The Effect of Processing Variables on Antioxidative Capacity of Mangosteen Peel （Garcinia mangostana L.） Extract

作     者：Prasong Siriwongwilaichat Wilaiwan Angnanon Nithiya Rattanapanone 

作者机构：Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Amphur MuengNakhon Pathom 73000 Thailand Department of Food Science and Technology Faculty of Agro-lndustry Chiang Mai University Amphur Mueng Chiang Mai50100 Thailand 

出 版 物：《Journal of Agricultural Science and Technology(A)》 (农业科学与技术（A）)

年 卷 期：2012年第2卷第4期

页      面：529-536页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

主　　题：Mangosteen peel solvent extraction xanthones natural antioxidant oxidative rancidity 

摘      要：Mangosteen peel （Garcinia mangostana L.） is well known as an excellent source of antioxidative compounds. The objective of this study was to determine the most suitable processing condition for ethanolic extraction of mangosteen peel. The experimental factors included raw material prepared as fresh and dried forms, material-to-solvent ratio varying at 1：3, 1：4, 1：5, 1：6, 1：9 and 1：12, and contacting time at 1, 3, 6, 9, 12 and 16 hours. Antioxidative capacity of all extracts were evaluated and compared according to DPPH radical scarvenging assay, trolox equivalent antioxidant capacity （TEAC assay） and total phenolic compounds. It was found that the extract from dried mangosteen peel had significantly stronger antioxidative capacity than that from fresh mangosteen peel （P 〈 0.05）. The suitable ethanolic extraction was found at the material-to-solvent ratio of 1：6 and 12 hours of contacting time. Mangosteen peel extracts prepared from fresh peel, dried peel, boiled and dried peel were also tested for oxidative rancidity reduction in lard at accelerated temperature of 60 ~C. The antioxidative rancidity was measured by acid value, totox value and thiobarbituric acid test. Commercial rosemary extract and BHT were compared at the equivalent concentration of 1,000 mg/kg. The results showed that the extract from dried mangosteen peel provided antioxidative capacity slightly stronger than fresh mangosteen peel extract, similar to rosemary extract but still poorer than BHT.