Article Sidebar
Published
29 June 2018
Keywords:
-
anthocyanin, antioxidant, peel extract, phenolic component, red mangosteen
Abstract
Mundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive compounds with antioxidant potential, but research on its utilization is limited. The aim of this research was to utilize red mangosteen peel for producing a ready-to-drink beverage with superior antioxidant activity and good acceptance of its sensory. In this study, dried red mangosteen peel (moisture content of 12%) was extracted with water (1:3, 1:5, 1:7, and 1:10 w/v) at different temperatures (40 and 50°C). The antioxidant potentials of the extracts were compared in terms of their DPPH radical scavenging activities, total phenolic contents, and total monomeric anthocyanin contents. The red mangosteen peel extracted with water at a ratio of 1:7 at 40°C showed the highest antioxidant activity, i.e. 717.44±0.44 AAE µg/mL, 843.48±0.77 GAE µg/mL, and 46.55±0.30 CGE mg/L, respectively. These extracts were then mixed with corn milk, cinnamon extract and sucralose to develop functional beverages. Three beverage formulas with different concentrations of mundar peel extracts (5, 6, and 7% v/v) were examined by panelists using a hedonic test for their sensory qualities (color, aroma, taste, and mouthfeel). The result suggested that beverage with 6% mundar peel extracts was the most preferred formula. The total soluble content, pH, viscosity, and DPPH radical scavenging activity of this preferred formula were 2.98±0.05°Brix; 4.32±0.01; 4.93±0.16 cP, and 1025.78±8.39 AAE µg/mL, respectively.
References
[AOAC] Association of Official Analytical Chemists. 2005. Official Methods of Analysis 2005.02. 2005. Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colo-rants, and wines. J AOAC Int 88: 1269.
Almeida MMB, deSousa PHM, Ariaga AMC, doPra-do GM, deCarvalho-Magalhaes CE, Maia GA, deLemos TLD. 2011. Bioactive compounds and antioxidant activity of fresh exotics fruits from northeastern Brazil. Food Res Int 44: 2155-2159. DOI: 10.1016/j.foodres.2011.03.0 51.
Boeing JS, Barizão ÉO, eSilva BC, Montanher PE. 2014. Evaluation of solvent effect on the extrac-tion of phenolic compounds and antioxidant ca-pacities from the berries: application of princi-pal component analysis. Chem Cent J 8: 1–9. DOI: 10.1186/s13065-014-0048-1.
[BPOM] Badan Pengawas Obat dan Makanan. 2014. Peraturan kepala badan pengawas obat dan makanan tentang batas maksimum peng-gunaan bahan tambahan pangan pemanis. http://www.pom.go.id. [22 Desember 2017].
Caminiti IM, Noci F, Muñoz A, Whyte P, Morgan DJ, Cronin DA, Lyng JG. 2011. Impact of selected combinations of non-thermal processing tech-nologies on the quality of an apple and cran-berry juice blend. Food Chem 124: 1387-1392. DOI: 10.1016/j.foodchem.2010.07.096.
Chitchumroonchokchai C, Riedl KM, Suksumrarn S, Clinton SK, Kinghorn AD, Failla ML. 2012. Xan-thones in mangosteen juice are absorbed and partially conjugated by healthy adults. J Nutr 142: 675-680. DOI: 10.3945/jn.111.1569 92.
D'Souza C, Fernandes R, Kudale S, Naik AS. 2017. Local indigenous fruit derived juices as alter-nate source of acidity regulators. J Sci Food Agr 98: 1995-2001. DOI: 10.1002/jsfa.8684.
DeConceicao-Neta ER, Johanningsmeier SD, Drake MA, McFeeters RF. 2007. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J Food Sci 72: 352-359. DOI: 10.1111/j.1750-3841.2007.00400.x.
Do QD, Angkawijaya AE, Tran-Nguyen PL, Huynh LH, Soetaredjo FE, Ismadji S, Ju Y. 2014. Effect of extraction solvent on total phenol con-tent, total flavonoid content, and antioxidant ac-tivity of Limnophila aromatica. J Food Drug Anal 22: 296-302. DOI: 10.1016/j.jfda. 2013.11.001.
Gerten D, Salma I, Shafie MSM, Shariah U, Brooke P, Wong WWW, Norhayati MH. 2015. Traditio-nal knowledge and practices related to genus Citrus, Garcinia, Mangifera and Nephelium in malaysia. Open Access Library J 2: 1–11. DOI: 10.4236/oalib.11 01453.
Grotz VL, Munro IC. 2009. An overview of the safety of sucralose. Regul Toxicol Pharm 55: 1-5. DOI: 10.1016/j.yrtph.2009.05.011.
