We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Anthocyanin Recovery from Mangosteen (Garcinia mangostana L.) Hull using Lime Juice Acidified Aqueous Methanol Solvent Extraction.
- Authors
C. Y. CHEOK; N. L. CHIN; Y. A. YUSOF; R. A. TALIB; C. L. LAW
- Abstract
The recovery of anthocyanin from mangosteen (Garcinia mangostana L.) hull was investigated using an aqueous methanol solvent acidified by Mexican lime (Citrus aurantifolia Swingle) juice in comparison with the conventional HCI acidified methanol solvent. The addition of 0.20 mL lime juice/mL to an aqueous methanol extraction solvent gave a maximum total monomeric anthocyanin (TMA) recovery of 4.742 ± 0.590 mg cy-3-glu/g hull powder compared to 2.950 ± 0.265 when using an HCl acidified extraction solvent at 0.20%. This acidified aqueous methanol extraction solvent using lime juice produced an increase of 60.75% anthocyanin which suggests that this natural lime juice can be a good acidifying agent. The quantity of lime juice or HCl added to the extraction solvent was found to be a more important factor than its pH value in influencing TMA yield. A lower particle size of hull powder of 250 µm to 500 µm was also found to give the highest recovery of anthocyanin (p < 0.05).
- Publication
Food Science & Technology Research, 2013, Vol 19, Issue 6, p971
- ISSN
1344-6606
- Publication type
Article
- DOI
10.3136/fstr.19.971