scholarly journals Preformulation Study of 50% Ethanol Extract of Mangosteen Rind (Garcinia mangostana L.)

2021 ◽  
Author(s):  
Sabrina Dahlizar ◽  
Yuni Anggraeni ◽  
Hanny Narulita
Keyword(s):  
Ethanol Extract ◽  
Garcinia Mangostana ◽  
Preformulation Study

EKSTRAK KULIT BUAH MANGGIS (Garcinia Mangostana L.) SEBAGAI OBAT ANTI DIARE

2019 ◽  
Vol 2 (1) ◽  
pp. 9-13
Author(s):  
Zaim Anshari ◽  
Chrismis Novalinda Ginting ◽  
Linda Chiuman ◽  
Yuliani Mardiati Lubis
Keyword(s):  
Blood Vessels ◽  
Smooth Muscles ◽  
Latin Square ◽  
Ethanol Extract ◽  
Garcinia Mangostana ◽  
Pharmacology And Toxicology ◽  
The Difference ◽  
North Sumatra ◽  
Papaverine Hydrochloride

This study aims to determine whether mangosteen rind extract (in the form of ethanol extract/EE) can be used as an anti-diarrhea drug after compared with other anti-diarrhea substances in three experimental groups. This research is an in vitro experimental study using adult male guinea pigs weighing 400-600 gr through the standard method of Magnus with the Latin square controlled experiment design. The study was conducted at the Pharmacology and Toxicology Laboratory of the Faculty of Pharmacy, University of North Sumatra. The results showed that the contraction of ileum in Ach with Atp + Ach compared the difference in contraction of ileum Ach with EE + Ach showed the difference in difference between the two contractions of the ileum was significant, the contraction of ileum in His with Dip + His compared indifference in contraction of ileum His with EE + His showed a difference indifference. the two ileal contractions are significant, the ileal contraction in the bar with Papa + Bar compared to the difference between the ileum bar contraction with EE + Bar shows no difference in the difference between the two ileum contractions. The conclusion is that the Mangosteen Skin Ethanol Extract works similarly to Papaverine Hydrochloride which is an antidiarrheal drug used to relax smooth muscles so that it can also make blood vessels dilate by relaxing smooth muscles in the walls of blood vessels.

scholarly journals Kadar Polifenol Total Ekstrak Etanol Kulit Buah Manggis (Garcinia mangostana) Pada Variasi Asal Daerah

2017 ◽  
Vol 3 (1) ◽  
pp. 22 ◽  
Author(s):  
Any Guntarti
Keyword(s):  
Ethanol Extract ◽  
Total Phenol Content ◽  
Ammonia Vapor ◽  
Phenol Content ◽  
Garcinia Mangostana ◽  
Mangosteen Peel ◽  
Fruit Skin ◽  
Specific Parameter ◽  
Qualitative Test ◽  
Parameter Test

Background:Mangosteen peel is one of the waste of mangosteen, that nowadays have already utilized much to manage health problems. One of the ingredients in the mangosteen fruit skin is a polyphenols. Objective: to determine the polyphenols content of the ethanol extract of mangosteen peel variations based on different regions. Methods: Powder of dried mangosteen peel that come from 3 difference areas, Sumatera (Pekanbaru), Jawa (Yogyakarta) and Kalimantan (Martapura) extracted with ethanol 70% by multilevel maceration. Extract that obtained than tested specific parameter form of qualitative test of polyphenols compounds with FeCl3, AlCl3, ammonia vapor, Folin Ciucalteau and tannin test. Determination level of polyphenols (Gallic acid) with visible spectrophotometri after reacted with Folin Ciucalteau reagent. Results: The result of this research was quality test of extract etanol 70% Specific parameter test total phenol content (mg GAE/g ekstrak) from Sumatera, Jawa and Kalimantan are :824.13 (mg GAE/g ekstrak); 155,86 (mg GAE/g ekstrak); 688,9 (mg GAE/g ekstrak). Conclusions: There were difference in contents of polyphenol of mangosteen peel origin among Sumatera, Jawa and Kalimantan. 

scholarly journals Extraction and Preformulation Study of Deer Antler Velvet Extract:Physical Characterization of Aqueous and Ethanol Extract

2019 ◽  
Vol 9 (02) ◽  
Author(s):  
Hariyadi D M ◽  
Setyawan D ◽  
Suciati D1 ◽  
Widyowati R ◽  
Chang H-I ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Aqueous Extract ◽  
Ethanol Extract ◽  
Drug Formulation ◽  
Deer Antler ◽  
Ethanol Extracts ◽  
Preformulation Study

Objective: The aim of the research was to extract the deer antler velvet from Kalimantan Indonesia and to study physical characteristics between 70% ethanol and aqueous extract. Materials and methods: Ethanol extracts was extracted from deer antler velvet using maceration and modified maceration method. Ethanol extracts were compared to aqueous extract which produced using maceration technique. The extract profiles were determined by screening test and physicochemical properties as preformulation study were characterized using Thin Layer Chromatography (TLC), Nuclear Magnetic Resonance (NMR), X-ray diffractometer, differential thermal analysis (DTA), solubility test, BCA protein content, and molecular weight using SDS PAGE assay. Results: Extracts were successfully prepared and determined. Physicochemical properties of 70% ethanol extract and aqueous extract resulted different characteristics in melting point, solubility, crystallinity and protein content. Both ethanol extract and aqueous deer antler velvet extract contained group compounds of terpenoids and steroids and contains high amount of proteins at molecular weight of 17 to 43 kDa. In terms of crystallinity, ethanol and aqueous extracts had different crystal lattices. Conclusion: The aqueous extract of deer antler velvet was then recommended for further in vitro drug formulation and characterization. The molecular weight of majority protein inside aqueous deer antler velvet extract was 17 kDa and this datas will be useful for further drug formulation

