of its fresh weight, while the pericarp and seed are considered as waste (Okonogi al 2007).The Fruit rind of Mangosteen has been used as a traditional medicine antidysenteric and treatment of wounds(Gritsanapan and Chulasiri, 1983). It is reported to contain several groups of phenolic compounds such as tannins, flavonoids, and xanthones supporting its traditional use (Fransworth and Bunyapraphatsara, 1992 and Yu et al 2007). A major xanthone in the fruit rind is α ajor xanthone in the fruit rind is α- large number of ). It has been 2010). used as traditional medicine and is popularly applied to constitute cosmetic and pharmaceutical products. information available and in mangosteen (Yodhnu et al 2009). represents the majority of the clinical benefits of this herbal medicine, it is reasonable and logical to determine the concentration as a chemical marker for the quality for quality quantity determination determination of of Plate I –Mangosteen fruit Mangosteen fruit The yield of α-mangostin from the dried pericarp was approximately 0.4 percent (w/w) (Torrungruang and Chutimaworapan, 2007). Low antioxidant activity in hexane extract may be due to the polar nature of compounds which are not completely extracted in hexane extract whereas acetone and ethyl acetate extracts are able to percolate the matrix thus enhancing the solubility (Zarena and Sankar, 2009). Higher absorbance indicated higher activity; ethyl acetate extract showed strongest antioxidant property, ethyl acetate and acetone extract showed good antioxidant activity except in the chelating assay the extraction yield and antioxidant potential of the compounds in the extract is strongly dependent on the solvent polarity. Our results indicate the active constituents in mangosteen have intermediate polarity and hence can be easily extracted by ethyl acetate or acetone as the extraction solvent. The extr mangosteen pericarp in ethyl acetate extract showed maximum antioxidant activity and free radical scavenging activities in vitro Sankar, 2009). The xanthones in the different solvents (ethyl acetate, acetone, and hexane), was investigated by means of high-performance liquid electrosprayionization/mass ESI/MS) technique. The maximum yield was obtained ESI/MS) technique. The maximum yield was obtained from the dried pericarp was approximately 0.4 percent (w/w) (Torrungruang and Chutimaworapan, 2007). Low antioxidant activity in hexane extract may be due to the polar nature of mpounds which are not completely extracted in hexane extract whereas acetone and ethyl acetate extracts are able to percolate the matrix thus enhancing the solubility (Zarena and Sankar, 2009). and its products, which usually is the only xanthone ingredient quantity- (Zarena and Sankar, 2009). Mangosteen fruit was purchased from the local Higher absorbance indicated higher activity; ethyl acetate extract showed strongest antioxidant property, ethyl acetate and acetone extract showed good antioxidant activity except in the chelating assay the extraction yield and antioxidant potential of the compounds in the extract is strongly dependent on the solvent polarity. Our results indicate the active constituents in mangosteen have intermediate polarity and hence can be easily extracted by ethyl acetate or solvent. The extraction of mangosteen pericarp in ethyl acetate extract showed maximum antioxidant activity and free radical speed blender, Centrifuge, Conical Flask, Beaker, Ethanol, distilled The edible part of the fruit, constituting the aril, which is freshly eaten, dried, frozen or canned only amounts percent of its fresh weight, while the pericarp and seed are considered as waste (Okonogi et Fruit rind of Mangosteen has been used as a traditional medicine and treatment of wounds(Gritsanapan and Chulasiri, 1983). It is reported to contain several groups of phenolic compounds such as tannins, xanthones supporting its traditional use (Fransworth and Bunyapraphatsara, 1992 and Yu conditions (Zarena and for for antidiarrhea, antidiarrhea, The xanthones in the different solvents (ethyl acetate, as investigated by means of liquid /mass chromatography- spectrometry spectrometry (HPLC (HPLC @ IJTSRD | Available Online @ www.ijtsrd.com www.ijtsrd.com | Volume – 2 | Issue – 6 | Sep-Oct 2018 Oct 2018 Page: 1523

3. International Journal of Trend in Scientific Research and International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 Development (IJTSRD) ISSN: 2456-6470 from ethyl acetate when compared to minimum yields of hexane extracts respectively (Zarena a 2009). According to Nabandith et al 2004, ethyl acetate used as a solvent to extract the mangosteen Garciniamangostana reported composed of 77.8 percent α- mangosteen percent γ- mangosteen It has been reported that dichloromethane was the most suitable solvent for extraction of α from Garcinia mangostana pericarps (Pothitirat, Chomnawang, and Gritsanapan, 2010). use of dichloromethane, halogenated hydrocarbon as a solvent for extraction is restricted due to its toxicities (Calepa, 2000) and limitations on its use in the development of herbal products. Nowadays regulations require a diminished cons petrochemical solvents compounds. Moreover, the absence of risk during extraction and the safety of the ingredients used are a major concern and have drawn attention towards the need to use a greener solvent (Rombaut Alternative green solvents, a renewable resource produced from biomasses such as wood, starch, vegetable oils or fruits are high power, biodegradable, low toxicity, and low flammability. Extensive studies have shown the importance and the reported pote of green solvents that could be alternatively used instead of the petrochemical solvents, e.g. extraction of fat and oils from the rape seed using MeTHF instead of hexane (Sicaire et al 2015) and extraction of oil from microalgae using D-limonene inst hexane (Tanzi et al 2012). Ethyl acetate will be promising alternative solvents for the extraction of α mangosteen (Bundeesomchok, 2016). Considering this ethyl acetate