| Author | Lawan Hiranrangsee |
| Call Number | AIT Thesis no.FB-12-04 |
| Subject(s) | Mangosteen
|
| Note | A t hesis submitted in p artial f ulfillment of the r equirement 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-12-04 |
| Abstract | The mangosteen ( Garcinia mangostana L. ) is one of the tropical fruit that are popular both in Thailand and foreign countries. Bioactive compounds in mangosteen pericarp are mostly in g roups of polyphenolic compounds especially rich in anthocyanin. In this study, m angosteen pericarp was extract ed by three methods as the following; Maceration (ME), shaking water bath (SWE) and ultra sound - assisted extraction (UAE) . U ltrasound - assisted extraction was used to extract anthocyanin from pericar p and lipid from the seed of mangosteen. The optimization of the extracting anthocyanins by ultrasound - assisted extraction was based on the analysis of the variable parameters on the responses surface methodology (RSM). Moreover, mangosteen pericarp was ad ded to improve the antioxidant properties to ice - cream in order to determine the potential of using external mangosteen pericarp as a health y ingredient. The antioxidant activity of mangosteen ice - cream was determined in term of half maximal effective conc entration ( EC 50 ) and t rolox equivalents antioxidant capacity (TEAC ) . In part of mangosteen seed, fatty acids were identified by using gas chromatography (GC) . Base d on the results of this study, t he optimum time for extraction of anthocyanin by conventional method, maceration and shaking water bath w as 6 and 4 hours, respectively. Anthocyanin content of fresh mangosteen pericarp was extracted by maceration and shak ing water bath were 23.36 and 19.07 mg Cyn - 3 - Glu/100g respectively. For ultrasound - assisted extraction the optimum time of extraction was 5 min . The anthocyanin co ntent, e xtracted by UAE, was 23.54 mg Cyn - 3 - Glu/100g. The regression equation derived by RSM, was used to predict the anthocyanin content extracting by using UAE. T he regression equation was Y = 22.68 - 1.16T - 4.53R + 0.68A - 1.80T 2 – 1.54R 2 - 0.24A 2 - 0.45TR - 1.41TA + 1.12RA ; (R 2 =0.75) . In part of mangosteen ice - cream, 2% external mangosteen pericarp ice - cream was the highest antioxidant activity. TEAC and EC 50 were 3.29 x 10 - 4 mg Trolox/ 1g sample and 7.81 ± 0.30 mg/ml . S cavenging activity of mangosteen ice - cream exhibited up to 2.8 and 3.9 times after adding 1 and 2% external mangosteen pericarp, respectively . L ipid extraction by ultrasound - a ssisted extraction at 60 min was the optimum time . The value of total lipid was 43.22 %wb. There were four fatty acid s found in lipid of mangosteen seed as stearic acid (47.64 g) , oleic acid (28.62 g) , linoleic acid (14.68 g) and palmitic acid (4.66 g) per 100 g oil sample . Overall, ultrasound - assisted extraction was a suitable alternative for extraction of anthocyanin from mangosteen pericarp owing to spe nding short time for extraction and eco - friendly as used less energy and chemical. E xternal mangosteen pericarp adding i n ice - cream improved the antioxidant activities of sample. Seed of mangosteen contained high amount of lipid. |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-04 |
| 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) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorn;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2012 |