Instability of St. John's Wort (<i>Hypericum perforatum </i>L.) and Degradation of Hyperforin in Aqueous Solutions and Functional Beverage

Abstract

Several bioactive botanicals including St. John's wort (SJW; Hypericum perforatum L.) have been used to formulate functional foods and beverages. This study aimed to investigate the stability of SJW components in aqueous solutions and fruit-flavored drinks. Changes of active marker components (hypericin, pseudohypericin, hyperforin, and adhyperforin) as affected by pH and light exposure were determined by HPLC, and the degradation of hyperforin was analyzed by LC-MS/MS and NMR. SJW components were found to be unstable in acidic aqueous solutions. More changes occurred under light exposure, with hyperforin and adhyperforin decreasing the most. Less severe changes were observed in the drink sample as compared to the pH 2.65 solution. Major degradation products of hyperforin in acidic aqueous solutions were identified as furohyperforin, furohyperforin hydroperoxide, and furohyperforin isomer a. The latter was also found in the drink product containing SJW as an ingredient. Biological activities and potential quality and safety implications of these chemical changes are yet to be evaluated.