Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts.
LC-MS.
anti-enzyme profile
antioxidant profile
raw pu-erh tea
ripe pu-erh tea
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
29 Jan 2019
29 Jan 2019
Historique:
received:
17
12
2018
revised:
22
01
2019
accepted:
24
01
2019
entrez:
1
2
2019
pubmed:
1
2
2019
medline:
14
6
2019
Statut:
epublish
Résumé
Herein, we reported a detailed profiling of soluble components of two fermented varieties of Chinese green tea, namely raw and ripe pu-erh. The identification and quantification of the main components was carried out by means of mass spectrometry and UV spectroscopy, after chromatographic separation. The antioxidant capacity towards different radical species, the anti-microbial and the enzyme inhibition activities of the extracts were then correlated to their main constituents. Despite a superimposable qualitative composition, a similar caffeine content, and similar enzyme inhibition and antimicrobial activities, raw pu-erh tea extract had a better antioxidant capacity owing to its higher polyphenol content. However, the activity of raw pu-erh tea seems not to justify its higher production costs and ripe variety appears to be a valid and low-cost alternative for the preparation of products with antioxidant or antimicrobial properties.
Identifiants
pubmed: 30699941
pii: molecules24030473
doi: 10.3390/molecules24030473
pmc: PMC6384787
pii:
doi:
Substances chimiques
Antioxidants
0
Plant Extracts
0
Polyphenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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