SPRAY DRIED MANGOSTEEN PEELS
By
Andrew Christopher Simon 14210017
A thesis submitted to the Faculty of LIFE SCIENCES and TECHNOLOGY
in partial fulfillment of the requirements for the
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
August 2014
Revision after the Thesis Defense on July 15, 2014
Andrew Christopher Simon STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Andrew Christopher Simon
_____________________________________________
Student Date
Approved by:
Prof. Dr. Ir. Hadi K. Purwadaria
_____________________________________________
Thesis Advisor Date
Ir. Yang Yang Setiawan, M. Sc.
_____________________________________________
Thesis Co-Advisor Date
Irvan Kartawiria, S. T., M. Sc.
_____________________________________________
Dean of Faculty of Life Sciences Date
Andrew Christopher Simon ABSTRACT
CHARACTERISTICS OF
SPRAY DRIED MANGOSTEEN PEELS
By
Andrew Christopher Simon
Prof. Dr. Ir. Hadi K. Purwadaria, Advisor Ir. Yang Yang Setiawan, M. Sc., Co-Advisor
SWISS GERMAN UNIVERSITY
The purpose of this research was to determine the characteristics of spray dried mangosteen (Garcinia mangostana) peels extract. Mangosteen peels have been used as traditional medicine throughout Southeast Asia. Mangosteen contain bioactive compounds called xanthones and α-mangostin is the most common one. Fresh mangosteen peels were first dried using hot air at temperatures of 55, 60, 65, and 70°C. After the mangosteen peels were dried, they were pulverized mechanically using a blender. Then they were extracted using ultrasonic assisted extraction at temperatures of 30, 35, 40, and 45°C. Extraction was done using 10g of the powdered dried mangosteen peels and 200 mL of 80% ethanol with a 1:20 solid to solvent ratio.
Results indicated that the best drying condition of mangosteen peels for extraction was at 60°C and 40°C for extraction temperature, containing the most α-mangostin with the highest content of 180.138 mg/g product. Spray drying temperatures of 130, 140, 150, and 160°C using 10% maltodextrin as filler did not influence the yield of α- mangostin significantly. Spray dried content from the dried mangosteen peel extracts under the best extracting condition ranged from 6.154 to 7.878 mg/g product.
Keywords: Garcinia mangostana, mangosteen, Xanthones, α-mangostin, ultrasonic extraction, aqueous extraction, UV-spectroscopy, spectrophotometer, spray dry
Andrew Christopher Simon
© Copyright 2014 by Andrew Christopher Simon
All rights reserved
Andrew Christopher Simon DEDICATION
I dedicate this thesis to my parents who has helped and supported me throughout the years. I would also like to thank my friends who helped me get through the days in
campus and the lecturers and staff at SGU for guiding me.
Andrew Christopher Simon ACKNOWLEDGEMENTS
First I would like to thank Jesus for making all this possible. Without Him this could not be possible. I would also like to thank my family for supporting me during my years in SGU and also during my thesis work.
I would also like to extend my gratitude and thankfulness to all the lecturers, advisors, and staff who has helped me throughout my thesis work. I would especially like to thank Prof. Dr. Ir. Hadi K. Purwadaria, Ir. Yang Yang Setiawan, M. Sc, Tabligh Permana, S. Si, Sylvia Yusri, S. Si, Ir. Abdullah Muzi Marpaung, M.P., and Irvan S.
Kartawira, S.T., M. Sc.
Andrew Christopher Simon TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 9
LIST OF TABLES ... 10
CHAPTER 1 - INTRODUCTION ... 11
1.1 Background ... 11
1.2 Research Problems ... 12
1.3 Research Objectives ... 12
1.4 Significance of Study ... 12
1.5 Research Questions ... 13
1.6 Hypothesis ... 13
CHAPTER 2 – LITERATURE REVIEW ... 14
2.1 Mangosteen (Garcinia mangostana) ... 14
2.2 Xanthones ... 15
2.3 Extraction Methods ... 17
2.4 Spray Drying ... 17
CHAPTER 3 – RESEARCH METHODS ... 20
3.1 Time and Venue ... 20
3.2 Materials and Equipment ... 20
3.3 Preliminary Research ... 21
3.4 Design Experiments ... 22
3.5 Experimental Procedure ... 23
3.6 Observations ... 25
3.7 Analytical Procedure ... 25
CHAPTER 4 – RESULTS AND DISCUSSION ... 26
4.1 Initial Evaluation ... 26
4.2 Drying of Mangosteen Peels ... 26
4.3 Mangosteen Peel Extraction ... 27
Andrew Christopher Simon
4.5 Spray Drying ... 32
CHAPTER 5 – CONCLUSIONS AND RECCOMENDATIONS ... 34
5.1 Conclusions ... 34
5.2 Recommendations ... 34
GLOSSARY ... 36
REFERENCES ... 37
APPENDICES ... 39
CURRICULUM VITAE ... 43
Andrew Christopher Simon LIST OF FIGURES
Figures Page
1 Mangosteen (Garcinia mangostana) fruit ... 14
2 Xanthone nucleus with IUPAC numbers of carbons and chemical structure of the most studied xanthones (Pedraza-Chaverri et al., 2008). ... 16
3 Flowchart of mangosteen peel drying, extraction, and spray drying ... 23
4 Dried mangosteen peel ... 26
5 Powdered dried mangosteen peels ... 27
6 Filtered extract at 30°C extraction temperature ... 27
7 Filtered extract at 35°C extraction temperature ... 28
8 Filtered extract at 40°C extraction temperature ... 28
9 Filtered extract at 45°C extraction temperature ... 28
10 Standard curve measured using α-mangostin standard ... 29
11 Absorbance of α-mangostin extract based on drying temperature ... 31
12 Spray dried mangosteen peel extract ... 33
Andrew Christopher Simon LIST OF TABLES
Table Page
1 Traditional medicinal properties of Garcinia mangostana (Pedrazza-Chaverri et al., 2008) ... 15 2 Actual content of α-mangostin standard measured ... 30 3 Average measurement of mangosteen peels extract absorbance and yield ... 31 4 Average result of spray drying characteristic of extracted mangosteen peel ... 33 5 Yield of α-mangostin content in spray dried product ... 33
