Comparative Evaluation of Antioxidant Properties of Extracts of Fruit Rinds of Garcinia Species by in Vitro Assays

Fruit rind extracts of eight Garcinia species, namely G. cambogia, G. cowa, G. indica, G. loniceroides, G. mangostana, G. morella, G. pedunculata and G. xanthochymus were prepared using six solvents of varying polarity, namely hexane, chloroform, ethyl acetate, methanol, water and water: methanol (hydroalcoholic; 80:20). The total phenolic content and antioxidant properties of these extracts were determined. Results of present study suggested that different extracts of fruit rinds of G. cambogia, G. cowa, G. indica, G. loniceroides, G. mangostana, G. morella, G. pedunculata and G. xanthochymus have different antioxidant properties. In general, hexane extract of G. cowa, G. loniceroides and G. xathochymus, ethyl acetate extract of G. cowa showed higher antioxidant activity in DPPH, ABTS and reducing power model of in vitro assay.