Effect of water extraction pigment and stability of mangosteen peels (Garcinia Mangostana L.)

The study focuses on the benefit of the fruits of the mangosteen (Garcinia mangostana L.). The effect of the extraction to determine the total anthocyanin, antioxidant content and color represent in the mangosteen peels. The methods used in this study were safe as only water was used for pigment extraction. The effect of the pH buffer to determine the stability study of the sample of the mangosteen peels in the different temperature during storage. Colors were expressed by the CIELAB in term of hab, (hue angle), C* (chroma = saturation), and L* (lightness). The total anthocyanin content in the temperature 60°C was representing the best temperature of water extraction in mangosteen peels. The total anthocyanin content in between pH 4 and pH 7 are not significant because pH 4 and pH 7 have the same value of anthocyanin content. The results show that higher values of anthocyanin content are within pH 10 at 4°C temperature storage suitable for the stability study while in temperature 27°C, pH 7 is suitable. The colors of was showed pH 4 is the more lightness than other pH but the suitable color for coloring is pH 10. The variations of results emphasize the important structure of the anthocyanin, antioxidant and color in mangosteen peels to develop the new product.