Purple Mangosteen

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"Mangosteen" redirects here. This may also refer to the entire genus Garcinia.
Purple Mangosteen

Mangosteen fruit
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Malpighiales
Family: Clusiaceae
Genus: Garcinia
Species: G. mangostana
Binomial name
Garcinia mangostana
L.

The Purple Mangosteen (Garcinia mangostana), colloquially known simply as "the mangosteen", is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m (20–80 ft) tall. The rind (exocarp) of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and texture.

The Purple Mangosteen belongs to the same genus as the other — less widely known — mangosteens, such as the Button Mangosteen (G. prainiana) or the Lemondrop Mangosteen (G. madruno). Botanically, they are not related to the mango (Mangifera spp.), which belongs to the Anacardiaceae plant family.

Contents

[edit] Taxonomy

A description of mangosteen was included in the Species Plantarum by Linnaeus in 1753.

[edit] Maturation of the exocarp and edible aril

The juvenile mangosteen fruit, which does not require fertilization to form (see agamospermy), first appears as pale green or almost white in the shade of the canopy. As the fruit enlarges over the next two to three months, the exocarp color deepens to darker green. During this period, the fruit increases in size until its exocarp is 6–8 centimeters in outside diameter, remaining hard until a final, abrupt ripening stage.

The subsurface chemistry of the mangosteen exocarp comprises an array of polyphenolic acids including xanthones and tannins that assure astringency to discourage infestation by insects, fungi, plant viruses, bacteria and animal predation while the fruit is immature. Color changes and softening of the exocarp are natural processes of ripening that indicates the fruit can be eaten and the seeds are finished developing.[1]

Mangosteen produces a recalcitrant seed and must be kept moist to remain viable until germination. Mangosteen seeds are nucellar in origin and not the result of fertilization; they germinate as soon as they are removed from the fruit and die quickly if allowed to dry.[2]

Once the developing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as the next color phase begins. Initially streaked with red, the exocarp pigmentation transitions from green to red to dark purple, indicating a final ripening stage. This entire process takes place over a period of ten days as the edible quality of the fruit peaks.

Over days following removal from the tree, the exocarp hardens to an extent depending upon post-harvest handling and ambient storage conditions, especially humidity. If the ambient humidity is high, exocarp hardening may take a week or longer when the aril quality is peaking and excellent for consumption. However, after several additional days of storage, especially if unrefrigerated, the arils inside the fruit might spoil without any obvious external indications. Using hardness of the rind as an indicator of freshness for the first two weeks following harvest is therefore unreliable because the rind does not accurately reveal the interior condition of the arils. If the exocarp is soft and yielding as it is when ripe and fresh from the tree, the fruit is usually good.

The edible endocarp of the mangosteen is botanically defined as an aril with the same shape and size as a tangerine 4–6 centimeters in diameter, but is white. The circle of wedge-shaped arils contains 4–8 segments, the larger ones harboring apomictic seeds that are unpalatable unless roasted.

Often described as a subtle delicacy, the arils bear an exceptionally mild aroma, quantitatively having about 400 times fewer chemical constituents than fragrant fruits, explaining its relative mildness.[3] Main volatile components having caramel, grass and butter notes as part of the mangosteen fragrance are hexyl acetate, hexenol and α-copaene.

On the bottom of the exocarp, raised ridges (remnants of the stigma), arranged like spokes of a wheel, correspond to the number of aril sections.[4] Mangosteens reach fruit-bearing in as little as 5–6 years, but more typically require 8–10 years.[5]

[edit] Nutrient content and antioxidant strength

Mangosteen,
canned, syrup pack
Nutritional value per 100 g (3.5 oz)
Energy 70 kcal   310 kJ
Carbohydrates     18 g
- Sugars  ? g
- Dietary fibre  1.8 g  
Fat 0.6 g
Protein 0.4 g
Water 81 g
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Mangosteen is typically advertised and marketed as part of an emerging category of novel functional foods sometimes called "superfruits"[6][7] presumed to have a combination of 1) appealing subjective characteristics, such as taste, fragrance and visual qualities, 2) nutrient richness, 3) antioxidant strength and 4) potential impact for lowering risk against human diseases.

The aril is the flavorful part of the fruit but, when analyzed specifically for its nutrient content, the mangosteen aril only meets the first criterion above, as its overall nutrient profile is absent of important content.[8]

Some mangosteen juice products contain whole fruit purée or polyphenols extracted from the inedible exocarp (rind) as a formulation strategy to add phytochemical value. The resulting juice has purple color and astringency derived from exocarp pigments, including xanthones under study for potential anti-disease effects.[9] However, as xanthone research is at an early stage of basic laboratory research and only preliminary evidence has been found for anti-disease activity, no conclusions about possible health benefits for humans are warranted presently.

Furthermore, a possible adverse effect may occur from chronic consumption of mangosteen juice containing xanthones. A 2008 medical case report described a patient with severe acidosis possibly attributable to a year of daily use (to lose weight, dose not described) of mangosteen juice infused with xanthones.[10] The authors proposed that chronic exposure to alpha-mangostin, a xanthone, could be toxic to mitochondrial function,[11] leading to impairment of cellular respiration and production of lactic acidosis.

