Abstract
A precise, accurate and low cost spectrophotometric method was developed and validated for routine determination of total polyphenols, as pyrogallic acid equivalents, from the percolated and lyophilized extract of Syzygium cumini (L.) Skeels fruits. Validation was assessed experimentally and data were rigorously treated by statistical analysis. Analytical parameters were: linearity, interval (range), precision and recovery/accuracy, limit of detection (LOD, μg mL-1) and limit of quantification (LOQ, μg mL-1). The visible spectrophotometric method presented linearity (r² = 0.9979 ± 0.0010) over the concentration range 0.25-7.5 μg mL-1 of standard pyrogallic acid, precision < 2.918171%, recovery/accuracy ranging from 96.228693 to 107.17701%, LOD = 0.21 μg mL-1 and LOQ = 0.64 μg mL-1.
Highlights
Syzygium cumini (L.) Skeels (Synonym: S. jambolanum, E. jambolana) (Myrtaceae), popularly known in Brazil as “jambolão”, is a native tree of the tropics, originally from India and SE Asia
Syzygium species are reported to be very rich in tannins, flavonoids, essential oils, anthocyanins and others phenolic constituents (Sharma et al, 2003; Migliato et al, 2007, Reynertson et al, 2008)
The fruits of Syzygium cumini (L) Skeels were collected during December 2006 to January 2007, in the Medicinal and Toxic Plant Garden of FCF/UNESP, Araraquara – SP, Brazil
Summary
Syzygium cumini (L.) Skeels (Synonym: S. jambolanum, E. jambolana) (Myrtaceae), popularly known in Brazil as “jambolão” (jambolan or java plum in English), is a native tree of the tropics, originally from India and SE Asia. It is widespread in some states of North, Northeast and Southeast Brazil Syzygium species are reported to be very rich in tannins, flavonoids, essential oils, anthocyanins and others phenolic constituents (Sharma et al, 2003; Migliato et al, 2007, Reynertson et al, 2008). The aim of this research work was to validate a routine and low cost spectrophotometric method (mainly to be used as a quality control tool) to quantify total polyphenols, as pyrogallic acid equivalents, from the percolated and lyophilized extract of fruits from Syzygium cumini (L.) Skeels
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