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Molecules 2012, 17(12), 14602-14624; doi:10.3390/molecules171214602
Article

Food Ingredient Extracts of Cyclopia subternata (Honeybush): Variation in Phenolic Composition and Antioxidant Capacity

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Received: 16 November 2012; in revised form: 26 November 2012 / Accepted: 5 December 2012 / Published: 7 December 2012
(This article belongs to the Special Issue Antioxidants 2012)
Download PDF [505 KB, updated 18 June 2014; original version uploaded 18 June 2014]
Abstract: Cyclopia subternata plants are traditionally used for the production of the South African herbal tea, honeybush, and recently as aqueous extracts for the food industry. A C. subternata aqueous extract and mangiferin (a major constituent) are known to have anti-diabetic properties. Variation in phenolic composition and antioxidant capacity is expected due to cultivation largely from seedlings, having implications for extract standardization and quality control. Aqueous extracts from 64 seedlings of the same age, cultivated under the same environmental conditions, were analyzed for individual compound content, total polyphenol (TP) content and total antioxidant capacity (TAC) in a number of assays. An HPLC method was developed and validated to allow quantification of xanthones (mangiferin, isomangiferin), flavanones (hesperidin, eriocitrin), a flavone (scolymoside), a benzophenone (iriflophenone-3-C-β-glucoside) and dihydrochalcones (phloretin-3',5'-di-C-β-glucoside, 3-hydroxyphloretin-3',5'-di-C-hexoside). Additional compounds were tentatively identified using mass spectrometric detection, with the presence of the 3-hydroxyphloretin-glycoside, an iriflophenone-di-O,C-hexoside, an eriodictyol-di-C-hexoside and vicenin-2 being demonstrated for the first time. Variability of the individual phenolic compound contents was generally higher than that of the TP content and TAC values. Among the phenolic compounds, scolymoside, hesperidin and iriflophenone-3-C-β-glucoside contents were the most variable. A combination of the measured parameters could be useful in product standardization by providing a basis for specifying minimum levels.
Keywords: antioxidant; Cyclopia subternata; food ingredient; phenolic compounds; quality antioxidant; Cyclopia subternata; food ingredient; phenolic compounds; quality
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

de Beer, D.; Schulze, A.E.; Joubert, E.; de Villiers, A.; Malherbe, C.J.; Stander, M.A. Food Ingredient Extracts of Cyclopia subternata (Honeybush): Variation in Phenolic Composition and Antioxidant Capacity. Molecules 2012, 17, 14602-14624.

AMA Style

de Beer D, Schulze AE, Joubert E, de Villiers A, Malherbe CJ, Stander MA. Food Ingredient Extracts of Cyclopia subternata (Honeybush): Variation in Phenolic Composition and Antioxidant Capacity. Molecules. 2012; 17(12):14602-14624.

Chicago/Turabian Style

de Beer, Dalene; Schulze, Alexandra E.; Joubert, Elizabeth; de Villiers, André; Malherbe, Christiaan J.; Stander, Maria A. 2012. "Food Ingredient Extracts of Cyclopia subternata (Honeybush): Variation in Phenolic Composition and Antioxidant Capacity." Molecules 17, no. 12: 14602-14624.


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