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Introduction
Mangosteen Garcinia mangostana L. rind contains phenolic compounds that have the potential asa natural colorant [14, 7]. Anthocyanins are used as a colorant in a variety
of food and beverage products [2]. Besides being able to be used as a colorant, anthocyanin also has some pharmacological activities such as anticarcinogenic and
antiulcer [6,3]. Anthocyanin compounds in mangosteen rind are found to have antioxidant activity with the value of EC
50
of 8.5539 µgmL [15]. Anthocyanin content in mangosteen rind can be obtained by extracting it to obtain a
liquid extract. Liquid extracts obtained from extracting must go through a drying process to obtain dry extract. According to journal [9], states that the dry extract showed some
benefits compared to the liquid form, which include better stability and standardization and easier quality control. Drying the extract containing anthocyanin requires a method that
can be operated at low temperatures because anthocyanin has a thermolabile characteristic. Several methods that can be used to dry the extract at low-temperatures
are freeze drying, fluidized bed drying and drying by an oven.
Freeze drying is commonly used to dry the dosage form because it can increase the stability of thermolabile compounds during storage [12], while the oven is a dryer
commonly used and can be set at low temperatures to maintain the stability of the material. Fluidized bed drying method can provide a dramatically higher heating capacity
so as to increase the heat transfer to the masses and ease in the handling of drying products [13].
Drying the extract using different methods can affect the total content of anthocyanin of the extract. The drying process can lead to reduction of compound components of the
dry extract compared to that of the fresh plant [8]. In this research, three methods of extract drying namely freeze drying, fluidized bed drying, and oven drying are used to
determine the effect of different drying methods on the amount of total anthocyanins
content of the extract.
Results and Discussion A. Preparation of Crude Extract of Mangosteen Rind
Samples of mangosteen rind were extracted by maceration for 3 days using ethanol solvent acidified with citric acid 3 wv where it was known that the composition of
ethanol 70 extraction solvent with 3 citric acid was found to produce extract with the highest amount of anthocyanin. The resulting liquid extract had the organoleptic properties
namely having the form of liquid, dark red color and smelled of alcohol.
B. Preliminary Test of Anthocyanin Content of Mangosteen Rind Extract
The extract was firstly tested using color and qualitative tests to know the presence of anthocyanin compounds which can be seen in Table 1.
Table 1.Result of Anthocyanin Preliminary Test
Testing Method Result of the
Research Literature [5]
Added with 2M HCl heated in the temperature
of 100ºC for 5 minutes The color remained
red The color remained
red
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Added with the 2M NaOH solution drop by drop
The color turned greenish blue and
then faded The color turned into
blue-green and then slowly faded
Chromatography with the mobile phase of BAA
butanol: acetic acid: water 4:1:5 vv
Rf: 0.36 Rf: 0.1-0.4
For the color test, acidic solution HCl and alkaline solution NaOH are used based on one of the factors that affect the color of anthocyanin which is pH. The acidic nature will
cause the color of anthocyanin to turn into red, while alkalinity will cause anthocyanin to turn blue [10]. The qualitative test is carried out using the thin layer chromatography
method by comparing the data ofthe retention value of the solute Rf which is not known and appropriate standard retention data a known compound under the same conditions
[4]. Based on the color test using 2M HCl and 2M NaOH and the determination of the value of Rf using the thin layer chromatography TLC method, it was concluded that the
sample contained anthocyanin compounds. C. Extract Drying
The liquid extract obtained was divided into three parts, namely samples A, B, and C which was then dried using three different methods of drying where sample A was dried by
using the freeze drying method, sample B was dried bythe fluidized bed drying method, and sample C was dried by a drying method using an oven.
