Antioxidant properties of squeezed mangosteen juice

Abstract

The aim of this study was to investigate antioxidant effects of squeezed mangosteen (Garcinia mangostana) juice as preferable diet for human consumption. Mangosteen juice was prepared from the aril part. Antioxidant properties were evaluated by total antioxidant capacity (TAC), ion chelating and biological relevant radical scavenging assays. TAC was performed by 2, 2-azinobis 3-ethylbenzothiazoline 6-sulfonate (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), galvinoxyl radical scavenging and ferric reducing antioxidant power (FRAP) assay. Radical scav enging properties were evaluated by hydroxyl (OH.), superoxide (O· 2), hydrogen peroxide (H 2O 2 singlet oxygen (1 O2), hypochlorous acid (HOCl) and peroxynitrite (ONOO -) scavenging assays. This investigation reveals free radical scavenging (FRS) activity of mangosteen juice. We found that the IC 50 values for ABTS and DPPH were 0.23 ± 0.46 and 1.91 ± 0.65 mg/ml respectively. The EC 1 of FRAP was 301.10 ± 8.37 mg/ml. The IC 50 values for the OH., O· 2 and ONOO - scavenging were 1.99 ± 0.10, 2.41 ± 0.85 and 0.21 ± 0.03 mg/ml respectively. These findings suggest that mangosteen juice could be another potential source of natural dietary antioxidants. Unfortunately, we found that single application of mangosteen juice (1-300 μg/ml) did not provide the protective effects on H 2O 2- and glutamate-induced neuroblastoma (NG 108-15) cell death and 6-hydroxydopamine-induced human neuroblastoma (SH-SY5Y) cell death. Future neuroprotective studies should be performed by using repeated and long-term applications or a combination of mangosteen juice with other antioxidants.