Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea. (15th March 2019)

• Record Type: Journal Article
• Authors: Alexander, Lara; de Beer, Dalene; Muller, Magdalena; van der Rijst, Marieta; Joubert, Elizabeth
• Is Part Of: Food chemistry. Volume 276(2019)
• Page Start: 626
• Page End: 635
• Publication Date: 2019-03-15
• Subjects: 3′, 5′-di-β-d-Glucopyranosylphloretin (PubChem CID: 42607692) -- Eriocitrin (PubChem CID: 83489) -- 3-β-d-Glucopyranosyliriflophenone (PubChem CID: 53396784) -- 3-β-d-Glucopyranosylmaclurin (PubChem CID: 101876647) -- Hesperetin (PubChem CID: 72281) -- Hesperidin (PubChem CID: 10621) -- Isomangiferin (PubChem CID: 5318597) -- Mangiferin (PubChem CID: 5281647) -- Narirutin (PubChem CID: 442431) -- Vicenin-2 (PubChem CID: 442664).; Honeybush herbal tea -- Sensory analysis -- Bitter taste -- Crude phenolic fractions -- Mangiferin -- Isomangiferin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.10.030
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Phenolic fractions of Cyclopia genistoides differed in bitter intensity ( p < 0.05). The xanthone-rich fraction was intensely bitter (∼31 on 100-point scale). Bitter intensity of the flavanone-rich fraction was moderate (∼13). The benzophenone-rich fraction was not bitter (<5). Isomangiferin suppressed bitter taste of mangiferin ( p < 0.05). Abstract: The bitter taste of Cyclopia genistoides infusions is unacceptable to consumers, who are used to the slightly sweet taste of the herbal teas produced from other Cyclopia species. Bitter taste intensities of crude phenolic fractions of a bitter hot water extract of C. genistoides were determined by a trained panel to identify the fraction contributing most to the bitter taste. Fractions, enriched in benzophenones (B), xanthones (X) and flavanones (F), and each tested at their infusion equivalent concentration (IEC) scored 5, 31 and 13 (on a 100-point scale), respectively. Fraction B, containing mostly iriflophenone glucosides, was perceived as not bitter. The major xanthone in fraction X, mangiferin, was significantly ( p < 0.05) more bitter than its regio-isomer, isomangiferin, at equal concentration. A mixture of isomangiferin and mangiferin at their IECs was significantly ( p < 0.05) less bitter than the mangiferin solution alone, indicating bitter suppression by isomangiferin.