Abstract
The effects of optimization of microwave-assisted extraction (MAE) and microencapsulation on the total xanthone content (TXC), total phenolic content (TPC), and antioxidant activity of mangosteen rind extract were studied. Response surface methodology (RSM) was employed with Box-Behnken design to generate fifteen optimization responses by incorporating three independent variables, namely soaking time, solvent-to-feed (S/F) ratio and extraction time. The highest extraction yield (19.43%) was obtained in the third response. TXC and TPC results fitted well, with high R-squared values (0.83-0.91), into the generated models, but not the antioxidant activity data. The interactive effects of S/F ratio and extraction time significantly increased the yields of TXC (46.62 mg α-mangostin/g crude extract) and TPC (46.30 mg gallic acid equivalent/g crude extract), but longer soaking time showed adverse effect. All the results obtained from the optimized models were validated using experimental data which showed desirability index of 0.88. The optimized parameters of MAE were established as 20:1 S/F ratio and 9 min extraction time, without soaking process. Despite the intact morphology of microcapsules observed, spray drying microencapsulation only preserved TXC partially (63.54%) but denatured more than 85% of TPC. Future investigation on the microencapsulation of mangosteen rind extract is required.
Highlights
Mangosteen (Garcinia mangostana Linn.) is a tropical fruit that can be commonly found in the South-East Asia
The third response exhibited the highest yield of crude extract (19.43% w/w)
The yields of total xanthone content (TXC) and total phenolic content (TPC) predicted by the Response surface methodology (RSM) models were further validated with the experimental data under the same parameters
Summary
Mangosteen (Garcinia mangostana Linn.) is a tropical fruit that can be commonly found in the South-East Asia. The fruit has edible white aril with refreshing sweet-sour taste and pleasant aroma, gaining it the prestige as the “Queen of fruits” (Makhonpas et al, 2015). Apart from this, the dark purple mangosteen rind, which is usually treated as agricultural waste, has become the most popular source of xanthone, a plant secondary metabolite with numerous health promoting effects, such as antioxidant, antimicrobial, anti-inflammatory, and anti-proliferative properties (Jung et al, 2006; Pothitirat & Gritsanapan, 2008; Shibata et al, 2013; Chen et al, 2008; Sutono, 2013; Tjahjani et al, 2014; Bumrungpert et al, 2010; Johnson et al, 2012). The α-mangostin (C24H26O6) is the major type of xanthones that is present in the mangosteen rind, followed by low amounts of other xanthone derivatives, such as garcinone, gartanin, mangostanol and mangostanin (Sukatta et al, 2013; Widowati et al, 2014; Wittenauer et al, 2012)
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