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VOL. 7, ISSUE 2 (2023)
The effect of balinese mangosteen (Garcinia mangostana L.) wine on ethanol content in the blood serum of wistar rats
Authors
Ni Made Diyah Darma Yanti, Ni Wayan Bogoriani, Ketut Ratnayani
Abstract
Balinese wine (brem) of
mangosteen fruit flesh and peel contain ethanol which is formed during the
fermentation process. The increase in ethanol content occurred due to the
fermentation process which continued during the storage process, while the
decrease was due to oxidation and evaporation processes. Ethanol content in the
blood determine the speed of ethanol metabolism in the liver which produces
acetaldehyde, increased NADH/ADH, and free radicals. Acetaldehyde deposits in
the liver can cause liver damage. Flame ionization detector gas chromatography is
an appropriate method for determining volatile ethanol content and has high
accuracy when compared to other analytical methods. Based on the results of a
study conducted by brem fruit flesh and
peel of mangosteen had an alcohol content of
11.30 ± 0.04 and 11.34 ± 0.04 % (v/v). Ethanol content in the blood serum of Wistar
rats increased with increasing doses of brem mangosteen fruit flesh and peel
given to Wistar rats for 28 days.
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Pages:6-8
How to cite this article:
Ni Made Diyah Darma Yanti, Ni Wayan Bogoriani, Ketut Ratnayani "The effect of balinese mangosteen (<i>Garcinia mangostana</i> L.) wine on ethanol content in the blood serum of wistar rats". International Journal of Chemistry Studies, Vol 7, Issue 2, 2023, Pages 6-8
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