Polyphenol Extraction from Mangosteen Pericarp (Garcinia mangostana L.) and Its Application in Tea Product

POLYPHENOL EXTRACTION FROM MANGOSTEEN
PERICARP (Garcinia mangostana L.) AND
ITS APPLICATION IN TEA PRODUCT

RUFNIA AYU AFIFAH

DEPARTEMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2013

STATEMENT LETTER OF MANUSCRIPT AND SOURCES OF
INFORMATION*
Hereby I genuinely stated that the manuscript entitled Polyphenol
Extraction from Mangosteen Pericarp (Garcinia mangostana L.) and Its
Application in Tea Product is an authentic work of mine under supervision of
academic conselor and never being presented in any forms and universities. All
the information taken and quoted from published or unpublished works of the
writters has been mentioned in texts and attached in the bibliography at the end of
this manuscript.

Hereby I bestow the copyright of my manuscript to the Bogor Agricultural
university and Mae Fah Luang University.
Bogor, Desember 2013

Rufnia Ayu Afifah
F24090055

ABSTRACT
RUFNIA AYU AFIFAH. Polyphenol Extraction from Mangosteen Pericarp
(Garcinia mangostana L.) and Its Application in Tea Product. Supervised by DR.
MUHAMMAD ARPAH and DR. CHUTAMAT NIWAT.
Mangosteen pericarp has high polyphenol content that have disease preventive
properties. The objective of this research was to utilize mangosteen pericarp from
waste into added value and to evaluate stability on polyphenol content of green tea
drink with mangosteen pericarp extract. Mangosteen pericarp was dried at 50ºC
using tray dryer and the moisture content reached 7.43±0.10%. Dried pericarp was
extracted with distilled water at 1:5 ratio (w/v). Green tea drink was added by
mangosteen pericarp extract with seven different concentrations (0.1-0.7%). The
extract then was infused into green tea drink which was mixed with three different
concentrations of citric acid (0.06, 0.1, and 0.2%). The result showed that

mangosteen pericarp extract had total phenolic compound (127.39±1.19 mg
GAE/ml sample), DPPH (4491.63±67.52 µmol Trolox/ml sample), and FRAP
(21,492±134.50 mM asorbic acid/ml sample). The maximum concentration of
mangosteen pericarp extract in the tea drink that can be accepted by panelist was
0.4%. Tea with the highest concentration of citric acid (0.2%) had the lowest pH
(2.79), the highest total phenolic compound (25.48±0.38 mg GAE/ml sample),
DPPH (57862.08±1248.85 µmol Trolox/100 ml sample), and FRAP
(5,681.11±33.39 mM asorbic acid/ml sample) compared with other treatments
(p