2.2. Extraction and`fractionation
Mangosteen fruit rind was washed as clean as possible, dried at 37 C, pounded, and macerated using 96% and
70% ethanol, until the filtrate becoming no colour anymore. The filtrate was evaporated until becoming pasta like
extract. Parts of the 96% ethanolic extracts was macerated again using hexane-water mixture in 1:1 ratio until this
filtrate becoming colourless again and then this filtrate was evaporated also becoming hexane fraction. The last
residu was treatedsuch as before consecutively using ethyl acetate-water mixture 1:1, butanol-water mixture 1:1, and
water only to get ethyl acetate fraction, butanol fraction, and water fraction.