Optimization of microwave-assisted extraction and the effect of microencapsulation on mangosteen (<i>Garcinia mangostana</i> L.) rind extract

HIEW, Choi-Wen; LEE, Li-Juan; JUNUS, Silvara; TAN, Yen-Nee; CHAI, Tsun-Thai; EE, Kah-Yaw

doi:10.1590/fst.35521

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.35521 copy

Optimization of microwave-assisted extraction and the effect of microencapsulation on mangosteen (Garcinia mangostana L.) rind extract

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The effects of optimization of microwave-assisted extraction (MAE) and microencapsulation on the total xanthone content (TXC), total phenolic content (TPC), and antioxidant activity of mangosteen rind extract were studied. Response surface methodology (RSM) was employed with Box-Behnken design to generate fifteen optimization responses by incorporating three independent variables, namely soaking time, solvent-to-feed (S/F) ratio and extraction time. The highest extraction yield (19.43%) was obtained in the third response. TXC and TPC results fitted well, with high R-squared values (0.83-0.91), into the generated models, but not the antioxidant activity data. The interactive effects of S/F ratio and extraction time significantly increased the yields of TXC (46.62 mg α-mangostin/g crude extract) and TPC (46.30 mg gallic acid equivalent/g crude extract), but longer soaking time showed adverse effect. All the results obtained from the optimized models were validated using experimental data which showed desirability index of 0.88. The optimized parameters of MAE were established as 20:1 S/F ratio and 9 min extraction time, without soaking process. Despite the intact morphology of microcapsules observed, spray drying microencapsulation only preserved TXC partially (63.54%) but denatured more than 85% of TPC. Future investigation on the microencapsulation of mangosteen rind extract is required.

Keywords:
response surface methodology; microwave-assisted extraction; spray drying microencapsulation; total xanthone content; total phenolic content

Independent variables		Levels
Independent variables		Low	Medium	High
X₁	Soaking time (h)	0	1	2
X₂	Solvent-to-feed (S/F) ratio	10:1	15:1	20:1
X₃	Extraction time (min)	3	6	9
Transformed value		-1	0	1

Responses	Independent variables			Yield (%)	Total xanthone content^# # mg α-mangostin equivalent/g crude extract;	Total phenolic content$	Antioxidant activity^† † DPPH free radical scavenging activity, mg Trolox equivalent/g crude extract;
Responses	X₁	X₂	X₃	Yield (%)		Total phenolic content$
1	0	10:1	6	15.81 ± 0.14a	40.64 ± 7.13^a	35.72 ± 6.41^a,b	405.19 ± 61.75^a
2	2	10:1	6	14.39 ± 0.37b	20.67 ± 4.06^c	16.23 ± 1.19^c	426.94 ± 17.40^a
3	0	20:1	6	19.43 ± 0.56c	45.01 ± 3.79^a	39.54 ± 2.74^a	403.10 ± 18.49^a
4	2	20:1	6	15.06 ± 1.30^a,b	27.95 ± 5.38^b	24.12 ± 0.68^b	296.85 ± 40.23^b
5	0	15:1	3	18.42 ± 0.51^c	42.18 ± 1.19^a	40.37 ± 1.13^a	184.12 ± 6.74^d
6	2	15:1	3	16.01 ± 0.80^a	28.70 ± 1.65^b	21.05 ± 2.02^b,c	442.22 ± 15.97^a
7	0	15:1	9	18.92 ± 0.54^c	43.84 ± 4.01^a	45.40 ± 2.57^d	473.13 ± 11.98^a
8	2	15:1	9	14.89 ± 0.61^b	28.76 ± 5.78^b	24.48 ± 2.13^b	161.67 ± 20.57^c
9	1	10:1	3	14.53 ± 0.58^b	22.90 ± 1.87^b,c	24.74 ± 1.92^b	376.25 ± 38.91^a
10	1	20:1	3	17.76 ± 0.52d	29.69 ± 2.85^b	25.31 ± 1.04^b	408.31 ± 22.44^a
11	1	10:1	9	14.25 ± 0.66^b	22.53 ± 4.23^b,c	19.81 ± 4.17^b,c	285.28 ± 94.47^a,b
12	1	20:1	9	18.03 ± 0.93^c	32.22 ± 3.74^b	29.82 ± 1.04^b	326.71 ± 77.30^a,b
13	1	15:1	6	15.43 ±0.78^a,b	29.89 ± 2.82^b	25.61 ± 2.42^b	188.06 ± 19.28^b,c
14	1	15:1	6	16.07 ± 0.89^a	26.82 ± 0.37^b	24.11 ± 1.26^b	336.44 ± 11.95^b
15	1	15:1	6	17.27 ± 0.10^d	27.95 ± 4.53^b,c	21.97 ± 2.59^b	118.61 ± 15.77^c

Coefficients	Total xanthone content^# # mg α-mangostin equivalent/g crude extract;		Total phenolic content$
Coefficients	Estimate	Prob >\|t\|	Estimate	Prob >\|t\|
b₀	28.2244	<0.0001^* * Significantly different (p < 0.05).	23.8978	<0.0001^* * Significantly different (p < 0.05).
b₁	-8.1975	<0.0001^* * Significantly different (p < 0.05).	-9.3958	<0.0001^* * Significantly different (p < 0.05).
b₂	3.5171	<0.0001^* * Significantly different (p < 0.05).	2.7867	<0.0001^* * Significantly different (p < 0.05).
b₃	0.4863	0.5418	1.0050	0.0935
b₁₂	0.7267	0.5192	1.0158	0.2261
b₁₃	-0.3983	0.7233	-0.3958	0.6341
b₂₃	0.7225	0.5216	2.3625	0.0070^* * Significantly different (p < 0.05).
b₁₁	7.1890	<0.0001^* * Significantly different (p < 0.05).	6.4548	<0.0001^* * Significantly different (p < 0.05).
b₂₂	-1.8451	0.1212	-1.4501	0.0999
b₃₃	0.4582	0.6956	2.4715	0.0067^* * Significantly different (p < 0.05).

Mangosteen rind extract	Total xanthone content^# # mg α-mangostin equivalent/g crude extract;	Total phenolic content$
Predicted by using optimized model	46.62 ± 5.35a	46.30 ± 3.95^a
Optimized extract	45.71 ± 0.67^a	46.16 ± 0.18^a
Spray dried optimized extract	29.04 ± 1.99b	5.91 ± 0.07^b

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[1] *Corresponding author: eeky@utar.edu.my