Effect of Storage Times on the Syringin Content in Tinospora crispa (L.) Miers ex Hook.f. & Thomson Decoction

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Ronnachai Poowanna
Chatit Sirisawat
Sinthoo Mingnan
Wiwat Sriwicha
Jatuporn Prathumtet
Thanthika Kaewsoongnern
Naruwat Pakdee

Abstract

Antidiabetic herbal decoction with bora-phet vine or Tinospora crispa as a major component is used at Sakon Nakhon Thai Traditional Medicine (Luang Pu Fab Supatto) Hospital as bora-phet vine has syringin as an active ingredient for blood sugar reduction. In practice, boiling the preparation every day may cause inconvenience and will lead to noncompliance of the patients. This study’s objective was to investigate the stability of Tinospora crispa extract in ready-to-drink formulation by measuring the amount of syringin. Methodology: T. crispa was boiled in water for 15 minutes and then the TLC and TLC densitometer were used to determine the amounts of syringin under 5 storage times of 0, 1, 24, 72 and 120 hours at 4C. Results: The proportions of syringin under storage time at 0, 1, 24, 72 and 120 hr were 1.35±0.01, 1.35±0.02, 1.36±0.02, 1.27±0.03 and 1.24±0.01 percent, respectively. The amount of syringin bora-phet vine reduced significantly after 72 hours or more of storage. It is thus concluded that bora-phet concoction with storage time of 3 days or more results in a drop in syringin content.

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References

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