An integrated antioxidant activity fingerprint for commercial teas based on their capacities to scavenge reactive oxygen species
| Autor: | Jin Qi, Yujie Guo, Boyang Yu, Li-Qiong Sun |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
medicine.medical_treatment Mass spectrometry complex mixtures 01 natural sciences High-performance liquid chromatography Antioxidants Catechin Analytical Chemistry law.invention chemistry.chemical_compound law medicine Organic chemistry Hydrogen peroxide Chromatography High Pressure Liquid Chemiluminescence chemistry.chemical_classification Reactive oxygen species Chromatography Tea 010405 organic chemistry Superoxide 010401 analytical chemistry food and beverages General Medicine 0104 chemical sciences chemistry Hydroxyl radical Reactive Oxygen Species Food Science |
| Zdroj: | Food Chemistry. 237:645-653 |
| ISSN: | 0308-8146 |
| Popis: | An integrated antioxidant activity fingerprint, based on on-line screening methods for three reactive oxygen species (ROS: superoxide anion radical, hydrogen peroxide, and hydroxyl radical) was developed to comprehensively evaluate the quality of 12 batches of commercial tea. High-performance liquid chromatography (HPLC) coupled with a chemiluminescent detector was used to determine the antioxidant characteristics of a selection of teas as bioactivity fingerprints. An HPLC-electrospray ionization-mass spectrometry analysis was used to determine the chemical profiles of the teas in the chromatographic fingerprints. All of the green teas (S01-S08) were better scavengers of the three ROS compared to the oolong teas (S09-S12). The main scavengers of the three ROS in green tea were 5-galloylquinic acid, (-)-epigallocatechin-3-O-gallate, and (-)-epicatechin-3-O-gallate, whereas in oolong tea, they were (-)-epigallocatechin-3-O-gallate and (-)-epigallocatechin. This study demonstrates that comprehensive fingerprinting is a potentially meaningful method for evaluating the quality of food products. |
| Databáze: | OpenAIRE |
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