Phytochemical characterization of South African bush tea (Athrixia phylicoides DC.)

K. V. Reichelt; P. Hoffmann-Lücke; B. Hartmann; B. Weber; J. P. Ley; G. E. Krammer; K. M. Swanepoel; K. H. Engel

doi:10.1016/j.sajb.2012.07.006

Phytochemical characterization of South African bush tea (Athrixia phylicoides DC.)

K. V. Reichelt, P. Hoffmann-Lücke, B. Hartmann, B. Weber, J. P. Ley, G. E. Krammer, K. M. Swanepoel, K. H. Engel

Chair of General Food Technology (2008 — 2024)

Research output: Contribution to journal › Article › peer-review

36 Scopus citations

Abstract

A methanolic extract of bush tea (Athrixia phylicoides, Asteraceae) was evaluated sensorially. A High Temperature Liquid Chromatography (HTLC)-coupled sensory-guided analysis was performed on bush tea extract to identify potential taste modulating compounds. One fraction showed bitter enhancing effects on caffeine. Fractionation using Fast Centrifugal Partition Chromatography (FCPC) and preparative HPLC followed by structure elucidation using NMR and LC NMR led to the identification of three polymethoxylated flavones, quercetin-3'- O-glucoside (1), as well as a methoxylated derivative (2). In addition, two dicaffeoyl quinic acids and one coumaric acid ester (3) were isolated. Sensory evaluation of isolated compounds led to the identification of quercetin-3'- O-glucoside as bitterness enhancing principle.

Original language	English
Pages (from-to)	1-8
Number of pages	8
Journal	South African Journal of Botany
Volume	83
DOIs	https://doi.org/10.1016/j.sajb.2012.07.006
State	Published - Nov 2012

Keywords

Asteracaea
Athrixia phylicoides
Dicaffeoylquinic acids
FCPC
Fast centrifugal partition chromatography
HTLC
Polymethoxylated flavones
Sensory-guided fractionation
Taste modulation

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10.1016/j.sajb.2012.07.006

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title = "Phytochemical characterization of South African bush tea (Athrixia phylicoides DC.)",

abstract = "A methanolic extract of bush tea (Athrixia phylicoides, Asteraceae) was evaluated sensorially. A High Temperature Liquid Chromatography (HTLC)-coupled sensory-guided analysis was performed on bush tea extract to identify potential taste modulating compounds. One fraction showed bitter enhancing effects on caffeine. Fractionation using Fast Centrifugal Partition Chromatography (FCPC) and preparative HPLC followed by structure elucidation using NMR and LC NMR led to the identification of three polymethoxylated flavones, quercetin-3'- O-glucoside (1), as well as a methoxylated derivative (2). In addition, two dicaffeoyl quinic acids and one coumaric acid ester (3) were isolated. Sensory evaluation of isolated compounds led to the identification of quercetin-3'- O-glucoside as bitterness enhancing principle.",

keywords = "Asteracaea, Athrixia phylicoides, Dicaffeoylquinic acids, FCPC, Fast centrifugal partition chromatography, HTLC, Polymethoxylated flavones, Sensory-guided fractionation, Taste modulation",

author = "Reichelt, {K. V.} and P. Hoffmann-L{\"u}cke and B. Hartmann and B. Weber and Ley, {J. P.} and Krammer, {G. E.} and Swanepoel, {K. M.} and Engel, {K. H.}",

year = "2012",

month = nov,

doi = "10.1016/j.sajb.2012.07.006",

language = "English",

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journal = "South African Journal of Botany",

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AU - Reichelt, K. V.

AU - Hoffmann-Lücke, P.

AU - Hartmann, B.

AU - Weber, B.

AU - Ley, J. P.

AU - Krammer, G. E.

AU - Swanepoel, K. M.

AU - Engel, K. H.

PY - 2012/11

Y1 - 2012/11

N2 - A methanolic extract of bush tea (Athrixia phylicoides, Asteraceae) was evaluated sensorially. A High Temperature Liquid Chromatography (HTLC)-coupled sensory-guided analysis was performed on bush tea extract to identify potential taste modulating compounds. One fraction showed bitter enhancing effects on caffeine. Fractionation using Fast Centrifugal Partition Chromatography (FCPC) and preparative HPLC followed by structure elucidation using NMR and LC NMR led to the identification of three polymethoxylated flavones, quercetin-3'- O-glucoside (1), as well as a methoxylated derivative (2). In addition, two dicaffeoyl quinic acids and one coumaric acid ester (3) were isolated. Sensory evaluation of isolated compounds led to the identification of quercetin-3'- O-glucoside as bitterness enhancing principle.

AB - A methanolic extract of bush tea (Athrixia phylicoides, Asteraceae) was evaluated sensorially. A High Temperature Liquid Chromatography (HTLC)-coupled sensory-guided analysis was performed on bush tea extract to identify potential taste modulating compounds. One fraction showed bitter enhancing effects on caffeine. Fractionation using Fast Centrifugal Partition Chromatography (FCPC) and preparative HPLC followed by structure elucidation using NMR and LC NMR led to the identification of three polymethoxylated flavones, quercetin-3'- O-glucoside (1), as well as a methoxylated derivative (2). In addition, two dicaffeoyl quinic acids and one coumaric acid ester (3) were isolated. Sensory evaluation of isolated compounds led to the identification of quercetin-3'- O-glucoside as bitterness enhancing principle.

KW - Asteracaea

KW - Athrixia phylicoides

KW - Dicaffeoylquinic acids

KW - FCPC

KW - Fast centrifugal partition chromatography

KW - HTLC

KW - Polymethoxylated flavones

KW - Sensory-guided fractionation

KW - Taste modulation

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DO - 10.1016/j.sajb.2012.07.006

M3 - Article

AN - SCOPUS:84864747384

SN - 0254-6299

VL - 83

SP - 1

EP - 8

JO - South African Journal of Botany

JF - South African Journal of Botany

ER -

Phytochemical characterization of South African bush tea (Athrixia phylicoides DC.)

Abstract

Keywords

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