Plant bitters and sweeteners

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2. 2

3.  Sweetening agents are the substances which are added
to a drug formulation to mask its bitter taste.
 Sugar is the most widely used natural sweetening
agents.
 Sucrose sets gold standard for sweet taste as it’s taste
is quick, short lived and clear and also abundantly
available in nature
 It imparts viscosity to drug and also even act as
preservative for liquid dosage form
 It is nutritive too
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4. 4

5. Compatible
sweetness even in low concentration.
cheap and easily available
agreeable odour
Stability- heat stable, non hygroscopic
non toxic
inert
Easy to handle in formulation- water
solubility, dissolution rate, etc 5

6. CLASSIFICATION
OF sweetenerES
Nutritive Sweeteners
Non Nutritive
sweeteners
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7. Alternative nutritive sweeteners are sugar alcohol
such as Sorbitol, Mannitol, Lacitol etc.
It is having properties like less sweet and less
calories
FRUCTOSE- 4Kcal/gm the same as sucrose and it
doesn't cause fluctuation in blood sugar, thus better
choice for diabetic patients.
1.5 times sweeter than sugar and cost effective for
food industry.
Still ideal alternative for sugar does not exist?????
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8. Mostly are artificial*
Examples include Aspartame, Saccahrin,
Clycamate, Alitame etc.
More sweet and thus only small quantity is
required for sweetening food preparation.
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9. Sweetness potency=
9
E.g. 0.75 gm/litre solution of aspartame
matches with the sweetness of 100 gm/litre
solution of sucrose.
Therefore aspartame is considered as 133
times sweeter than sucrose.

10. The sweetness potency is also dependant
on taster, the pH, the viscosity of
formulation, etc
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12. 12
• Stevioside
• Glycyrrhizin
• Neohesperidin Dihydrochalcone
• Thaumatin
• Monellins
• Sucralose
• Sorbitol

13. Source: It is Steviol glycoside obtained from
leaves of the Stevia rebaudiana Berrtoni
Family: Compositeae.
G.S.-paraguay, Brazil, Japan, China, Taiwan,
Thailand, Malaysia.
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14. Properties:
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It is 160- 170 times sweeter than sucrose.
It is heat stable and pH stable and do not ferment.
It does not induce a glycemic response.
Natural sweetener to diabetics and carbohydrate
controlling diets.
The dried leaves of the plant, the water extract of the
leaves and the purified ingredients of extract are used
as sweetening agents.
It’s tainted with a bitter and undesirable after taste.
No side effects.
Both are diterpene Glycosides.

15. Structure: It is made up from a diterpene
known as Steviol. Stevioside is formed by
attaching glucose molecules to the steviol
structure.
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16. Preparation: the leaves are extracted with water/
water ethanol mix and further purified by treatment
with CaOH2/MgOH2/ carbonate. The ratio of rebaudioside
to stevioside can be increased by using methanol for
extraction of leaves
Rebaudioside A is approximately one third higherthan
stevioside and tastes better. But it is unstable and gets
decopmosed to light.
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17. Uses- as Sweetning agent as table top
sweetner, in confectioneries, soft drinks and
fruit products.
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DISADVANTAGE:
Steviol has been reported to be mutagenic.

18. Biological Source : It is a mixed Ca & K salt of
Glycyrrhizic acid found in Glycyrrhiza glabra
Family : Leguminosae
Characteristics :
1. Glycirrhizin is 50x-100x sweeter than Sucrose
2. Ammonium Glycyrrhizinate is 50x sweeter than
sucrose and its salt are characterized by a
delayed sweetness onset and characteristic
liquorice taste more like flavouring agent than
sweetener 18

