title: Determination of six kavalactones in dietary supplements and selected functional foods containing Piper methysticum by isocratic liquid chromatography with internal standard.
abstract: Kava (Piper methysticum) dietary products have been sold worldwide for treatment of nervous anxiety, tension, and restlessness. Recent reports showed potential association of kava usage and liver injuries. This study was conducted to develop simple and reliable methodologies for the extraction and determination of 6 major kavalactones: (+)-methysticin, (+)-dihydromethysticin, (+)-kavain, (+)-dihydrokavain, yangonin, and desmethoxyyangonin. Ultrasonic extraction techniques and isocratic reversed-phase liquid chromatography (LC) were optimized for different types of samples, including capsules containing kava root extract or root powder, raw root material, tea bags, and snack bar. A suitable internal standard, 5,7-dihydroxyflavone, was used for LC calibration. Kavalactones were completely separated in 30 min using a Luna C18-2 column at 60 degrees C with an isocratic mobile phase consisting of 2-propanol-acetonitrile-water-acetic acid (16 + 16 + 68 + 0.1, v/v/v/v). Within-laboratory, intraday, and interday method variation (% relative standard deviation) for most samples extracted by methanol or methanol-water mixture were <5%. Lower levels of kavalactone contents and higher variations were observed for tea bags from water extraction or infusion as compared to methanol extraction. Labeling information of tea bags based on methanol extraction could be misleading to consumers. Analytical recoveries of snack bar fortified at 10 and 20 microg/g were >84% with RSD values <8%. Methods developed in this study offer a simple and reproducible means for analysis of kavalactones in various matrixes of dietary products.
authors.affiliation: U.S. Food and Drug Administration, National Center for Toxicological Research, Division of Chemistry, HFT-230, 3900 NCTR Rd, Jefferson, AR 72079, USA.
authors.forename: Lihong
authors.initials: L
authors.lastname: Hu
authors.forename: Jin-Woo
authors.initials: JW
authors.lastname: Jhoo
authors.forename: Catharina Y W
authors.initials: CY
authors.lastname: Ang
authors.forename: Michael
authors.initials: M
authors.lastname: Dinovi
authors.forename: Antonia
authors.initials: A
authors.lastname: Mattia
mesh_terms: D002138:Calibration; D002853:Chromatography, Liquid / Q000379:methods*; D019587:Dietary Supplements; D005502:Food; D005504:Food Analysis / Q000379:methods*; D020901:Kava / Q000378:metabolism*; D007783:Lactones / Q000032:analysis* / Q000737:chemistry*; D008956:Models, Chemical; D018517:Plant Roots; D011714:Pyrans / Q000032:analysis; D011753:Pyrones / Q000032:analysis; D013662:Tea; D013696:Temperature; D013997:Time Factors
chemical_list: C107882:7,8-dihydromethysticin; D007783:Lactones; D011714:Pyrans; D011753:Pyrones; D013662:Tea; C113859:dihydrokavain; C076881:methysticin; C110481:yangonin; C011889:kavain