Optimization Of An Integrated Microwave And Enzyme - Assisted Extraction Of Crude Polysaccharides And Polyphenols From Mangosteen Peel (Garcina Mangostana Linn)

Abstract

This study investigates the optimization of an integrated microwave- and enzyme assisted extraction method for the simultaneous extraction of polysaccharides and polyphenols from mangosteen peel (Garcinia mangostana Linn). The study employed a two-step optimization approach, where significant factors were identified using Plackett–Burman Design with five factors (pH, buffer-to-solid ratio, enzyme concentration, microwave time, and microwave power), and the optimal levels of the significant factors were determined using Box–Behnken Design. The significant factors that affected the extraction yield of polysaccharides and polyphenols were found to be pH, buffer-to-solid ratio, and microwave time. The effects of these three parameters on the extraction efficiency of polysaccharides and polyphenols were evaluated using a response surface methodology. The results showed that the optimal conditions for the simultaneous extraction of polysaccharides and polyphenols were an pH of 5.7, buffer-to-solid ratio of 71mL/g, and microwave time of 79 seconds. Under these optimized conditions, the yields of polysaccharides and polyphenols were 55.718 ± 1.135% and 85.960 ± 3.029mg GAE/g, respectively. The results demonstrate that the integrated microwave- and enzyme-assisted extraction method is an efficient and environmentally friendly method for the extraction of polysaccharides and polyphenols from mangosteen peel. Moreover, the combination of Plackett Burman Design and Box-Behnken Design formed a powerful optimization tool that lead to efficient and effective process optimization by efficiently identifying significant factors and determining optimal factor levels.