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Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay.
J Agric Food Chem. 2008 Dec 10; 56(23):11187-91.JA

Abstract

Pu-erh tea, a well-known traditional beverage in China, has attracted more attention because of its beneficial health effects and special flavor and taste. Generally, it is believed that Pu-erh tea with a longer preservation period has better quality and taste. Antioxidant activity is one of the major beneficial activities of tea. In this study, a HPLC-DAD-MS coupled with 2,2'-azinobis (3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS) assay was employed for identification and quantification of free radical scavengers in different samples of Pu-erh tea. Among 12 main peaks detected in Pu-erh raw tea, 11 compounds were identified as gallic acid, (-)-gallocatechin, (-)-epigallocatechin, (+)-catechin, caffeine, (-)-epicatechin, (-)-epigallocatechingallate, rutin, (-)-epicatechingallate, quercetin-3-glucoside, and kaempferol-3-glucoside by comparison of their UV and MS data with standard compounds or literature data, respectively. The contents of 12 investigated compounds were also determined or estimated using caffeine, (-)-epicatechin, or rutin as standard. ABTS assay showed that 10 out of 12 compounds were free radical scavengers. Their total amount was used as the marker for evaluation of free radical scavenging activities of different Pu-erh teas, which indicated that the activity of different Pu-erh teas varied; Pu-erh raw tea was stronger than the ripe one, and the activity decreased with the increase of preservation period.

Authors+Show Affiliations

Institute of Chinese Medical Sciences, University of Macau, SAR, China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18986146

Citation

Qian, Zheng-Ming, et al. "Identification and Quantification of Free Radical Scavengers in Pu-erh Tea By HPLC-DAD-MS Coupled Online With 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic Acid) Diammonium Salt Assay." Journal of Agricultural and Food Chemistry, vol. 56, no. 23, 2008, pp. 11187-91.
Qian ZM, Guan J, Yang FQ, et al. Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay. J Agric Food Chem. 2008;56(23):11187-91.
Qian, Z. M., Guan, J., Yang, F. Q., & Li, S. P. (2008). Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay. Journal of Agricultural and Food Chemistry, 56(23), 11187-91. https://doi.org/10.1021/jf8025716
Qian ZM, et al. Identification and Quantification of Free Radical Scavengers in Pu-erh Tea By HPLC-DAD-MS Coupled Online With 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic Acid) Diammonium Salt Assay. J Agric Food Chem. 2008 Dec 10;56(23):11187-91. PubMed PMID: 18986146.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay. AU - Qian,Zheng-Ming, AU - Guan,Jia, AU - Yang,Feng-Qing, AU - Li,Shao-Ping, PY - 2008/11/7/pubmed PY - 2009/4/11/medline PY - 2008/11/7/entrez SP - 11187 EP - 91 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 23 N2 - Pu-erh tea, a well-known traditional beverage in China, has attracted more attention because of its beneficial health effects and special flavor and taste. Generally, it is believed that Pu-erh tea with a longer preservation period has better quality and taste. Antioxidant activity is one of the major beneficial activities of tea. In this study, a HPLC-DAD-MS coupled with 2,2'-azinobis (3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS) assay was employed for identification and quantification of free radical scavengers in different samples of Pu-erh tea. Among 12 main peaks detected in Pu-erh raw tea, 11 compounds were identified as gallic acid, (-)-gallocatechin, (-)-epigallocatechin, (+)-catechin, caffeine, (-)-epicatechin, (-)-epigallocatechingallate, rutin, (-)-epicatechingallate, quercetin-3-glucoside, and kaempferol-3-glucoside by comparison of their UV and MS data with standard compounds or literature data, respectively. The contents of 12 investigated compounds were also determined or estimated using caffeine, (-)-epicatechin, or rutin as standard. ABTS assay showed that 10 out of 12 compounds were free radical scavengers. Their total amount was used as the marker for evaluation of free radical scavenging activities of different Pu-erh teas, which indicated that the activity of different Pu-erh teas varied; Pu-erh raw tea was stronger than the ripe one, and the activity decreased with the increase of preservation period. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18986146/Identification_and_quantification_of_free_radical_scavengers_in_Pu_erh_tea_by_HPLC_DAD_MS_coupled_online_with_22'_Azinobis_3_ethylbenzthiazolinesulfonic_acid__diammonium_salt_assay_ L2 - https://doi.org/10.1021/jf8025716 DB - PRIME DP - Unbound Medicine ER -