Table 3.

A comparison of xanthones, α-mangostin content from the mangosteen pericarp extract by traditional extraction.

Extraction Method	Conditions	Xanthone Compounds	Reference
Maceration	1 kg of mangosteen pericarp that macerated with 4 L of 95 % ethanol for 7 days, and was able to obtain 1.19 mg/g of xanthones from the mangosteen pericarp	Xanthones	[56]
Maceration	The optimum conditions for extracting xanthones from mangosteen pericarp were at 33 °C, amplitude was set to 75, and 80% ethanol by the maceration at 2 h could be able to extract xanthones at a concentration of 0.0565 mg/g of dry mangosteen.	Xanthones	[65]
Percolation	10 g of powdered dried mangosteen fruit rind was combined with 10 mL of 95 % ethanol, and the combination was let to stand for 1 h. A percolator was used to add 95% ethanol to the mixture once it had been moved there (3.6 L). Once the percolate was gone, the extraction was carried out at room temperature with a flow rate of 3 mL/min (20 h). The α-mangostin content in extract by percolation was 12.71 % w/w	α-mangostin	[19]
Soxhlet	Soxhlet extraction was employed to extract xanthones from dried mangosteen pericarp. The results presented that the xanthones extracted by Soxhlet, 31.26 mg/g of dried mangosteen pericarp	Xanthones	[57]
Soxhlet	crude extract (26.60 % dry weight), α-mangostin (13.51%, w/w of crude extract) and anti-acne activity, were obtained at a concentration of 50 % ethanol, an optimal amount for extraction by Soxhlet	α-mangostin	[19]
Soxhlet	The optimum conditions for extracting xanthones from mangosteen pericarp were 33 °C, amplitude was set to 75, and 80% ethanol by Soxhlet extraction at 2 h, which was able to extract xanthones at a concentration of 0.1221 mg/g of dry mangosteen.	Xanthones	[65]
Infusion	1000 mL of drinking water and 330 g of pericarps were combined, and the mixture was submerged for 12 h until the water turned dark red and smelled fresh. The stock solution, which contained 1.87 % of the flavonoid in the mangosteen pericarps infusion, was then obtained.	Flavonoid content such as xanthones, tannins, and catechins.	[64]