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| TI: | Instability of St. John's wort (Hypericum perforatum L.) and degradation of hyperforin in aqueous solutions and functional beverage. |
| DA: | 1-Nov-2004 |
| DT: | Journal Article |
| AU: | Ang, C. Y. W.; Lihong Hu; Heinze, T. M.; Yanyan Cui; Freeman, J. P.; Kozak, K.; Wenhong Luo |
| PY: | 2004 |
| AD: | Nat. Cent. for Toxicol. Res., US FDA, 3900 NCTR Rd., Jefferson, AR 72079, USA. Tel. (870) 543-7400. Fax (870) 543-7686. E-mail cang@nctr.fda.gov |
| SO: | Journal of Agricultural and Food Chemistry 52 (20) 6156–6164 |
| RF: | 24 ref. |
| LA: | English |
| SN: | 0021-8561 |
| AB: | Several bioactive botanicals including St. John's wort (SJW; Hypericum perforatum) have been used to formulate functional foods and beverages. This study sought to investigate the stability of SJW components in fruit-flavoured beverages and aqueous solutions. Effects of pH (2.65, 4.5, 6.1) and light exposure (0, 4, 24, 48 and 144 h) on the stability of SJW active marker components (hypericin, pseudohypericin, hyperforin, adhyperforin) in aqueous solutions were investigated using HPLC, and the degradation of hyperforin was analysed by LC-MS/MS and NMR. SJW components were found to be unstable in acidic aqueous solutions. More changes occurred under light exposure, with hyperforin and adhyperforin exhibiting the greatest decrease. Less severe changes were observed in the fruit-flavoured beverage sample than in the solution at pH 2.65. Major degradation products of hyperforin in acidic aqueous solutions were identified as furohyperforin, furohyperforin hydroperoxide and furohyperforin isomer a. The latter was also found in the beverage product containing SJW as an ingredient. It is reported that the biological activities and potential quality and safety implications of these chemical changes have yet to be evaluated. |
| SC: | Alcoholic and non-alcoholic beverages |
| KW: | DECOMPOSITION; DEGRADATION; FRUIT BEVERAGES; FRUIT JUICE BEVERAGES; FUNCTIONAL FOODS; HERBS; LIGHT; PH; SPICES; STABILITY |
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