CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the literature reviewed which have found relevant to the

present study.

The Philippines is called Asia's pearl of the orient for the richness of its culture

and the beauty of its landscape. This archipelago in Southeast Asia is home to some of

the best beaches and most beautiful islands in the world. It’s also home to an amazing

array of tropical fruits, some of which you’ve probably never heard of let alone tried

(Macatulad, 2022).

Prior Art Research

Title of the Source/References Similarities Differences Innovation
study

Formulation https:// Use of all-purpose flour Different Use of

of Puto mix www.studocu.com/ph/ ingredients another flour
using document/davao-del- variety with
Banana norte-state-college/ Steaming (process) high natural
Flour science-technology-and- Drying anti oxidant
society/research- process to enhance
proposal-for-work- storage
purpose-only/71242572 Shelf-life determinaion

New product
development
enriched with
nutrients like
vitamin C
Mangosteen Present Study
skin as Flour
in making
Puto

6
 7

Philippine Local Fruits

As a tropical country, the Philippines is recognized as one of the major

exporters of fruits such as mango, banana, and pineapple worldwide. Throughout the year,

Filipinos harvest different kinds of tasty fruits of varying tastes, sizes, and shapes.

Philippine fruits are some of the best reasons why Filipino cuisine is such an experience

you’d definitely love. The Philippines is home to a wide variety of delicious fruits that

locals and tourists enjoy. From sweet and juicy mangoes to tangy calamansi, the country’s

tropical climate allows for the growth of some of the most flavorful fruits in the world. In

this article, we will explore some of the most delicious fruits in the Philippines and what

makes them so special.

Fruit, the fleshy or dry ripened ovary of a flowering plant, enclosing the seed

or seeds. Thus, apricots, bananas, and grapes, as well

as bean pods, corn grains, tomatoes, cucumbers, and (in their shells) acorns and almonds,

are all technically fruits. Popularly, however, the term is restricted to the ripened ovaries

that are sweet and either succulent or pulpy. For treatment of the cultivation of

fruits, see fruit farming. For treatment of the nutrient composition and processing of

fruits, see fruit processing.

Botanically, a fruit is a mature ovary and its associated parts. It usually contains

seeds, which have developed from the enclosed ovule after fertilization, although

development without fertilization, called parthenocarpy, is known, for example, in

bananas. Fertilization induces various changes in a flower: the anthers and stigma wither,

the petals drop off, and the sepals may be shed or undergo modifications; the ovary
 8

enlarges, and the ovules develop into seeds, each containing an embryo plant. The

principal purpose of the fruit is the protection and dissemination of the seed. (See

also seed.) Fruits are important sources of dietary fibre, vitamins (especially vitamin C),

and antioxidants. Although fresh fruits are subject to spoilage, their shelf life can be

extended by refrigeration or by the removal of oxygen from their storage or packaging

containers. Fruits can be processed into juices, jams, and jellies and preserved by

dehydration, canning, fermentation, and pickling. Waxes, such as those from bayberries

(wax myrtles), and vegetable ivory from the hard fruits of a South American palm species

(Phytelephas macrocarpa) are important fruit-derived products. Various drugs come from

fruits, such as morphine from the fruit of the opium poppy.

Most fruits develop from a single pistil. A fruit resulting from the apocarpous

gynoecium (several pistils) of a single flower may be referred to as an aggregate fruit. A

multiple fruit represents the gynoecia of several flowers. When additional flower parts,

such as the stem axis or floral tube, are retained or participate in fruit formation, as in

the apple or strawberry, an accessory fruit results. Fruits play an important role in the seed

dispersal of many plant species. In dehiscent fruits, such as poppy capsules, the seeds are

usually dispersed directly from the fruits, which may remain on the plant. In fleshy or

indehiscent fruits, the seeds and fruit are commonly moved away from the parent plant

together. In many plants, such as grasses and lettuce, the outer integument and ovary wall

are completely fused, so seed and fruit form one entity; such seeds and fruits can logically

be described together as “dispersal units,” or diaspores. For further discussion on seed

dispersal, see seed: agents of dispersal.

 9

Mangosteen

The mangosteen (Garcinia mangostana ) is a round fruit with a thick, leathery

shell and soft white flesh. This exotic fruit is common in the Philippines and in other

countries in the region like Thailand, Malaysia, and Indonesia. To eat mangosteen, you

cut through and around its thick skin with a knife while avoiding the delicate flesh inside.

