STUDY ON EXTRACTION OF TANNINS FROM THE GARCINIA MANGOSTANA LINN PEEL IN VIETNAM
Keywords:Garcinia mangostana, extraction, tannin, enzyme pretreatment
Garcinia mangostana Linn is known as the "queen of fruit" in Vietnam, which is grown in the provinces of the Mekong Delta and the South Eastern area. Many researches showed that the pericarp of this fruit has many active components, such as xanthones, anthocyanins, tannins, etc. Tannin content of Gacinia mangosteen Linn peel of four regions (Can Tho, Tra Vinh, Bình Duong and Vinh Long provinces) in Vietnam was investigated. It was 13.80% (Vinh Long), 13.91% (Can Tho), 14.15% (Binh Duong), 14.50 % (Tra Vinh). This study focused on the extraction of the tannins compound from the Garcinia mangostana Linn for applications in the food industry, especially in the wine-producing industry.The pericarp of mangosteen was treated with Termamyl SC and Pectinex Ultra SP-L enzymes, then mixed with 60% ethanol at the ratio of 1/20 (material /solvent) and heating for 120 minutes at 60°C. The extracts then were obtained after centrifugation at 5000 rpm for 10 minutes and vacuum filtered. The extraction efficiency was more than 90%, higher than without enzyme pretreatment (87.35%).
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