Mangosteen (Garcinia mangostana L.): Evaluation of In Vitro Antioxidant Activities

Abstract

Introduction: Mangosteen (Garcinia mangostana L.), is an evergreen of the Guttiferae family that carries antioxidant activity. Objectives: to examine the antioxidant activity of the leaves, branches and rinds of the mangosteen using DPPH and CUPRAC methods, total phenolic content (TPC) and total flavonoid content (TFC), analyze the correlation between TPC, TFC and antioxidant activity, the correlation between two methods, and found the levels of flavonoid compounds. Methods: Extraction was performed by reflux method using solvents with graded polarity, namely n-hexane, ethyl acetate and ethanol. Determination of antioxidant activity with DPPH and CUPRAC, TPC and TFC were performed by UV-visible spectrophotometer. The correlation between TPC, TFC and antioxidant activity of DPPH and CUPRAC as well as the correlation between two methods were conducted by Pearson's method. The level of flavonoid compounds was performed by HPLC. Results: Mangosteen leaves, branches and rinds extracts had antioxidant activity of DPPH in the range of 39.920 -489.708 mg AAE/g and antioxidant activity of CUPRAC in the range of 116.360 -570.400 mg AAE/g. The highest TPC was given by the ethanol leaves extract (49.525 ± 4.263 g GAE/100 g) and the highest TFC was given by the n-hexane rinds extract (13.859 ± 1.451 g QE/100 g). The ethanol rinds extract contained rutin 0.0327% and kaempferol 0.0049%. Conclusions: TPC and TFC correlated positive and significant with the value of antioxidant activity, except for the n-hexane leaves extract using the DPPH method. The DPPH and CUPRAC methods gave linear results in determining the antioxidant activity of mangosteen extracts.

Influence of Different Drying Methods on Anthocyanins Composition and Antioxidant Activities of Mangosteen (Garcinia mangostana L.) Pericarps and LC-MS Analysis of the Active Extract

“…The main groups of polyphenolic compounds in MP are known as anthocyanins, isoflavones, catechins, lignans, phenolic acids, and flavonoids [ 64 ]. Similar to TPC, most of the drying processes resulted in significantly higher TFC (196–621 mg CE/g), except for SD30 ( Table 5 ).…”

Evaluation of Peel Extract of Mangosteen as a Dye Natural and Antioxidant and Its Use as an Additive in a Fruit Beverage

“…However, this type of antioxidant activity measured through this methodology is affected according to the ripening of the fruit since the peel of young fruit could be result from higher phenolic contents and total tannins (27). Therefore, the results obtained could be vary from other studies because IC 50 in mangosteen is affected according to the maturity of the fruit, the growth sites, harvest time, and extraction method (29). The antioxidant properties obtained from plants potentially increase the value of agro-industrial waste, taking advantage of attributes such as the decrease in cancer incidence attributed to phenolic compounds that remove reactive oxygen species (24).…”