You’ll find about 5-8 segments of fruit. The biggest ones will have a seed in the middle

which you can spit out after eating the flesh around it. Depending on its quality and

degree of ripeness, mangosteen has a sweet taste with hints of acidity. The higher the

quality, the less sour it tastes. Mangosteen season in the Philippines; June to November.

The mangosteen is an elusive tropical fruit. It's round, purple, and smooth, about

the size of a clementine, and its firm skin looks impenetrable much like a jewel box, that

skin protects a treasure nestled inside: tender segments of soft white flesh that is sweet

with traces of floral tartness. The high price of this hard-to-find fruit may make you

wonder how best to prepare and eat mangosteens, so as not to waste a morsel. Ultimately,

the best way to enjoy a mangosteen is as simply as possible. The delicate flavor and litchi-

like consistency of a mangosteen are most eloquent when the fruit is served with restraint:

raw, and on the half-shell. Mangosteen is a plant that grows in Southeast Asia. The fruit is

dark purple or red. The fruit pulp is slightly acidic aned sweet. Mangosteen contains

chemicals that might act as antioxidants and fight infections. Mangosteen (Garcinia

mangostana L.) The purple mangosteen (G. mangostana L.) is a tropical tree originally

from Southeast Asia, which belongs to the family Clusiaceae. It grows mainly in tropical

areas such as Indonesia, Malaysia, Sri Lanka, Philippines, and Thailand. Its reddish-

purple fruit has a white, juicy, sweet, and tangy pulp, with high sugar content.
 10

Traditionally it has been used against skin disorders (psoriasis and eczema), wounds,

infections, and diarrhea (Xie et al., 2015). Moreover, recent studies also mention its

antioxidant, anticancer, antiinflammatory, antiallergic, antimicrobial,

and antimalarial properties (Gutierrez-

Orozco and Failla, 2013). The most significant active components of mangosteen

are xanthones (strong antioxidants, the most significant xanthone found in mangosteen is

α-mangostin) and vitamins. Anthocyanins and proanthocyanidins have also been detected.

Generally the fruit is intolerant to postharvest process and perishes very quickly, that is

why the aril and whole fruit are generally processed into juice. The astringent tasting juice

or extract from the Mangosteen pericarp is found in the market. Juices also may be mixed

with other juices, to overcome the astringent taste from its pericarp (Failla and Gutiérrez-

Orozco, 2017).

Although effects of mangosteen and/or xanthone extracts on human health have

been commonly studied, human intervention studies with mangosteen are rather limited.

In a recent randomized, double-blind study for determining the antiinflammatory effect of

mangosteen, 60 participants consumed mangosteen-based beverage for 30 days (Xie et al.,

2015). According to the results, the blood samples from the participants had higher

(15%) antioxidant activity, and lower inflammatory biomarkers (the C-reactive protein

level dropped by 46%) than the control blood samples (Xie et al., 2015). An ethanol

extract of the fruit case of mangosteen, which is rich in xanthones, has also depicted

moderate inhibition on α-glucosidase activity, so that it could elicit reduction of

postprandial blood glucose levels (Ryu et al., 2011). The most abundant xanthone in
 11

mangosteen, α-mangostin, has been proven to show many different health benefits

including an antioxidant-defense effect during injury-induced myocardial infarction

(Sampath and Vijayaragavan, 2008) and anticarcinogenic effect by inhibiting the

proliferation of human colorectal adenocarcinoma cell line, COLO 205 for both trials in

vitro and in mice (Watanapokasin et al., 2010).

Mangosteen contains secondary metabolites such as prenylated compounds and

polyphenols. It has recently been noted that mangosteen contains a plentiful source of a

class of polyphenols known as xanthones (Wang et al., 2012). The three-ring arrangement

which holds diverse functional groups comprising isoprene, methoxy, phenyl groups,

aromatic protons, phenolic hydroxyl groups, hydroxyl protons, and dihydrofuran rings is

the main chemical structure of a xanthone (Shan et al., 2011; Watanapokasin et al., 2010).

