Determination of α-mangostin in Garcinia mangostana Linn. pericarp extract and its in vitro antioxidant capacity
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Abstract
Garcinia mangostana Linn. or mangosteen is known as the queen of fruit due to its pleasant taste and various pharmacological properties. The pericarp of G. mangostana enriched with biological active secondary metabolites, xanthones, and showed anti-inflammatory, antibacterial, and antioxidant activities. Objectives: This study aimed to determine α-mangostin content in G. mangostana pericarp extract and investigate in vitro antioxidant capacity of the extract. Methods: The G. mangostana pericarp was extracted in distilled water (GM-DW), ethanol (GM-EtOH), and methanol (GM-MeOH) by soxhlet extraction. The content of α-mangostin in each extract was determined by high performance liquid chromatography (HPLC). In vitro antioxidant capacities, 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl (OH•), and superoxide radical scavenging (O2•), including metal chelating capacities of the extracts were determined. Lipid peroxidation was also analyzed. Results: The GM-EtOH (17.93±0.08% dry weight) had higher α-mangostin content than the GM-MeOH (11.38±1.86% dry weight) whereas α-mangostin in the GM-DW was not detected. GM-EtOH exhibited the lowest 50% inhibitory concentration (IC50) of ABTS activity (0.26±0.15 mg/mL) while GM-DW showed the lowest IC50 of scavenging activities against superoxide radicals, metal chelating, and lipid peroxidation (0.49±0.08, 1.84±0.31, and 4.14±1.57 mg/mL, respectively). However, there was no significant difference among three parts of the extracts and ascorbic acid in hydroxyl scavenging capacity. Conclusion: These findings revealed the in vitro antioxidant capacity of the G. mangostana pericarp extracts due to aqueous constituents, at least phenolics and tannins, and α-mangostin. However, further investigation on in vivo antioxidant activity is required to assure the antioxidant potential of the G. mangostana pericarp extracts.
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