Ignatia, Florence and Sutanto, Hery and Darmawan, Akhmad (2017) Dimerization and Application of Pyrogallol to Prevent Chilling Injury Symptoms of Mangosteen (Garcinia Mangostana). Bachelor thesis, Swiss German University.

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Abstract

Mangosteens (Garcinia mangostana) are highly demanded as exported commodity of Indonesia. The quality of cold-stored mangosteen can be degraded due to pericarp hardening, inner pericarp browning, off flavor and aroma of edible arils, which are the symptoms of chilling injury (CI). This research aimed to observe the pyrogallol as a potential antioxidant to reduce CI symptoms at 4oC for 15 days , using firmness test, enzyme activity assays, and sensory test. The pyrogallol dimer synthesis as an effort to increase the antioxidant activity of pyrogallol was also performed using 2,2-diphenyl – 1 – picrylhydrazyl (DPPH) method of two previous studies. Products were confirmed using TLC, LC/MS/MS, and 1H-NMR. The antioxidant activity of pyrogallol dimer was also compared with pyrogallol. Dimer of pyrogallol has %Inhibition of 40.77% and pyrogallol has % Inhibition of 92.37% at 500 μM concentration. Pyrogallol has positive effects to reduce pericarp hardening and maintaining flavor and aroma of edible arils, and also mangosteen’s inner pericarp browning.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Dimerization, Mangosteen, Pyrogallol, Antioxidants, Chilling Injury
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	13 May 2020 17:30
Last Modified:	13 May 2020 17:30
URI:	http://repository.sgu.ac.id/id/eprint/70

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