期刊
HELIYON
卷 5, 期 10, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.heliyon.2019.e02571
关键词
Biochemical engineering; Food engineering; Food technology; Food processing; Bioactive compound; Antioxidant; Phenolic compound; Biochemical characterization of food; Antioxidant; Mangosteen pericarp; Microwave-assisted extraction; Total phenolic content; Xanthone; alpha-mangostin
资金
- Ministry of Education Malaysia
- Universiti Teknologi Malaysia [Q.J130000.3551.05G90, R.J130000.7851.4F993]
- Zamalah UTM Scholarship
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 (2,20-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 alpha-mangostin, a major xanthone of mangosteen pericarp as compared to water bath-maceration technique.
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