Microstructural Characterization of the Garcinia mangostana Fruit at Different Maturity Level
| Autor: | Arbi Dimyati, Bambang Pardjianto, Wahyu Widowati, Marisca Evalina Gondokesumo, Sutiman Bambang Sumitro |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Pharmacology
Maturity (geology) food.ingredient Chemistry GARCINIA MANGOSTANA FRUIT 05 social sciences food and beverages mangosteen particle size sem xanthone x-ray diffraction xrd Particle Size Analyzer lcsh:RZ409.7-999 01 natural sciences 0104 chemical sciences 010404 medicinal & biomolecular chemistry chemistry.chemical_compound food Polyphenol 0502 economics and business Xanthone Garcinia mangostana 050211 marketing Food science lcsh:Miscellaneous systems and treatments |
| Zdroj: | Journal of Natural Remedies, Vol 18, Iss 2, Pp 63-70 (2018) |
| ISSN: | 2320-3358 0972-5547 |
| Popis: | Mangosteen (Garcinia mangostana L.) is one of the most popular fruits which has been widely used medicinally. The major constituents are mostly found in the pericarp particularly, xanthones, which are tricyclic isoprenylated polyphenols. Xanthones have been reported for its anti-oxidant, anti-inflammatory, anti-bacterial, anti-proliferative, proapoptotic and anti-carcinogenic activities. In this study, the mangosteen pericarps in various maturity levels were investigated using various characterization techniques such as PSA (Particle Size Analyzer), Scanning Electron Microscope (SEM), X-ray Diffraction (XRD), and X-ray Fluorescence (XRF). The results revealed the characteristic of mangosteen at various maturity levels. |
| Databáze: | OpenAIRE |
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