Enzyme-Assisted Water Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Garcinia Mangostana Linn

The application of enzymes in extraction processes within the food industry has not been widely explored. In this paper, an enzyme-assisted water method was employed and optimized to extract antioxidative phenolic compounds from pericarp Garcinia mangostana L. Fractional factorial design (FFD) developed screen out significant factors five parameters, including enzyme concentration, liquid-solid ratio, reaction temperature, pH time. Next, a central composite approach used optimize parameters after screening process. optimal conditions according statistical analysis were 1.46% w/w (Celluclast® 1.5L & Pectinex® Ultra SP-L) 22.80 temperature 30 °C, 3 min Under conditions, antioxidant activities indicated by 2,2-Diphenyl-2-picrylhydrazyl (DPPH) 2,2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) values total content obtained 86.51%, 86.77% 21.222 mg gallic acid equivalent (GAE)/g, respectively.