Application of Ultrasonic Wave to Increase Extraction Yield and Effectiveness of Antioxidant from Mangosteen Rind

Abstract

Maceration is one of the common extraction methods used to obtain antioxidant of mangosteen rind. However, this method time consuming and produce low extraction yield. Therefore, it needs other methods. One of them is ultrasonic-assisted extraction (UAE). The aim of the research is to observe the effect of UAE method on the increasing of extraction yield and the effectiveness of antioxidant from mangosteen rind. Three level of excitation time (15, 30, 45 minutes) and amplitude of ultrasonic wave (35, 50, 65%) were tested on UAE. As the control was maceration method at 35 oC for 7 hours. The result showed that extraction yield, antioxidant activity (IC50) and total anthocyanin content (TAC) of all ultrasonic treatments were significantly different from that of control. The optimum condition of UAE was obtained from amplitude of 65% and excitation time of 45 minutes resulting 6.71% of extraction yield, IC50 4.93 ppm and TAC 558.76 ppm.