8. Assessment of factors affecting the extraction process of Mangosteen rind (Garcinia mangostana L.)
Main Article Content
Abstract
Mangosteen (Garcinia mangostana L.) is a popular fruit, among about 40 xanthones found in the peel, the mangostin (including α-mangostin, β-mangostin and γ-mangostin) are of great interest. This study has investigated the factors affecting the extraction process through preliminary investigation by thin layer chromatography and quantification of high polyphenols obtained by HPLC, with the goal of selecting some technical parameters laboratory scale technique for extracting high levels of active ingredient mangostin from Mangosteen rind. As a result, the study selected suitable extraction conditions: ethanol concentration of 70%, temperature of 60°C, time of 60 mins, extracted once time, and material-solvent ratio of 1/10 (g/ml). The method has high stability (RSD < 2%) and gives high results with higher content of γ-mangostin (3.95%) and α-mangostin (24.68%) than that of γ-mangostin (1.77%) and α-mangostin (17.70%) in the standard.
Article Details
Keywords
Mangosteen, Garcinia mangostana, xanthon, mangostin
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