What question did this study set out to answer?

This research aims to evaluate the antibacterial properties, phytochemical composition, and toxicity of Garcinia mangostana pericarp extracts for food applications.

February 24, 2026Open Access

Antibacterial activity, phytochemical profiling, and toxicity evaluation of green extracts from Garcinia Mangostana pericarp for food antibacterial applications

Key Points

This research aims to evaluate the antibacterial properties, phytochemical composition, and toxicity of Garcinia mangostana pericarp extracts for food applications.
Extracts were obtained using aqueous and ethanolic solvents via maceration–filtration or maceration–centrifugation–filtration.
Antibacterial testing was performed against 13 bacterial strains, including foodborne pathogens.
Phytochemical composition was analyzed using gas chromatography–mass spectrometry (GC/MS) and total phenolic and flavonoid content measurements.
Toxicity was assessed using Artemia salina as a model organism.
Ethanolic extracts from maceration–filtration (GMPEF) inhibited all tested bacteria except K. pneumoniae and S. sonnei, with MIC values of 0.70–2.81 mg/mL.
The total phenolic content of GMPEF was 238.44 ± 0.79 mg GAE/g DW, indicating high antibacterial potential.
GC/MS identified 33 compounds linked to antibacterial activity, including phenolics and stigmasterol.
All extracts were non-toxic (LC50 > 1 mg/mL), with aqueous extracts showing higher safety margins.

Abstract

This study investigated the antibacterial activity, phytochemical composition, and safety of Garcinia mangostana pericarp (GMP) extracts obtained using aqueous or ethanolic solvents via maceration–filtration or maceration–centrifugation–filtration. Extracts were tested against a panel of 13 bacterial strains, foodborne pathogens, spoilage bacteria, and food-contamination-associated microorganisms and analysed for phenolic and flavonoid content, gas chromatography–mass spectrometry (GC/MS) profiles, and toxicity to Artemia salina. Ethanolic GMP extract from maceration–filtration (GMPEF) inhibited all bacteria except K. pneumoniae and S. sonnei, showing the lowest MIC values (0.70–2.81 mg/mL), the highest extraction yield of 0.129 ± 0.002 g/100 g DW (w/w), and total phenolic content (238.44 ± 0.79 mg GAE/g DW). The upper fraction of ethanolic extract from maceration–centrifugation–filtration (GMPECA) had the highest flavonoid content (4.98 ± 0.001 mg QE/g DW). The GC/MS identified 33 putative compounds (≥ 90% match to the NIST 14 library), including β-sugars, phenolics, and stigmasterol, linked to antibacterial potency. All extracts were non-toxic to A. salina (LC50 > 1 mg/mL); aqueous extracts generally showed higher LC50 values, suggesting a greater safety margin. Principal Component Analysis (PCA) revealed correlations between specific phytochemicals and antibacterial performance, providing a possible chemical basis for selecting extracts. The GMPEF is well-suited in contexts where higher antibacterial activity is desired, and solvent removal is manageable, whereas GMPWCB offers a safer alternative when prioritising a conservative safety profile. While these findings indicate the potential of GMP extracts as sustainable, low-cost antibacterial agents from fruit by-products, further validation in mammalian systems and real food matrices is needed before considering practical applications.

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Cite This Study

Zamarudin et al. (Sat,) studied this question.

synapsesocial.com/papers/699d3f9ede8e28729cf644ea https://doi.org/https://doi.org/10.1007/s11694-026-04184-2

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