In a continuing effort to identify tropical fruits with pleasant flavors and health applications, the under-researched fruit Garcinia xanthochymus was investigated for its potential as a functional beverage. Seven different processing regimes were evaluated for their effects on flavor, quality, and anti-inflammatory properties. Beverages were created based on fruit processing methods as follows: air drying (AD), sun drying (SD), freeze drying (FD), high and low temperature blanching (HB and LB), and high and low sulfate addition (HS and LS). The drinks were then evaluated for their flavor qualities, color, pH, and anti-oxidant activity. A sensory panel was used to assess the different beverages for their aroma and taste characteristics. Free-choice profiling was used to determine five aroma descriptors (citrus, tropical, floral, fruity, grassy) for the beverages. Evaluation of the seven different processing methods showed no differences except for a stronger tropical note in the HB as compared to the SD (p&lt; 0.05) treatment. Additionally, the beverages had low pH and showed anti-oxidant activity in DPPH assays both of which are important for stability and product shelf life. The fruit was also subjected to solvent assisted flavor evaporation (SAFE) extraction followed by GC-O and GC-MS, which led to the identification of several key odorants. Analysis of the fruit tissue for bioactivity showed low cytotoxicity in MTT assays and significant inflammation suppression in IL-6 and NO bioassays using murine macrophages. 2,4,3′,4′-tetrahydroxy-benzophenone-6-O-β-glucopyranoside was isolated by employing an activity-guided fractionation methodology to the fruit pulp extracts and purified to homogeneity by preparative high-performance liquid chromatography. The structure was confirmed by LC-MS and NMR studies. This report is the first identification of anti-inflammatory activity of this compound isolated from G. xanthochymus. The combination of a pleasant flavor, good quality characteristics and observed anti-inflammatory activity, demonstrates that the fruit of G. xanthochymus should be further evaluated as a functional fruit beverage. This talk will discuss the effects of processing on the sensory, quality, flavor chemistry and bioactivity of a beverage prepared from the dried fruits of G. xanthochymus.

Garcinia xanthochymus a potential functional tropical fruit beverage

2019 Spring National Meeting

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