Study on Green Extraction Method and the Antioxidant Properties of Xanthones From Mangosteen Pericarp

What if the secret to a greener, cleaner extraction of powerful antioxidants was hiding in a humble fruit peel? This study unlocks it using only hot water and pressure.

Mangosteen pericarp, often discarded as waste, is a treasure trove of xanthones—potent antioxidants. Traditional extraction methods rely on organic solvents, which are neither eco-friendly nor efficient. This research introduces a breakthrough: dynamic subcritical water extraction (SWE). It uses water in a high-pressure, high-temperature state to pull out xanthones in a single step, eliminating the need for harmful chemicals.

Key Points

• Green extraction using subcritical water, no organic solvents.
• Optimized conditions: 150°C, 4 mL/min, 30 min.
• Highest xanthone yield and antioxidant activity achieved.