Sorghum cookies fortified with Garcinia mangostana peel extract: Formulation, characterization, and evaluation of antioxidant and antidiabetic activity

Abstract

Increased consumption of processed food and sugary beverages is a major contributor to chronic diseases such as diabetes mellitus and cardiovascular diseases. This research aimed to develop sorghum-based cookie fortified with mangosteen (Garcinia mangostana) peel extract, as a healthy, yet convenient food alternative. Both sorghum and mangosteen are rich in phenolic compounds that have been shown to possess several biological activities including antioxidant and antidiabetic activities. The cookies were evaluated physically and chemically by performing sensory, color, texture, proximate, and chemical content analysis, determination of total phenolic content, and further characterizations using scanning electron microscopy (SEM), X-ray diffraction (XRD), X-ray fluorescence spectroscopy (XRF), and Fourier transform infrared spectroscopy (FTIR). The antioxidant and antidiabetic potencies of the cookies were assessed using radical scavenging and α-glucosidase inhibitory assays, respectively. The results showed that substituting wheat with sorghum flour and adding mangosteen peel extract to the cookie ingredients increased its antioxidant and antidiabetic activity. Several chemical compounds detected from the sorghum cookies included xanthones, phenolics, flavonoids, and alkaloids. The mangosteen peel extract-fortified sorghum cookies were well accepted by the panelists based on sensory and hedonic testing. Hence, sorghum flour and mangosteen peel can be used as excellent ingredients for making healthy cookies.