Effect of Acidification and Types of Solvent on Anthocyanin Yield, Total Phenols, Flavonoids, Antioxidant Activity and Colour Values of Extracts from Mangosteen Pericarp (Garcinia mangostana L.)

Abstract

Background: Anthocyanin is a natural pigment with potential application in the textile, pharmaceutical, cosmetic and food industries. Mangosteen (Garcinia mangostana L.), the ‘Queen of fruits’ is famous for its nutritious edible aril. The mangosteen pericarp is rich in anthocyanin and can be utilized as a natural colorant with health benefits. There is a need to standardize easier methods for the efficient extraction of anthocyanin from mangosteen pericarp so that it can be effectively utilized in food industry. Materials: The pericarp of ripe mangosteen fruits were dried, pulverized and the anthocyanin was extracted by hot maceration with distilled water (aqueous extraction) and ethanol as solvents, acidified at different levels with citric acid (0.1% and 0.2%) and acetic acid (1% and 2%). The anthocyanin yield, total phenol, flavonoid, antioxidant activity and colour values of the concentrated extracts were determined. Result: Acidification of the solvent medium increased the extraction efficiency of anthocyanin pigment from mangosteen pericarp. The hot maceration with 50% ethanol acidified at 2% acetic acid contributed the highest yield for anthocyanin, total phenols and flavonoids with 82.68% antioxidant activity and exhibited good colour values. This anthocyanin pigment can be utilized as a safe natural colorant for the development of functional foods.