Nutritional and Functional Potential of Mangosteen (Garcinia mangostana L.) By-products: Compositional, Color and Antioxidant Analysis of Leaves, Pericarp, Seeds and Pulp

Abstract

Garcinia mangostana L. is a tropical fruit widely recognized for its nutritional and functional properties; however, the compositional characteristics of its different anatomical parts remain insufficiently explored. This study evaluated the proximate composition, mineral content, fiber fractions, bioactive compounds, antioxidant capacity, and color of mangosteen leaves, pericarp, seeds, and pulp. Significant differences (p < 0.05) were observed among tissues. Leaves exhibited the highest concentrations of calcium (1716 mg/100 g dm), iron (117 mg/100 g dm), and total phenolic compounds (147.35 mg GAE/g dm), together with the highest FRAP values (585.53 µmol Trolox/g dm). The pericarp showed the greatest antioxidant activity determined by ABTS (2870.62 µmol Trolox/g dm) and DPPH (1036.61 µmol Trolox/g dm), as well as the highest anthocyanin content (3041.17 mg C3GE/100 g dm). Seeds were characterized by elevated lipid (53.65 g/100 g dm) and protein (15.10 g/100 g dm) contents, whereas the pulp exhibited the highest carbohydrate concentration (84.54 g/100 g dm). The distinct color profile of the pericarp was associated with its high anthocyanin levels. These findings demonstrate the marked compositional heterogeneity among mangosteen tissues and highlight the potential of leaves and pericarp as sources of bioactive compounds and antioxidants, while seeds represent a valuable source of oil and protein for food and nutraceutical applications.