Gupita CN, Rahayuni A. 2012. Pengaruh berbagai pH dan suhu pasteurisasi terhadap aktivitas antioksidan dan tingkat penerimaan sari kulit buah manggis. J Nutr Col 1: 209-215.
Gutierrez-orozco F, Failla ML. 2013. Biological activities and bioavailability of mangosteen xan-thones: a critical review of the current evi-dence. Nutrients 5: 3163–3183. DOI: 10.3390/ nu5083163.
Jindarat S. 2014. Xanthones from mangosteen (Garcinia mangostana): multi-targeting pharma-cological properties. J Med Assoc Thai 97: 196–201.
Kubo I, Masuoka N, Xiao P, Haraguchi H. 2002. Antioxidant activity of dodecyl gallate. J Agr Food Chem 50: 3533-3539. DOI: 10.1021/jf011 250h.
Ma J, Bellon M, Wishart JM, Young R, Blackshaw LA, Jones KL, Horowitz M, Rayner CK. 2009. Effect of the artificial sweetener, sucralose, on gastric emptying and incretin hormone release in healthy subjects. Am J Psychol 296: 735-739. DOI: 10.1152/ajpgi.90708.2008.
Mranani SA. 2015. Pemanfaatan Potensi Manggis Merah (Garcinia forbesii) sebagai Pengawet Alami dan Minuman Fungsional. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Nambi VE, Gupta RK, Kumar S, Sharma PC. 2016. Degradation kinetics of bioactive components, antioxidant activity, colour and textural proper-ties of selected vegetables during blanching. J Food Sci Technol 53: 3073-3082. DOI: 10.100 7/s13197-016-2280-2.
Neo L, Yee ATK, Chong KY, Yeoh YS, Tan HTW, 2012. The vascular plant flora of abandoned plantations in Singapore I: Clementi forest. Nature Singapore 5: 275–283.
Nielsen SS. 2010. Food Analysis, 4th Edition. 101-112. Springer, New York (US). DOI: 10.1007/ 978-1-4419-1478-1.
Ningsih N, Yasni S, Yuliani S. 2017. Sintesis nano-partikel ekstrak kulit manggis merah dan kajian sifat fungsional produk enkapsulasinya. J Teknol Industri Pangan 28: 27–35. DOI: 10.60 66/jtip.2017.28.1.27.
Oancea S, Drǎghici O. 2013. pH and thermal stabili-ty of anthocyanin-based optimised extracts of romanian red onion cultivars. Czech J Food Sci 31: 283–291. DOI: 10.17221/302/ 2012-CJFS.
Randy M. 2014. Kajian Pemanfaatan dan Pengem- bangan Potensi Ekstrak Manggis Merah (Garci-nia Forbesii) sebagai Minuman Fungsional Kaya Antioksidan dan Kestabilannya. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Réblová Z. 2012. Effect of temperature on the anti-oxidant activity of phenolic acids. Czech J Food Sci 30: 71–177. DOI: 10.17221/57/2011-CJFS.
Roussel AM, Hininger I, Benaraba R, Ziegenfuss TN, Anderson RA. 2009. Antioxidant effects of a cinnamon extract in people with impaired fas-ting glucose that are overweight or obese. J Am Coll Nutr 28: 16-21. DOI: 10.1080/07315724. 2009.10719756.
Safithri M, Yasni S, Bintang M, Ranti AS. 2012. Toxi-city study of antidiabetics functional drink of Pi-per crocatum and Cinnamomum burmannii. Hayati J Food Sci 19: 31-36. DOI: 10.4308/hjb. 19.1.31.
Stokes JR, Boehm MW, Baier SK. 2013. Oral pro-cessing, texture and mouthfeel: from rheology to tribology and beyond. Curr Opin Colloid In 18: 349-359. DOI: 10.1016/j.cocis.2013.04.0 10.
Supavititpatana P, Wirjantoro TI, Apichartsrangkoon A, Raviyan P. 2008. Addition of gelatin enhan-ced of corn-milk yoghurt. J. Food Chem 106: 211-216. DOI: 10.1016/j.foodchem.2007.05.0 58.
Vuong QV, Golding JB, Stathopoulos CE, Nguyen MH, Roach PD. 2011. Optimizing conditions for the extraction of catechins from green tea using hot water. J Sep Sci 34: 3099–3106. DOI: 10. 1002/jssc.201000863.
Vuong QV, Hirun S, Roach PD, Bowyer MC, Phillips PA, Scarlett CJ. 2013. Effect of extraction conditions on total phenolic compounds and antioxidant activities of Carica papaya leaf aqueous extracts. J Herb Med 3: 104–111. DOI: 10.1016/j.hermed.2013.04.004.
