AI Article Synopsis
- The roots of Gentiana purpurea are known for their intense bitterness due to high secoiridoid content, often prepared traditionally in various ways for medicinal use.
- Different preparation methods were tested for their effectiveness in extracting gentiopicrin, with maceration in ethanol and boiling with acetic acid yielding the best results.
- The study highlighted that traditional methods significantly influence the extraction of bioactive compounds, suggesting that how the roots are prepared can optimize their medicinal benefits.
Article Abstract
Roots of Gentiana purpurea are known to have an intense bitter taste due to its high content of secoiridoids. In folk medicine roots have commonly been prepared as water decoctions, soaked in ethanol, or boiled with milk, wine, or beer. The aim of this study was to explore how various historical preparation methods influence yields of major bitter compounds in G. purpurea. HPLC-DAD analysis revealed that maceration with 40% and 70% ethanol, boiling with acetic acid (3% and 6%), vinegar and raw milk gave the highest extraction yields of gentiopicrin. Erythrocentaurin was detected when the roots were added to cold water before boiling, possibly because of enzymatic degradation. In contrast, erythrocentaurin was not detected in preparations where roots were added to boiling water, or when they were extracted with acetic acid or alcohol. The results stress the significance of traditional preparation methods to optimize yield of bioactive compounds.
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| http://dx.doi.org/10.1016/j.fitote.2024.105932 | DOI Listing |
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