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Functional Teas from the Leaves of Arbutus unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers.
Plant Foods Hum Nutr. 2017 Jun; 72(2):176-183.PF

Abstract

The phenolic content/composition and antioxidant activity of hot/cold infusion and decoction from the leaves of Arbutus unedo were studied for the first time. 1,1-diphenyl-2-picrylhydrazyl (DPPH●), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS●+), crocin-bleaching, copper-reducing, and liposome accelerated oxidation assays were used for the evaluation of the activity in vitro. In vivo, the extracts were examined for their ability to protect S. cerevisiae cells from H2O2 induced oxidative stress. An on-line high-performance liquid chromatography-DPPH● assay was applied to identify potent radical scavengers and comment on their contribution to the total activity. The addition of leaves to boiling water (decoction) was the most appropriate practice to apply since the highest phenol intake (220.2 mg gallic acid/cup served) was obtained. Additionally, its antioxidant activity was equal or superior to that of the other extracts. Flavonols (~51-61 mg/g dry extract) were the main phenols in all the extracts, with quercitrin accounting for ~20% of the total phenol amount. The on-line DPPH● method verified the high potency of the decoction and indicated as the most active radical scavengers, two galloylquinic acid derivatives and myricitrin, accounting for ~28-45% and ~11-13% of the total scavenging, respectively. Present data may contribute to the future exploitation of A. unedo leaves by the food industry for health-promoting herbal tea preparations and dietary supplements.

Authors+Show Affiliations

Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece.Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece. niknen@chem.auth.gr.Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece.Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28421300

Citation

Erkekoglou, Ioannis, et al. "Functional Teas From the Leaves of Arbutus Unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 72, no. 2, 2017, pp. 176-183.
Erkekoglou I, Nenadis N, Samara E, et al. Functional Teas from the Leaves of Arbutus unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers. Plant Foods Hum Nutr. 2017;72(2):176-183.
Erkekoglou, I., Nenadis, N., Samara, E., & Mantzouridou, F. T. (2017). Functional Teas from the Leaves of Arbutus unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 72(2), 176-183. https://doi.org/10.1007/s11130-017-0607-4
Erkekoglou I, et al. Functional Teas From the Leaves of Arbutus Unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers. Plant Foods Hum Nutr. 2017;72(2):176-183. PubMed PMID: 28421300.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Functional Teas from the Leaves of Arbutus unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers. AU - Erkekoglou,Ioannis, AU - Nenadis,Nikolaos, AU - Samara,Efrosini, AU - Mantzouridou,Fani Th, PY - 2017/4/20/pubmed PY - 2017/11/29/medline PY - 2017/4/20/entrez KW - A. unedo leaves KW - Antioxidant KW - Decoction KW - Flavonoids KW - On-line DPPH● KW - Saccharomyces cerevisiae SP - 176 EP - 183 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 72 IS - 2 N2 - The phenolic content/composition and antioxidant activity of hot/cold infusion and decoction from the leaves of Arbutus unedo were studied for the first time. 1,1-diphenyl-2-picrylhydrazyl (DPPH●), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS●+), crocin-bleaching, copper-reducing, and liposome accelerated oxidation assays were used for the evaluation of the activity in vitro. In vivo, the extracts were examined for their ability to protect S. cerevisiae cells from H2O2 induced oxidative stress. An on-line high-performance liquid chromatography-DPPH● assay was applied to identify potent radical scavengers and comment on their contribution to the total activity. The addition of leaves to boiling water (decoction) was the most appropriate practice to apply since the highest phenol intake (220.2 mg gallic acid/cup served) was obtained. Additionally, its antioxidant activity was equal or superior to that of the other extracts. Flavonols (~51-61 mg/g dry extract) were the main phenols in all the extracts, with quercitrin accounting for ~20% of the total phenol amount. The on-line DPPH● method verified the high potency of the decoction and indicated as the most active radical scavengers, two galloylquinic acid derivatives and myricitrin, accounting for ~28-45% and ~11-13% of the total scavenging, respectively. Present data may contribute to the future exploitation of A. unedo leaves by the food industry for health-promoting herbal tea preparations and dietary supplements. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/28421300/Functional_Teas_from_the_Leaves_of_Arbutus_unedo:_Phenolic_Content_Antioxidant_Activity_and_Detection_of_Efficient_Radical_Scavengers_ L2 - https://doi.org/10.1007/s11130-017-0607-4 DB - PRIME DP - Unbound Medicine ER -