title: Protein-binding and antioxidant potential of phenolics of mangosteen fruit (Garcinia mangostana).
abstract: Phenolics were extracted from mangosteen fruit parts with 70% (v/v) aqueous acetone. The yield of crude extracts of phenolics (CP) ranged from 5.8% to 7.9%. The total phenolics (TPH) content ranged from 9.3mg to over 250mg of gallic acid equivalents per g of extract in the edible aril and skin, respectively. The formation of phenolic-protein complexes was assayed by both the dye-labelled bovine serum albumin (BSA) and the fluorescence quenching methods. Phenolics from peel and rind displayed a strong protein-precipitating potential. On the other hand, phenolics from edible aril exhibited greater affinity for BSA, as determined by the fluorescence quenching assay. The static quenching was the dominant mode of quenching of BSA fluorescence by mangosteen fruit phenolics. Mangosteen phenolics occupied two binding sites on BSA molecules located most likely in or near both tryptophan residues in the BSA molecule acting as an intrinsic fluorescence probe.
authors.affiliation: Department of Human Nutrition, St. Francis Xavier University, Antigonish, P.O. Box 5000, NS, Canada B2G 2W5. Electronic address: mnaczk@stfx.ca.
authors.forename: M
authors.initials: M
authors.lastname: Naczk
authors.affiliation: Department of Human Nutrition, St. Francis Xavier University, Antigonish, P.O. Box 5000, NS, Canada B2G 2W5.
authors.forename: M
authors.initials: M
authors.lastname: Towsend
authors.affiliation: Faculty of Food Science, Warmia and Mazury University, Olsztyn, Poland.
authors.forename: R
authors.initials: R
authors.lastname: Zadernowski
authors.affiliation: Department of Biochemistry, Memorial University of Newfoundland St. John's, NL, Canada A1B 3X9.
authors.forename: F
authors.initials: F
authors.lastname: Shahidi
keywords: Antioxidant potential; Fruit parts; Mangosteen fruit; Phenolics; Protein–phenolic interactions