Pectin Extraction From the Fresh Rind of Vietnamese Mangosteen (Garcinia Mangostana)

S., D.; Duy, T. H.

doi:10.17660/actahortic.2015.1088.101

Cited by 3 publications

(10 citation statements)

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“…The moisture content is closely related to the water content in mangosteen rind sources. Mai and Dui successfully extracted pectin from vietnamese mangosteen with moisture content of 4.64% [8]. The ash content represents the purity of the pectin.…”

Section: Discussionmentioning

confidence: 99%

“…Indonesia, the Southeast Asia country with the largest mangosteen producer in the world, has abundant mangosteen waste which can be used as pharmaceutical raw material [1, 2]. The important part of mangosteen fruits is rind which contains various bioactive compounds, such as phenolic acid, tannin, xanthone, anthocyanins [3, 4, 5, 6, 7], and pectin [8].…”

Section: Introductionmentioning

confidence: 99%

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Characterization and antioxidant activity of pectin from Indonesian mangosteen (Garcinia mangostana L.) rind

Wathoni

Shan

et al. 2019

Heliyon

129

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Pectin, a natural polysaccharide, has gained increasing attention due to not only its biomaterial properties but also its biomedical activities. One of the abundant sources of pectin is mangosteen ( Garcinia mangostana L.) rind. In this study, we characterized the pectin from Indonesian mangosteen rind extract and evaluated its antioxidant activity. Pectin was extracted in acid condition and evaluated its physicochemical properties by fourier transform infrared (FTIR), powder X-ray diffractometer (PXRD), water content, ash content, equivalent weight, methoxyl level and of galacturonic acid content. Furthermore, the antioxidant activity of pectin was also observed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Pectin was successfully extracted from dry weight of Indonesian mangosten rind with yield about 1,16 ± 0,17%, fine powder, brownish and odorless. FTIR and PXRD results showed that pectin from mangosteen rind extract was amorphous and similar characteristic with a commercial pectin. The chemical properties of pectin such as water content, ash content, equivalent weight, methoxyl level and of galacturonic acid level were 9.85 ± 0.12%, 3.91 ± 0.17%, 6330.76 ± 220.43 g/mol, 2.86 ± 0.05% and 75.98 ± 0.88%, respectively. In addition, pectin showed an antioxidant activity with the IC 50 about 161.94 ± 31.57 ppm. These results suggest that pectin from Indonesian mangosteen rind has the potential properties as biopolymers for biomedical applications with a low-methylated pectin and a moderate antioxidant activity.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization and antioxidant activity of pectin from Indonesian mangosteen (Garcinia mangostana L.) rind

Wathoni

Shan

et al. 2019

Heliyon

129

View full text Add to dashboard Cite

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“…The frozen fruits were homogenized with a blender. Samples were treated with ethanol at a rate of 1:10 (raw material: solvent), at 37 °C for 45 min as the first step of the experiment according to Mai and Tan (2013). Following this process, optimization of extracts was performed using different solvent [ethanol and 2% hydrochloric acid (HCL), 2% acetic acid and 2% citric acid], the concentration of ethanol (20, 40, 60 and 80%), the concentration of suitable acid (1, 2, 3 and 4%), extraction temperature (30, 40, 50 and 60 o C), extraction time (60, 120, 180 and 240 min) and raw material and solvent ratio (1:5, 1:10, 1:15 and 1:20).…”

Section: Extracts Preparationmentioning

confidence: 99%

“…Although the highest anthocyanin content was obtained with the ethanol-HCl mixture (100 mg 100g -1 ), there was no significant difference between ethanol and different acid used (p>0.05) (Figure 1). In a study, Mai and Tan (2013) reported that in the extraction of anthocyanin from the rind of tropical fruit (Garcinia mangostana), the highest amount of anthocyanin (213 mg 100g -1 ) was obtained with a mixture of 50 o ethanol and 2% hydrochloric acid. In the same study, the anthocyanin content in the extraction with water decreased considerably.…”

