Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective JNTBGRI

Chapter 9

Phytochemicals and bioactivities of Garcinia indica (Thouars) Choisy-

A review

R. Ananthakrishnan and K. B. Rameshkumar*

Phytochemistry and Phytopharmacology Division

Jawaharlal Nehru Tropical Botanic Garden and Research Institute
Palode, Thiruvananthapuram- 695562, Kerala, India
*
Corresponding author

Abstract
Garcinia indica is well known as a fruit tree of culinary, pharmaceutical, nutraceutical and
industrial significance in south India, especially in the Konkan region. The fruit juice is much
appreciated as a health drink while the dried fruit rind is used as a spice and condiment. The
fat extracted from G. indica seeds is known as kokum butter and is used in foods, cosmetics
and medicines. Stearic acid and oleic acid are the major fatty acids in kokum butter, while the
fruit rind contains hydroxy citric acid, the much valued anti-obesity agent. The major class of
secondary metabolites reported from different parts of the species are benzophenones,
biflavonoids, xanthones and anthocyanin pigments. The fruit rind is a rich source of the
benzophenone garcinol, attributed with potential bioactivities, especially antioxidant and
cytotoxic. Cyanidin-3-glucoside and cyanidin-3-sambubioside were identified as the major
red pigments in the fruit rind. The present review gives an overview of the phytochemical and
pharmacological aspects of G. indica.

Keywords: Garcinia indica, Kokum, Anthocyanins, Garcinol, Isogarcinol

Introduction
Garcinia indica (Thouars) Choisy (Family: Clusiaceae) is one of the important indigenous
Garcinia species grown in the Western Ghats of India. Garcinia indica (Kokum) is a slender,
tropical evergreen tree that grows up to 15 m height. The branches are drooping, leaves ovate
or oblong lanceolate, dark green above and pale beneath, stem bark thin lined, with pale
yellow coloured exudates, and fruits globose or round, purple coloured when ripe, about 4 cm
in diameter with 5-8 seeds. Flowering was observed during November-February and fruiting
season was during April-June (Singh, 1993). G. indica is generally known as ‘kokum tree’,
‘wild mangosteen’ or ‘goa butter tree’ (Watt, 1890; Baliga et al., 2011).The species is well
known for its food, medicinal and commercial values. The National Medicinal Plant Board
(NMPB) has identified G. indica as an important plant for promotion and development. The
present chapter gives a review on the distribution, traditional uses, pharmacological activities
and phytochemical constituents of G. indica.

142
JNTBGRI Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective

Figure 1.Garcinia indica twig and fruits

1. Distribution and conservation status

Garcinia indica is widely distributed along the Western Ghats of India and also found in the
forests of Assam, Meghalaya and West Bengal. In the Western Ghats, the tree is mainly
found along the costal belt of Konkan region of Ratnagiri district of Maharashtra, Goa, Uttara
Kannada, Udupi and Dakshina Kannada Districts of Karnataka and Kasaragod area of Kerala.
It thrives well below an altitude of 800m and at coastal areas (Braganza et al., 2012; Nayak et
al., 2010). A wide diversity has been observed for kokum trees in the Western Ghats due to
the dioecious nature and cross pollination (Swami et al., 2014; Joseph and Murthy, 2015).
The study conducted on 268 accessions of G. indica from different parts of the State of Goa,
showed that the sugar level varied from 1.9 to 22.4oBrix, while the total acid in fresh fruit
rind was in the range 1.2 to 11.2 % (Braganza et al., 2012). G. indica is under vulnerable
status as categorised by IUCN. Western Ghats Kokum Foundation (WGKF) is an
organisation which promotes cultivation and works on conservation of G. indica in India.

2. Traditional uses of Garcinia indica

G. indica has got multifarious uses and finds various applications among the local population.
The dried fruit rind of G. indica impart a sweet-tangy taste to food and is widely used as
flavouring agent in food preparations as substitute for tamarind (Anonymous. 1956;
Jayaprakasha and Sakariah, 2002). The fruits are also used as a substitute for grapes in wine
making (Baliga et al., 2011). The fruit rind has also been utilized as a pink and purple food
colouring agent (Kaur et al., 2012). Kokum drinks, made from the fruits of G. indica, served
as a welcome drink in Goa during summer seasons. Konkani people of Goa and Maharashtra
make bhirindi saar, a soup using kokum juice and also kokum kadi by mixing kokum juice
and coconut milk, both used as after-meal drink to relieve any gastric problems (Menezes,
2001). Dried fruit rinds and syrup can be found as reserve in every house hold of Konkan
region. Kokum butter is another important product obtained from the seeds of G. indica,

