Planta Med 2011; 77 - PL50
DOI: 10.1055/s-0031-1282699

Quantitative Determination of Gallic acid and Cyanidin-3-O-Glucoside within Sumac Extracts by HPLC-MS/MS

M Koşar 1, F Göger 2, N Kırımer 2, KHC Başer 2, 3
  • 1Erciyes University Faculty of Pharmacy Department of Pharmacognosy 38039 Melikgazi/Kayseri Turkey
  • 2Anadolu University Faculty of Pharmacy Department of Pharmacognosy 26470 Eskisehir/Turkey
  • 3King Saud University, College of Science, Botany and Microbiology Dept. post box 2455– Riyadh/Saudi Arabia

Rhus coriaria L., commonly known as sumac (also spelled sumach), grows wild in the region

extending from the Canary Island over the Mediterranean coastline to Iran and Afghanistan. It

is native to the Mediterranean and southeast Anatolian region of Turkey [1].

The fruits are red colored and contain one seed. It's dried and ground leaves have been used as a tanning agent due to their high tannin content. Previous phytochemical studies of this plant reported that it contained flavones, tannins, anthocyanins, and organic acids [2].

In this study gallic acid and cyanidin-3-O-glucoside contents of Water and MeOH %70 extracts of sumac were investigated using with HPLC ESI/MSMS MRM method. The assay performed in different concentrations of gallic acid and cyanidin-3-O-glucoside chloride as standard solutions. The diagnostic fragmentations of gallic acid and cyanidin-3-O-glucoside were used 168.7/125–79 and 448.7/287–150 respectively for MRM quantitative determination.

Cyanidin-3-O-glucoside contents of 100g each of aq. Methanol and water extracts of sumac were found as 0.007±0.001g and 0.015±0.005g, response. Gallic acid contents varied between 0.923±0.010g and 0.566±0.005g in 100g each of aq. Methanol and aqueous extracts, resp.

References: 1. Dogan M and Akgul A (2005) Chem Nat Comp. 41(6): 724–725.

2. Kosar M et al. (2007) Food Chem. 103(3): 952–959.