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The Effect of Microwave Assisted Extraction on the Isolation of Anthocyanins
from Purple Mangosteen Pericarp (Garcinia mangostana L.)
Azra Zulaikha Binti Azali
Supervisor: Dr. Nurmahani Binti Datuk Mohd Maidin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Garcinia mangostana L. is a tropical fruit native to Southeast Asia known as mangosteen.
The fruit possess a distinctive and pleasant taste and has been known as the “queen of
the fruits”. The flesh of the fruit is normally eaten raw or processed into fruit juice. Thus,
the pericarps remained as a food waste. The purpose of this study is to study the effect
microwave assisted extraction on the anthocyanins from mangosteen pericarp. The
extracts will be determined for total phenolic content, total antioxidant, total anthocyanin,
color, temperature and pH. The optimum temperature for extraction is expected to be
55°C because it suitable for high anthocyanins content. The expected result for this study
will be microwave assisted extraction will be more efficient for extraction of anthocyanins
because it will use low temperature and short time for extraction.
1238 | UMT UNDERGRADUATE RESEARCH DAY