was used to extract mangosteen rind. acetate when compared to minimum yields of hexane extracts respectively (Zarena and Sankar, Method of Extraction – Mangosteen Rind Mangosteen fruit was purchased from the local market in Chennai. The fruits were cleaned and the edible part was removed. The fruit rinds were cut into small pieces and dried in a hot oven at 50 °C for 72h. The dried samples were ground into powder, passed through a sieve (20 meshes). The samples were separately kept in airtight container and protected from light until used. The mangosteen rind was extracted by ethyl acetate and xanthone-rich extract was obtained. were carried out for 2 h that include initial boiling for 30 min. After filtering the extract through Whatman No. 1 paper, each of the filtrates using rota evaporator at 40 °C, the weight of the extract was noted and the final volume was made up to 25 ml in a volumetric flask. The extract was kept in airtight bottles and stored in a 20 °C. The extract was filtered with a The Bio-based solvent “Green Solvent” is used for the extraction (Rojo et al 2012). RESULTS AND DISCUSSION The moisture content of mangosteen rind extract was 7.91 percent and the ash content was 2.49 percent. The Xanthones percentage in the extract powder was detected by HPLC method (Zarena and Sankar, 2009). Table I: Physical and Chemical Mangosteen Rind Extract Tests Description Brown Colour Powder Odor Taste Ash (%) Moisture (%) Mangosteen Rind osteen fruit was purchased from the local market in Chennai. The fruits were cleaned and the edible part was removed. The fruit rinds were cut into small pieces and dried in a hot oven at 50 °C for 72h. The dried samples were ground into powder, passed ough a sieve (20 meshes). The samples were 2004, ethyl acetate used mangosteen from the reported mangosteen and 15.9 Garciniamangostana the the extract extract was was container and protected that dichloromethane was the The mangosteen rind was extracted by ethyl acetate extract was obtained. Extractions were carried out for 2 h that include initial boiling for 30 min. After filtering the extract through Whatman most suitable solvent for extraction of α-mangostin pericarps (Pothitirat, Gritsanapan, 2010). However, the use of dichloromethane, halogenated hydrocarbon as a solvent for extraction is restricted due to its toxicities (Calepa, 2000) and limitations on its use in the filtrates was concentrated using rota evaporator at 40 °C, the weight of the extract was noted and the final volume was made up to 25 ml in a volumetric flask. The extract was kept in airtight bottles and stored in a freezer at - The extract was filtered with a muslin cloth. based solvent “Green Solvent” is used for the Nowadays, industrial regulations require a diminished consumption of petrochemical solvents compounds. Moreover, the absence of risk during extraction and the safety of the ingredients used are a major concern and have drawn attention towards the solvent (Rombaut et al 2014). Alternative green solvents, a renewable resource produced from biomasses such as wood, starch, vegetable oils or fruits are high power, biodegradable, low flammability. Extensive studies have shown the importance and the reported potential of green solvents that could be alternatively used instead of the petrochemical solvents, e.g. extraction and and volatile volatile organic organic AND DISCUSSION The moisture content of mangosteen rind extract was 7.91 percent and the ash content was 2.49 percent. The Xanthones percentage in the extract powder was (Zarena and Sankar, 2009). Table I: Physical and Chemical Characteristics of Mangosteen Rind Extract using MeTHF 2015) and extraction limonene instead of 2012). Ethyl acetate will be Results Brown Colour Powder Characteristic Characteristic Astringent Astringent 2.49 7.91 promising alternative solvents for the extraction of α- (Bundeesomchok, 2016). Considering this ethyl acetate was used to extract mangosteen rind. Mangosteen rind Liquid solvent extract Solid extract (powder) Solid extract (powder) Plate II: Extraction Plate II: Extraction Picture – b) Mangosteen Rind @ IJTSRD | Available Online @ www.ijtsrd.com www.ijtsrd.com | Volume – 2 | Issue – 6 | Sep-Oct 2018 Oct 2018 Page: 1524

4. International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456-6470 5.Fransworth, N.R and Bunyapraphatsara (1992), Thai Medicinal plants, Recommended for primary Health Care System, Bangkok, Prachachon Company, 160-162. The extraction of Mangosteen rind was spray dried and it is brown in color, astringent in taste. The Mangosteen rind extract is soluble in water. The Mangosteen rind extracted was compared with some commercial sample and it’s similar in nature. CONCLUSION Food wastes or by-products convert to the functional food ingredients it is the healthy trends in the food industry. Waste management is one of the major parts of food industries. The large volume of the by-product gives the economical advantage of its potentially valuable components and environmental benefits. Mangosteen rinds were selected as industrial waste for assessing the physio properties. The selected mangosteen rind was similar to the reviewed commercial sample. This mangosteen rind can be utilized for the usage in the nutraceutical products. Acknowledgment The authors would like to express their deepest gratitude to P. Karthikeyan, CEO, S. Moulishankar, COO, S. Suman, CFO Oriens Global Marketing Ltd, India for financial support for this study and permitting us to conduct this study. Our heartfelt thanks go to the Parthiban Subramanian for his guidance and support. REFERENCE 1.Bundeesomchok, K., Filly, A., Rakotomanomana, N., Panichayupakaranant, P., Chemat, F (2016), Extraction of Garciniamangostana L. using alternative solvents: Computational predictive studies, LWT – Food Science and Technology, 65, 297-303. The extraction of Mangosteen rind was spray dried , astringent in taste. The Mangosteen rind extract is soluble in water. 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