FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (22): 17-21.

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Optimization of Ultrasonic-Assisted Extraction of Total Xanthones from Mangosteen (Garcinia mangostana L.) Pericarp by Central Composite Design Coupled with Response Surface Analysis

  

  • Received:2011-09-13 Revised:2012-10-26 Online:2012-11-25 Published:2012-11-20

Abstract: A central composite design (CCD) was used to optimize the ultrasonic-assisted extraction of total xanthones from mangosteen pericarp. The effects of ethanol concentration, ultrasonication time and solvent-to-solid ratio as well as their interactions on the extraction rate of total xanthones were investigated. A predictive regression model was developed using the SAS software by response surface analysis and its reliability was validated. The optimal extraction conditions were 90.9% of ethanol concentration, 17.1:1 (mL/g) of solvent-to-solid ratio and 73.8 min of ultrasonication time as determined by ridge analysis, resulting in an average actual yield of total xanthones of 7.73% (n = 3).

Key words: Garcinia mangostana, xanthones, extraction process, central composite design, response surface analysis