The plant Cotinus coggygria Scop. is a multiple-branching shrub from Anacardiaceae family, growing to 5-7 m tall with an open, spreading, irregular habit. The leaves are 3-8 cm long, rounded oval, green with a waxy glaucous sheen. It is common in dry and stony places, among brushes and in light oak forests in the warmer parts of the country. It contains tannic compounds, about 20% galotanins, flavonoid compounds and some organic acids.
In the folk medicine, a brew of Cotinus coggygria has been used externally in healing of matter wounds on the skin and catarrhs from different origin, and internally in cases of sores on the mucosa. The main active ingredient in the plant are tannins, which are heterogeneous chemical compound group, with general property to induce coagulation of the protein substancies by binding irreversible to them. This property is shown as adstringent and antiseptic effects of the products based on the plant.
Dry extract from Cotinus coggygria
Definition: Product from the leaves of the plant Cotinus coggygria.
Characteristics: Green brown to brown amorphous powder, with specific odour, slightly soluble in water and in ethanol 50%.
Identification: A, B
A: Tannic compounds (tannins) - colour reaction
B: Flavonoids - colour reaction
Testing for purity:
pH (10% solution)
Sulphated ash, %, not more than
Heavy metals, %, not more than
Loss on drying, %, not more than
Content of active substancies:
Tannig compounds, determined as tannin, %
Flavonoids, determined as apigenin, %
4,0 to 6,5
27,0 to 33,0
13,5 to 16,5
Control: The qualitative indices of the product are controled in accordance with company documentation, in which are included the assay methods and their validity concerning linearity and repetition.
Storage: At a temperature of 20 - 25oC
Shelf life: 2 (two) years from the date of production
The dry extract from Cotinus coggygria shows marked adstringent and anti-inflammatory effects, mainly on the mucosa and on the gastrointestinal system. It is used as antiseptic mean, in cases of aphthae in the mouth and stomach upset caused by putrefactive bacteria.
It is used alone or in combination with other plant extracts in production of food or feed additives.