More than 60 types of xanthones have been isolated from its roots, while its pericarp and

bark contain α-mangostin, γ-mangostin, gartanin, 8-deoxygartanin, and 9-

hydroxycalabaxanthone. The important compounds in mangosteen are phenolic. In fact,

10 phenolic acids have been found in mangosteen fruit and the major one is

protocatechuic acid, which is found in mangosteen peel. Xanthonoids and other

phytochemicals are also found in mangosteen peel (Chaivisuthangkura et al., 2009;

Zadernowski et al., 2009). Significant quantities of additional bioactive compounds, such

as terpenes, tannins, calcium, phosphorus, iron, thiamine, riboflavin, niacin, and ascorbic

acid are also found (Patil et al., 2014).

 12

Variety of Mangosteen

Currently, there are (3) commercial varieties of mangosteen. This are Seashore

Mangosteen, Yellow Mangosteen and Purple Mangosteen. Mangosteen from these

varieties are: sold fresh either in its whole or fresh-cut form for direct consumption; or

sold to food industries for further processing.

Seashore Mangosteen A small to medium sized tree that grows up to 30 m in

height. Straight trunk, densely branched. White latex present. White flowers that occur in

clusters of 1 to 3. Pinkish red fruits, smooth skin, interior looks like mangosteen but with

yellowish pulp. Native. The seashore mangosteen fruit is aromatic but the flesh is sour.

The leaves and roots are traditionally used to relieve itching.

Yellow Mangosteen is a round fruit with very tart yellow segments. The high

acidity makes it ideal for jams and jellies but removing the seed and skin can be time

consuming. Easier to grow in the subtropics than the purple mangosteen, but the flavour is

altogether different.

Purple Mangosteen The fruit contains maroon- to purple-colored thick skin

(pericarp or rind) with gummy latex. The edible portion (aril) consists of white flesh with

tiny nonedible seeds. The edible portion of the fruit is sweet to sour in taste, juicy, and

fibrous.
 13

History of Flour

The word Flour comes from the Latin Flour, in turn derived from far, or

the Emmer; in fact, this word comes from the ancients Romans, which originally made

use of this cereal to obtain this nourishing powder, which they used for all their

preparations.

Flour is thought to have been invented by the peoples of Asia Minor, in the

famous Fertile Crescent, located between the Tigris and Euphrates rivers. The cultivation

of wheat, and grasses in general, has spread over time throughout Europe, and is today

one of the basic foods of good nutrition for many populations all over the world.

With the discovery of America, corn flour also arrived on the tables of

Europeans, from which the polenta we know today is born, originally prepared by the

Romans with millet or spelled flour. Today there are many types of flours suitable for all

types of preparations, the term flour, in fact, no longer indicates only the products of

grasses, but is also used for many others products obtained from grinding,

including, cereals, nuts (almonds or hazelnuts),

Primary Use of Flour

All-purpose flour is suitable for most purposes, such as baking, cooking, coating

meats, vegetables and as a thickening agent for sauces and gravies. A mixture of hard

wheat, which contains more gluten, and soft wheat are ground together to make all-
 14

purpose flour. All-purpose flour is versatile, as it contains an average amount of protein.

The more protein in the wheat, the more gluten is formed. Gluten provides elasticity to

the dough, helping it stretch and trap the gases formed by leavening agents like yeast and

baking powder. The dough will naturally rise, resulting in baked goods that look and taste

delicious.

Related Literature

Recent studies have found that mangosteen is a promising source of natural

anticancer agents (Onodera et al., 2016; Kim et al., 2015; Seo et al., 2015; Li et al., 2014;

Shanetal.,2014).

Onodera et al (2016) identified and purified and eight xanthones from mangosteen in

order to ascertain if these phytochemical compounds inhibited the activities of

mammalian DNA polymerases and human DNA topoisomerases. The results of the study

demonstrated that the compound know as β-mangostin was the strongest inhibitor of both

mammalian polymerases and human topoisomerases within the isolated xanthones.

Additionally, β-mangostin showed the strongest suppression of human cervical cancer

HeLa cell proliferation. The authors of the study concluded that β-mangostin might be a

promising natural anticancer agent that could be useful as a chemotherapeutic agent.

A clinical study by Udani et al. (2009) found that a commercial juice made form

mangosteen fruit lowered inflammation among the study participants, and showed

promise for the treatment of obesity. Additionally, recent data suggest that supplements
 15

made from mangosteen fruit rind may have a role in the treatment of overweight and

obesity (Saiyed et al., 2015).

