Isolation and Characterisation of Hydroxy Citric Acid from the Fruit Extract Graciana Cambogia

Abstract

The Garcinia cambogia fruit rind, often referred to as Garcinia gummi-gutta, has long been used as a flavoring and as an anti-inflammatory, particularly in the treatment of obesity. Many active chemical ingredients, including terpenoids and hydroxycitric acid, are found in the fruit of G. Cambogia. The goal of this study was to employ column chromatography to separate hydroxycitric acid from ripened dried fruit extract of Garcinia Cambogia. Hydroxyl citric acid was  isolated using methanolic extraction amounted 1.8 gm . The solvent system of toluene, ethyl acetate, and acetic acid (5:4:1) was used for the isolation process. Spectrophotometric analysis was used to quantify the isolated hydroxycitric acid and thin layer chromatography was used to assess its purity. The outcomes showed that hydroxycitric acid may be obtained from Garcinia Cambogia