RESUMO:A espécie Syzygium cumini conhecida como Jambolão é uma das plantas mais utilizadas na medicina popular principalmente no tratamento de febre, estomalgia, gastropatia e diabetes mellitus tipo 2. O rendimento extrativo de compostos bioativos, e mesmo sua propriedade farmacológica, no caso, a capacidade de desativação de radicais livres, são influenciados pelo método e solvente utilizados. No presente estudo foi avaliado o efeito de extração aquosa a quente e a frio, e as extrações hidroalcoólicas em quatro diferentes concentrações de etanol, de folhas e frutos de Jambolão em diferentes estágios de maturação. A quantificação de compostos fenólicos dos extratos foi realizada pelo método de Folin-Ciocalteau, enquanto o método para avaliar a atividade antirradical livre foi realizado através da capacidade de desativação do radical DPPH ABSTRACT: Determination of phenolic compounds and antioxidant capacity of aqueous and ethanolic extracts of Jambul (Syzygium cumini).The species Syzygium cumini, known as Jambul, is one of the most used species in folk medicine because of the possible anti-inflammatory and hypoglycemic activity from its extracts. Studies looking for bioactive compounds in several species have tested many extraction methods evaluating the capacity of sequestration of different types of compounds. In the present study, the effects of hot and cold extraction, as well as hydroalcoholic extraction at four different concentrations were evaluated, using as plant material leaves and fruits at different stages of maturation. The content of phenolic compounds of the obtained extracts was evaluated by the Folin-Ciocalteu method, as well as the antiradical activity by the DPPH • scavenging capacity. Analyzing the five different stages of fruit ripening compared to leaves, it was observed that the leaves had higher averages in the amounts of phenolic compounds (237.52 mg GAE 100 g -1 ) compared to the fruit, being the greenest fruit the one that had the highest amount of phenolic compounds (109.17 mg GAE 100 g -1 ) when compared to the other stages of maturation tested. The extraction using 50% ethanol showed the best phenol results regardless of the plant material used. The antioxidant activity in the best results for phenols showed a higher antioxidant activity for green fruits (IC 50 2.27 mg.mL -1 ) compared to the leaves (IC 50 23.07 mg.mL -1 ) regardless of the extract type used.

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