Characteristic of Garcinia Mangostana’s Pericarp Prepared by Mechanical Milling

Abstract

: Garcinia mangostana , commonly known as mangosteen is a tropical fruit that grows in Asian region. Nano Mangosteen’s Pericarp have successfully been made by ball milling method with variations in milling time (30, 90, 150, 210 minutes), and non milling as a comparison. Mangosteen pericarp was dried in an oven at 70 ˚ C for 12 hours, then continued by grinding and sieving using mesh 80, then milled. The effect of variations in milling time on the functional groups of nano mangosteen pericarp, also the correlation on total phenolic content and antioxidant activity in previous research were investigated. The morphology of the mangosteen pericarp shows that the grain size of mangosteen pericarp is getting finer along with increasing milling time. It can provide a clear reason for explaining the increasing solubility value of the samples. The zeta potential data shows that after being milled the mangosteen pericarp becomes unstable, thus it is easy to agglomerate. It was obtained that the total phenolic content and the antioxidant activity increased followed by longer milling times. The FTIR analysis indicated that the enhancement in total phenolic content is not due to transformation in functional groups of phenolic compounds.