Coumarin content of guaco syrup stored at different temperatures

Revista Brasileira de Farmacognosia

Amaral, Lílian Henriques do¹  Fonseca, Bruno Guedes¹  Varejão, Eduardo Vinícius¹  Amaral, Maria da Penha Henriques do¹  Vieira, Fabiana Pires¹  Escola de Engenharia de Lorena, Lorena, Brasil¹  Pereira, Mônica Cecília Santana¹  Pinheiro, Lucas César¹  Universidade Federal de Viçosa, Viçosa, Brasil¹  Leite, Magda Narciso¹  Nativita Farmacêutica, Juiz de Fora, Brasil¹  Universidade Federal de Juiz de Fora, Juiz de Fora, Brasil¹ 

关键词: Syrup;    guaco;    temperature;    cumarine;    Mikania glomerata;    Asteraceae.;   

DOI  :  10.1590/S0102-695X2009000400017

来源: Sociedade Brasileira de Farmacognosia

【 摘 要 】

The production of guaco syrup, obtained from guaco (Mikania glomerata Spreng., Asteraceae) fluid extract, and commercialized by the University Pharmacy of the Federal University of Juiz de Fora-MG, Brazil, led to a research project whose main aim was to study the stability of the finished product, with reference to the coumarin content of samples stored at different temperatures. UV spectrophotometry (275.4 nm) was used to assess the coumarin content of the study syrup. An 80% v/v methanol/distilled water mixture was used for sample dilution. The calibration curve was constructed by the dilution of 100 mg standard coumarin in 100 ml of the aforementioned solution, with seven distinct concentrations (ranging from 2 µg a 20 µg) being obtained. The results showed the 45 °C storage temperature to be optimum for the development of trans-cis isomerization, with subsequent conversion of the latter into coumarin. Coumarin content in the studied pharmaceutical presentation ranged from 1.19 to 1.37 mg/mL, the highest value corresponding to the samples stored at 45 °C for six months.

【 授权许可】

Unknown