Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific
Kava (Piper methysticum) is increasingly traded internationally and there is need for a rapid method to analyze kava raw material before export. The objectives of the present study were: (i) to develop a simple and robust protocol for high throughput simultaneous quantification of kavalactones (KLs) and flavokavins (FKs) in kava and (ii) to assess its potential for quality control. Methysticin; dihydromethysticin; kavain; desmethoxyyangonin; dihydrokavain; yangonin; and flavokavin A, B and C were quantified using HPTLC in acetonic extracts of 174 kava varieties. UHPLC analysis was conducted on a subset of six varieties representing the genetic variation of the species. The genetically distinct groups of nobles, two-day and wichmannii varieties were clearly differentiated and multivariate analyses of UHPLC and HPTLC data were congruent. Noble varieties have significantly low FKs/KLs (0.13) and high kavain/flavokavin B (K/FKB = 7.31). Two-day and wichmannii varieties are characterized by high FKs/KLs (0.36, 0.21) and low K/FKB (1.5, 1.7). A high-throughput HPTLC protocol was developed with a total analytical time of 50 min for 20 samples and only 10 mL of mobile phase. The use of acetone, sonication and two different detection wavelengths improves the accuracy compared to previous HPLC studies and confirms that kava varieties exhibit distinct chemotypes clearly differentiated by their FKs/KLs profiles. These results will strengthen the use of Codex Alimentarius regional standards.
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Subjects: | Q04 - Composition des produits alimentaires, F30 - Génétique et amélioration des plantes, Piper methysticum, contrôle de qualité, variation génétique, HPLC, composition chimique, Codex Alimentarius, http://aims.fao.org/aos/agrovoc/c_5918, http://aims.fao.org/aos/agrovoc/c_6401, http://aims.fao.org/aos/agrovoc/c_15975, http://aims.fao.org/aos/agrovoc/c_24469, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_32410, http://aims.fao.org/aos/agrovoc/c_5159, http://aims.fao.org/aos/agrovoc/c_5487, |
Online Access: | http://agritrop.cirad.fr/592382/ http://agritrop.cirad.fr/592382/1/Beverages%20Kavalactones%20and%20Flavokavins%20profiles%202019.pdf |
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dig-cirad-fr-5923822024-01-29T01:56:43Z http://agritrop.cirad.fr/592382/ http://agritrop.cirad.fr/592382/ Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific. Lebot Vincent, Michalet Serge, Legendre Laurent. 2019. Beverages (Basel), 5 (2):34, 14 p.https://doi.org/10.3390/beverages5020034 <https://doi.org/10.3390/beverages5020034> Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific Lebot, Vincent Michalet, Serge Legendre, Laurent eng 2019 Beverages (Basel) Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Piper methysticum contrôle de qualité variation génétique HPLC composition chimique Codex Alimentarius http://aims.fao.org/aos/agrovoc/c_5918 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_15975 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_32410 Vanuatu Îles du Pacifique http://aims.fao.org/aos/agrovoc/c_5159 http://aims.fao.org/aos/agrovoc/c_5487 Kava (Piper methysticum) is increasingly traded internationally and there is need for a rapid method to analyze kava raw material before export. The objectives of the present study were: (i) to develop a simple and robust protocol for high throughput simultaneous quantification of kavalactones (KLs) and flavokavins (FKs) in kava and (ii) to assess its potential for quality control. Methysticin; dihydromethysticin; kavain; desmethoxyyangonin; dihydrokavain; yangonin; and flavokavin A, B and C were quantified using HPTLC in acetonic extracts of 174 kava varieties. UHPLC analysis was conducted on a subset of six varieties representing the genetic variation of the species. The genetically distinct groups of nobles, two-day and wichmannii varieties were clearly differentiated and multivariate analyses of UHPLC and HPTLC data were congruent. Noble varieties have significantly low FKs/KLs (0.13) and high kavain/flavokavin B (K/FKB = 7.31). Two-day and wichmannii varieties are characterized by high FKs/KLs (0.36, 0.21) and low K/FKB (1.5, 1.7). A high-throughput HPTLC protocol was developed with a total analytical time of 50 min for 20 samples and only 10 mL of mobile phase. The use of acetone, sonication and two different detection wavelengths improves the accuracy compared to previous HPLC studies and confirms that kava varieties exhibit distinct chemotypes clearly differentiated by their FKs/KLs profiles. These results will strengthen the use of Codex Alimentarius regional standards. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/592382/1/Beverages%20Kavalactones%20and%20Flavokavins%20profiles%202019.pdf text cc_by info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ https://doi.org/10.3390/beverages5020034 10.3390/beverages5020034 info:eu-repo/semantics/altIdentifier/doi/10.3390/beverages5020034 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.3390/beverages5020034 |
