The effect of heating temperature on cytotoxicity and α-mangostin yield: Mangosteen pericarp juice and mangosteen extract

The pericarp of mangosteen (Garcinia mangostana L.) contains bioactive xanthones, with α-mangostin being the major component, has been known to possess antitumor, antiviral, and other pharmacological activities. In this study, the effect of elevated temperature during the preparation step of fresh mangosteen pericarp juice and mangosteen extract, on their α-mangostin yield and cytotoxicities was investigated. The cytotoxicity activity of fresh juice and mangosteen extract was investigated using the brine shrimp test. Heating the fresh pericarp mangosteen in water at 65°C for 30 minutes prior to blending produced a juice with higher α-mangostin yield and cytotoxicity compared to the traditional way of blending the juice at room temperature. Increasing α-mangostin yield of 9%-w/w due to heating was also observed when mangosteen extract was heated at 65°C, consistent with the increased cytotoxicity in terms of LC₅₀ value. It is concluded that the effect of temperature on α-mangostin yield was in line with the temperature effect on cytotoxicity activity in all samples of pericarp juice and mangosteen extract in ethyl acetate fraction.