Research Article | Volume: 7, Issue: 10, October, 2017

Validation Analysis Methods of α-Mangostin, γ-Mangostin and Gartanin Mixture in Mangosteen (Garcinia mangostana L.) Fruit Rind Extract from West Java with HPLC

Muchtaridi Muchtaridi Nadia Ananda Puteri Tiana Milanda Ida Musfiroh   

Open Access   

Published:  Oct 30, 2017

DOI: 10.7324/JAPS.2017.71018
Abstract

The quantitative analysis methods for bioactive compounds in mangosteen pericarp have been reported. The purpose of this study is to validate the methods of analysis for α-mangostin, γ-mangostin, and gartanin in mangosteen rind extract derived from Bogor, Purwakarta, Subang and Tasikmalaya using High Performance Liquid Chromatography (HPLC) for routine analysis. The methods employed were Enduro C-18 reverse-phase (250 mm x 4.6 mm) column chromatography systems with Photo Diode Array detector 375 nm and acetonitrile: water containing 0.1% phosphoric acid (95:5) as the mobile phase at the flow rate of 1.0 mL/min and validation methods with parameters of linearity, limit of detection and quantification, precision, and accuracy. Mangosteen rind extracts were pre-treated with the technique of solid-phase extraction (SPE). The results of this study show that the validation results meet the requirements of the standard retention time of α-mangostin at 5.801 minutes, γ-mangostin at 4.707 minutes and gartanin at 5.290 minutes. The correlation coefficient (R) for each standard were 0.999, 0.999, and 0.999, respectively. The value of recovery for the α-mangostin, γ-mangostin, and gartanin were 100.32%, 102.31%, and 101.48%, respectively. The analysis shows that the levels of α-mangostin, γ-mangostin, and gartanin from Bogor are 13.87%, 8.28% and 10.44%, respectively. The results from mangosteen pericarp extract from Purwakarta are 10.07% for α-mangostin, 6.33% for γ-mangostin, and 8.76% gartanin. Mangosteen pericarp extract from Subang has concentrations of α-mangostin at 10.88%, γ-mangostin at 6.01%, and gartanin at 8.08%. The contents of α-mangostin, γ-mangostin, and gartanin from Tasikmalaya are 8.53%, 6.07%, 17.28% respectively. This study concludes that the methods are valid and can be used for routine analysis.


Keyword:     α-mangostinγ-mangostingartaninHPLCSolid Phase Extraction (SPE).


Citation:

Muchtaridi M, Puteri NA, Milanda T, Musfiroh I. Validation Analysis Methods of Α-Mangostin, Γ-Mangostin, AndGartanin Mixture in Mangosteen (Garcinia mangostana L.) Fruit Rind Extract from West Java with HPLC. J App Pharm Sci, 2017; 7 (10): 125-130.

Copyright: © The Author(s). This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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