Table 2.Organoleptic Observation Resultof Mangosteen Rind Extract
Sample Organoleptic Observation
Form Color
Smell Taste
A Powder
Brownish red Smelled of
alcohol Bitter
B Powder
Pink Did not
smell Bitter
C Semi solid
Brown Smelled of
alcohol Bitter
Description: Sample A
: Dried by afreeze dryer SampleB
: Dried by afluidized bed dryer SampleC
: Dried by an oven Based on the organoleptic observation shown in Table 2, samples A and B have a form of
powder while sample C hasa semi-solid form viscous extract. However, sample A has hygroscopic properties, which when in contact with air causes it to become sticky powder
because it absorbs moisture. In the formulation of pharmaceutical dosage forms such as tablets and capsules with natural materials, active substances used are generally in the
form of extract. If the extract is still thick or oleoresin, there will be a difficulty in dosing because the material is less homogeneous and still sticky making it difficult to take. The
selection of extract form becomes important where dry extract is expected to be more practical and more accurate in determining doses during the formulation of dosage forms
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[11]. The color of extract as a result of drying processis expected to be not much different from that of the extract before drying. The color of the extractas a result of different drying
methods is different compared to the initial color of the extract which is dark red. Sample A has the color closest to its initial color. Change into brown of the color of the extract after a
drying process indicates anthocyanin degradation as a result of heating. Samples A and C still have a distinctive smell of alcohol which indicates that there is still solvent content in
the extract. The extract tastes bitter which may be caused by tannin content of mangosteen rind.
D. Determining the Total Anthocyanin Content TAC of the Liquid and Dry Extract
The total anthocyanin content TAC of the liquid extract before drying and dry extract after drying was determined by the pH differential method using a
spectrophotometer. Anthocyanin compounds underwent reversible structural changes that resulted from changes in pH where the changes could be observed from the resulting
absorbance difference [16]. Anthocyanin absorption dissolved in buffer at various pH conditions was measured at a wavelength of 510 nm which is the maximum wavelength of
cyanidin 3-glycosides [15]. The measurement ofthe total anthocyanin content of the liquid extract sample and the
extract sample after being dried was done repeatedly three times. The result of measurements of the total anthocyanin content TAC can be seen in Figure 2.
Figure 1. Result of Measurement of the total Anthocyanin Content TAC of the Mangosteen Rind Extract Before and After Drying
From the result of the measurement, the extract dried by the freeze drying method produced the highest amount of total anthocyanin content compared tothe fluidized bed
drying and ovendrying methods. From the overall results, the amount of anthocyanin decreases if the extract is dried. According to journal [8], extract drying process can lead to
reduction of compound components in dry extract compared to that of the fresh plant.
In order to determine the effect of different drying methods on the total anthocyanin content of the extract, the data on the difference in the total anthocyanin contentresulting
from the three methods of drying were analyzed statistically. The difference in the total anthocyanin content of the extract before and after drying was statistically analyzed by first
20 40
60 80
100 120
Freeze Drying Fluidized Bad Drying
Oven
To ta
l A
nth oc
y a
ni n
Cont e
nt
m g
1 g
s a
m pl
e
Drying Method
Before Drying After Drying
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of all looking at the distribution and homogeneity of the data using the Shapiro-Wilk test and Levene test. From the result of the Shapiro-Wilk test, it was found out that the data
distribution was not normal where the value of P 0.05 was significant. Therefore, the statistical analysis was followed by the Kruskal-Wallis non-parametric analysis with a
confidence level of 95 to demonstrate statistically whether there was any effect of different extract drying methods on the difference between the total anthocyanin content of
the extract after drying and followed by the Mann-Whitney test to clarify the difference in each drying method.
From the result of Kruskal-Wallis analysis, the significant value of P 0.05 obtained indicates that different drying methods have an effect on the difference in the total
anthocyanin content of the extract. Further test using the Mann-Whitney test showed that the three applied methods of drying gave the effect of a significant difference in the value
of the total anthocyanin content of the extract namely P 0.05. The result of the statistical analysis showed that the freeze drying method was able to provide the least and different
reductionin the amount of total anthocyanin content compared to the other two methods. This was because the temperature used was very low -15 °C to dry the extract.
Meanwhile, the fluidized bed drying method and oven used a highertemperature of 35 ºC.
Based on this, it can be said that the difference in drying methods have an effect on the total anthocyanin content of the extract of mangosteen rind in which drying with the
freeze drying method gives the smallest decrease of total anthocyanin content of the extract compared to the fluidized bed drying method and oven drying method. Of the three
drying methods used, only the fluidized bed drying and freeze drying method which produced dry extract powder.
Experimental A. Materials
Materials used in this study is the mangosteen rind, citric acid Brataco, distilled water Brataco, Ethanol 70 technical, Brataco, HCl p.a., Merck, NaOH p.a., Merck,
butanol p.a., Merck , concentrated acetic acid p.a., Merck, NaCl p.a., Merck, CH3COONa.3H2O p.a., Merck, KCl p.a., Merck.
B. Preparation of Mangosteen Rind Samples
