Utilization of Mangosteen (Garcinia Mangostana) Seeds Flour as an Extender in Selected Processed Products

Abstract

The high antioxidant content is a crucial criterion in selecting processed food ingredients, as it contributes to nutritional and health benefits. Mangosteen seeds, though not widely recognized, contain xanthones, potent antioxidants that make them a valuable ingredient for food processing. This study investigates the nutrient composition of mangosteen seed powder prepared using three different methods: (1) oven drying, (2) boiling followed by sun drying, and (3) toasting. The objective is to assess the potential of mangosteen seed flour as an extender in selected processed food products, examining how different processing methods affect nutrient retention and antioxidant properties. The study utilized three formulations, each with varying quantities of mangosteen seed flour as a primary ingredient. Prior research, notably by Suvarnakuta, Chaweerungrat, and Devahastin, demonstrated that drying methods significantly impact the degradation of xanthones, such as desoxygartanin, and influence antioxidant activity. Based on their findings, hot-air drying or low-pressure superheated steam drying (LPSSD) at 75°C was selected as an optimal technique for xanthone preservation. This method was adopted to ensure minimal nutrient degradation in the current study. Additionally, young mangosteen rind extract, known for its high phenolic and tannin content, was incorporated for its enhanced free radical scavenging activity. Mangostin, the active component with widespread use in food supplements and cosmetic preparations, was used as a quantitative marker for standardization. The study was conducted in three phases: Phase 1 focused on preparation, including identification, washing, scraping, segregating, drying, and grinding; Phase 2 involved nutrient analysis; and Phase 3 comprised testing and validation. This research contributes to the understanding of mangosteen seed powder's nutritional profile, antioxidant potential, and its suitability as a functional ingredient in food processing, providing insights into effective drying methods and the retention of bioactive compounds.