Chemical composition and nutritional evaluation of Garcinia mangostana seed oil and oil cake
Main Article Content
Keywords
Abstract
This study comprehensively investigated G. mangostana seeds, which were collected, cleaned, air-dried, and finely crunched prior to analysis. The prepared seed powder underwent Soxhlet extraction, yielding 18.6% oil, while the remaining solid fraction was retained as residual oil cake for nutritional profiling. The extracted oil was subsequently analyzed for its chemical composition using gas chromatography–flame ionization detection (GC–FID), which revealed a lipid profile dominated by unsaturated fatty acids, particularly oleic acid (41.2%), linoleic acid (22.7%), and palmitic acid (15.6%). These results demonstrate a direct link between sample preparation, extraction efficiency, and the compositional characteristics of the obtained oil. Further characterization using gas chromatography–mass spectrometry (GC–MS) identified a diverse range of bioactive molecules, including terpenes, sterols, and phenolic derivatives, known for their antioxidant and antimicrobial potential. Evaluation of the residual oil cake showed that it is nutritionally rich, containing crude protein (21.4%), dietary fiber (28.6%), and carbohydrates (38.2%), along with essential minerals, such as potassium (4,215 mg/ kg), calcium (865 mg/kg), magnesium (432 mg/kg), and iron (74 mg/kg). These attributes highlight the suitability of oil cake as a sustainable ingredient for functional food or feed applications. Antimicrobial activity assays demonstrated selective inhibition of bacterial strains—Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa—and fungal pathogens, including Candida albicans and Aspergillus flavus. These effects probably arise from synergistic interactions between fatty acid composition and phytochemical constituents. Overall, this study introduces a dual-valorization strategy for G. mangostana seeds, showing that both extracted oil and its residual oil cake possess complementary nutritional and functional properties. These findings position mangosteen seed by-products as promising candidates for sustainable applications in food preservation, nutra-ceuticals, and pharmaceutical formulations.
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Kumar, P., Singh, R. and Sharma, A. 2022. Chemical composition and functional potential of emerging seed oils. J Am Oil Chem Soc. 99(8):987–999. https://doi.org/10.1002/aocs.12567
Kumar, R., Singh, A. and Verma, P. 2024. Phytochemical and nutritional properties of tropical fruit seed oils: implications for functional foods. Trends Food Sci Technol. 145:104205. https://doi.org/10.1016/j.tifs.2024.104205
Kusmayadi, A., Prasetyo, E. and Santoso, B. 2021. Nutritional and phytochemical composition of mangosteen seed oil and its potential applications. Food Chem. 352:129356. https://doi.org/10.1016/j.foodchem.2021.129356
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Lee, H., Park, S. and Kim, J. 2022b. Terpenoid-rich plant oils: emerging antimicrobial agents. Front Nutr. 9:875934. https://doi.org/10.3389/fnut.2022.875934
Li, X., Zhang, Y. and Chen, H. 2021. Xanthones from Garcinia species: chemistry and biological activities. Front Pharmacol. 12:654213. https://doi.org/10.3389/fphar.2021.654213
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Alshehry, G. (2026). Chemical composition and nutritional evaluation of Garcinia mangostana seed oil and oil cake. Italian Journal of Food Science, 38(1), 421–439. https://doi.org/10.15586/ijfs.v38i1.3332
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Alshehry, G. (2026). Chemical composition and nutritional evaluation of Garcinia mangostana seed oil and oil cake. Italian Journal of Food Science, 38(1), 421–439. https://doi.org/10.15586/ijfs.v38i1.3332