Polysaccharides in Siraitia grosvenori flowers and herbal tea
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ORIGINAL PAPER
Polysaccharides in Siraitia grosvenori flowers and herbal tea Viera Dujnič1 · Mária Matulová1 · Andrej Chyba1 · Vladimír Pätoprstý1 Received: 1 April 2020 / Accepted: 9 September 2020 © Institute of Chemistry, Slovak Academy of Sciences 2020
Abstract Siraitia grosvenori fruits are used as a sweetener and in traditional medicine. Their composition is more frequently studied contrary to flowers or herbal tea made of this plant. Infusions or decoctions of S. grosvenori flowers and herbal tea, commercially available products for daily use, are ingested into our body in terms of herbal medicine with potentially health beneficial impact. Mogrosides are supposed to be responsible for biological activities of S. grosvenori; however, it is well known that polysaccharides can also exhibit interesting biological activities. Composition of purified polysaccharidic complex matrices, isolated from S. grosvenori flowers and herbal tea by infusion and decoction, was the target of our study performed mainly by GC–MS and NMR. Characteristic NMR spectral features allowed an identification of the arabinogalactan type II and acidic biopolymers, homogalacturonan and highly esterified homogalacturonan in infusions of the herbal tea and flower and decoction of flowers. In the decoction sample of herbal tea inulin was found as the dominant polysaccharide. Comparison of compositional and linkage analyses data with those of 2D NMR spectra allowed an identification of fine structural elements of arabinogalactan polymers. Keywords Siraitia grosvenori · Flowers · Tea · Polysaccharides
Introduction Siraitia grosvenori (Family: Cucurbitaceae) formerly known as Momordica grosvenori, is a native plant of South China and northern Thailand. A lot of studies have been focused mainly on fruits of this plant, which contains medically active components—a group of highly sweet and low calorific cucurbitane-type triterpene glycosides, named mogrosides. Extract from S. grosvenori fruits is usually rich mainly in mogroside V, which is a compound with sweeting strength 250-fold than of sucrose (Itkin et al. 2016). Not only mogroside V is responsible for its sweetness, but the complex mogrosides mixture present in this fruit participate on characteristic sweetness and flavour of S. grosvenori fruit extracts. In last three decades more than 50 bioactive compounds, composing the sweet taste of extracts, were isolated and identified from this fruit (Takemoto et al. 1983a, b, c; Si et al. 1996; Kasai et al. 1989; Matsumoto et al. 1990) Therefore, due to sweet taste these extracts are generally used as * Viera Dujnič [email protected] 1
Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38 Bratislava, Slovakia
natural low calorific sweeteners in various food products (Pawar et al. 2013). The worldwide demand for natural lowcalorific sweeteners is huge these days. Owing to high costs and relatively low yields in mogroside extraction, Qiao et al. (2019) published new promising method for synthesis of 21 active mogroside
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