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Economic Botany

, Volume 44, Issue 2, pp 174–182 | Cite as

Sweetening agents of plant origin: Phenylpropanoid constituents of seven sweet-tasting plants

  • R. A. Hussain
  • L. J. Poveda
  • J. M. Pezzuto
  • D. D. Soejarto
  • A. D. Kinghorn
Article

Abstract

Field inquiries and organoleptic tests for sweet taste led to the procurement of samples ofPiper marginatum (dried leaves),Tagetes filicifolia (fresh whole plants),Osmorhiza longistylis (fresh roots),Foeniculum vulgare (fresh aerial parts),Myrrhis odorata (fresh whole plants),Ocimum basilicum (fresh aerial parts), andIllicium verum (dried fruits). Follow-up laboratory studies of the leaves ofPiper marginatum demonstrated that trans-anethole (a phenylpropanoid) was the major sweet constituent of this species. In the remaining six species, GC/MS analysis also enabled us to demonstrate that sweetness is attributable, in each case, to the presence of high concentrations of the phenylpropanoids, trans-anethole and estragole, either alone or in combination.

Keywords

Economic Botany Stevioside Steviol Ocimum Basilicum Estragole 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Compuestos Edulcorantes de Origen Vegetal: Constituyentes Fenilpropanoides de Siete Plantas con Sabor Dulce

Resumen

Entrevistas y busqueda en el campo seguidas por pruebas organolépticas para detectar el sabor dulce nos dirigieron a la adquisición de muestras dePiper marginatum (hojas secas),Tagetes filicifolia (plantas enteras secas), Osmorhiza longistylis (raices frescas),Foeniculum vulgare (partes aéreas frescas),Myrrhis odorata (plantas enteras frescas),Ocimum basilicum (partes aéreas frescas), eIllicium verum (frutas secas). Estudios de laboratorio posterioresde las hojas dePiper marginatum demostraron quetrans-anetol (un fenilpropanoide) fué el principio edulcorante mayor de esta especie. En las seis especies restantes, el análisis por medio de la cromatografía gaseosa y espectrometría de masa nos permitieron a demostrar que el sabor dulce se debe tambien, en cada caso, a la presencia de altas concentraciones de fenilpropanoides, a sabertrans-anetol y estragol, tanto sólo como en conjunto.

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Copyright information

© The New York Botanical Garden 1990

Authors and Affiliations

  • R. A. Hussain
    • 1
  • L. J. Poveda
    • 2
  • J. M. Pezzuto
    • 1
  • D. D. Soejarto
    • 1
  • A. D. Kinghorn
    • 1
  1. 1.Collaborative Research in the Pharmaceutical Sciences and Department of Medicinal Chemistry and Pharmacognosy, College of PharmacyUniversity of Illinois at ChicagoChicagoIL
  2. 2.Herbario, Museo NacionalSan José

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