Phytochemical evaluation and qualitative analysis as sweetness potentially of selected thai plants

Abstract

The objective of this study was to identify the main sweet compounds in nine Thai plants using qualitative (phytochemical test and thin layer chromatography), and quantitative (spectrophotometric) methods. The plant extracts were screened for total saponins, flavonoids and sugars. High Performance Liquid Chromatography-Evaporation Light Scattering Detector (HPLC-ELSD) were used for the identification and characterization of sugars. All plant extracts were provided to demonstrate the use of sensory evaluation. Results indicated that both the water and ethanolic extracts of all selected plants contained saponins, flavonoids, terpenoids and sugars. The water extract of Cha-em Thai had the highest total saponin content. Overall, total flavonoid content was the highest in fruits of Emblica, Yellow Myrobalan and Bastard Myrobalan. The highest total sugar content was found in water Raksamsib extract. Glucose and fructose were present in all plant extracts. Moreover, the sensory evaluation result showed that Cha-em Thai gave the highest sweet score followed by Blady grass and Raksamsib extracts. From the results, it was concluded that extracts of selected Thai plant represent a potential source of sweeteners that might be used in the food and pharmaceutical industries.