Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction

Nor Azizah Mohammad; Dayang Norulfairuz Abang Zaidel; Ida Idayu Muhamad; Mariani Abdul Hamid; Harisun Yaakob; Yanti Maslina Mohd Jusoh

doi:10.1016/j.heliyon.2019.e02571

Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction

Heliyon. 2019 Oct 9;5(10):e02571. doi: 10.1016/j.heliyon.2019.e02571. eCollection 2019 Oct.

Authors

Nor Azizah Mohammad¹, Dayang Norulfairuz Abang Zaidel^{1

2}, Ida Idayu Muhamad^{1

3}, Mariani Abdul Hamid², Harisun Yaakob², Yanti Maslina Mohd Jusoh¹

Affiliations

¹ Food and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia.
² Institute of Bioproduct Development, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia.
³ IJN-UTM Cardiovascular Engineering Centre, Institute of Human Centred Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia.

Abstract

Total phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM). The MAE extraction conditions to obtain optimum antioxidant-rich xanthone extract were at 2.24 min of irradiation time, 25 mL/g of solvent-to-solid ratio and 71% of ethanol concentration. The predicted results for four responses were as follows; 320.31 mg gallic acid equivalent/g extract, 83.63% and 93.77% inhibition (DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) assays), and 144.56 mg Trolox equivalent/g extract (FRAP, Ferric reducing antioxidant power). The predicted and actual values were statistically insignificant (P > 0.05). Therefore, these results confirmed that the examined model was acceptable and relevant. MAE led to a slightly similar antioxidant capacity and a higher extraction of α-mangostin, a major xanthone of mangosteen pericarp as compared to water bath-maceration technique.

Keywords: Antioxidant; Bioactive compound; Biochemical characterization of food; Biochemical engineering; Food engineering; Food processing; Food technology; Mangosteen pericarp; Microwave-assisted extraction; Phenolic compound; Total phenolic content; Xanthone; α-mangostin.