Optimization of the Extraction System of Total Phenolic from Garcia mangostana using Response Surface Methodology

Abstract

Mangosteen (Garcia mangostana) consist of 40% flesh and 60% pericarp. Mangosteen pericarp has unpleasant taste of bitterness and usually disposed as waste. However, mangosteen pericarp contains xanthones which are polyphenolic compound that proven has high antioxidant activity were found abundantly in mangosteen pericarp. This study aims to investigate water extraction optimum operating conditions to be applied in industry by using RAM (response surface methodology) for the recovery of total phenolic extract from the pericarp of mangosteen. Box-Behnken experimental design used 3 factors. Solid-to-liquid ratio (g/ml), temperature (°C) and extraction time (hour) were analysed to compare the response of total phenolic content (TPC). Under the operating conditions, the highest TPC is 0.906 (g/l) at the factors of 1:10 (g/ml), 65 °C, and 3-hour. The optimum parameters determined by using RSM are at 1:10 (g/ml), 59.74 °C, and 2.87-hour with TPC 0.835 (g/l).