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Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas.
Molecules. 2021 Oct 27; 26(21)M

Abstract

Tea (Camellia sinensis) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted.

Authors+Show Affiliations

Institute of Applied Technology, Thu Dau Mot University, Thu Dau Mot City 820000, Binh Duong, Vietnam.Proteomics and Metabolomics Core Facility, Center for Biotechnology, University of Nebraska, Lincoln, NE 68503, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34770903

Citation

Vu, Danh C., and Sophie Alvarez. "Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia Sinensis Teas and Herbal Teas." Molecules (Basel, Switzerland), vol. 26, no. 21, 2021.
Vu DC, Alvarez S. Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas. Molecules. 2021;26(21).
Vu, D. C., & Alvarez, S. (2021). Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas. Molecules (Basel, Switzerland), 26(21). https://doi.org/10.3390/molecules26216496
Vu DC, Alvarez S. Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia Sinensis Teas and Herbal Teas. Molecules. 2021 Oct 27;26(21) PubMed PMID: 34770903.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas. AU - Vu,Danh C, AU - Alvarez,Sophie, Y1 - 2021/10/27/ PY - 2021/10/04/received PY - 2021/10/12/revised PY - 2021/10/25/accepted PY - 2021/11/13/entrez PY - 2021/11/14/pubmed PY - 2021/11/14/medline KW - Vietnamese tea KW - artichoke KW - carotenoid KW - green tea KW - jasmine tea KW - phenolic JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 21 N2 - Tea (Camellia sinensis) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34770903/Phenolic_Carotenoid_and_Saccharide_Compositions_of_Vietnamese_Camellia_sinensis_Teas_and_Herbal_Teas_ L2 - https://www.mdpi.com/resolver?pii=molecules26216496 DB - PRIME DP - Unbound Medicine ER -