Introduction. Mangosteen (Garcinia mangostana) is a tropical fruit that is
famous for its edible pulp. This edible pulp makes up only 30% of the total fruit, while
the remaining pericarp and seed are regarded as waste. Facing the increasing public demand
for naturally safe foods and products, our study aimed to elucidate the antioxidant
capacity and antibacterial activity of different parts of mangosteen, including the
pericarp, pulp and seed. Materials and methods. The antioxidant capacities of
mangosteen’s pericarp, pulp and seed extracts were determined using the ferric reducing
antioxidant power (FRAP) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, whereas
antibacterial activity was determined using the disc diffusion method.
Results. The pericarp extract exhibited higher antioxidant capacities than
those of pulp and seed extracts, with a Trolox equivalent antioxidant capacity (TEAC)
value of 122.00 µM·g–1 and ferrous sulphate equivalent antioxidant capacity (FEAC) value
of 18.99 mM·g–1. All mangosteen extracts showed strong inhibition against
Staphylococcus aureus ATCC11632, while only the pericarp extract was effective
against Bacillus cereus ATCC10876. No inhibition against
Escherichia coli ATCC10536 was observed. Conclusion. The
outcomes of our study could facilitate future application of mangosteen waste as a
biopreservative in the food industry.