Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea

Alexander, Lara; Beer, Dalene de; Müller, M.; Rijst, Marieta van der; Joubert, Elizabeth

doi:10.1016/j.foodchem.2018.10.030

Cited by 26 publications

(10 citation statements)

References 32 publications

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“…The bitterness of the diluted retentate was quite low and barely perceptible after heating, considering that the retentate derived from a green C. genistoides extract. Other studies showed that green C. genistoides produces bitter‐tasting extracts and hot water infusions at ‘cup‐of‐tea’ strength, partially due to high levels of the xanthone, mangiferin 9,31 . The role of various phenolic compounds on the bitter taste of C. genistoides extract and the effect of heat on their stability are discussed in the section dealing with validation of the optimum temperature × time combinations.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies [39][40][41] provided insight into the relative heat stability of the compounds as determined by structure, as well as their likely degradation products. Alexander et al 9,31 demonstrated that mangiferin is a major contributor to the bitter taste of C. genistoides, that the ratio of mangiferin to isomangiferin might play a role, and that IDG and 2SNAR could suppress and enhance the bitter intensity of a xanthone fraction, respectively. The IDG concentration remained unaffected (P > 0.05) by heat treatment (Table 2), while the mangiferin content, 2SNAR content, and the mangiferin: isomangiferin ratio were all reduced.…”

Section: Validationmentioning

confidence: 99%

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Heat treatment improves the sensory properties of the ultrafiltration by‐product of honeybush (Cyclopia genistoides) extract

et al. 2021

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BACKGROUND: Ultrafiltration of green honeybush (Cyclopia genistoides) extract results in a by-product (retentate). Application of further separation processes for recovery of polyphenols would entail creation of additional waste. Repurposing the retentate as a food flavour ingredient provides an alternative valorization approach. RESULTS: The retentate, suspended in water (270 g L −1 ), was heat-treated at 80 °C for 2, 4, 8 and 16 h, and at 90 °C for 2, 4, 6 and 8 h to change its sensory profile. The heat-treated retentate, diluted to beverage strength (2.15 g L −1 ), had prominent 'grape/Muscat-like' and 'marmalade/citrus' aroma and flavour notes. Overall, heating for ≤ 4 h increased the intensities of positive flavour and aroma notes, while reducing those of 'green/grass', 'hay' and bitterness, whereafter further heating only had a slight effect on the aroma profile at 80 °C (P < 0.05), but not at 90 °C (P ≥ 0.05). The heat treatments, 80 °C/4 h and 90 °C/4 h, were subsequently applied to different batches of retentate (n = 10) to accommodate the effect of natural product variation. Heating at 90 °C produced higher intensities of positive aroma attributes (P < 0.05), but was more detrimental to the phenolic stability, compared to 80 °C.CONCLUSION: After heat treatment, the phenolic content of C. genistoides retentate, reconstituted to beverage strength, still fell within the range of a typical 'fermented' (oxidized) honeybush leaf tea infusion. The change in phenolic composition will not diminish the benefit of an improved sensory profile for the retentate by-product through heating.

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Section: Resultsmentioning

confidence: 99%

Section: Validationmentioning

confidence: 99%

Heat treatment improves the sensory properties of the ultrafiltration by‐product of honeybush (Cyclopia genistoides) extract

et al. 2021

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“…Moreover, the slightly bitter taste of the seed could be attributed to the presence of phenolic constituents known as isomangiferin (m/z = 421.0754, RT = 0.57 min) which is largely present in coffee leaves in most herbal tea as reported by Alexander et al. (2019) and Chen et al.…”

Section: Resultsmentioning

confidence: 92%

“…Moreover, the slightly bitter taste of the seed could be attributed to the presence of phenolic constituents known as isomangiferin (m/z ¼ 421.0754, RT ¼ 0.57 min) which is largely present in coffee leaves in most herbal tea as reported by Alexander et al (2019) and Chen et al (2019). Also, the presence of bioactive constituents such as Euparin (m/z ¼ 261.0744, RT ¼ 4.23 min) (Fri s ci c et al, 2019), Gingerone (m/z ¼…”