143
Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective JNTBGRI

which is an important ingredient in cosmetic products like lip balms, lotions and soaps
(Baliga et al., 2011).
Traditionally, kokum is used in herbal medicines to treat diarrhoea, inflammatory
ailments, dermatitis, bowel problems, rheumatic pains and to prevent hyper perspiration.
Fruits are used as antihelmintic and cardiotonic. Kokum juice from the rind is used against
piles, colic problems, dysentery and diarrhoea (Baliga et al., 2011; Watt, 1890). Decoction of
fruit rinds are traditionally used against diabetes. Kokum butter is used traditionally to heal
wounds, fissures in hands and is supposed to restore elasticity of skin and used as a
moisturiser (Jeyarani and Reddy, 1999; Padhye et al., 2009). Leaves of G. indica are used to
treat skin ulcers, dyspepsia and hyperplasia.

3. Value added products from Garcinia indica fruits

With an estimated annual production of 10,200 tonnes of fruits (yield is 8.5 t/ha), the species
is important for several industrial sectors such as nutraceutical, food supplementary, beverage
and cosmetics (Braganza et al., 2012; Swami et al., 2014).. Several consumer products such
as Kokum syrup, Kokum Agal (Kokum juice concentrate), Kokum sarbat, Kokum solkdhi,
Kokum amsul (dried salted rind), Kokum butter and Kokum beverages are available in the
market based on kokum fruits, rinds and kokum fat. Rinds are dried and stored, which can be
used to prepare reconstitutable drinks during off season (Baliga et al., 2011). It is also
marketed as a spice in the local markets of Goa. Fresh rinds are added during wine making
process, which gives the wine a pinkish appearance and a tingling taste. Kokum butter,
because of its fatty acid content is used in soap and face creams (Padhye et al., 2009). Kokum
butter can be used as an ingredient in chocolate and due to the relatively high melting point
(mp. 39 to 43°C), kokum butter prevents the chocolate from melting and can be used for
preparing heat resistant chocolates (Maheshwari and Reddy, 2005; Jeyarani and Reddy,
1999). Kokum butter is sold as egg shaped lumps, used as edible fat and as a substitute of
ghee in Goa.

3. Phytochemistry of Garcinia indica

The seed kernels of G. indica contains hard and brittle fat (mp. 39 to 43°C) up to 45 % yield,
which is commercially known as ‘kokum butter’. Kokum butter contains about 30% of fat
content. Extensive studies have been carried out on the fatty acid composition of kokum
butter and kokum fat was found to be rich in stearic acid (C17H35COOH) and oleic acid
(C17H33COOH) (Krishnamurthy et al., 1982, Jeyarani and Reddy, 1999). Quantitative
analysis of kokum butter revealed that in addition to fatty acids, it contains glycerides such as
oleodistearin and stearodiolein (Lipp and Anklam, 1998). Seed oil is a source of palmitic
acid, stearic acid, oleic acid and linoleic acid. Reports show that seed oil of G. indica,
because of high content of fatty acid methyl esters, can be used as biofuel or can be mixed
with other fuels to enhance its efficiency (Hosamani et al., 2009).

Figure 2. Structures of stearic acid and oleic acid

144
JNTBGRI Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective

The fruit juice of G. indica is very acidic with a pH 1.5 to 2.0 and contains large
amounts of acids. Major portion of organic acids in kokum is hydroxycitric acid (HCA) (1, 2
dihydroxypropane-1, 2, 3-tricarboxylic acid). Rinds contain about 20-30% of (-)-HCA on dry
basis (Swami et al., 2014). HCA is an anti-obesity agent, attributed with reduced food intake,
increased energy expenditure, suppression of fatty acid synthesis and an enhancement of
glycogen synthesis in liver (Jena et al., 2002). Among the different Garcinia fruits, G.
gummi-gutta possesses the highest HCA content, followed by G. indica. However, in a recent
study, Pandey et al (2015) reported that among the 11 Garcinia species leaves analysed,
HCA content was highest in G. indica leaves, 120mg/g leaf methanol extract, while in G.
gummi-gutta, the HCA content was 95 mg/g. The total acid content (HCA and HCA lactone)
was however higher in G. gummi-gutta leaves (308mg/g), compared to G. indica leaves (276
mg/g). Besides HCA, kokum juice contains malic acid, citric acid and tartaric acid
(Parthasarathy et al., 2012).
O OH
O O