19. Preparation:
A crude extract of liquorice root is to be prepared
with the help of counter current extraction with
water.
After removal of polysaccharide, Glycyrrizin can be
precipitated from crude extract with sulphuric acid.
Ammonium glycirrhizinate is prepared by treatment
with NH3, followed by subssquent drying and
precipitation with ethanol.
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20. Chemical Constituents : Chemical Constituents :-It is a
triterpenoids glycoside glycirrhizin.
H2O
Glycyrrhizic acid ---------> Glycyrrhetic acid (aglycone)+
2 molecules of glucuronic acid
The acid form is not particularly water-soluble, but its ammonium
salt is soluble in water at PH greater than 4.5.
It also contain liquirtin and liquiritigenin(flavonoid glycoside).
Glycyrrhizic acid is a triterpenic glycoside of β-Amyrin type
which contains two β-1,2 Glycosidic linked Glucoronic acid.
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21. As flavoring agent and as flavor enhancing
effect in food products.
In the treatment of peptic ulcers and as an
expectorant, produce anti-inflammatory
effects, is used in the treatment of chronic
hepatitis and cirrhosis.
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22. Causes Oedema and Hypertension. So,its
dose should be 200 mg per day or less.
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23. Biological source: It is a flavonoid compound
present in the bitter orange Citrus aurantium Var
amara
Family : Rutaceae
Characteristics:
1. 330x >> Sucrose
2. It is characterized by pronounced Menthol like after
taste which limits its use.
3. It act synergistically with a number of other
sweeteners.
4. It has flavor enhancing system. 23

24. Preparation: It is prepared from neohesperidin by
hydration of neohesperidin under alkaline condition.
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25. Use: It is used in confectionery, chewing gum,
beverages and dairy products
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26. Source: -It is obtained from the
arils of fruits of
Thaumatococcus danielli
Family:- Marantaceae.
Properties:
It is approximately 3500 times sweeter than
sucrose
The sweetness shows delayed onset and long
persistent taste. It loses its sweetness on
heating.
It is highly water soluble, stable below Ph 5.5.
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27. Chemical Constituent:-It is a polypeptide
containing Thaumatin I & Thaumatin II as major
components.
Preparation: It is extracted with water and then
purified by Ion exchange chromatography.
Use: It is used as flavor enhancer rather than
as a sweetener.
It is used as flavor enhancer in confectionary,
chewing gum and similar products.
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28. The sweetness of thaumatin shows delayed onset and long
persistent liquorices like taste.
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It loses its sweetness on heating orsplitting disulphide bridge

29. Biological source: It is intensely sweet polypeptide
constituent present in the fruits of tropical plant
Dioscoreophyllum cumminsii Stapf Diels
(serendipity berry)
Family: Menispermaceae
Characteristicc:
1. 2000x >> Sucrose
2. Sweetness of the polypeptide Monellin is sensitive
to conformational changes caused by heat or
hydrolytic decomposition, so rendering it
unsuitable as normal sweetener. 29

30. It is semisythetic sweetener
Based on discovery- halogenation increases
sweetness of carbohydrates
It is trichlorogalctosucralose
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31. It solubale in water and ethanol
It is 600x >> sucrose
Sweeteness is slightly delayed but persistant
for long time
International authority limits its use*
Evidence of benefit is lacking for long-
term weight loss with some data supporting
weight gain and heart disease risks.
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32. 32

33. Are mostly consumed before any normal meals to
stimulate as well as enhance the appetite.
However, the bitter glycoside as a class do possess
almost similar activities like the bitters such as :
digestive, stomachic and febrifuge.
Bitters increases the appetite and stimulates digestion
by acting on the mucous membranes of the mouth.
It also increases the flow of bile, stimulate repair of gut
wall lining and regulate the secretion of insulin and
glucagons.
They stimulate the gustatory nerves and increase the
psychic secretion of gastric juices.
These are also used as anti-tumour and anti-malarial
agents
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34. Some of the bitters belong to
alkaloids
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These are not confined to the same chemical
class, but the most important ones amongst
them contain the glycosides of monoterpenes,
iridoids with pyran cyclo pentane ring.
› Monoterpenes : These are derived from C10 geranyl
phosphate and constitute important components of
volatile oils.
› Iridoids : These are monoterpenoids with pyran
cyclopentane ring.

35. Geranyl phosphate Iridoid
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36. Its is the reciprocal of the dilution of a compound, a liquid
or an extract that still has a bitter taste.
It is determined by comparison with quinine hydrochloride,
the bitterness value of which is set at 2,00,000.
Brucin can also be used as standard for bitterness
Amirogentin present in Gentian is considered bittermost
substance
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37. Synonyms: Yellow Gentian, Gall
weed, Bitter wart, Radix Gentianae.
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Biological Source: It consist of dried rhizome and
roots of Gentiana lutea Linn.
Family : Gentianaceae.
CHEMICAL CONSTITUENTS: It consist of the
bitter glycoside GENTIOPICRIN as active
constituent.
› Other bitter compounds are Genticin, Amaropanin,
Amarogentin & Amaoswerin.
› It also contains Gentiin, Gentiamarin, Gentisic acid,
Tannins, Pectin and calcium oxalates.
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38. USES: Potent stomachic and treats GI
problems like indigestion.
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› Emmenogoggue (enhance menstrual flow)
› This bitter stem less is used to treat wounds.
› To treat arthritis, sore throat, Jaundice
› Gentian extract are used in variety of foods and
cosmetics.
Contra indications: Avoided in pregnancy and
lactation. Contra indicated in gastric and
duodenal ulcers.
Adverse effects: Raw extract may cause nausea,
vomiting and diarrhea.

