Abstract:
The total phenolic content of mangosteen fruit rind 40% ethanol extract before and after drying process was analyzed using the Folin-Ciocalteau method. For the extraction process, powdered mangosteen fruit rind was incubated with 40% ethanol for 8 days at 40ºC in a 100 rpm shaking incubator. The extract was separated from the remaining solids by paper filtration, and the filtrate was evaporated using a vacuum rotary evaporator at 50oC. The partially dried extract obtained after rotary evaporation, was oven dried at 60ºC until constant weight. The results showed that total phenolic content from extract ethanol 40% of mangosteen fruit rind before and after drying process was (13.51±4.96) mg GAE/g extract and (24.88±7) mg GAE/g extract respectively. Student t analysis to compare the average total phenolic content of the two treatments showed that there was no significant difference of total phenolic content before and after the drying process (p≥0.05). From this study, it can be concluded that there is no detectable loss of total phenolic compounds caused by the drying process at maximum temperatures of 60oC.
