Efficacy of extracting solvents to chemical components of kava (Piper methysticum) roots

  • Tran Dang Xuan
  • Masakazu Fukuta
  • Ao Chang Wei
  • Abdelnaser Abdelghany Elzaawely
  • Tran Dang Khanh
  • Shinkichi Tawata
Note

DOI: 10.1007/s11418-007-0203-2

Cite this article as:
Xuan, T.D., Fukuta, M., Wei, A.C. et al. J Nat Med (2008) 62: 188. doi:10.1007/s11418-007-0203-2

Abstract

The chemical composition of kava (Piper methysticum) lactones and various phytochemicals obtained following the sonication of ground kava roots extracted in the solvents hexane, chloroform, acetone, ethanol, methanol and water, respectively, was analyzed. Eighteen kava lactones, cinnamic acid bornyl ester and 5,7-dimethoxy-flavanone, known to be present in kava roots, were identified, and seven compounds, including 2,5,8-trimethyl-1-naphthol, 5-methyl-1-phenylhexen-3-yn-5-ol, 8,11-octadecadienoic acid-methyl ester, 5,7-(OH)2-4′-one-6,8-dimethylflavanone, pinostrobin chalcone and 7-dimethoxyflavanone-5-hydroxy-4′, were identified for the first time. Glutathione (26.3 mg/g) was found in the water extract. Dihydro-5,6-dehydrokavain (DDK) was present at a higher level than methysticin and desmethoxyyagonin, indicating that DDK is also a major constituent of kava roots. Acetone was the most effective solvent in terms of maximum yield and types of kava lactones isolated, followed by water and chloroform, whereas hexane, methanol, and ethanol were less effective as solvents. Total phenolic and antioxidant activity varied among the extracting solvents, with acetone and chloroform producing the highest effects, followed by water, while methanol, ethanol and hexane were less effective.

Keywords

AntioxidantExtracting solventKava lactoneKava rootPiper methysticumTotal phenolics

Copyright information

© The Japanese Society of Pharmacognosy and Springer 2007

Authors and Affiliations

  • Tran Dang Xuan
    • 1
  • Masakazu Fukuta
    • 1
  • Ao Chang Wei
    • 1
  • Abdelnaser Abdelghany Elzaawely
    • 1
  • Tran Dang Khanh
    • 2
  • Shinkichi Tawata
    • 1
  1. 1.Department of Bioscience and Biotechnology, Faculty of AgricultureUniversity of the RyukyusOkinawaJapan
  2. 2.Faculty of Crop ScienceKonkuk UniversitySeoulRepublic of Korea