Section: Identification Of Bioactive Constituentsmentioning

confidence: 83%

Holistic approach to microwave-reflux extraction and thermo-analytical fingerprints of under-utilized Artocarpus heterophyllus seed wastes

Olalere

Gan

Nour

et al. 2020

Heliyon

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The increase in wastes generated from jackfruit seeds has been largely under-utilized in Malaysia. Due to the high nutritional and medicinal content embedded in the cellulosic structure of jackfruit wastes, a need then arises for their physicochemical elucidations. In this study, the extraction of Artocarpus heterophyllus seed was carefully investigated using Taguchi orthogonal optimization design. Complete functional group characteristics and chemical profile of the A. heterophyllus seed extracts were obtained using different physicochemical characterization. The optimal conditions of the microwave extraction parameters were determined at 5 min of irradiation time, 450 W of power and 50 °C of temperature. Under this condition, the optimal yield of 17.34 (mg/g) % was achieved at an SNR ratio of 24.78. The mass spectrometry analysis tentatively identified a total of 90 and 148 secondary metabolites at positive and negative ESI modes, respectively. The chemical profile obtained provided a baseline reference for further investigation on the food and medicinal bioactive from Artocarpus heterophyllus seed oleoresins. The FT-infrared emission spectrum shows the presence of some specific carbohydrates and amide protein functional groups directly linked to C–O (1008 cm −1 ) the carbonyl (C=O) groups, respectively. Moreover, the morphological characteristics of the jackfruit raw and crude extracts conspicuously revealed large-sized globules which suggest the carbohydrates and protein contents. The result of this study indicates that the use of microwave extraction technology produced high-quality extracts with lower degradation of the thermal labile constituents. This will assist in determining the suitable conditions necessary for the total recovery of medicinal and nutritional constituents and conversion of agricultural waste products into useful products.

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“…The present experiment is the first to assess the impact of a honeybush extract on salami sensory characteristics. Previous research characterising the sensory profile of C. subternata summarized it as "fynbos-floral" (fine-leaved plants endemic to the Western Cape and Eastern Cape, provinces of South Africa) and "fruity-sweet" lacking in bitter taste as opposed to other potential bitter counterparts like C. genistoides and C. longifolia, especially in the "unfermented" form (Alexander, Beer, Muller, Rijst, & Joubert, 2019;Erasmus, Theron, Muller, Rijst, & Joubert, 2017). For this reason, it was concluded that this specific Cyclopia species could be successfully applied in the manufacturing of food products.…”

Section: Sensory Analysismentioning

confidence: 99%

Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami

Smit

Cullere

Zotte

et al. 2020

Food Science & Nutrition

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Honeybush (Cyclopia subternata Vogel) is an indigenous South African shrub enjoyed as hot brewed tea. "Unfermented" honeybush is also a potential antioxidant bioactive extract for foodstuffs due to its polyphenol content. The effect of "unfermented" honeybush extract (Hob; 0.5%) was evaluated in typical Italian salami and compared with nitrate (Nit; 100 mg/kg) and a control (Ctl; without nitrate or honeybush). After 35 days of ripening, Hob had a higher (p < .01) water activity (0.928), compared with Ctl (0.923) and Nit (0.924). Final pH (5.35-5.24) was not affected by treatments. Lower lipid oxidation was observed in Hob and Nit treatments (p < .001) compared with Ctl. Internal color and odor intensity were similar among treatments. Salami with honeybush extract had less spontaneous outer surface mold growth whereas the Ctl showed intermediate growth (p < .05). Honeybush extract seems a promising natural ingredient with antioxidant action. K E Y W O R D S Cyclopia subternata, honeybush extract, Italian type salami, lipid oxidation, natural antioxidant, ripening, sensory traits

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Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea

Cited by 26 publications

References 32 publications

Heat treatment improves the sensory properties of the ultrafiltration by‐product of honeybush (Cyclopia genistoides) extract

Heat treatment improves the sensory properties of the ultrafiltration by‐product of honeybush (Cyclopia genistoides) extract

Holistic approach to microwave-reflux extraction and thermo-analytical fingerprints of under-utilized Artocarpus heterophyllus seed wastes

Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami

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