Biochemical profiling and byproduct utilization of Garcinia aril

P R G  Lekshmi; G S   Aparna; K N  Anith

doi:10.14719/pst.5430

Authors

P R G Lekshmi Department of Postharvest Management, College of Agriculture, Vellayani, Thiruvananthapuram 695 522, India https://orcid.org/0000-0003-2807-3562
G S Aparna Department of Postharvest Management, College of Agriculture, Vellayani, Thiruvananthapuram 695 522, India https://orcid.org/0009-0006-9771-7519
K N Anith Department of Microbiology, Kerala Agricultural University, Thiruvananthapuram 695 522, India https://orcid.org/0000-0002-5016-7533

DOI:

https://doi.org/10.14719/pst.5430

Keywords:

bioactive compounds, byproduct utilisation, Garcinia gummi-gutta, organic acid profiling, ready-to-serve beverages, sugar profiling

Abstract

Garcinia gummi-gutta, commonly known as Malabar Tamarind, is a fruit crop of significant economic value, extensively grown in the southern regions of the Western Ghats. The economically valuable part is the fruit peel or rind, which is used as a seasoning in its dried form, imparting a distinct flavour and taste to food preparations. During processing of the rind, the edible aril, a whitish pulp attached to the seed, is discarded. The aril of G. gummi-gutta fruits has a unique flavour with a sweet-acidic blend. Biochemical profiling of the aril is essential for developing food products with enhanced nutritional benefits. The present study reports the quantification of its biochemical components. Identification and quantification of various sugars and acids were performed using Liquid Chromatography Tandem Mass Spectrometry. Fructose (47.44 mg/g) emerged as the predominant sugar, while Hydroxy Citric Acid (522.99 mg/g) was identified as the principal organic acid. Biochemical profiling of the aril revealed its potential for functional food development. The aril contained significant amounts of Hydroxy Citric Acid (2.64 %), known for anti-obesity properties, along with calcium (756.67 ppm), potassium 649.52 ppm, phenols 382.25 mg GAE/g , flavonoids 6.58 mg QE/g, and exhibited 87.32 % antioxidant activity. Ready-to-serve blended fruit beverages were developed using the pulp of G. gummi-gutta aril combined with pomegranate, watermelon or dragon fruit juice. Sensory analysis indicates higher consumer acceptance and enhanced nutritional qualities. The utilisation of G. gummi-gutta byproducts can contribute to food product diversification, providing innovative options for novel products with enhanced taste and health benefits.

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