HO OH
OH
OH
Figure 3. Structure of hydroxycitric acid

Table 1. Phytochemicals reported from Garcinia indica

Plant part Compound References
Leaves D- Leucine Cotterill and Scheinmann1977
isogarcinol, xanthochymol, isoxanthochymol, Chattopadhyay et al.,2006; Kumar et al.,
2013
HCA and HCA lactone Jayaprakasha and Sakariah2002
Cambogic acid, mangostin, garcinol, Pandey et al.,2015
fukugicide, GB-1, GB- 2 and amentoflavone
Fruits and fruit (-) HCA, HCA lactone Cotterill and Scheinmann1977;
rinds Jayaprakasha and Sakariah 2002; Padhye
et al., 2009
Garcinol, isogarcinol, citric acid, oxalic acid, Yamaguchi et al., 2000; Chattopadhyay
xanthochymol, isoxanthochymol et al.,2006; Padhye et al., 2009; Nayak et
al., 2010; Kaur et al., 2012; Kumar et al.,
2013; Bhagwat et al., 2014
Anthocyanin, glucose, xylose, cyanidin-3- Nayak et al., 2010
glucoside, cyanidin-3-sambubioside and
14-deoxyisogarcinol.
Polyprenylated acylphloroglucinol derivative Kaur et al., 2012
Bark Euxanthone (1,7-dihydroxy xanthone), Cotterill and Scheinmann1977
volkensiflavone and morelloflavone
Xanthochymol, isoxanthochymol and Chattopadhyay et al.,2006; Kumar et al.,
camboginol 2009
Seed pericarps Isoxanthochymol, camboginol, palmitic acid, Kumar et al., 2009; Hosamani et al.,
and Seed oil stearic acid, oleic acid and linoleic acid 2009

The major secondary metabolites reported from G. indica are polyisoprenylated

benzophenones, xanthones and biflavonoids. Garcinol (camboginol), isogarcinol
(xanthochymol) and isoxanthochymol are the major benzophenone derivatives isolated from
G. indica fruits, dry rinds and leaves (Yamaguchi et al., 2000; Kumar et al, 2009; Kumar et
al., 2013; Kaur et al., 2012, Chattopadhyay et al., 2006; Pandey et al.,2015). Garcinol is

145
Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective JNTBGRI

crystallized out as yellow needles (1.5%) from the hexane extract of the fruit rind, while its
isomeric form isogarcinol is colourless. A simple reverse-phase high-performance liquid
chromatography-electrospray ionization mass spectrometric method (ESI-MS) for the
identification and quantification of the two isomeric benzophenones, isoxanthochymol and
camboginol in the extracts of the stem bark, seeds and seed pericarps of Garcinia indica have
been reported by Kumar et al. (2009). Two new compounds, 14-deoxyisogarcinol and a
polyprenylated acylphloroglucinol derivative were isolated from G. indica fruits by Kaur et
al., (2012). Xanthones and biflavanoids were also detected from G. indica (Cotterill and
Scheinmann, 1977). An extensive LC-MS study on methanol extracts of G. indica leaves led
to the identification of multiclass bioactive constituents belonging to organic acids, phenolic
acids, flavonoids, biflavonoids, xanthones, benzophenones and terpenoids (Pandey et al.,
2015).
The fruit rind of G. indica has been utilized as a pink and purple food coloring agent
and the rind contains 2 to 3 % of water soluble red colour pigments. The major colouring
compounds are the anthocyanin pigments cyanidin-3-glucoside and cyanidin-3-sambubioside
which are usually present in the ratio of 4:1 (Nayak et al., 2010).The variation in colour
shades of kokum fruits can be attributed to the variation in substitution of hydroxyl and
methoxyl groups to the anthocyanin structural skeletons. Anthocyanins are the major
antioxidant constituents in G. indica and the 3’ and 4’-OH in B-ring determine radical
scavenging capacity with a saturated 2, 3- double bond. Major phytochemicals isolated from
G. indica and their structures are given in Table 1 and Figure 1.

