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
