Optimisation of Mangosteen Peel Extracts (Garcinia mangostana L.) on Total Flavonoid Content Using Response Surface Methodology (RSM) and Its Antioxidant Activities

Razila, Anuar

doi:10.1007/978-981-15-9505-9_33

Cited by 4 publications

(4 citation statements)

References 17 publications

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“…Conjugated aromatic systems and glycosidic adhesives will be easily damaged at high temperatures [ 22 ]. Different results were reported by Razila [ 30 ], indicating that the best conditions to produce TPC of mangosteen peel extract using an ethanol solvent were at 50°C with an extraction time of 59 min. The TPC obtained was 7.78 mg QE/gm.…”

Section: Resultsmentioning

confidence: 73%

Optimization of solvent and extraction time on secondary metabolite content of mangosteen leaf (Garcinia mangostana L.) as a feed additive candidate on poultry

Rusli,

Mahata,

Yuniza

et al. 2024

J Adv Vet Anim Res

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Objectives: This research aimed to determine the optimum type of solvent and extraction time to produce secondary metabolites (phenolics, flavonoids, tannins, and antioxidants) from mangosteen leaves (Garcinia mangostana L.) as feed additive candidates for poultry. Materials and Methods: This research used a completely randomized design with a 2 × 5 factorial design with three replications. Factor A used two types of distilled water as a solvent (ordinary distilled water and distilled water heated at 100°C), while Factor B encompassed various extraction times (15, 30, 45, 60, and 75 min). The parameters assessed included total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), and overall antioxidant activity. Results: The TPC, TFC, TTC, and total antioxidant activity all showed a highly significant interaction (p < 0.01) with the type of solvent and extraction duration. Conclusion: The best solvent and time for mangosteen leaf extract to produce secondary metabolites, which can be candidates for feed additives in poultry, is ordinary distilled water for 45 min. In this research, the phenol content was 81.03%, flavonoids 11.07%, tannins 1.01%, and antioxidants 77.61%.

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Section: Resultsmentioning

confidence: 73%

Optimization of solvent and extraction time on secondary metabolite content of mangosteen leaf (Garcinia mangostana L.) as a feed additive candidate on poultry

Rusli,

Mahata,

Yuniza

et al. 2024

J Adv Vet Anim Res

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“…MPE had the TPC and TFC values of 128.93 mg GAE g −1 dry extract and 62.98 mg RE g −1 dry extract, respectively. The values of MPE in this study were slightly higher than the ones in previous reports, which were 21.70–40.77 mg GAE g −1 dry extract for TPC (Hiranrangsee et al ., 2016; Mohammad et al ., 2019; Hiew et al ., 2021) and 19.75 mg RE g −1 dry weight or 7.78 mg quercetin equivalent (QE) g −1 dry weight for TFC (Li & Xu, 2014; Razila & Ramli, 2021). The differences in extraction methods and conditions (e.g., the combination of sonication and microwave employed in our study compared with individual extraction procedures in previous research) as well as in raw materials (e.g., maturity) may be the reasons for the differences.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

Nguyen,

et al. 2024

Int J of Food Sci Tech

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SummaryThis study aimed to investigate the efficiency of mangosteen peel extract (MPE) in preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC), total flavonoid content (TFC) and antioxidant and antimicrobial activities. Subsequently, beef burgers were prepared with different MPE amounts (0–1%) and stored for 1 day, 3 days and 5 days. The synthetic antioxidant 2,6‐di‐tert‐butyl‐4‐methyl phenol (BHT) and synthetic antimicrobial sodium benzoate (SB) were used for comparison. The changes of burgers in physicochemical parameters (moisture, cooking loss, storage loss and pH), lipid and protein oxidation (peroxide value, PV; thiobarbituric acid reactive substances, TBARS and carbonyl content), microbiological (total viable count, TVC) and sensory characteristics were assessed. The results revealed that MPE contained a high TPC of 128.93 mg gallic acid equivalent g−1 dry extract and TFC of 62.98 mg rutin equivalent g−1 dry extract. These bioactive compounds rendered MPE with its antioxidant activity approximately equivalent to ascorbic acid and antimicrobial activities against Escherichia coli and Staphylococcus aureus comparable with SB. MPE‐combined burger samples had higher moisture and cooking loss (P < 0.05) but almost equal storage loss and pH value compared with the control samples (P > 0.05). However, the incorporation of MPE into beef burgers did not affect the sensory attributes and preferences of consumers (P > 0.05). The burger with 1% MPE had lower values of PV, TBARS and carbonyl content than all other samples (P < 0.05), including the one added with BHT, indicating the strong potential of MPE as natural antioxidant alternative to prevent the oxidation of lipids and proteins. Through the TVC test, 1% MPE was demonstrated to result in the safe preservation of burgers up to 5 days of storage, equivalent to SB (P > 0.05). Therefore, MPE could become a natural synergistic alternative to both synthetic antioxidant and antimicrobial in the preservation of meat and meat products.

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“…Mangosteen fruits of optimum commercial maturity at stage VI (Razila and Ramli, 2021) were collected from orchards of the Pathanamthitta district of Kerala, India. The experiment was conducted at the Department of Post Harvest Technology of College of Agriculture, Vellayani during august 2021.…”

Section: Extraction Of Anthocyaninmentioning

confidence: 99%

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.)

Aparna¹,

Lekshmi²

2023

AJDFR

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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.

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Optimisation of Mangosteen Peel Extracts (Garcinia mangostana L.) on Total Flavonoid Content Using Response Surface Methodology (RSM) and Its Antioxidant Activities

Cited by 4 publications

References 17 publications

Optimization of solvent and extraction time on secondary metabolite content of mangosteen leaf (Garcinia mangostana L.) as a feed additive candidate on poultry

Optimization of solvent and extraction time on secondary metabolite content of mangosteen leaf (Garcinia mangostana L.) as a feed additive candidate on poultry

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

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.)

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