Product development of functional beverage from mangosteen juice supplemented with high anti-inflammatory activity herbal plants from Thailand
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Abstract
The anti-inflammatory activity effect of eight Thai herbal plant extracts were investigated using nitric oxide assay. The significant lowest IC50 was exhibited in Sappan wood (Caesalpinia sappan Linn) with the value 5.11±0.51 µg/ml. Therefore, this herbal plant was selected to further product development of mangosteen juice supplemented with high anti-inflammatory activities herbal plants. The based on the criterion used for selecting was amount of anti-inflammatory activities and the preference score acceptability. Mangosteen juice supplemented with 0.20%w/v Sappan wood extract was chosen in term of high nutritional value. Then, the futher formular of mangosteen beverage with high anti-inflammatory activities was improved by using Ratio Profile Test (RPT). Results revealed that the formula contained mangosteen juice 55% w/v and 0.20%w/v Sappan wood extracted, had potential antioxidant activity of 91.15 + 0.47 DPPH %, total phenolic compound of 5.34+ 0.34 mg gallic acid/ml sample, tannin content 6.92+ 0.27 mg/ml, anthocyanin content of 4.59+ 0.53 mg/l which being shown to be higher than the control formula. Interestingly, the low concentration of developed mangosteen beverage exhibited higher toxicity to breast cancer cell (MDA-MB-231) than the control formula. This finding suggested that these developed functional mangosteen beverage could be served as a healthy alternative functional beverage for consumers.
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