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Kavalactone content and chemotype of kava beverages prepared from roots and rhizomes of Isa and Mahakea varieties and extraction efficiency of kavalactones using different solvents

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Abstract

The South Pacific islanders have consumed kava beverage for thousands of years. The quality of kava and kava beverage is evaluated through determination of the content of six major kavalactones including methysticin, dihydromethysticin, kavain, dihydrokavain, yangonin and desmethoxyyangonin. In this study, we determined contents of kavalactones in and chemotype of kava beverages prepared from roots and rhizomes of Isa and Mahakea varieties and extraction efficiency of five different solvents including hexane, acetone, methanol, ethanol and ethyl acetate. The six major kavalactones were detected in all kava beverages with these five solvents. Different solvents had different extraction efficiencies for kavalactones from the lyophilized kava preparations. The contents of kavalactones in the extracts with acetone, ethanol, and methanol did not differ significantly. Ethanol had the highest extraction efficiency for the six major kavalactones whereas hexane gave the lowest extraction efficiency.

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Acknowledgments

This work was supported in part by grants from the State of Hawaii Department of Agriculture and Department of Health, USDA TSTAR (2005-34135-15989) and the Open Funding Project of the Key Laboratory of Aquatic Botany and Watershed Ecology, Chinese Academy of Sciences (JW).

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Authors and Affiliations

  1. Key Laboratory of Aquatic Botany and Watershed Ecology, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China

    Jun Wang

  2. Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI, 96822, USA

    Jun Wang, Weiyue Qu & Qing X. Li

  3. Department of Tropical Plant and Soil Sciences, University of Hawaii at Manoa, Honolulu, HI, 96822, USA

    Harry C. Bittenbender

  4. Department of Tropical Plant and Soil Sciences, University of Hawaii, 3190 Maile Way, St. John 102, Honolulu, HI, 96822, USA

    Harry C. Bittenbender

  5. Department of Molecular Biosciences and Bioengineering, University of Hawaii, 1955 East-west Road, Honolulu, HI, 96822, USA

    Qing X. Li

Authors
  1. Jun Wang
  2. Weiyue Qu
  3. Harry C. Bittenbender
  4. Qing X. Li

Corresponding authors

Correspondence toHarry C. Bittenbender orQing X. Li.

Additional information

Jun Wang and Weiyue Qu contributed equally to this work.

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Wang, J., Qu, W., Bittenbender, H.C.et al. Kavalactone content and chemotype of kava beverages prepared from roots and rhizomes of Isa and Mahakea varieties and extraction efficiency of kavalactones using different solvents.J Food Sci Technol52, 1164–1169 (2015). https://doi.org/10.1007/s13197-013-1047-2

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