Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions
Table 2
Percentage of garcinol content in differently processed extracts of G. quaesita simulating cooking conditions.
Extract
Area under the curve in HPLC
Content of garcinol (ppm)
Percentage of garcinol1
Distilled water
1612.29 ± 1.65
266
20
Distilled water and acetic acid (pH = 2)
581.71 ± 0.09
96
7
Distilled water and acetic acid (pH = 4)
835.52 ± 0.04
138
10
Natural coconut milk
109.36 ± 1.03
18
1
Virgin coconut oil (at room temperature)
2032.46 ± 0.84
336
25
Virgin coconut oil (boil)
2496.12 ± 1.42
412
30
Saturated salt solution
31.77 ± 1.05
5
1
1Percentage of garcinol calculated with respect to the weights of crude extracts obtained after the solvent extraction of each cooking sample.
