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Influence of drying mode on iridoid bitter constituent levels in gentian root
Author(s) -
Carnat Andrée,
Fraisse Didier,
Carnat AndréPaul,
Felgines Catherine,
Chaud Denis,
Lamaison JeanLouis
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2011
Subject(s) - chemistry , iridoid , botany , xanthone , stereochemistry , biology , glycoside
Abstract Root samples of wild gentian ( Gentiana lutea L) were harvested from six localities (altitude 970 m to 1350 m) from May to November 2000. Each batch of roots was split into three: fresh roots, naturally dried roots (ambient air) and artificially dried roots (40 °C). In all the samples, levels of iridoid bitter constituents and of xanthone coloured compounds were determined by HPLC. The mean total iridoid content in the fresh roots was 102.4 g kg −1 in dry matter (DM). The mean level of the principal bitter compound gentiopicroside was particularly high at 81 g kg −1 DM. Loganic acid, not previously reported in G lutea , was the second most abundant bitter compound at a mean level of 14.3 g kg −1 DM. Swertiamarin was present at 5.4 g kg −1 , with another minor unidentified iridoid. Levels of iridoid compounds were strongly dependent of the drying mode. These amounts were 88.5 g kg −1 DM in artificially dried roots and 62.5 g kg −1 DM in naturally dried roots, mostly owing to a marked decrease in gentiopicroside. The temperature of 40 °C preserved the bitter compounds and the bitterness of fresh gentian roots. The amount of coloured xanthones was relatively low at 3.3 g kg −1 and did not change with the drying mode. Copyright © 2004 Society of Chemical Industry