Biological compound of mangosteen

Mangosteen (Garcinia mangostana L.) is known as “the queen of fruits” because it is one of the best tasting tropical fruits. The edible aril of mangosteen is milky white, while the rind is dark red and composes about two times of the edible portion.

Highly valued for its juicy, delicate texture and slightly sweet and sour flavor, mangosteen has been cultivated in Java, Sumatra, Mainland Southeast Asia, and the southern Philippines since ancient times.

Mangosteen rind, as waste product, contains a lot of water-soluble antioxidant. Various kinds of xanthones in mangosteen rind had been proven to have strong antioxidant activity included α-mangostin. Oxidation reaction is a process where electrons are transferred from one atom to another, with the molecule losing an electron being oxidized.

The rind of mangosteen fruit has been reported to contain some phenolic compounds, such as tannins, flavonoids, xanthones, and other bioactive substances which support the medicinal properties.

Some chemical compounds or secondary metabolites have been isolated from mangosteen rind which includes xanthones (a class of polyphenolic compounds with a characteristic tricyclic aromatic ring system) or xanthen9H-ones. Of the 40 xanthones present in the pericarp of the fruit, the most abundant xanthones found are α-mangostin, β-mangostin, and γ-mangostin.

These isolated compounds have various biological effects such as antioxidant, antimicrobial and anti-inflammatory activities.
Biological compound of mangosteen

Nutritional characteristics of grapefruit

Grapefruit is low in calories which make it great for dieting. Practically all grapefruit in the United States is grown in Florida, California, Arizona, and Texas.

Basic Nutritional Facts:
• Grapefruit is a low-calorie food
• an excellent source of vitamin C
• a good source of inositol• a member of the vitamin B complex
• It is a common breakfast fruit, salad fruit, or juice fruit.

The grapefruit is known for its sour to semi-sour flavor, It contains grapefruit mercaptan, a sulphur, which in turn contain sterpene, influencing its flavor.

The major bioactive groups in grapefruit include flavonoids, carotenoids, limonoids, furanocoumarins, and organic acids.

White grapefruit has been reported to be slightly richer in flavonoids than pink and red ones. Pink grapefruit is rich in vitamin A, and acts as a natural antioxidant. Grapefruit is an excellent cleanser for the digestive and urinary systems and the peel has many therapeutic properties.
Nutritional characteristics of grapefruit 

Banana peel

Banana peel is an energy-rich carbohydrate substrate for single-cell protein production for food and feed.

In traditional medicine, banana peels have been reported to be useful against cancer and heart disease since these peels are rich in gallocatechin, and important antioxidant involved in the prevention of these diseases.

The banana peel, which is the waste from banana processing, is also term as banana waste. These wastes can be utilized for the production of ligninolytic enzymes.

Banana skin has been used as a support-substrate for the production of extracellular laccase by the white-rot fungus Trametes pubescens.

It was reported that alcohol can be produced from banana peels by subjecting the material to saccharification treatment using either sulfuric acid, steam under pressure or cellulase. The fermentation was carried out with Saccharomyces cerevisiae var. ellipsoideus.

For certain people, banana peel can be eaten, usually grated fried and mixed with black eyed peas.

The green banana peel contains about 50-100 ug/g fresh weight of chlorophyll, 5-7 ug/g fresh weight of xanthophyll and 1,5-3.5 ug/g fresh weight of carotene.

Banana peels also known for their antifungal and antibiotic propertied as well as being loaded with vitamin and minerals.

During ripening, chlorophylls lost, and total yellow pigment remains approximately constant.

Chlorophylls activity in banana peels increases sharply at the onset of the climacteric rises to a peak which coincides with the climacteric peak, and then falls to near zero in the post climacteric period.
Banana peel