Potential of benzophenones and flavanones to modulate the bitter intensity of Cyclopia genistoides herbal tea. (November 2019)

• Record Type: Journal Article
• Authors: Alexander, Lara; de Beer, Dalene; Muller, Magdalena; van der Rijst, Marieta; Joubert, Elizabeth
• Is Part Of: Food research international. Volume 125(2019)
• Publication Date: 2019-11
• Subjects: Benzophenones -- Flavanones -- Xanthones -- Bitterness -- Sensory analysis -- Honeybush herbal tea; Hesperidin (PubChem CID:10621) -- 3-β-d-glucopyranosyliriflophenone (PubChem CID: 53396784) -- Mangiferin (PubChem CID: 5281647); ANOVA analysis of variance -- BF crude benzophenone-rich fraction -- DSA descriptive sensory analysis -- FF crude flavanone-rich fraction -- HPLC-DAD high-performance liquid chromatography with diode array detection -- IDG 3-β-d-glucopyranosyl-4-β-D-glucopyranosyloxyiriflophenone -- IEC infusion equivalent concentration -- IMG 3-β-D-glucopyranosyliriflophenone -- MDH maclurin-di-O, C-hexoside -- MMG 3-β-D-glucopyranosylmaclurin -- 2RNAR (2R)-5-[α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyloxy]naringenin -- 2SNAR (2S)-5-[α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyloxy]naringenin -- XF crude xanthone-rich fraction.; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108519
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Variation in the bitter taste of Cyclopia genistoides (honeybush) herbal tea and reported modulation between its major xanthones, mangiferin and isomangiferin, prompted further investigation into the potential modulatory effects of honeybush phenolics. Combinations of crude benzophenone (BF)-, xanthone (XF)-, and flavanone (FF)-rich fractions and their major individual phenolic compounds were analysed by descriptive sensory analysis. The fractions were prepared from a bitter, hot water extract of green C. genistoides . Fraction BF, which is below the bitter threshold (intensity 10 on 100-point scale), enhanced the bitter intensity of XF and FF slightly (p < 0.05), although none of the major individual benzophenones retained this bitter enhancing effect. On the contrary, 3-β-d -glucopyranosyl-4-β-d -glucopyranosyloxyiriflophenone, the major benzophenone in BF, significantly (p < 0.05) decreased the bitter taste of XF, at a low concentration, whereas FF suppressed the bitter intensity of XF and mangiferin, the major xanthone present in XF. Hesperidin, however, had no effect on the bitter intensity of XF. In contrast, (2 S )-5-[α-L-rhamnopyranosyl-(1→2)-β-d -glucopyranosyloxy]-naringenin, the major compound of FF, significantly (p < 0.05) enhanced the bitter taste of XF when added at concentrations comparable to that of 'fermented' honeybush tea infusions. The concentration-dependence of these bitter taste interactions may be responsible for the variable bitter intensity of C. genistoides herbal tea. Graphical abstract: Unlabelled Image Highlights: Xanthone-rich fraction (XF), comprising 45.4% mangiferin, tasted bitter. An iriflophenone monoglucoside had no effect on bitter intensity of XF. An iriflophenone diglucoside suppressed bitter taste of XF at low concentration. Flavanone-rich fraction suppressed bitter taste of XF. A flavanone, not bitter, slightly enhanced bitter taste of XF at low concentration.