| Author | Waritha Satong-aun |
| Call Number | AIT Thesis no.FB-10-08 |
| Subject(s) | Mangosteen
|
| Note | A thesis submitted in partial fulfillment of the requirement s for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-08 |
| Abstract | Effect of drying temperature on mangosteen pericarp using hot air drying method was investigated. Pericarp was dried at 55, 65 and 75°C from initial moisture content of 68.76±0.57% dry basis (d.b.) to final moisture cont ent of 7.0% dry basis (d.b.) for 65, 27 and 24 hours, respectively. Two mathematic modeling for drying rate prediction of Lewis and Page model was developed. Page model gave bette r prediction base on high R 2 , low χ 2 and low RMSE, comparing with Lewis model. Room tempe rature extraction method was performed to investigate the effect of drying tempe rature on α-mangostin content in mangosteen pericarp. The results showed that the su itable temperature for drying mangosteen pericarp was 65°C that gave the highest of α–mangostin content (40.32±0.24 %w/w of crude extract). Two extraction methods usin g soxhlet extraction (SE) and shaking water bath extraction (SWE), were compared the amou nt of α-mangostin content from mangosteen pericarp. It was found that SWE was give n higher α-mangostin content than SE. Microwave-assisted extraction (MAE) method was also conducted at different extraction time and temperatures. The response surf ace methodology using two factor central composite designs (CCD) was used to optimiz e the extraction conditions including extraction temperature and time. The optimum extrac tion temperature and time for extracting α-mangostin from mangosteen pericarp wer e obtained at temperature of 55.04°C and 13.33 minute. For the same ratio of solvent and sample, the MAE at the optimum conditions gave higher α-mangostin content (51.81±0. 13 %w/w of crude extract) than SWE for 2 hour and SE for 15 hour, respectively. Th e antioxidant activity of mangosteen pericarp crude extract (MPE) based on DPPH assay wa s investigated. The results showed that the highest antioxidant activity of MPE which obtained from microwave-assisted extraction (MAE) was 79.87% at 500μg/ml of concentr ation. However, MPE had lower antioxidant activity when comparing with ascorbic a cid (AsA) at the same concentration. The efficient concentration (EC 50 ) of MPE and AsA were 12.94 and 7.71, respectively. In order to evaluate the antioxidant activity of MP E, a various concentration (0.01, 0.10, 0.25 and 0.50%) of MPE, and 0.01% of commercial ant ioxidant, α-tocopherol and TBHQ, were supplemented in lard and stored at 60°C for 10 days. The results showed that TBHQ had more potential to prevent oxidative rancidity i n lard than MPE and α-tocopherol, respectively at the same concentration. However, the MPE had most potential for inhibit oxidative rancidity in lard when increase the conce ntration to 0.50%. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-08 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |