The characteristics of the pericarp of garcinia mangostana (mangosteen) extract as natural antioxidants in rendang

• Published in: IOP conference series. Earth and environmental science Vol. 287; no. 1; pp. 12028 - 12033
• Main Authors: Melia, S, Novia, D, Juliyarsi, I, Purwati, E
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.07.2019
• Subjects: Anthocyanins; Antioxidants; Ethanol; extract; Gallic acid; Garcinia mangostana; Pericarp; Phenolic compounds; Phenols; rendang; Storage life
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/287/1/012028

The purpose of this study is to determine the role of pericarp of Garcinia mangostana (commonly known as Mangosteen) extract as natural antioxidants in rendang. The materials used in this study were obtained from Mangosteen of Pariaman, West Sumatera, Indonesia. Xhantones were extracted from the pericarp of Garcinia mangostana by using ethanol. The rendang were made with additional Mangosteen extract: 0%, 0.25%, 0.5%, 0.75% and 1%. The data obtained were processed statistically. If treatment showed significant results (P <0.05), it then further tested by using Duncan's Multiple Range Test (DMRT) with SPSS method. Results indicated that pericarp of Mangosteen produces the antioxidants. Xanthones content of Mangosteen extract was 37.5 mg/100ml. Another component were found: total phenolic content 90 mg gallic acid equivalents (GAE/g dry weight) mg GAE/g, tannins 3.02% and anthocyanins 1.85%. The organoleptic test showed that addition of the extract in rendang was not significant (P>0.05) and addition of mangosteen extract could extend the storage life of rendang.