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The Use of Mangosteen Pericarp (Garcinia mangostana L.) Extract to Fortify the Green Tea Drink Enchanced Antioxidant Activity.

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Rufnia A. Afifah and Chutamat Niwat

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Mangosteen pericarp and tea contain high polyphenol content that has disease

preventive properties. This study aimed to utilize mangosteen pericarp for producing

added-value product, to evaluate polyphenols stability in green tea drink with mangosteen

pericarp extract, and to evaluate the effect of citric acid to the polyphenols stability in green

tea drink with mangosteen pericarp extract. Mangosteen pericarp was hot air dried at 50ºC

until the moisture content reached 7.43±0.10%. Dried mangosteen pericarp was soaked in

distilled water, then the total polyphenol content, DPPH, and FRAP of the extracted

solution were analyzed. The extract was added into green tea drink at seven different

concentrations (0.1-0.7%). The optimum concentration into green tea was evaluated by

sensory test, and then it was mixed with gradual concentrations of citric acid (0.06, 0.1,

and 0.2%). The results showed that the total phenolic compound, DPPH and FRAP of the

extract were 127.39±1.19 mg GAE/ml sample, 44.92±0.68 mmol TE/ml sample, and

21.49±0.13 mM asorbic acid/ml sample, respectively. The optimum concentration

evaluated by sensory test was 0.4%. The mixture of green tea drink with 0.4% mangsteen

pericarp extract and 0.2% citric acid showed the lowest pH (2.79), the highest total

phenolic compound (25.48±0.38 mg GAE/ml sample), DPPH (57.86±1.25 mmol TE/100

ml sample), and FRAP (5.68±0.33 mM asorbic acid/ml sample) compared with the other

treatments (p<0.05). Therefore, mangosteen pericarp extract can be applied in green tea

drink and provided more polyphenol content for the product. In addition, citric acid

enhanced the stability of polyphenol in green tea drink.

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Antioxidant activity; Citric acid; Green tea; Mangosteen pericarp; Polyphenol