A study proposed that α-mangosteen, an important bioactive compound isolated

from the mangosteen fruit, is responsible for exerting a biological effect on prostate

cancer cells. Two human prostate cancer cell lines were treated with α-mangosteen. This

compound significantly suppressed tumor growth without apparent toxicity. The results of

the study also suggested that α-mangosteen is not the only active ingredient contained in

the mangosteen fruit, therefore requiring further research in order to comprehend the

complex chemical composition of this plant (Li et al., 2014).

A study by Shan et al. (2014) investigated the anti-tumor effects against human

gastric adenocarcinoma cells in vitro, of an important xanthone compound known as α-

mangostin, isolated from the fruit peel (pericarp) of mangosteen. The study also evaluated

the compound’s possible mechanisms of action. Treatment with α-mangosteen decreased

the viability of the cancer cells in a dose and time dependent manner. The researchers

concluded that the anti-tumor effects of α-mangosteen versus the human gastric

adenocarcinoma cells could be partially ascribed to its interference with an intercellular

signaling pathway known as Stat3, as well as promoting apoptosis or programmed cell

death.

Mangosteen pericarp can serve as an appropriate source for AC production

because its tissue consists of low ash and high carbon content originating from

structural cellulose, lignin, and hemicellulose. The process to produce AC involves

tissue grinding into small materials (approximately less than 80 mesh) before drying at
 16

approximately 65 °C. AC is a good adsorbent, as it has a high surface area. AC usage is

perhaps among the easiest and cheapest water purification strategies compared with other

conventional techniques, such as chemical oxidation, biological treatment, and membrane

filtration [87].

Another advanced material using mangosteen in the biomedical

industry is metallic nanoparticles. For instance, gold nanoparticle (AuNP) has been

promoted as a drug and antibody delivery system due to its multiple surface

functionality [112]. Natural products, such as mangosteen peel, have been used as

reducing agents to generate AuNP using a greener approach [112], [113]. Moreover,

the biofabrication of mangosteen bark extract with silver nanoparticle (AgNP), in

combination with ultrasonic exposure, has enabled targeted cancer treatment [114], [115].

This advancement is particularly important because, during a single ultrasonic treatment,

healthy and cancerous cells are negatively impacted. The use of the AgNP successfully

reduced the population of cancerous cells (lung cancer) by more than two fold but did not

affect healthy normal cells [114]. Additionally, copper nanoparticle prepared with the

addition of mangosteen leaf extract has shown promising antibacterial activities

against Escherichia coli and Staphylococcus aureus [116]. These lines of evidence

suggest that mangosteen biomass waste can be valorized into highly valuable components

in the medicinal and pharmaceutical fields, benefitting societal well-being in the long

term. As first coined by Fairchild [117], mangosteen is truly the “Queen of Fruits.”

Puto
 17

Puto is a popular Filipino delicacy usually enjoyed as a filling midday snack or as an

accompaniment to savory dishes such as dinuguan, pancit or sopas.

Although all-purpose flour, cake flour or even hotcake mixes are also used in making

this kakanin, traditional putong puti is made from rice grains soaked in water overnight

and processed into a smooth batter called galapong. The fermented rice batter is then

steamed in banana-lined bamboo platters (bilao) or individual molds.

Over the years, home cooks have spun these native cakes into many delicious

varieties by adding extracts such as pandan and ube flavorings or by topping them with

slices of cheese or salted duck eggs. The recipe here is a for basic putong bigas which

you can, of course, fancy up as you like.

History of Puto

The word puto comes from the Malay word “puttu,” which means “portioned.”

This makes sense considering most of the time, puto is made in mini muffin or cupcake

molds that are around one to one and half inches–the perfect portion if you ask me. Puto

is a type of kakanin, or “rice cake,” from the Philippines.

List of Puto Varieties

In the Philippines, puto or steamed rice cake or, to be more technically accurate,

rice muffin, comes in various varieties. Malaysia also has what they call putu, and

apparently, both were most likely derived from the Indian puttu, "steamed cylinders of
 18

ground rice layered with coconut," which sounds similar to the way puto bumbong is

made except for the coconut.