Wahyuningsih S, Wulandari L, Wartono MW, Munawaroh H, Ramelan AH. 2017. The effect of pH and color stability of anthocyanin on food colorant. Iop Conf Ser-Mat Sci 193. DOI: 10.10 88/1757-899X/193/1/012047.
Winarno FG. 2008. Kimia Pangan dan Gizi. 171-172. M-Brio Press, Bogor.
Xu JG, Hu QP, Wang XD, Luo JY, Liu Y, Tian CR. 2010. Changes in the main nutrients, phytoche-micals, and antioxidant activity in yellow corn grain during maturation. J Agr Food Chem 58: 5751–5756. DOI: 10.1021/jf100364k.
Almeida MMB, deSousa PHM, Ariaga AMC, doPra-do GM, deCarvalho-Magalhaes CE, Maia GA, deLemos TLD. 2011. Bioactive compounds and antioxidant activity of fresh exotics fruits from northeastern Brazil. Food Res Int 44: 2155-2159. DOI: 10.1016/j.foodres.2011.03.0 51.
Boeing JS, Barizão ÉO, eSilva BC, Montanher PE. 2014. Evaluation of solvent effect on the extrac-tion of phenolic compounds and antioxidant ca-pacities from the berries: application of princi-pal component analysis. Chem Cent J 8: 1–9. DOI: 10.1186/s13065-014-0048-1.
[BPOM] Badan Pengawas Obat dan Makanan. 2014. Peraturan kepala badan pengawas obat dan makanan tentang batas maksimum peng-gunaan bahan tambahan pangan pemanis. http://www.pom.go.id. [22 Desember 2017].
Caminiti IM, Noci F, Muñoz A, Whyte P, Morgan DJ, Cronin DA, Lyng JG. 2011. Impact of selected combinations of non-thermal processing tech-nologies on the quality of an apple and cran-berry juice blend. Food Chem 124: 1387-1392. DOI: 10.1016/j.foodchem.2010.07.096.
Chitchumroonchokchai C, Riedl KM, Suksumrarn S, Clinton SK, Kinghorn AD, Failla ML. 2012. Xan-thones in mangosteen juice are absorbed and partially conjugated by healthy adults. J Nutr 142: 675-680. DOI: 10.3945/jn.111.1569 92.
D'Souza C, Fernandes R, Kudale S, Naik AS. 2017. Local indigenous fruit derived juices as alter-nate source of acidity regulators. J Sci Food Agr 98: 1995-2001. DOI: 10.1002/jsfa.8684.
DeConceicao-Neta ER, Johanningsmeier SD, Drake MA, McFeeters RF. 2007. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J Food Sci 72: 352-359. DOI: 10.1111/j.1750-3841.2007.00400.x.
Do QD, Angkawijaya AE, Tran-Nguyen PL, Huynh LH, Soetaredjo FE, Ismadji S, Ju Y. 2014. Effect of extraction solvent on total phenol con-tent, total flavonoid content, and antioxidant ac-tivity of Limnophila aromatica. J Food Drug Anal 22: 296-302. DOI: 10.1016/j.jfda. 2013.11.001.
Gerten D, Salma I, Shafie MSM, Shariah U, Brooke P, Wong WWW, Norhayati MH. 2015. Traditio-nal knowledge and practices related to genus Citrus, Garcinia, Mangifera and Nephelium in malaysia. Open Access Library J 2: 1–11. DOI: 10.4236/oalib.11 01453.
Grotz VL, Munro IC. 2009. An overview of the safety of sucralose. Regul Toxicol Pharm 55: 1-5. DOI: 10.1016/j.yrtph.2009.05.011.
Gupita CN, Rahayuni A. 2012. Pengaruh berbagai pH dan suhu pasteurisasi terhadap aktivitas antioksidan dan tingkat penerimaan sari kulit buah manggis. J Nutr Col 1: 209-215.
Gutierrez-orozco F, Failla ML. 2013. Biological activities and bioavailability of mangosteen xan-thones: a critical review of the current evi-dence. Nutrients 5: 3163–3183. DOI: 10.3390/ nu5083163.
Jindarat S. 2014. Xanthones from mangosteen (Garcinia mangostana): multi-targeting pharma-cological properties. J Med Assoc Thai 97: 196–201.
Kubo I, Masuoka N, Xiao P, Haraguchi H. 2002. Antioxidant activity of dodecyl gallate. J Agr Food Chem 50: 3533-3539. DOI: 10.1021/jf011 250h.
Ma J, Bellon M, Wishart JM, Young R, Blackshaw LA, Jones KL, Horowitz M, Rayner CK. 2009. Effect of the artificial sweetener, sucralose, on gastric emptying and incretin hormone release in healthy subjects. Am J Psychol 296: 735-739. DOI: 10.1152/ajpgi.90708.2008.