OH OH
HO O O
HO O O

O OH
O O

Garcinol Isogarcinol

OH OH
HO O O HO O O

O O OH
O

Isoxanthochymol Polyprenylated acyl phloroglucinol

OH
OH
OH
OH HO O+
OH
HO O+ O
O OH
OH OH O OH
O OH
O OH
HO HO O OH
OH OH
OH

Cyanidin-3-glucoside Cyanidin-3-sambubioside

Figure 1. Characteristic compounds reported from Garcinia indica

146
JNTBGRI Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective

4. Bioactivites of Garcinia indica

Extracts as well as compounds isolated from G. indica have been studied extensively for
various bioactivities like antioxidant, antibacterial, antifungal, antiobesity, antidiabetic,
gastroprotective and anticancer activities. The pharmacological studies validated the
traditional uses of the plant in various ailments. Benzophenones, anthocyanins and organic
acids are the major bioactive constituents reported in G. indica.
Among the different bioactivities reported, antioxidant properties are perhaps the
most important activity for G. indica (Krishnamurthy and Sampathu 1988; Mishra et al.,
2006). Choloroform extracts of G. indica fruit rinds exhibited excellent antioxidant activities
in β-carotene-linoleate and DPPH assays (Tamilselvi et al., 2003). Aqueous extracts of G.
indica fruits available in markets acts as very good antioxidants as evident from their DPPH
and lipid peroxidation assays. Aqueous extracts of kokum inhibit ascorbate-Fe2+ induced lipid
peroxidation in rat liver mitochondrial fractions (Mishra et al, 2006). Organic acids like citric
acid and malic acid from G. indica also acts as good antioxidants (Swami et al, 2014). A
recent study on G. indica bark exudates showed its total phenol and xanthone content as
53.43 g/100g and 32.42 g/100g respectively, revealing it as a potential source of antioxidants
(Parthasarathy and Nandakishore, 2016).
Kokum rind extracts showed antifungal effects against Candida albicans, Penicillium
sp. and Aspergillus flavus. Also the extract showed inhibitory activity against ‘3T3’ mouse
fibroblasts (Mishra et al, 2006; Varalakshmi et al., 2010; Tamilselvi et al., 2003). Aqueous
and methanol extracts of G. indica leaves and fruit rinds showed antibacterial activity against
Salmonella sp (Pasha et al., 2009). Methanol extracts of kokum fruits acted as an effective
neuroprotective agent for striatal dopaminergic neurons in 6-OHDA lesioned rat model of
Parkinsons disease (Antala et al., 2012). Aqueous fruit rind extract of the kokum exhibited
antidiabetic activity in streptozotocin-induced hyperglycemic rats (Kirana and Srinivasan,
2010). However, lyophilized aqueous-methanol extracts in water of G. indica fruit rinds
showed a dose dependant genotoxicity in mice (Das et al., 2016).
The major anthocyanin in G. indica fruits, cyanidin-3-glucoside decreased the number
of non-malignant and malignant skin tumours in the two staged skin carcinogenesis and also
caused a dose-dependent inhibitory effect on the migration and invasion of metastatic A549
human lung carcinoma cells (Ding et al., 2006, Chen et al., 2006). It was found effective in
blocking accumulation of intracellular ROS and neurofilament protein expression and was
effective against bipolar disorder by reducing ethanol-mediated activation of GSK3β. (Chen
et al., 2009). The biological activities of garcinol, the major polyisoprenylated benzophenone
isolated from G. indica and (-) hydroxy citric acid, the major acid in G. indica fruits were
dealt in detail in Chapter 10.

Conclusions
Recently, Garcinia species have received considerable attention worldwide from scientific as
well as industrial sectors and several novel structures, bioactivities and potential utilities have
been reported. In USA alone, mangosteen containing beverages had a turnover of more than
$200 million in 2008. Kokum can be considered as a functional food that provide in addition
to nutritional components, other physiological benefits as well. The consumption of high
value products of kokum have increased tremendously due to the awareness of the potential
health benefits associated with the diverse bioactive constituents in the plant. The review also

147
Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective JNTBGRI

highlights the potential for developing G. indica as an economic crop to derive value added
products with scientific validation.