Flavored puto - puto in various flavors, chiefly pandan (light green), ube (purple),

strawberry (pink) and cheese (yellow)

Leche fresca puto - a puto version in Cagayan de Oro City; cf.: Leche flan puto, Leche

puto, Puto flan, etc.

Marcasotes, Marcazote? - in Albay, "native steamed rice cake cooked in handmade

paper bags similar to the Italian panettone; the old technique of cooking uses a huge clay

pot as oven and is lined with cut banana bark at the bottom, giving it a distinct taste and

aroma;" with either macapuno or bukayo filling; "the tallest puto ever"

Puto Biñan - puto with the color of muscovado sugar and containing coffee

Puto Calasiao - small puto (putolets?) using ground glutinous rice in Calasiao,

Pangasinan; comes in multicolor/flavor varieties; has a wonderful chewy quality and

subtly different taste not found in other puto varieties because of the use of a particular

rice variety (Maharlika or Corazon?)

Puto de leche, Puto leche, Leche puto, Puto flan - puto with leche flan in Quezon

Puto de oro - golden brown puto of Tanza, Cavite

Puto lanson, Lanson - Sorsogon's fluffy version of puto; an old version in Iloilo is

called Aripahol

Puto lansong - in Bulacan, purple puto; or simply the usual puto with coconut milk/meat

Puto manapla - small round puto in a young banana leaf cup, invented in Manapla,

Negros Occidental
 19

Puto pao - puto with siopao filling

Puto popular - puto term used in Marilao

Puto in Sasmuan comes in layers of flat cakes wrapped in fresh banana leaves.

Puto saluysoy - puto term used in Meycauayan

Putong bagas - two disc-shaped putos paired together, with macapuno filling; a Naga

specialty

Putong balinghoy, Puto balanghoy, Puto bilanghoy - in the Visayas, short cylindrical

"puto made of dehydrated grated cassava, mixed with coconut milk and muscovado

sugar, then filled or topped with bukayo (caramelized grated young coconut) and

muscovado sugar;" not soft like a typical fluffy puto but compact like a heavy bread;

paired off like rice with the day's viand (seashell dish, sinugba meat, etc.);

called Pukhoy in Bulacan and Tagalog region,

Puto banggala in Cebu and Bohol, Puto lanson in Iloilo; also called Sinakol, Tinaktak,

Puto nga balinghoy, Aripahol, etc., depending on the locality

Puto buli, Puto buri - in Aloguinsan, Cebu, puto made of unaw or the starch from the

pith of the buri tree

Putong itim - uses black rice galapong and has salted egg; actually violet in color; a

forgotten recipe

Putong pula - red puto of Marilao

Putong pulo - little brown puto from Pulo, Bulacan

Putong puti - the ubiquitous white puto

Putong tiktik - in Visayas, "steamed cornmeal (tiktik) cake with banana and coconut
 20

milk"; a.k.a. putong tabudlong?

Puto ube (Bacolod) - puto with ube swirl; not 'flavored,' but with real ube bits. Not

exactly puto:

Puto bumbong - in Southern Tagalog region, ground purple rice (pirurutong) cake that is

steamed in cylinders and slathered with margarine or butter while hot then topped with

brown sugar and freshly grated coconut

Puto kutsinta, Cuchinta, Cutchinta, Kutsinta, Cochinta - round red-

brown "unleavened cake textured like a stiff and chewy pudding, and is prepared from

wet-milled rice flour with sugar and lye;" served with fresh grated coconut on top; in

Calasiao, they make a petite version (or putolets)

Puto caramba - deep-fried puto made of flour, shrimp, and pinipig; okoy, in other words

Puto lanson - not puto as defined above; in Iloilo, it is a grated cassava cake also known

as Aripahol; cf. Sorsogon's Puto lanson

Puto masa - multicolor melt-in-the-mouth puto seco tablets; a cookie candy in Laguna

and Batangas areas

Puto maya - not puto, but a biko (non-ground rice cake) in Tagalog region

Puto seco - not puto, but a round white powdery biscuit

Pyuto - not puto, but in Tausug, a "salted cassava cake, with coconut flakes and to be

eaten with fish and green salads"

Characteristics of Puto
 21

Properly prepared puto is soft, moist, Fluffy, shiny and smooth on top has a cake-

like texture ,has fine uniform grain and imparts the slightly yeasty aroma of fermented

rice batter overladen with a light whiff of anise seeds. It should be neither sticky