Abstract
Derris reticulata or “Oi Sam Saun” is an extremely sweet Thai plant, rich in bioactive compounds, and widely used for its medicinal properties. In this study, sweet aqueous extracts from the stems of “Oi Sam Saun” were prepared using ultrasound-assisted extraction (UAE). Phenolic, flavonoid, and sugar compound extraction was optimised using response surface methodology based on the Box–Behnken design (BBD). Three independent variables—extraction temperature (40–80 °C), sonication time (20–60 min), and extraction ratio (1:10–1:30 g/mL)—were investigated, and the values of 80 °C, 60 min, and a ratio 1:10 g/mL, respectively, were optimal. Under these conditions, experimental values were well correlated with predicted values, and phenolic, flavonoid, and sugar contents were 0.483 ± 0.032 mg GAE/g DW, 0.149 ± 0.033 mg CE/g DW, and 4.802 ± 0.651 mg/g DW, respectively. High performance liquid chromatography-diode array detector (HPLC–DAD) analysis showed that the “Oi Sam Saun” UAE extract contained gallic acid, p-coumaric acid, quercetin, and kaempferol. Moreover, the extract contained 18β-glycyrrhetinic acid (0.529 ± 0.002 mg/100 mg) and was 166 times sweeter than sucrose. Therefore, this Thai medicinal plant, which has several pharmacological benefits, is highly potent and can be utilised as a sweetening agent or sugar substitute in foods.
Highlights
Sweetness is one of five basic tastes and plays an important role in human diet
ultrasound-assisted extraction (UAE) involved three important parameters—temperature, sonication time, and extraction ratio—which can strongly influence the amount of yield, colour, and phenolic, flavonoid, and sugar contents of Oi Sam Saun extracts
Some phenolic and flavonoid compounds were colourless (Kelebek et al 2010), which meant that the colour and browning index of Oi Sam Saun UAE extracts were not different under every extraction condition
Summary
Sweetness is one of five basic tastes and plays an important role in human diet. Most sweet tastes originate from sugars. Many research attempts have been made to discover and develop natural non-nutritive sweetening compounds from plants. These attempts have been largely successful, but only a few of these compounds have been commercialized as sweeteners, including stevioside, rebaudioside, glycyrrhizin, mogroside, brazzein, and thaumatin. Sweetening agents of plant origin, including phenolics, flavonoids, terpenoids, and sugars have both aglycone and glycone structures (Kim and Kinghorn et al 2002). The compound, 18β-glycyrrhetinic acid, is found in Glycyrrhiza glabra L. or licorice (local name in Thai “Cha-em”). It is a widely used herbal medicine, native to southern Europe and parts of Asia, including Thailand (Khattak and Simpson, 2010). Flavonoid, and sugar compound extraction was optimized using the Box-Behnken design (BBD) and response surface methodology (RSM)
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