Anti-diabetic compounds in Syzygium cumini ready to serve herbal drink

Abstract

Attached

Herbal beverages with desirable sensory attributes are an ideal way to offer consum ers with phytochemicals having speoific health promoting functionalities. Syzygium cuminibzdk decoction is used in treating diabetes mellitus in Ayurvedha medicine1. Based on the findings o f earlier research work o f the authors in relation to antidiabetic properties o f S. cumini decoction, such as antiglycation and antioxidant activities and high total phenolic content, a ready to serve (RTS) herbal drink was developed. This work describes the chemistry o f the S. cumini decoction and the RTS herbal drink developed. The decoction was prepared according to the traditional method used to prepare decoctions in Ayurvedha medicine using commercial samples. Activity guided fractionation o f the decoction o f the S. cumini was carried out by sequential extraction of ; organic solvents with different polarities. Ethyl acetate and aqueous fractions were analyzed using different chromatographic methods to determine the active compounds. Phenolic compounds o f the ethyl acetate ; extract o f the decoction were determined using Thin — ____ Layer Chromatography (TLC) method and by comparing R, values with authentic compounds. High Performance Liquid Chromatography (HPLC) analysis was performed for the identification and confirmation o f the compounds in the decoction and the RTS herbal drink. Gallic acid (R, = 1.7min.) and ellagic acid (R, = 3.65.min) were separated by HPLC, on a C18 column using 1% acetic acid and acetonitrile (80:20 v/v). An UV-VIS library o f pure compounds were created using Millennium chromatographic manager package by injecting the pure compounds to the HPLC under the above chromatographic conditions. The LC UV-VIS spectra o f the two compounds were identical with the corresponding spectra o f the library. Gallic acid and umbelliferone were determined as the active compounds in the decoction by TLC method and were confirmed by applying the co-chromatography with authentic compounds. Gallic acid and ellagic acid were determined through the HPLC analysis as the active ingredients in die decoction and in the RTS herbal drink and the presence o f these compounds were confirmed