The effects of drying temperature and extraction methods on α-mangostin content in mangosteen pericarp （Garcinia mangostana L.） powder were investigated. In the first part of experiment suitable drying temperature ...The effects of drying temperature and extraction methods on α-mangostin content in mangosteen pericarp （Garcinia mangostana L.） powder were investigated. In the first part of experiment suitable drying temperature for retention α-mangostin content was determined. Three levels of drying temperatures （55, 65 and 75 ℃） were used in this study. The drying rates were increased with drying temperature. Room temperature extraction method was performed to investigate the effect of drying temperature on retention α-mangostin content in mangosteen pericarp. The α-mangostin content extracted at three different drying temperatures （55, 65 and 75 ℃） was 35.98 ± 0.49%, 40.32 ± 0.24%, and 37.79±0.34% w/w, respectively. The results showed that the suitable temperature for drying mangosteen pericarp was 65 ℃ that gave the highest of α-mangostin content. The second part of experiment was the comparison between extraction methods, such as shaking water bath extraction （SWE）, soxhlet extraction （SE） and microwave-assisted extraction （MAE）. The results show that MAE gave the highest extraction rate and α-mangostin content as compare to SWE and SE. The α-mangostin content extraction from SWE, SE and MAE are 45.83 ± 0.02, 34.82± 0.17 and 49.79 ± 0.15% w/w of crude extract, respectively.展开更多
文摘The effects of drying temperature and extraction methods on α-mangostin content in mangosteen pericarp （Garcinia mangostana L.） powder were investigated. In the first part of experiment suitable drying temperature for retention α-mangostin content was determined. Three levels of drying temperatures （55, 65 and 75 ℃） were used in this study. The drying rates were increased with drying temperature. Room temperature extraction method was performed to investigate the effect of drying temperature on retention α-mangostin content in mangosteen pericarp. The α-mangostin content extracted at three different drying temperatures （55, 65 and 75 ℃） was 35.98 ± 0.49%, 40.32 ± 0.24%, and 37.79±0.34% w/w, respectively. The results showed that the suitable temperature for drying mangosteen pericarp was 65 ℃ that gave the highest of α-mangostin content. The second part of experiment was the comparison between extraction methods, such as shaking water bath extraction （SWE）, soxhlet extraction （SE） and microwave-assisted extraction （MAE）. The results show that MAE gave the highest extraction rate and α-mangostin content as compare to SWE and SE. The α-mangostin content extraction from SWE, SE and MAE are 45.83 ± 0.02, 34.82± 0.17 and 49.79 ± 0.15% w/w of crude extract, respectively.
