Anthocyanin and total phenolics content of mangosteen and effect of processing on the quality of mangosteen products.
The study focuses on the anthocyanin and total phenolic content of mangosteen, the effect of drying on the quality of mangosteen mixed with fruit juice powder, and the effect of enzyme clarification and evaporation methods on the quality of mangosteen concentrate such as color value, anthoycanin and total phenolic content, and the percent of polymeric color. Mangosteen is composed of 17% of outer pericarp, 48% of inner pericarp, 31% of flesh and 4% of cap. Most of anthocyanin was found in outer pericarp (179.49 mg Cyanidin-3-glucoside (Cyn-3-glu) /100g) while most of total phenolic was found in inner pericarp (3,404 mg Gallic acid equivalent (GAE)/100 g). After juice process, the total phenolic content and anthocyanin of mangosteen juice is about 205.36 mg GAE/100 mL whereas the anthocyanin content is around 0.87 mg Cyn3-Glu /100mL. Spray drying can preserve anthocyanin and total phenolic of mangosteen powder better than vacuum drying. After concentrated mangosteen juice by between two evaporation methods with and without pectinase enzyme, vacuum evaporation can prevent the degradation of anthocyanin better than the atmospheric evaporation. The enzymatic clarification can decrease the % polymeric color and increase the total phenolics of mangosteen juice concentrate.