The effects of processing on Garcinia xanthochymus fruit beverage

Abstract

To identify fruit processing treatments relevant for functional food applications, beverages prepared from processed Garcinia xanthochymus fruits were investigated. Treatments, including air drying (AD), sun drying (SD), freeze drying (FD), high and low temperature blanching (BH and BL), and high and low sulfating (SH and SL) were evaluated for their effects on sensory quality, pH, color, free-radical scavenging activity (DPPH), and anti-inflammatory activity. Sensory analysis concluded that the BH treatment had an elevated tropical-note as compared to the SD treatment, whereas the highest pH, b* value and DPPH scavenging activities were recorded for FD, BL, and BH treatments, respectively. Activity-guided fractionation of fruit extracts led to the identification of 2,4,6,3′,4′-pentahydroxybenzophenone-2-O-s-D-glucopyranoside (1), showing an 80% reduction in IL-6 and a 31% reduction in nitric oxide (NO) levels. Quantitation of (1) revealed that FD followed by BH had the highest levels, at 24.9 mg/g and 2.3 mg/g, respectively. The results from this study demonstrated the potential of processed G. xanthochymus fruit as a functional beverage ingredient, with good sensory characteristics along with antioxidant and anti-inflammatory activities. This study examined the potential of processed G. xanthochymus fruit as the basis of a functional beverage.