Active Compound Extraction fromGarcia mangsotanaL.’s Fruit HullUsing Vacuum Liquid Chromatography with CaO as Stationery Phase

• Main Author: Christ Wahyu Mahayoni, Eunike
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/38023
• Institution: Institut Teknologi Bandung

Mangosteen (Garcia mangostana L.) is a fruit that can be only cultivated in tropical climate and famous for its sweet taste. Compounds isolated from the fruit hull of mangosteen contain abundant xanthones, especially ?-mangostin. Due to its high bioactivity, the extract of mangosteen’s fruit hull have been used as main ingredient of natural supplement recently in the field of industry. Hence, a new economy- friendly method to obtained fractions with high concentration of ?-mangostin is needed. The extraction conducted in this research to obtain active compound from mangosteen’s fruit hull is vacuum-liquid chromatography with CaO as stationery phase. Gradient of elution was applied in the development of the chromatography using organic solvents such us n-hexane, choroform, ethyl acetate, and metanol, while using variation of crude extract mass and CaO mass ratio which is 1:40, 1:50, 1:60, and 1:80. The fractination pattern obtained varied from one ratio to another, wih the total perentage of eluted simple and total percentage of ?-mangostin- enriched fraction compared to the inital loaded sample mass consecutively were 79,06% and 47,96%; 74,08% and 42,42%; 72,12 and 33,33%, 77,07% and 25,077%. 1H and 13C NMR spectrum show distinctive signal of ?-mangostin. Quantitative measurement using LCMS for the fractions 3, 4, and 5 of KVC IV resulted in ?- mangostin concentration of 24,16%, 74,88%, dan 61,58%, consecutively. It was concluded in the research that a fraction with high concentration of ?-mangostin using vacuum-liquid chromatography with CaO has obtained.