scholarly journals A New Xanthone from the Pericarp of Garcinia mangostana

2013 ◽  
Vol 8 (12) ◽  
pp. 1934578X1300801 ◽  
Author(s):  
Manqin Fu ◽  
Samuel X. Qiu ◽  
Yujuan Xu ◽  
Jijun Wu ◽  
Yulong Chen ◽  
...  
Keyword(s):  
Colorimetric Assay ◽  
Human Cancer ◽  
Ethanol Extract ◽  
2D Nmr ◽  
Hep G2 ◽  
Garcinia Mangostana ◽  
Human Cancer Cell Lines ◽  
Mtt Colorimetric Assay ◽  
Mcf 7

A new prenylxanthone, garcimangostanol (1), was isolated from the EtOAc-soluble partition of the ethanol extract of the pericarp of Garcinia mangostana L., along with three known compounds, namely 8-deoxygartanin (2), 1-isomangostin (3), and garcinone C (4). The structure of compound 1 was elucidated on the basis of its 1D, 2D NMR and MS data. Compounds 1–4 exhibited either significant or moderate cytotoxicity against MCF-7, A549, Hep-G2 and CNE human cancer cell lines in vitro with IC50 values from 4.0 ± 0.3 to 23.6 ± 1.5 μM by MTT colorimetric assay.

scholarly journals Pengaruh Metode Isolasi a-mangostin dari Kulit Buah Manggis (Garcinia mangostana L.) terhadap Rendemen α-mangostin

2019 ◽  
Vol 5 (2) ◽  
pp. 144
Author(s):  
Sri Idawati ◽  
Aliefman Hakim ◽  
Yayuk Andayani
Keyword(s):  
Extraction Method ◽  
Ethanol Extract ◽  
Bioactive Compound ◽  
Extraction Methods ◽  
Garcinia Mangostana ◽  
Main Compound ◽  
Pure Compounds ◽  
Ft Ir ◽  
Layer Chromatography ◽  
Ft Ir Spectroscopy

Abstract: The purpose of this research is to know the effect of the isolation method of the yield of α-mangostin resulting from mangosteen rind. Mangosteen (Garcinia mangostana L.) is the source of xanthone secondary metabolites. Derivatives xanthone which is the main bioactive compound and becomes a major compound in the mangosteen plant, namely α-mangostin. This main compound has been isolated from ethanol extract on mangosteen rind using different extraction methods namely maceration and soxhletation. Purification was done by the recrystallization method with solvent ethanol: aquades (1:1). The Maceration extraction method produce the yields of extract and the yields of pure compounds (α-mangostin) is higher than that of soxhletation. The Maceration extraction method produces yields of extract 30,12% and yields of α-mangostin 4,27% while the soxhletation extraction method produce the yields of extract 26,34% and the yields of α-mangostin 2,13%. This yellow powder isolate has a melting point of 179,7 ºC. Purification is monitored by thin layer chromatography (TLC) and structural elucidation is carried out using FT-IR spectroscopy data. Key Words: Isolation, α-mangostin, Garcinia mangostana

scholarly journals Antibacterial (Staphylococcus aureus and Escherichia coli) and Antifungal (Saccharomyces cerevisiae) Activity Assay on Nanoemulsion Formulation of Ethanol Extract of Mangosteen Leaves (Garcinia mangostana L.) as Fruit Preservative

2021 ◽  
pp. 351-365
Author(s):  
Diniatik Diniatik ◽  
Rosiana Sofia Anggraeni
Keyword(s):  
Coconut Oil ◽  
Ethanol Extract ◽  
Tween 80 ◽  
Inhibition Zone ◽  
Garcinia Mangostana ◽  
E Coli ◽  
System Method ◽  
Refrigerator Temperature ◽  
Antibacterial And Antifungal

Fruits after harvesting will decay faster if not handled properly. Fruits can be demaged by bacterial and fungal. Mangosteen leaves contain xanthons which are antibacterial and antifungal. 50% ethanol extract of mangosteen leaves is formulated in Nanoemulsion preparations using the SNEDDS (Self-Nanoemulsifying Drug Delivery System) method. The mangosteen leaves 50% ethanol extract nanoemulsion formulation consisted of VCO (Virgin Coconut Oil) as oil, tween 80 as surfactant, and PEG 400 as cosurfactant. There are 3 formulations with variations in the concentration of mangosteen leaves ethanol extract, there are concentrations of 1%, 2%, and 3%. All formulations have a T% of more than 90%. The results of the particles measurement of nanoemulsion using PSA were in formulation 1 amounting to 16.1 nm; formula 2 is 16.7 nm; and formula 3 is 16.6 nm. The zeta potential characterization shows that formula 1 has a zeta value of -40.9 mV. The three formulations had a pH of 5. The largest inhibitory zone in the mangosteen leaf ethanol extract against S.aureus and E. coli bacteria were 11.08 mm and 5.87 mm respectively. Whereas in the S. cerevisiae antifungal test there was no inhibition zone at all concentrations. In the antibacterial and antifungal tests nanoemulsion preparations did not produce inhibitory zones in each concentration. Nanoemulsion preparations can retain the quality of strawberries when compared to the non-nanoemulsion preservative group, both in room storage and refrigerator temperature. The best preservative result is when the fruit is coated with nanoemulsion preservative and stored in refrigerator temperature.

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