Mranani SA. 2015. Pemanfaatan Potensi Manggis Merah (Garcinia forbesii) sebagai Pengawet Alami dan Minuman Fungsional. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Nambi VE, Gupta RK, Kumar S, Sharma PC. 2016. Degradation kinetics of bioactive components, antioxidant activity, colour and textural proper-ties of selected vegetables during blanching. J Food Sci Technol 53: 3073-3082. DOI: 10.100 7/s13197-016-2280-2.
Neo L, Yee ATK, Chong KY, Yeoh YS, Tan HTW, 2012. The vascular plant flora of abandoned plantations in Singapore I: Clementi forest. Nature Singapore 5: 275–283.
Nielsen SS. 2010. Food Analysis, 4th Edition. 101-112. Springer, New York (US). DOI: 10.1007/ 978-1-4419-1478-1.
Ningsih N, Yasni S, Yuliani S. 2017. Sintesis nano-partikel ekstrak kulit manggis merah dan kajian sifat fungsional produk enkapsulasinya. J Teknol Industri Pangan 28: 27–35. DOI: 10.60 66/jtip.2017.28.1.27.
Oancea S, Drǎghici O. 2013. pH and thermal stabili-ty of anthocyanin-based optimised extracts of romanian red onion cultivars. Czech J Food Sci 31: 283–291. DOI: 10.17221/302/ 2012-CJFS.
Randy M. 2014. Kajian Pemanfaatan dan Pengem- bangan Potensi Ekstrak Manggis Merah (Garci-nia Forbesii) sebagai Minuman Fungsional Kaya Antioksidan dan Kestabilannya. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Réblová Z. 2012. Effect of temperature on the anti-oxidant activity of phenolic acids. Czech J Food Sci 30: 71–177. DOI: 10.17221/57/2011-CJFS.
Roussel AM, Hininger I, Benaraba R, Ziegenfuss TN, Anderson RA. 2009. Antioxidant effects of a cinnamon extract in people with impaired fas-ting glucose that are overweight or obese. J Am Coll Nutr 28: 16-21. DOI: 10.1080/07315724. 2009.10719756.
Safithri M, Yasni S, Bintang M, Ranti AS. 2012. Toxi-city study of antidiabetics functional drink of Pi-per crocatum and Cinnamomum burmannii. Hayati J Food Sci 19: 31-36. DOI: 10.4308/hjb. 19.1.31.
Stokes JR, Boehm MW, Baier SK. 2013. Oral pro-cessing, texture and mouthfeel: from rheology to tribology and beyond. Curr Opin Colloid In 18: 349-359. DOI: 10.1016/j.cocis.2013.04.0 10.
Supavititpatana P, Wirjantoro TI, Apichartsrangkoon A, Raviyan P. 2008. Addition of gelatin enhan-ced of corn-milk yoghurt. J. Food Chem 106: 211-216. DOI: 10.1016/j.foodchem.2007.05.0 58.
Vuong QV, Golding JB, Stathopoulos CE, Nguyen MH, Roach PD. 2011. Optimizing conditions for the extraction of catechins from green tea using hot water. J Sep Sci 34: 3099–3106. DOI: 10. 1002/jssc.201000863.
Vuong QV, Hirun S, Roach PD, Bowyer MC, Phillips PA, Scarlett CJ. 2013. Effect of extraction conditions on total phenolic compounds and antioxidant activities of Carica papaya leaf aqueous extracts. J Herb Med 3: 104–111. DOI: 10.1016/j.hermed.2013.04.004.
Wahyuningsih S, Wulandari L, Wartono MW, Munawaroh H, Ramelan AH. 2017. The effect of pH and color stability of anthocyanin on food colorant. Iop Conf Ser-Mat Sci 193. DOI: 10.10 88/1757-899X/193/1/012047.
Winarno FG. 2008. Kimia Pangan dan Gizi. 171-172. M-Brio Press, Bogor.
Xu JG, Hu QP, Wang XD, Luo JY, Liu Y, Tian CR. 2010. Changes in the main nutrients, phytoche-micals, and antioxidant activity in yellow corn grain during maturation. J Agr Food Chem 58: 5751–5756. DOI: 10.1021/jf100364k.
Authors
AndariniF., YasniS., & SyamsirE. (2018). PENGEMBANGAN MINUMAN FUNGSIONAL DARI EKSTRAK KULIT MUNDAR. Jurnal Teknologi Dan Industri Pangan, 29(1), 49-57. https://doi.org/10.6066/jtip.2018.29.1.49
Copyright and license info is not available