Planta Med 2007; 73 - P_044
DOI: 10.1055/s-2007-986826

The quality standard of Mammea siamensis flowers for medicinal use

C Noysang 1, K Woelkart 1, O Luanratana 2, R Bauer 1
  • 1Institute of Pharmaceutical Sciences, Department of Pharmacognosy, Karl-Franzens-University, Universitaetsplatz 4, 8010 Graz, Austria
  • 2Faculty of Pharmacy, Department of Pharmacognosy, Mahidol University, 10400 Bangkok, Thailand

Mammea siamensis (Miq.) T. Anderson (local name Sarapi), Clusiaceae, is used in Thai indigenous medicine as a heart tonic. The n-hexane faction of M. siamensis flowers and subfractions thereof were reported to exhibit very strong cytotoxic effect against human CCRF-CEM leukemia cells [1]. The main compounds of M. siamensis flowers are coumarins like mammea A/AC 1, mammea A/AC cyclo D 2, mammea B/AC cyclo D 3, mammea E/AC cyclo D 4, mammea E/BA cyclo D 5, mammea E/BC cyclo D 6, mammea E/BD cyclo D 7, mammea A/AA cyclo F 8 and mammea A/AC cyclo F 9 [2–4]. Pharmacognostic and chemical characterisation of the floral parts were performed for the quality control of the plant. Analytical investigations were performed to determine the constituents of the flowers of M. siamensis by using thin layer chromatography (TLC), high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) on the basis of previously published spectral data [5]. By these investigations, it will be possible to control and improve the quality of M. siamensis flower raw materials for medicinal use.

1

2 R=Ph 3 R=Pr-n

4

5 R=Bu-i 6 R=Pr-n 7 R=Pr-i

8 R=Bu-i 9 R=Pr-n

Acknowledgements: C.N. is thankful to Rajamangala University of Technology Thanyaburi for a Ph.D. scholarship and Faculty of Pharmacy, Mahidol University.

References: [1] Noysang, C. et al. (2006) The 9th International Congress on Ethnopharmacology, Nanning, Guangxi, P.R. China [2] Mahidol, C. et al. (2002) J. Nat. Prod. 65: 757–60. [3] Phuwapraisirisan, P. et al. (2001) ACGC Chem. Res. Commun. 13: 28–32. [4] Thebtaranonth, C. et al. (1981) Phytochem. 20: 2305–6. [5] Yang, H. et al. (2006) J. Agric. Food Chem. 54: 4114–20.