[edit] Legend, geographic origins and culinary applications

 The examples and perspective in this article may not represent a worldwide view of the subject. Please improve this article or discuss the issue on the talk page.

There is a legend about Queen Victoria offering a reward to anyone who could deliver to her the fabled fruit.[12] In his publication, "Hortus Veitchii", James Herbert Veitch says that he visited Java in 1892, "to eat the Mangosteen. It is necessary to eat the Mangosteen grown within three or four degrees of latitude of the equator to realize at all the attractive and curious properties of this fruit."[13]

An ultra-tropical tree, the mangosteen must be grown in consistently warm conditions, as exposure to temperatures below 40°F (4°C) will generally kill a mature plant.

Due to ongoing restrictions on imports, mangosteen is not readily available in certain countries. Although available in Australia, for example, they are still rare in the produce sections of grocery stores in North America and Europe. Following export from its natural growing regions in Southeast Asia, the fresh fruit may be available seasonally in some local markets like those of Chinatowns. Mangosteen and its related products, such as juices and nutritional supplements, are legally imported into the United States, which had an import ban until 2007.

Mangosteens are readily available canned and frozen in Western countries. Without fumigation or irradiation as fresh fruit, mangosteens have historically been illegal for importation in commercial volumes into the United States due to fears that they harbor the Asian fruit fly, which would endanger U.S. crops. This situation, however, officially changed on July 23, 2007 when irradiated imports from Thailand were allowed upon USDA approval of irradiation, packing and shipping techniques.[14] Freeze-dried and dehydrated mangosteen arils can also be found.

From 2006 to present, private small volume orders from fruits grown on Puerto Rico are being filled for American gourmet restaurants who serve the aril pieces as a delicacy dessert.[15] Beginning in 2007 for the first time, fresh mangosteens are also being sold for as high as $45 per pound from specialty produce stores in New York City.[16]

Before ripening, the mangosteen shell is fibrous and firm, but becomes soft and easy to pry open when the fruit ripens. To open a mangosteen, the shell is usually scored first with a knife; one holds the fruit in both hands, prying gently along the score with the thumbs until the rind cracks. It is then easy to pull the halves apart along the crack and remove the fruit. Rarely in ripe fruits, the purple exocarp juice may stain skin or fabric.

[edit] Notes

The mangosteen is commonly known as "The Queen of fruits" in parts of southeast Asia, notably Singapore and Malaysia. It is believed to have "cooling" properties that counteract the "heatiness" of durians, the so-called "King of fruits". The fact that the fruiting seasons of these two fruits coincide makes these titles particularly apt.[17][18][19]

[edit] See also

Search Wikimedia Commons Wikimedia Commons has media related to: Mangosteen
Search Wiktionary Look up mangosteen in Wiktionary, the free dictionary.

[edit] References

  1. ^ Plant Pigments for Color and Nutrition
  2. ^ Mangosteen seed information
  3. ^ MacLeod AJ, Pieris NM. Volatile flavour components of mangosteen, Garcinia mangostana. Phytochemistry 21:117–9, 1982
  4. ^ Mangosteen photographs showing external characteristics (mangosteen.com)
  5. ^ Mangosteen growing characteristics
  6. ^ Superfruits — superheroes of functionality — Functional Ingredients Magazine
  7. ^ Pressure group denounces super fruit juices
  8. ^ Mangosteen nutrient information
  9. ^ Jung H, Su B, Keller W, Mehta R, Kinghorn A (2006). "Antioxidant xanthones from the pericarp of Garcinia mangostana (Mangosteen)". J. Agric. Food Chem. 54 (6): 2077–82. PMID 16536578
  10. ^ Wong LP, Klemmer PJ. Severe lactic acidosis associated with juice of the mangosteen fruit, Garcinia mangostana Am J Kidney Dis 51:829-3, 2008
  11. ^ Matsumoto K, Akao Y, Yi H, Ohguchi K, Ito T, Tanaka T, Kobayashi E, Iinuma M, Nozawa Y. Preferential target is mitochondria in alpha-mangostin-induced apoptosis in human leukemia HL60 cells. Bioorg Med Chem. 2004 Nov 15;12(22):5799–806
  12. ^ The history and folklore of the mangosteen
  13. ^ James Herbert Veitch (2006 reprint). Hortus Veitchii. Caradoc Doy. pp. 89. ISBN 0-9553515-0-2. 
  14. ^ Welcome at the Border: Thai Fruits, Once Banned — New York Times
  15. ^ Forbidden? Not the Mangosteen - New York Times
  16. ^ Mangosteens Arrive, But Be Prepared to Pay - New York Times
  17. ^ Mangosteen Tree
  18. ^ Discover Mangosteen: The Queen of Fruits Tree
  19. ^ The Magnificently Tropical "Queen Of Fruits": Garcinia Mangostana, The Mangosteen.

[edit] Further reading

[edit] Video

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