Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant

• Published in: Food chemistry advances 2024-06, Vol.4, p.100559, Article 100559
• Main Authors: Netravati, Gomez, Saji, Pathrose, Berin, Joseph, Meagle, Shynu, M., Kuruvila, Bintu
• Format: Article
• Language: English
• Subjects: Anthocyanin; Antioxidant activity; Extraction; LC-MS/MS; Mangosteen
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100559

•Mangosteen rind, often considered waste due to aril preference, can be utilized as a source of anthocyanins and phytochemicals, potentially benefiting the food and pharmaceutical industries.•Microwave assisted extraction (MAE) with acidified solvent (50 % acidified ethanol and 1 % citric acid) yielded higher pigment yield having higher colour intensity.•The LC-MS/MS analysis revealed the pigment concentrate to contain numerous health-promoting compounds, including lignans, retinoids, xanthones, phenolics, flavonoid compounds, coumarins, and phloroglucinol derivatives.•The suggested extraction methods can provide a sustainable and affordable supply of beneficial substances for the food and pharmaceutical sectors. The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than 60 % of the total fruit weight, is discarded making it poor economic worth. The dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment that can be used for food application if extracted using eco-friendly solvents. The aim of the study was to come up with an efficient, cheap and environmentally friendly method of anthocyanin pigment extraction from mangosteen fruit rind. Acidified solvent has shown to have higher recovery percentage of the pigment concentrate having higher TMAC (17,652.54 mg/L), colour density (1596.30 AU), polymeric colour (997.80 AU). Significantly highest recovery percentage (55.03), antioxidant activity measured by DPPH (2.29 l/ml), FRAP (2.83 l/ml), and ABTS (2.02 l/ml), total phenolics (32.25 mgGAE/100 g), total flavonoid content (40.02 mgQE/100 g), as well as the instrumental colour values indicating bright reddish-purple, were observed in microwave assisted extraction method with acidified solvent. By LC-MS/MS analysis, it was also evident that the rind contains a number of beneficial and health-promoting compounds, such as anthocyanins, xanthones, phenolics, flavonoids, coumarins, phoroglucinol derivatives, lignans, retinoids. [Display omitted]