References
1. Anonymous. 1956. The Wealth of India Raw Materials. Vol. IV, NISCAIR, India.
2. Antala BV, Patel MS, Bhuva SV, Gupta S, Rabadiya S, and Lahkar M. 2012. Protective
effect of methanolic extract of Garcinia indica fruits in 6-OHDA rat model of
Parkinson’s disease. Indian J. Pharmacol., 6, 683-687.
3. Baliga MS, Bhat HP, Pai RJ, Boloor R and Princy LP. 2011. The chemistry and medicinal
uses of the underutilized Indian fruit tree Garcinia indica Choisy (kokum): A review.
Food Res. Int., 44, 1790-1799.
4. Bhagwat M and Datar A. 2014. Isolation and identification of antibacterial compounds
from the extracts of Garcinia indica and Curcuma aromatica, using bioautography and
mass spectrometric techniques. J. Biol. Active Prod. Nat., 4, 295-302.
5. Braganza M, Shirodkar A, Bhat J D and Krishnan S, (Eds). 2012. Resource Book on
Kokum, Western Ghats Kokum Foundation, Panaji, Goa. India.
6. Chattopadhyay SK and Kumar S. 2006. Identification and quantification of two
biologically active polyisoprenylated benzophenones xanthochymol and isoxanthochymol
in Garcinia species using liquid chromatography-tandem mass spectrometry. J.
Chromatogr. B, 844(1), 67-83.
7. Chen G, Bower KA, Xu M, Ding M, Shi X and Ke ZJ. 2009. Cyanidin-3- glucoside
reverses ethanol-induced inhibition of neurite outgrowth: Role of glycogen synthase
kinase 3 Beta. Neurotox. Res., 15, 321-331.
8. Chen PN, Chu SC, Chiou HL, Kuo WH, Chiang CL and Hsieh YS. 2006. Mulberry
anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory
effect on the migration and invasion of a human lung cancer cell line. Cancer Lett., 235,
248-259.
9. Cotterill P J and Scheinmann F. 1977. Phenolic Compounds from the Heartwood of
Garcinia indica. Phytochemistry, 16, 148-149.
10. Das A, Ghosh I, Mukherjee A. 2016. Garcinia indica fruit extract induces genotoxicity in
mice. The Nucleus, 59, 1-6.
11. Ding M, Feng R, Wang SY, Bowman L, Lu Y, Qian, Y, Castranova V, Jiang BH and Shi
X. 2006. Cyanidin-3-glucoside, a natural product derived from blackberry, exhibits
chemopreventive and chemotherapeutic activity. J. Biol. Chem, 281, 17359−17368.
12. Hosamani KM, Hiremath VB and Keri RS. 2009. Renewable energy sources from
Michelia champaca and Garcinia indica seed oils: A rich source of oil. Biomass
Bioenergy, 33, 267-270.
13. Jayaprakasha GK and Sakariah KK. 2002. Determination of organic acids in leaves and
rinds of Garcinia indica (Desr.) by LC. J. Pharm. Biomed. Anal., 28, 379-384.
14. Jena BS, Jayaprakasha GK, Singh RP and Sakariah KK. 2002. Chemistry and
biochemistry of (-)-hydroxycitric acid from Garcinia. J. Agric. Food Chem., 50, 10-22.
15. Jeyarani T and Yella Reddy, S 1999. Heat-resistant cocoa butter extenders from mahua
(Madhuca latifolia) and kokum (Garcinia indica) fats. J. American Oil Chem. Soc., 76
(12), 1431-1436.

