کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5132762 | 1492055 | 2017 | 9 صفحه PDF | دانلود رایگان |
- A novel on-line HPLC-DAD-CL developed to screen for OH scavengers in commercial tea.
- An integrated antioxidant activity fingerprint for commercial tea was developed.
- To comprehensively evaluate the quality of 12 batches of commercial tea.
- Comparing the total H2O2-, O2â-, and OH-scavenging capacities in commercial tea.
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, (â)-epigallocatechin-3-O-gallate, and (â)-epicatechin-3-O-gallate, whereas in oolong tea, they were (â)-epigallocatechin-3-O-gallate and (â)-epigallocatechin. This study demonstrates that comprehensive fingerprinting is a potentially meaningful method for evaluating the quality of food products.
Journal: Food Chemistry - Volume 237, 15 December 2017, Pages 645-653