Tannin extraction from mangosteen peel for protein precipitation in wine

Abstract

The early ripe mangosteen was used for tannin extraction. The factors affecting tannin extraction such as size of the mangosteen peels, solvent types, temperature, extraction period and the ratio of mangosteen peel to solvent were studied. Extraction of the mangosteen peel sized 20/30 mesh with the mixture of water and 95% ethanol (1:1 v/v) at 80o C for 2 hours and the ratio of mangosteen peel to solvent of 1:10 (w/v) gave the highest yield of tannin. The crude extracted tannin was purified by adsorption chromatography on Sephadex LH-20. The recovery yield of the purified tannin was 27.48% of the total tannin. The chemical test results of the purified tannin showed that the condensed tannin was the predominant type of tannin in mangosteen peel. Since the condensed tannin can be applied to precipitate protein, the purified tannin obtained from the experiment was then used for protein precipitation in wine. The results from the consumer test showed that the wine clarity and the increasing of the wineûs astringency were noticeable at 95% significance level.