39. Synonyms: Andrographis Paniculata, Kalmegh
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Biological cource: The drug consist of dried or fresh
leaves and aerial portion of the plants Andrographis
paniculata Nees.
Family: Acanthaceae.
Chemical Constituents • It contains a bitter
compound andrographolide up to 1 %
› It is diterpene lactone.
› Some other compounds such as neoandrographolide,
andrographosterol, andrographiside, flavonoids, phenolic
compounds and some waxy material are present.

40. Uses: It is used as bitter tonic and
stomachic.
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› It also known as “green chiretta” in India.
› It is used in the treatment of torpid liver (impaired
nerve impulses) and jaundice.
› The decoction of the plant is used as blood
purifier.
› The decoction of the leaves is given with spices
such as cardamom, clove or cinnamon for
stomach ailment in infants.
› It produce enzyme induction.

41. Synonyms: Chiretta, Chirayta, Bitter stick
Biological source: It consist of the dried
entire herb of Swertia chirata
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Family: Gentianaceae
Chemical Constituents: It contains bitter glycosides amrogentin
0.04 % and amroswerin 0.03%.
› The other two extremely bitter principles ie chiratin and ophelic
acid also present in crude drug. Other compound include chiratol,
mangiferin, swertianin, chiratanin, chiratenol.
Uses: It is used as bitter tonic and stomachic.
› It is also used as antimalarial in some part of India.
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42. Synonyms: Picrorhiza, Kutki
Biological source: It consist of dried rhizomes and
rootsof Picrorhiza kurroa Royle.
Family: Scrophularelareaceae
Chemical constituents: It contains cyclopentanopyran
 monoterpenoids, a class of glycosides.
 It contains picroside I, Picroside II and kutkoside up to 3-4 %.
 drug also contains about 9 % cathartic acid.
Uses: It is used as bitter tonic and stomachic.
 It is also used as laxatives in small doses and cathartic (produce
psychological relief) in large doses.
 It is used as hepatoprotective in Jaundice.
 It is also used as liver tonic. 42
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43. SYNONYM :- Bitter wood, Jamaica Quassia
BIOLOGICAL SOURCE :- It consists of the dried stem wood of
Picrasma excelsa
Family Simarubaceae
CHEMICAL CONSTITUENTS :- It contains about 0.2% of the
bitter lactone i.e. quassin & its hemiacetal Neoquassin .
USES :- Bitter tonic, It is given as an enema in the form of infusion
to expel threadworms, It possesses insecticidal properties.
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44. SYNONYM :- Gudmar , Madhunashini
BIOLOGICAL SOURCE :- It consists of the
leaves of a perennial woody climber plant known as
Gymnema sylvestre
Family Asclepiadaceae .
CHEMICAL CONSTITUENTS :- It contains pentriacontae ,
hentriacontane , phytin , α & β chlorophylls. Gymnemic
acids (anti-sweet compounds), the mixture of triterpene
saponins & antraquinone derivatives.
USES :- Stomachic, stimulant, laxative & diuretic.
Antidiabetic due to indirect stimulation of insulin
secretion from pancreas. 44
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45. SYNONYM :- Egyptian privet, Lawsonia -alba
BIOLOGICAL SOURCE :- It consists of fresh or dried leaves
of the plant Lawsonia – inermis
Family: Lythraceae .
CHEMICAL CONSTITUENT :- It contains lawsone(0.5-1%).
Lawsone , the main colouring constituent is said to be a
degradation product of primary glycoside hennosideA,B,&C.
USES :- It is used as hair dye It shows Anti-bacterialand
anti-fungal property 45
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46. Other examples- Nux vomica, Karela, Methi,
etc…
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47. Pharmacognosy and phytochemistry by
Rangari part II
Pharmacognosy and phytochemistry by
Gokhale, Kokate, Purohit
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