Total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity of naturally fermented Garcinia mangostana pericarp broth

The objectives of this research are to extract phenolic compound from spontaneously fermented Garcinia mangostana pericarp broth, to analyse the phenolic content and to quantify the antioxidant activity of spontaneously fermented Garcinia mangostana pericarp extract. In this research, there are four analysis that were done which are determination of total phenolic content, total flavonoid content, total anthocyanin content and the antioxidant properties of the sample extract. Folin-Ciocalteu’s reagent is used in determining the total phenolic content, aluminium chloride method is used in determining the flavonoid content, vanillin assay is used in determining the total anthocyanin content and lastly, DPPH scavenging assay is used in determining the antioxidant properties. The results of this research show that there is increasing pattern across the time. As the fermentation time of the pericarp of Garcinia mangostana increase, the total phenolic content, total flavonoid content, total anthocyanin content and the antioxidant properties of the sample extract are also increasing. The highest content of phenolic is on day 100 which is 47.44±0.33 mg GAE/ g, highest content of flavonoid is on day 90 which is 23.53±1.22 mg QE/ g, highest content of anthocyanin is on day 100 which is 7.76±0.05 mg CE/ g, and the DPPH scavenging also increased across the time, from 12.54%±0.34 in day 1 to 46.19%±0.92 in day 100. The highest DPPH scavenging occurred on day 90 which is 47.05%±0.07. Thus, it could be concluded that, as fermentation time of the pericarp increase, the metabolic component in the naturally fermented pericarp broth increase.