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

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).


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.

HTML Full Text


Article Metrics
458 Views 127 Downloads 585 Total



Related Search

By author names