Optimization of water-based ultrasonic-microwave assisted extraction (UMAE) of bioactive compounds from Garcinia mangostana pericarp

Juthaporn Kwansang; Chung-Jen Chen; Em-on Chaiprateep

doi:10.1515/jcim-2021-0454

Article

Optimization of water-based ultrasonic-microwave assisted extraction (UMAE) of bioactive compounds from Garcinia mangostana pericarp

Juthaporn Kwansang , Chung-Jen Chen and Em-on Chaiprateep

Published/Copyright: January 17, 2022

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From the journal Journal of Complementary and Integrative Medicine Volume 19 Issue 2

Abstract

Objectives

Garcinia mangostana (GM) pericarp extract recognizes for relieving skin disorders. It becomes a household fruit juice due to its high concentration of antioxidant compounds, including phenolic and α-mangostin. The purpose of this study was to optimize the conditions of Ultrasonic-Microwave Assisted Extraction (UMAE) of GM pericarp.

Methods

GM pericarp was extracted by UMAE and conventional decoction extraction. UMAE was created in nine different individuals and combined ultrasonic and microwave power. The amount of phenolic compound, “caffeic acid, ferulic acid”, α-mangostin, and total phenolic content (TPC) were compared. The optimized parameters were particle size of grounded raw material, microwave power, and ultrasonic power during water extraction.

Results

The optimized UMAE conditions combined 200 W microwave power and 200 W ultrasonic power to extract raw material grounded to 22.6 μm diameter particles (p≤0.05). The synergistic effect of ultrasonic and microwave-assisted extraction significantly (p≤0.05) impacted on the TPC, the yield of caffeic acid, ferulic acid, and α-mangostin.

Conclusions

Overall, the synergistic effect of ultrasonic and microwave extraction resulted in a significantly higher amount of bioactive compounds when compared to conventional decoction extraction (p≤0.001). These results demonstrated the advantages of UMAE for preparing GM pericarp extract for the food, cosmetic and pharmaceutical industries.

Keywords: α-mangostin; Garcinia mangostana ; green extraction; microwave assisted extraction (MAE); phenolic; ultrasonic assisted extraction (UAE)

Corresponding author: Em-on Chaiprateep, Faculty of Integrative Medicine, Rajamangala University of Technology Thanyaburi (RMUTT) Rangsit Centre, Pathum Thani, Thailand, E-mail: emon_c@rmutt.ac.th

Funding source: Rajamangala University of Technology Thanyaburi (RMUTT)

Acknowledgments

The authors would like to acknowledge the financial support of the Rajamangala University of Technology Thanyaburi (RMUTT). Food Industry Research and Development Institute (FIRDI) provides the necessary resources to carry out the present work.

Research funding: The study was supported by Rajamangala University of Technology Thanyaburi (RMUTT).
Author contributions: All authors have accepted responsibility for the entire content of this manuscript and approved its submission.
Competing interests: Authors state no conflict of interest.
Informed consent: Not applicable.
Ethical approval: Not applicable.

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Received: 2021-10-04

Accepted: 2021-12-25

Published Online: 2022-01-17

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Articles in the same Issue

https://doi.org/10.1515/jcim-2021-0454

Keywords for this article

α-mangostin; Garcinia mangostana; green extraction; microwave assisted extraction (MAE); phenolic; ultrasonic assisted extraction (UAE)