EFFECTIVE PRODUCTION OF FOOD COLORANT FROM MANGOSTEEN

(GARCINIA MANGOSTANA) PIGMENT USING CELLULASE, PECTINASE,

XYLANASE ENZYME

An Investigatory Project submitted in partial fulfillment

Of the requirements in
Research II B

Alex QrstnG. Castro

Gianina B. Cavan
Charls Darwin E. Deimoy
James Ian J. Espina
Marq Gabrielle D. Padilla
Roma Ninotchka A. Vidallo

QUEZON CITY SCIENCE HIGH SCHOOL

SY 2015-2016

Mr. Ian Mark F. Allas

Ms. Ma. Pilar P. Carmona
Research Advisers

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APPROVAL SHEET

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 ACKNOWLEDGEMENT

The researchers would like to thank the institution of UP Los Baños Biotechnology
department for the free-of-charge laboratory materials and facility that was made available for
them. The researchers also wish to express their most sincere thanks to Dr. Teresita J. Ramirez
for being their guide and consultant throughout the whole duration of their research and
experimentation. They also acknowledge the help and guidance they have received from the
technicians of the Biotechnology Department, for without their help the researchers wouldn’t
have been able to explore and interact with the different laboratory equipments. With the help of
the Department, they have been able to conduct and complete the experimentation regarding
their research. The researchers take this opportunity to express their sincere gratitude to the
kindness all the members of the faculty has shown.

They also place on record their sincere thanks to Mrs. Isabelita Espina for being their
chaperone and for her full support in expense throughout their off-campus consultation and
experimentation. Along with Mrs. Espina, the researchers thank the support and assistance of the
group members’ families. Their research wouldn’t have been completed without their guidance.

They would also like to thank their research advisers, Ms. Ma. Pilar P. Carmona and Mr.
Ian Mark F. Allas for giving their guidance and insights regarding certain problems and
questions the researchers had encountered during the duration of their research. The researchers
also express much gratitude to them for the opportunity that has been given by their advisers.

Last but not the least, the researchers thank the help of the God Almighty. He is the one
that truly gave them guidance not just in their research, but the daily lives of the researchers as
well. He has given each of the members strength, good health, knowledge, and faith that enabled
them to face the different problems and trials they have faced and lead them to the completion
and success of their research. Their gratitude for Him is eternal, and may His guidance and help
always be with all of those in need.

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 ABSTRACT

Synthetic food colorants although used widely, pose a threat to the health of people. Majority
of the people are becoming health-conscious, hence the demand for “free-chemical” foods are
arising.
To keep up with the trends, the Mangosteen fruit (Garcinia mangostana) was utilized to be a
natural, healthier, and better food colorant than the synthetic food dyes.
The Mangosteen possesses properties and compounds that are commonly found in existing food
colourants such as phenols and anthocyanin. The fruit pulp and peel were separated and the
different setups were turned into powder by vacuum and oven drying. Enzymes of 0.2 g mass
were applied and a control is left untreated. A solution is applied to activate and reinforce the
colour before subjecting to HPLC and measuring the color intensity by using colorimeter and
spectrophotometer.
The results showed that there is high phenol content of 24.68 mg /mL on pulp extract with
pectinase enzyme at the concentration of 0.2g of enzyme, 40 mL citrate buffer per 0.5 g of
sample. There is high anthocyanin content of 196.74415 mg/L in the peel extract with xylanase
enzyme at a concentration of 20 mg, 20mL citrate buffer per 0.5 g of sample. While in the color
absorbance, there is low color absorbance among control groups with Gum Arabic combined
with Maltodextrin, meaning it has high reflectance of color.
Different concentration of extracts and enzymes, use of other enzyme, and use of other
equipments for color analysis and reflectance can be conducted for additional studies regarding
this research.

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 TABLE OF CONTENTS

Title Page i

Approval Sheet ii

Acknowledgement iii

Abstract iv

Table of Contents v

List of Tables vi

List of Figures vii

List of Plates viii

Introduction
Background of the Study 1
Statement of the Problem 2
Hypothesis 2
Objectives 2
Significance of the Study 3
Scopes and Limitations 3

Review of Related Literature 4

Methodology

Flowchart 10
General Procedure 11

Results and Discussions 13

Conclusion 21

Recommendation 22

Bibliography 23

Appendices
Appendix A 25
Appendix B 36

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 LIST OF TABLES
Page #

I. Total Color Differences between the sample………………………………………...20

II. Phenolic Content of the Extract (Total Phenolics in Gallic Acid equivalent) using
0.2g (10%) of enzyme in 100 ml buffer per 0.2g of the sample……………………..20
III. Anthocyanin Content of the extract (ACN mg/L) using 0.2 g (10%) of enzyme in 40
mL buffer per 0.5 g of the sample…………………………………………………...21
IV. Phenolic Content of the Pulp using 0.2g of enzyme in 40 mL buffer per 0.5g of
sample………………………………………………………………………………..21
V. Phenolic Content of the Pulp extract 20 mg of enzyme in 20 ml buffer per 0.5g of
sample………………………………………………………………………………..21
VI. Anthocyanin content of the Pulp extract 20 mg of enzyme in 20 ml buffer per 0.5g of
sample………………………………………………………………………………..22
VII. Anthocyanin content of the extract using 20 mg of enzyme in 20 ml buffer per 0.5g of
sample………………………………………………………………………………..22
VIII. Phenolic Content of the Pulp extract 20 mg of enzyme in 20 ml buffer per 0.5g of
sample………………………………………………………………………………..23
IX. Anthocyanin content of the Pulp extract 20 mg of enzyme in 20 ml buffer per 0.5g of
sample………………………………………………………………………………..23
X. Phenolic Content of the extract using 20 mg of enzyme in 20 ml buffer per 0.5g of
sample………………………………………………………………………………..23
XI. Anthocyanin content of the Pulp extract 20 mg of enzyme in 20 ml buffer per 0.5g of
sample………………………………………………………………………………..24
XII. Colorimeter Analysis on Mangosteen Peel extract (no enzyme) with Maltodextrin and
Gum Arabic…………………………………………………………………………..24
XIII. Colorimeter Analysis on Mangosteen Peel extract with Cellulase enzyme…………25
XIV. Colorimeter Analysis on Mangosteen peel extract with Xylanase enzyme………….25
XV. One –way ANOVA test among Phenolic content from various concentrations of Peel
and Pulp extract………………………………………………………………………26
XVI. One –way ANOVA test among Anthocyanin content from various concentration of
Peel and Pulp extract…………………………………………………………………27

vi
LIST OF FIGURES

vii
LIST OF PLATES

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