Adulteration of St. John's Wort products: How to identify quality problems

Frommenwiler, DA; Sudberg, Sidney; Sharaf, Mhm; Bzhelyansky, Anton; Lucas, B.; Reich, Eike

doi:10.1055/s-0036-1597030

Cited by 2 publications

(4 citation statements)

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“…Therefore we assumed that the yellow zone at R F 0.49 can be either avicularin or guaijaverin. Frommenwiler et al (2016) also mentioned a correlation between the presence of the yellow zone in the flavonoid fingerprint, identified as avicularin, and the adulteration with the dyes amaranth, tartrazine, sunset yellow and brilliant blue. To investigate the presence of dyes, another test with the atypical samples was conducted using the method described in Table 1.…”

Section: Accepted Manuscriptmentioning

confidence: 98%

“…UV Assay for measuring the total hypericin content A UV assay was conducted as described in the EP (PhEur 2014) one time with 800 mg of sample 36 (which is a SJW powder containing sample) and a second time with sample 36 (793 mg) to which a mixture of the dyes tartrazine (0.3 mg), amaranth (1.7 mg), sunset yellow (3.0 mg) and brilliant blue (1.6 mg) had been added. Quantities were taken from Frommenwiler et al (2016). Each sample was extracted with 60 ml of water: tetrahydrofuran 20:80 v/v in a round-bottom flask.…”

Section: Sample Preparation For Hptlc Analysismentioning

confidence: 99%

“…UV assay for measuring hypericin content EP (PhEur 2014) describes an assay for the detection of hypericin using its absorbance at UV 590 nm. After analysing sample 36 alone and sample 36 containing the four dyes in proportions detected by Frommenwiler et al (2016), it was found that the absorption of sample 36 alone was 0.236 giving a calculated value of 'total hypericins, expressed as hypericin' of 0.042%. The absorption of sample 36 containing the dyes was found 0.786 meaning that resulting in an alleged value of 'hypericins expressed as hypericin' of 0.141%.…”

Section: Groupmentioning

confidence: 99%

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St John's wort ( Hypericum perforatum ) products – an assessment of their authenticity and quality

et al. 2018

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Section: Accepted Manuscriptmentioning

confidence: 98%

Section: Sample Preparation For Hptlc Analysismentioning

confidence: 99%

Section: Groupmentioning

confidence: 99%

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St John's wort ( Hypericum perforatum ) products – an assessment of their authenticity and quality

et al. 2018

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“…Such ingredients have all the characteristic markers, and therefore may pass an identity test despite the low concentration present. These “weak” fingerprints have been noticed in a number of publications, e.g., with extracts made from milk thistle seed, 59 , 93 ginkgo leaf, 88 , 94 echinacea ( Echinacea angustifolia , E. pallida , or E. purpurea , Asteraceae) root or herb, 95 cranberry fruit, 96 or St. John’s wort herb. 79 …”

Section: Introductionmentioning

confidence: 94%

Botanical Ingredient Forensics: Detection of Attempts to Deceive Commonly Used Analytical Methods for Authenticating Herbal Dietary and Food Ingredients and Supplements

Gafner

Blumenthal

Foster³

et al. 2023

J. Nat. Prod.

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Botanical ingredients are used widely in phytomedicines, dietary/food supplements, functional foods, and cosmetics. Products containing botanical ingredients are popular among many consumers and, in the case of herbal medicines, health professionals worldwide. Government regulatory agencies have set standards (collectively referred to as current Good Manufacturing Practices, cGMPs) with which suppliers and manufacturers must comply. One of the basic requirements is the need to establish the proper identity of crude botanicals in whole, cut, or powdered form, as well as botanical extracts and essential oils. Despite the legal obligation to ensure their authenticity, published reports show that a portion of these botanical ingredients and products are adulterated. Most often, such adulteration is carried out for financial gain, where ingredients are intentionally substituted, diluted, or “fortified” with undisclosed lower-cost ingredients. While some of the adulteration is easily detected with simple laboratory assays, the adulterators frequently use sophisticated schemes to mimic the visual aspects and chemical composition of the labeled botanical ingredient in order to deceive the analytical methods that are used for authentication. This review surveys the commonly used approaches for botanical ingredient adulteration and discusses appropriate test methods for the detection of fraud based on publications by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program, a large-scale international program to inform various stakeholders about ingredient and product adulteration. Botanical ingredients at risk of adulteration include, but are not limited to, the essential oils of lavender (Lavandula angustifolia, Lamiaceae), rose (Rosa damascena, Rosaceae), sandalwood (Santalum album, Santalaceae), and tea tree (Melaleuca alternifolia, Myrtaceae), plus the extracts of bilberry (Vaccinium myrtillus, Ericaceae) fruit, cranberry (Vaccinium macrocarpon, Ericaceae) fruit, elder (Sambucus nigra, Viburnaceae) berry, eleuthero (Eleutherococcus senticosus, Araliaceae) root, ginkgo (Ginkgo biloba, Ginkgoaceae) leaf, grape (Vitis vinifera, Vitaceae) seed, saw palmetto (Serenoa repens, Arecaceae) fruit, St. John’s wort (Hypericum perforatum, Hypericaceae) herb, and turmeric (Curcuma longa, Zingiberaceae) root/rhizome, among numerous others.

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Adulteration of St. John's Wort products: How to identify quality problems

Cited by 2 publications

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St John's wort ( Hypericum perforatum ) products – an assessment of their authenticity and quality

St John's wort ( Hypericum perforatum ) products – an assessment of their authenticity and quality

Botanical Ingredient Forensics: Detection of Attempts to Deceive Commonly Used Analytical Methods for Authenticating Herbal Dietary and Food Ingredients and Supplements

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