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

• Published in: Lecture Notes in Mechanical Engineering
• Main Author: Razila A.; Ramli S.S.
• Format: Conference paper
• Language: English
• Published: Springer Science and Business Media Deutschland GmbH 2021
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85104484833&doi=10.1007%2f978-981-15-9505-9_33&partnerID=40&md5=4ddba5ad027276bc18725223e90f0d79

Mangosteen (Garcinia Mangostana L.) or also known as ‘Queen of Fruits’ that consumed fresh within tropical regions possess many health benefits. The peels reported to have better content at natural phenolic antioxidant such as phenolic acids and flavonoid. However, mangosteen peels considered as a waste and discarded due to high consumption of fruit’s edible part. The aim of this study is to determine the optimum extraction condition of the mangosteen peel on the total phenolic content (TPC) and total flavonoid content (TFC) using ethanol extraction. Response surface methodology (RSM) was used to determine the effect of the two extraction variables: extraction temperature (20–60 ℃) and extraction time (30–80 min) on yield of total phenolic content and total flavonoid content of the mangosteen peel. The best condition for TPC and TFC of mangosteen peel extracts were chosen based on the desirability obtained by using extraction temperature of 50 ℃ and extraction time of 59 min, resulted in 11.27 mg GAE/g of total phenolic content and 7.78 mg QE/g of total flavonoid content. At the optimum condition, the mangosteen peel reported to have ferric reducing antioxidant power values of 137.07 mM TE/g of dry sample and 92.68% of radical scavenging activity. The flavonoid profiling and identification of catechin and rutin at optimum condition was determined by using High Performance Liquid Chromatography (HPLC). In conclusion, the extraction of time was the most significant factor for both total phenolic and flavonoid activities followed by temperature. © 2021, The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.