148
JNTBGRI Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective

16. Joseph KS and Murthy HN. 2015. Sexual system of Garcinia indica Choisy: geographic
variation in trioecy and sexual dimorphism in floral traits. Plant Syst. Evol., 301, 1065-
1071.
17. Kaur R, Chattopadhyay SK, Tandon S and Sharma S. 2012. Large scale extraction of the
fruits of Garcinia indica for the isolation of new and known polyisoprenylated
benzophenone derivatives. Ind. Crop. Prod., 37, 420-426.
18. Kirana H and Srinivasan B. 2010. Aqueous extract of Garcinia indica Choisy restores
glutathione in type 2 diabetic rats. J. Young Pharm., 2, 265-268.
19. Krishnamurthy N and Sampathu SR. 1988. Antioxidant principles of kokum rind. J. Food
Sci. Tech. 25(1), 44-45.
20. Krishnamurthy N, Lewis YS and Ravindranath B. 1982. Chemical constitution of Kokum
fruit rind. J. Food Sci. Tech. 19, 97-100.
21. Kumar PSN, Gowda DGB, Mantelingu K and Rangappa KS. 2013. Development and
validation of a reversed-phase HPLC method for the analysis of garcinol and isogarcinol
in Garcinia indica. J Pharm Res, 7, 103-106.
22. Kumar S, Sharma S and Chattopadhyay SK. 2009.High-performance liquid
chromatography and LC-ESI-MS method for identification and quantification of two
isomeric polyisoprenylatedbenzophenonesisoxanthochymol and camboginol in different
extracts of Garcinia species. Biomed. Chromatogr., 23, 888-907.
23. Lipp M and Adam E. 1998. Review of cocoa butter and alternative fats for use in
chocolate-Part A. Compositional data. Food Chem., 62 (1), 73-97.
24. Maheshwari B and Reddy S Y. 2005. Application of kokum (Garcinia indica) fat as
cocoa butter improver in chocolate. J. Sci. Food Agric., 85, 135-140.
25. Menezes MT. 2001. The Essential Goa Cookbook, Penguin Books, India.
26. Mishra A, Bapat MM, Tilak JC and Devasagayam TPA. 2006. Antioxidant activity of
Garcinia indica (kokum) and its syrup. Curr. Sci., 91, 90-93.
27. Nayak CA, Rastogi NK and Raghavarao KSMS. 2010. Bioactive constituents present in
Garcinia indica Choisy and its potential food applications: A review. Int. J. Food Prop.,
13, 441-453.
28. Nayak CA, Srinivas P and Rastogi NK. 2010. Characterisation of anthocyanins from
Garcinia indica Choisy. Food Chem., 118, 719-724.
29. Padhye S, Ahmad A, Oswal N and Sarkar FH. 2009. Emerging role of garcinol, the
antioxidant chalcone from Garcinia indica Choisy and its synthetic analogs. J. Hem.
Onc., 2, 1-13.
30. Pandey R, Chandra C, Brijeshkumar, Srivastva M, AnuAravind AP, Shameer PS and
Rameshkumar KB. 2015. Simultaneous determination of multi-class bioactive
constituents for quality assessment of Garcinia species using UHPLC-QqQLIT-MS/MS.
Ind. Crop. Prod., 77, 861-872.
31. Parthasarathy U and Nandakishore OP. 2016. Garcinia bark exudates- an important
phytochemical source. Curr. Sci., 110, 1617-1619.
32. Parthasarathy U, Nandakishore OP, Kumar SR, Babu NK, Zachariah TJ and
Parthasarathy VA. 2012. Chromatographic fingerprinting and estimation of organic acids
in selected Garcinia species. Int. J. Innovative Horticulture., 1, 68-73.
33. Pasha C, Sayeed S, Ali MS and Khan MZ. 2009. Anti Salmonella activity of selected
medicinal plants. Turkish J. Biol., 33, 59-64.

149
Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective JNTBGRI

34. Singh NP. 1993. Clusiaceae (Guttiferae nom. alt.) In: Sharma, BD and Balakrishnan NP
(eds.), Flora of India Vol. 3. Botanical Survey of India, Kolkatta, pp.86-151.
35. Swami SB, Thakor NJ and Patil SC. 2014.Kokum (Garcinia indica) and its many
functional components as related to the human health: A review. J. Food Res. Tech., 2,
130-142.
36. Tamilselvi A, Joseph GS and Jayaprakasha GK. 2003. Inhibition of growth and aflatoxin
production in Aspergillus flavus by Garcinia indica extract and its antioxidant activity,
Food Microbiol., 20, 455-460.
37. Varalakshmi KN, Sangeetha CG, Shabeena AN, Sunitha SR and Vapika J. 2010.
Antimicrobial and cytotoxic effects of Garcinia indica fruit rind extract. Am. Euras. J.
Agric. Environ. Sci., 7, 652-656.
38. Watt G. 1890. Dictionary of the Economic Products of India, Vol. II, (Second reprint
1972) Periodical Experts, Delhi.
39. Yamaguchi F, Saito M, Ariga T, YoshimuraY and Nakazawa H. 2000. Free radical
scavenging activity and antiulcer Activity of garcinol from Garcinia indica fruit rind. J.
Agric. Food Chem., 48, 2320-2325.

150