The aim of this study is to evaluate the effect of maceration time on the yield, quality of biomolecules and anti-radical power of pericarp extracts of Mangosteen Garcinia fruits. Phytochemical detection was carried out from ethanolic extracts obtained at different consecutive times, 24, 48 and 72 hours of maceration with 50g of powder of dried pericarps of mamgoustan fruits, thin layer chromatography followed by fluorescence detection, in vitro tests for evaluating the anti-radical power visualized with a UV-visible spectrophotometer were observed. The proximal composition by qualitative dosage of total polyphenols was carried out by the universal methods described by Folin-ciocalteu and flavonoids by the AlCl 3 method through the sight of the UV- visible spectrophotometer. The anti-radical power was measured by the DPPH test. The much higher dry matter contents appear from 72 hours, extraction times of E3, or 7.08% in extraction yield. The compounds identified include tannins, flavanols, leuco anthocyanins, alkaloids and saponins, with a strong predominance of polyphenols. Samples E1, E2 and E3 contain respectively the total polyphenol contents of the order of 2033.06 mgEAG / g Ms, 2188.86 mgEAG / gMs and 1796.86 mgEAG / gMs and with the same trends as the total flavonoid contents of 1234.81 mgEQt / gMs , 1241.42 mgEQt / gMs and 977.17 mgEQt / gMs . The IC50 values are 4.15µg/ml, 4.22µg/ml and 3.70µg/ml for the three samples respectively. The extraction duration has a significant impact on the yield, total polyphenol content, total flavonoids and inhibition potential. E3 has a high inhibition capacity with the lowest IC50 compared to E1 and E2. Mangosteen fruit pericarp extracts contain interesting biactive compounds, thus opening the way for the valorization of these wastes in food and medicine.