Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- garcinia_mangostana_l [2014/10/07 07:59] – andreas
+++ garcinia_mangostana_l [2025/09/26 19:49] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Garcinia mangostana L. - Clusiaceae \\
+Garcinia mangostana L. - Clusiaceae - purple mangosteen, **Mangostane**
-purple mangosteen, **Mangostane**
 Evergreen tree, 6-20m tall, native to Indonesia (Maluku); widely cultivated in tropical regions of Africa and Asia. "Mature fruit purple-red, sometimes yellow-brown spotted, globose, 5-8 cm in diam., smooth. Seeds 4 or 5 or more, pulp white, juicy, fleshy." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200014177]]
@@ Zeile 6: / Zeile 5: @@
 "The fruit of the mangosteen is sweet and tangy, juicy, somewhat fibrous, with fluid-filled vesicles (like the flesh of citrus fruits), with an inedible, deep reddish-purple colored rind (exocarp) when ripe. In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp, i.e., the inner layer of the ovary." [[http://en.wikipedia.org/wiki/Purple_mangosteen]]
-G.mangostana L. var Native: "Major volatiles of mangosteen were 2,2-dimethyl-4-octanal, E-2-hexenal, benzaldehyde, (Z)-3-hexen-1-ol, hexyl–n-valerate, 1,4-pentadiene, and 2-methyl-1,3-buten-2-ol." [Postharvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). Laohakunjit, N., Kerdchoechuen, O., Matta, F. B., Silva, J. L., Holmes, W. E., HortScience, Vol.42(2), 2007, 309-314]
+„Aroma volatiles of ripe mangosteen fruits were investigated by gas chromatography/mass spectrophotometry… the major components were hexyl acetate, cis-hex-3-enyl acetate and cis-hex-3-en-1-ol. The first 2 were considered to contribute most to the characteristic mangosteen aroma.“ \\
+[MacLeod, Alexander J., and Nirmala M. Pieris. "Volatile flavour components of mangosteen, Garcinia mangostana." (1982): 117-119]
-The fruit hulls of G.mangostana contain xanthones like [[http://en.wikipedia.org/wiki/Mangostin|mangostin]] (α,β,γ), 1-isomangostin, 3-isomangostin, and gartanin. Of all found xanthones, α-mangostin had the highest activitiy against Staph.aureus strains. \\
+Major volatiles of G.mangostana L. var Native fruits were 2,2-dimethyl-4-octanal (36%), E-2-hexenal (19%), benzaldehyde (12%), (Z)-3-hexen-1-ol (7%), hexyl-n-valerate (5%), 1,4-pentadiene, and 2-methyl-1,3-buten-2-ol. \\
-[Antimicrobial activities of chemical constituents from //Garcinia mangostana// Linn. Mahabusarakam, W., Wiriyachitra, P., Phongpaichit, S., J Sci Soc Thailand, Vol.12(4), 1986, 239-242] [[http://www.scienceasia.org/1986.12.n4/v12_239_242.pdf]]
+[Postharvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). Laohakunjit, N., Kerdchoechuen, O., Matta, F. B., Silva, J. L., Holmes, W. E., HortScience, Vol.42(2), 2007, 309-314]
-{{http://upload.wikimedia.org/wikipedia/commons/1/1a/Berthe_Hoola_van_Nooten48.jpg?600}}
+The fruit hulls of G.mangostana contain xanthones like [[http://en.wikipedia.org/wiki/Mangostin|mangostin]] (α,β,γ), 1-isomangostin, 3-isomangostin, and gartanin. Of all found xanthones, α-mangostin had the highest activitiy against methicillin resistant Staph.aureus strains. \\
+[Antimicrobial activities of chemical constituents from //Garcinia mangostana// Linn. Mahabusarakam, W., Wiriyachitra, P., Phongpaichit, S., J Sci Soc Thailand, Vol.12(4), 1986, 239-242] [[http://www.scienceasia.org/1986.12.n4/v12_239_242.pdf|PDF]]
+An extract of G.mangostana had a strong inhibitory effect on Propionibacterium acnes and Staphylococcus epidermidis and a possible alternative treatment for acne. \\
+[Antimicrobial effects of Thai medicinal plants against acne-inducing bacteria. Chomnawang, M. T., Surassmo, S., Nukoolkarn, V. S., Gritsanapan, W., Journal of Ethnopharmacology, Vol.101(1), 2005, 330-333]
+"Mangosteen is known as "the queen of fruits” because it is one of the best tasting tropical fruits. The pericarp of mangosteen-fruit has been used as a medicinal agent by Southeast Asians for centuries in the treatment of skin infections and wounds, amoebic dysentery, etc. In Ayurvedic medicine the pericarp
+of mangosteen-fruit has wide use against inflammation and diarrhea, and cholera and dysentery." \\