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Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Piper methysticum contrôle de qualité variation génétique HPLC composition chimique Codex Alimentarius http://aims.fao.org/aos/agrovoc/c_5918 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_15975 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_32410 http://aims.fao.org/aos/agrovoc/c_5159 http://aims.fao.org/aos/agrovoc/c_5487 Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Piper methysticum contrôle de qualité variation génétique HPLC composition chimique Codex Alimentarius http://aims.fao.org/aos/agrovoc/c_5918 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_15975 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_32410 http://aims.fao.org/aos/agrovoc/c_5159 http://aims.fao.org/aos/agrovoc/c_5487 |
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Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Piper methysticum contrôle de qualité variation génétique HPLC composition chimique Codex Alimentarius http://aims.fao.org/aos/agrovoc/c_5918 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_15975 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_32410 http://aims.fao.org/aos/agrovoc/c_5159 http://aims.fao.org/aos/agrovoc/c_5487 Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Piper methysticum contrôle de qualité variation génétique HPLC composition chimique Codex Alimentarius http://aims.fao.org/aos/agrovoc/c_5918 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_15975 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_32410 http://aims.fao.org/aos/agrovoc/c_5159 http://aims.fao.org/aos/agrovoc/c_5487 Lebot, Vincent Michalet, Serge Legendre, Laurent Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific |
description |
Kava (Piper methysticum) is increasingly traded internationally and there is need for a rapid method to analyze kava raw material before export. The objectives of the present study were: (i) to develop a simple and robust protocol for high throughput simultaneous quantification of kavalactones (KLs) and flavokavins (FKs) in kava and (ii) to assess its potential for quality control. Methysticin; dihydromethysticin; kavain; desmethoxyyangonin; dihydrokavain; yangonin; and flavokavin A, B and C were quantified using HPTLC in acetonic extracts of 174 kava varieties. UHPLC analysis was conducted on a subset of six varieties representing the genetic variation of the species. The genetically distinct groups of nobles, two-day and wichmannii varieties were clearly differentiated and multivariate analyses of UHPLC and HPTLC data were congruent. Noble varieties have significantly low FKs/KLs (0.13) and high kavain/flavokavin B (K/FKB = 7.31). Two-day and wichmannii varieties are characterized by high FKs/KLs (0.36, 0.21) and low K/FKB (1.5, 1.7). A high-throughput HPTLC protocol was developed with a total analytical time of 50 min for 20 samples and only 10 mL of mobile phase. The use of acetone, sonication and two different detection wavelengths improves the accuracy compared to previous HPLC studies and confirms that kava varieties exhibit distinct chemotypes clearly differentiated by their FKs/KLs profiles. These results will strengthen the use of Codex Alimentarius regional standards. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Piper methysticum contrôle de qualité variation génétique HPLC composition chimique Codex Alimentarius http://aims.fao.org/aos/agrovoc/c_5918 http://aims.fao.org/aos/agrovoc/c_6401 http://aims.fao.org/aos/agrovoc/c_15975 http://aims.fao.org/aos/agrovoc/c_24469 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_32410 http://aims.fao.org/aos/agrovoc/c_5159 http://aims.fao.org/aos/agrovoc/c_5487 |
author |
Lebot, Vincent Michalet, Serge Legendre, Laurent |
author_facet |
Lebot, Vincent Michalet, Serge Legendre, Laurent |
author_sort |
Lebot, Vincent |
title |
Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific |
title_short |
Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific |
title_full |
Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific |
title_fullStr |
Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific |
title_full_unstemmed |
Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific |
title_sort |
kavalactones and flavokavins profiles contribute to quality assessment of kava (piper methysticum g. forst.), the traditional beverage of the pacific |
url |
http://agritrop.cirad.fr/592382/ http://agritrop.cirad.fr/592382/1/Beverages%20Kavalactones%20and%20Flavokavins%20profiles%202019.pdf |
work_keys_str_mv |
AT lebotvincent kavalactonesandflavokavinsprofilescontributetoqualityassessmentofkavapipermethysticumgforstthetraditionalbeverageofthepacific AT michaletserge kavalactonesandflavokavinsprofilescontributetoqualityassessmentofkavapipermethysticumgforstthetraditionalbeverageofthepacific AT legendrelaurent kavalactonesandflavokavinsprofilescontributetoqualityassessmentofkavapipermethysticumgforstthetraditionalbeverageofthepacific |
_version_ |
1792499730308136960 |