Assessment of kavalactones in kava beverage products and aqueous infusions

Kava (Piper methysticum Forst. f. ) is traditionally used as a beverage for relaxation in social occasions in South Pacific islands. This study was conducted to develop analytical methods for assessing kavalactone content in functional beverage products containing kava, as well as beverages prepared...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2006-08, Vol.71 (6), p.C345-C351
Main Authors: Jhoo, J.W, Freeman, J.P, Ang, C.Y.W, Mihalov, J.J
Format: Article
Language:English
Subjects:
aqueous infusion
Beverages
Biological and medical sciences
Content analysis
electron ionization mass spectrometry
extraction
flame ionization detection
food composition
Food industries
food safety
functional beverages
functional foods
Fundamental and applied biological sciences. Psychology
gas chromatography
herbal medicines
ionization
isomers
kava
kavalactones
lactones
mass spectrometry
new methods
Piper methysticum
plant extracts
Product testing
quantitative analysis
roots
Studies
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Kava (Piper methysticum Forst. f. ) is traditionally used as a beverage for relaxation in social occasions in South Pacific islands. This study was conducted to develop analytical methods for assessing kavalactone content in functional beverage products containing kava, as well as beverages prepared from kava roots by a traditional method involving infusion (mild extraction) with water. Samples of fruit-flavored beverages were prepared by solid-phase or liquid-liquid extraction to remove interfering substances and the major kavalactones (methysticin, dihydromethysticin, kavain, dihydrokavain, yangonin, and desmethoxyyangonin) were separated and identified by GC-FID and GC/EI-MS. A difference in kavalactone content was observed between the 2 commercial beverage products (37.03 compared with 0.044 mg per serving in 240 mL). Kava beverages prepared fresh by water infusion contained much higher levels of kavalactones than the commercial products as determined by a high-performance liquid chromatographic procedure. The results also demonstrated the isomerization of yangonin (Y) in an acidic aqueous solution with exposure to light, with the presence of cis-Y in a fruit-flavored beverage containing kava. The implications of the isomerization of Y on quality and safety aspects have yet to be evaluated. The analytical methods developed in this study are potentially applicable to kavalactone analysis in various nonalcoholic, noncarbonated beverages.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2006.00102.x