Study on Extraction of Tannins From the Garcinia Mangostana Linn Peel in Vietnam

Abstract

Garcinia mangostana Linn is known as the "queen of fruit" in Vietnam, which is grown in the provinces of the Mekong Delta and the South Eastern area. Many researches showed that the pericarp of this fruit has many active components, such as xanthones, anthocyanins, tannins, etc. Tannin content of Gacinia mangosteen Linn peel of four regions (Can Tho, Tra Vinh, Bình Duong and Vinh Long provinces) in Vietnam was investigated. It was 13.80% (Vinh Long), 13.91% (Can Tho), 14.15% (Binh Duong), 14.50 % (Tra Vinh). This study focused on the extraction of the tannins compound from the Garcinia mangostana Linn for applications in the food industry, especially in the wine-producing industry.The pericarp of mangosteen was treated with Termamyl SC and Pectinex Ultra SP-L enzymes, then mixed with 60% ethanol at the ratio of 1/20 (material /solvent) and heating for 120 minutes at 60°C. The extracts then were obtained after centrifugation at 5000 rpm for 10 minutes and vacuum filtered. The extraction efficiency was more than 90%, higher than without enzyme pretreatment (87.35%).

Study on the extraction of anthocyanin from mangosteen peel Vietnam using supramolecular method

“…This condition makes the tannins extraction efficiency increases 16.03% with Pectinex Ultra SPL and 17.5% with Termamyl SC (The tannin extraction efficiency was 79.33% và 80.80%, respectively). Experiments applied this enzyme treatment conditions and then extracted with 60% ethanol (which we published in 2018) had the same results (Hien et al 2018). The tannin extraction efficiency was 94.83% which was more than 7.48% (with Termamyl SC) and 93.11% which was more than 5.76% (with Pectinex Ultra SPL) This condition is similar to some published research works such as (Heo et al 2005) or (Wang et al 2014).…”

“…At the end of the ultrasound time, the sample was maintained at 60°C for 15 minutes. When the treatment of material was completed, the extraction process has been done according to the mode we have chosen (Hien et al 2018). The ethanol (96%) and purified water were added to the extracted concentration (ethanol 60%) with the ratio of solvent to material of 20 (v/w), temperature at 60 o C for the duration of 120 minutes.…”

“…These enzymes hydrolyze cell wall components thereby increasing cell wall permeability and release bioactive compounds from plant cells while being extracted and the yield released is higher respectively (Puri et al 2012;Wang et al 2010). Our recent publication showed that the mangosteens contain a significant amount of cellulose (41.56 ± 0.41 %), starch (8.86± 0.14%) and pectin (2.79± 0.75%) (Hien et al 2018). They have prevented the release of active substances out of plant cells and the material treated with amylase or polygalactuonase enzymes gave the extraction efficiency of tannins from the mangosteen peels higher than without enzyme pre-treatment.…”