The Effects Of Enzyme- Assisted Extraction On The Yields Of Polysaccharides And Polyphenols Isolated From Mangosteen Peel (Garcinia Mangostanalinn) With And Without The Aid Of Microwave Treatment

Abstract

Despite being a rich source of bioactive compounds, the peel of mangosteen is usually regarded as food industry waste. In this study, microwave applications and enzyme treatment - Cellulase Onozuka R-10 (50 U/mg) were combined in numerous ways in order to investigate their effects on the simultaneous extraction of polysaccharides (PSs) and polyphenols (PPs) from the peel of mangosteen. More specifically, the yields of these compounds were researched under a wide range of enzyme concentrations (0-2.5%) and enzyme incubation time (0-150 minutes), with and without the aid of microwaves. The results revealed that the suitable conditions for the extraction of each method were at an enzyme concentration of 2% for 120 minutes for enzyme extraction alone (EA), at 1.5% for 120 minutes for microwave application before enzyme extraction (MBE), and at 1.5% for 90 minutes for microwave application after enzyme extraction (MAE). Under the ideal conditions, the yields of PSs and PPs in EA, MBE, and MAE were 33.47±3.05% and 17.36±0.89%; 41.78±2.31% and 19.39±0.95%; and 43.13±2.40% and 22.15±1.06% respectively. Additionally, the yields of PSs and PPs in combined methods (MAE & MBE) were significantly higher than those of single-method extraction (EA) at several levels of investigated parameters (p<0.05), indicating the substantial impact of combining microwave and enzyme extraction. Consequently, microwave-assisted enzymatic extraction (MAEE) of PPs and PSs from mangosteen’s peel can be utilized to improve economic performance and contribute towards environmental conservation.