The effect of storage duration on total xanthones and antioxidant activity of microencapsulation of mangosteen peel extract

Xanthones compounds in mangosteen peel extract have characteristics that are unstable, sensitive, easy to react and easily subject to oxidation. Microencapsulation has the ability to maintain the stability of herbal extracts during storage. The aim of this study was to determine the duration of storage of microencapsulated products of mangosteen peel extract against total xanthones and antioxidant activity. Mangosteen peel extracted using ethanol for 24 hours. Maltodextrin is synthesized from sugar palm starch using an enzymatic method. Mangosteen peel extract and maltodextrin are formulated at a ratio of 70:30, 60:40, 50:50, 40:60 and 30:70. Total xanthones levels and antioxidant activity of mangosteen peel extract microcapsules were measured using a UV-Visible spectrophotometer. The results showed that the microencapsulation process and the ratio of core material and encapsulant material significantly affected total xanthones levels and antioxidant activity of mangosteen peel extract microcapsules during storage. The M4 treatment produced the highest total xanthones and M2 treatment produced the most powerful antioxidant activity compared to other treatments.