+[Medicinal properties of mangosteen (//Garcinia mangostana//). Pedraza-Chaverri, J., Cárdenas-Rodríguez, N., Orozco-Ibarra, M., Pérez-Rojas, J. M., Food and chemical toxicology, Vol.46(10), 2008, 3227-3239] [[http://www.zoranvolleyart.si/images/Mango/01.pdf|PDF]]
+"Unfortunately, the marketing hype about mangosteen reached levels of dishonest advertisement and misleading claims about the products. An internet search resulted in numerous hits (3.5 million for ‘mangosteen’), which contain extensive lists of the benefits related to the use of mangosteen preparations or juice. The common approach of companies behind those claims for stating the benefits of the products, is a search in public health-related databases with queries such as ‘Xanthones’ or ‘Garcinia mangostana’ and linking them...\\
+Extracts and constituents of G. mangostana may have considerable clinical potential in humans and need to be studied further in in vivo models and ultimately in clinical studies." \\
+[//Garcinia mangostana// L.: a phytochemical and pharmacological review. Obolskiy, D., Pischel, I., Siriwatanametanon, N., Heinrich, M., Phytotherapy Research, Vol.23(8), 2009, 1047-1065] [[http://www.academia.edu/download/33489546/Obolskiy_et_al-Mangosteen-PTR-27-2009.pdf|PDF]]
+"The volatile compounds with higher concentrations in the juices included alcohols (e.g. 2-methyl-1-butanol, 1-propanol and hexanol) and esters (e.g. ethyl octanoate and ethyl hexanoate). Interestingly, a similar phenomenon was observed in mangosteen wines...the aroma contribution to the fruit wines depends on their OAVs rather than their concentrations in the wine. On the other hand, some volatile chemicals such as decanol, 1-penten-3-ol, diethyl succinate, phenethyl acetate and acetaldehyde were only detected in the juice, probably due to their high volatility or consumption by the yeast strains. On the contrary, ethyl propionate, methyl butanoate and hexyl acetate were only detected in the fermented wines... The compounds having the highest detection frequencies (DFs) (9 or
+) are ethyl octanoate, ethyl hexanoate and 3-methyl-2-butene-1-thiol, which were found in
+different mangosteen wines. Esters were suggested as the largest class of aroma-active components of mangosteen wines. Odour threshold values of these compounds are generally lower than other volatile compounds. Thus, they often play more important role in the overall aroma of mangosteen wines. A total of 11 esters were identified as the key compounds in the mangosteen wines (Table S4). Esters were generally characterised by fruity, sweet, pineapple and pear notes from the GC-O analysis. Ethyl octanoate exhibited the highest DFs in all five mangosteen wines, followed by ethyl isovalerate and ethyl hexanoate, indicating that these compounds were major aroma-active compounds in mangosteen wines. Many reports also found that the above-mentioned compounds were the key aroma compounds in fruit wines due to their relatively high concentrations and low olfactory detection thresholds... The most powerful aroma-active alcohol compound was octanol, which contributed an intense citrus-like aroma in
+mangosteen wines." \\
+[Xiao, Zuo Bing, et al. "Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis." Natural product research 29.7 (2015): 656-662]
+„(Z)-3-Hexen-1-ol, hexan-1-ol, hexanal and (E)-2-hexenal were the main volatiles in the juice. Besides ethanol, the compounds isoamyl alcohol, 2-phenylethyl alcohol, ethyl decanoate and ethyl octanoate were the major volatiles in the wine. GC-O CharmAnalysisTM revealed the key aroma-active compounds in the wine as isoamyl alcohol (flavour dilution value, FDV, 729), 2-phenylethyl alcohol (FDV, 81) and isoamyl acetate (FDV, 27), together with first-time reported longifolene (FDV, 9).“ \\
+[Holm, M., et al. "Volatile flavour compounds of mangosteen juice and wine fermented with Saccharomyces cerevisiae." International Food Research Journal 23.4 (2016)]
+{{:garcinia_mangostana.jpg?600}} \\
+Hoola van Nooten,B., Fleurs, fruits et feuillages choisis de l’ille de Java: peints d’apres nature, t.16 (1880) \\
+[[http://plantgenera.org/species.php?id_species=452970]]