Section: Effect Of Different Solvents On Anthocyanin Extractionmentioning

confidence: 99%

“…Therefore, 80% of ethanol and 2% citric acid were selected for further investigation. Mai and Tan (2013) reported that the mixture of 40 o ethanol and 1.5% HCl in a tropical fruit peel showed the highest anthocyanin content and the amount of anthocyanin decreased as the HCl content increased.…”

Section: Effect Of Citric Acid Concentration On Anthocyanin Extractionmentioning

confidence: 99%

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Effects of Some Extraction Parameters on Anthocyanin Content of Barberry (Berberis vulgaris L.) and Its Antioxidant Activity

Jaberi

Kaban

Kaya

2022

Türkiye Tarımsal Araştırmalar Dergisi

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In the study, determination of the optimal conditions for anthocyanin extraction from the dried fruit of barberry (Berberis vulgaris L.) was aimed. For this purpose, the solvent extraction method was used. The present investigation was carried out to different extraction conditions such as different solvents (ethanol and 2% hydrochloric acid, 2% acetic acid and 2% citric acid), the concentration of ethanol (20-80%), the concentration of suitable acid (1-4%), extraction temperature (30-60 oC), extraction time (60-240 min) and raw material and solvent ratio (1:5-1:20). The obtained extract was subjected to total phenolic content and antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The optimum condition for anthocyanin extraction from barberry extract was as follows: using 80% ethanol and 2% citric acid (100:10) as a solvent, the extraction temperature was 30 oC, extraction time was 120 min and the rate of fruit/solvent ratio was 1:20. In these conditions, the total anthocyanin content, the total phenolic content and antioxidant capacity were determined as 101.03±1.89 mg 100g-1 FW, 3269.05±111.11 mg gallic acid kg-1 and 92.41±0.25%, respectively. Antioxidant activity of barberry (B. vulgaris L.) extracts has been attributed to the high polyphenol content.

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Co-Sensitization Promoted Light Harvesting Capability of Dye-Sensitized Solar Cell (DSSC) Using Anthocyanin-Based Dye

Putri

Sidik

Wahyuono

et al. 2015

AMR

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High efficiency of light-to-energy conversion in dye-sensitized solar cell (DSSC) was achieved by applying anthocyanin as photosensitizer and TiO2 as photoelectrode. TiO2 anatase phase was synthesized by using co-precipitation method from TiCl3 precipitate. Anthocyanin (A) from Garcinia mangostana pericarp was combined with β-carotene (B) from Daucus carota and curcumin (C) pigments from Curcuma longa. According to UV-Vis analysis the wavelength absorptions of anthocyanin, β-carotene, and curcumin are 399 nm, 471 nm, and 470 nm, respectively. The A–B–C produced the short-circuit current density (JSC) of 77.7 μA, the open-circuit voltage (VOC) of 343.2 mV, the fill factor (FF) of 32.3, and the efficiency (η) of 0.042%. It is found that there exists a synergistic effect between anthocyanin and curcumin as indicated by broader absorption wavelengths, whilst the mixture between anthocyanin and β-carotene does not show the synergistic effect. The high efficiency of layered co-sensitization is attributed to the high adsorption capacities of curcumin in the outer layer. On the other hand, the effect can be explained on the basis of light scattering effect.

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Pectin Extraction From the Fresh Rind of Vietnamese Mangosteen (Garcinia Mangostana)

Cited by 3 publications

References 0 publications

Characterization and antioxidant activity of pectin from Indonesian mangosteen (Garcinia mangostana L.) rind

Characterization and antioxidant activity of pectin from Indonesian mangosteen (Garcinia mangostana L.) rind

Effects of Some Extraction Parameters on Anthocyanin Content of Barberry (Berberis vulgaris L.) and Its Antioxidant Activity

Co-Sensitization Promoted Light Harvesting Capability of Dye-Sensitized Solar Cell (DSSC) Using Anthocyanin-Based Dye

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