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The determination of bitter principles in zucchinis

✍ Scribed by Terrence F. Hutt; Mark E. Herrington

Publisher: John Wiley and Sons
Year: 1985
Tongue: English
Weight: 322 KB
Volume: 36
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740361112

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✦ Synopsis

A method using reverse phase thin layer and high performance liquid chromatography was developed to determine the level of the bitter principle occasionally found in zucchini (Cucurbita pepo L.). The system gave excellent separation with recovery rates of about 90% from spiked fruit. The bitter principle was confirmed by CI3 NMR and mass spectrometry as cucurbitacin E glycoside which was present in concentrations in the order of 600mgkg-' in bitter fruits. Bitterness was detected by a taste panel at cucurbitacin E glycoside concentrations of 1 mg kg-' in aqueous solutions and 2mg kg-' in zucchini pulp. The method described should assist the screening for bitterness in commercial and breeding populations of zucchini.

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