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Flavonoids from the roots of two Rhynchosia species used in the preparation of a Zambian beverage
Author(s) -
Zulu Rodah M,
Grayer Renée J,
Ingham John L,
Harborne Jeffrey B,
Eagles John
Publication year - 1994
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.2740650313
Subject(s) - isovitexin , vitexin , chemistry , orange (colour) , botany , fermentation , food science , flavonoid , biology , organic chemistry , antioxidant
High concentrations of flavonoids were found in the roots of Rhynchosia insignis and R heterophylla used for the preparation of the popular Zambian munkoyo beverage. The major flavonoids were isolated and identified by means of fast atom bombardment mass spectroscopy and co‐chromatography with authentic standards as vicenin‐2, schaftoside, isoschaftoside and an isovitexin derivative (in both species) and, additionally, vitexin, isovitexin and a violanthin‐type compound in R heterophylla. As these compounds are yellow to orange‐yellow in the concentrations found in the roots, they are likely to be responsible for the yellow coloration of the beverage before fermentation.