Green extraction, chemical composition, and in vitro antioxidant activity of theabrownins from Kangzhuan dark tea

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Green extraction, chemical composition, and in vitro antioxidant activity of theabrownins from Kangzhuan dark tea
Title:
Green extraction, chemical composition, and in vitro antioxidant activity of theabrownins from Kangzhuan dark tea
Journal Title:
Current Research in Food Science
Publication Date:
17 October 2022
Citation:
Liu, Y., Liu, H.-Y., Yang, X., Zhu, F., Wu, D.-T., Li, H.-B., & Gan, R.-Y. (2022). Green extraction, chemical composition, and in vitro antioxidant activity of theabrownins from Kangzhuan dark tea. Current Research in Food Science, 5, 1944–1954. https://doi.org/10.1016/j.crfs.2022.10.019
Abstract:
Theabrownins (TBs) in dark tea have received increasing attention for their multiple health benefits. In this study, ultrasound assisted extraction with deep eutectic solvent (UAE-DES) was developed for the extraction of TBs from Kangzhuan dark tea (KZDT). The highest yield (12.59%) of TBs was obtained using UAE-choline (ChCl)/malic acid (MA) with a liquid to solid ratio of 20:1 (v/w), ultrasonic power of 577 W, ultrasonic time of 25 min, and water content of 30%. TBs were further eluded by silica gel to obtain six theabrownine fractions (TBFs), namely, TBFs1, TBFs2, TBFs3, TBFs4, TBFs5, and TBFs6. LC-MS/MS revealed that flavonoids, terpenes, phenolic acids, alkaloids, lipids, and amino acids are the leading components of TBFs. The TBFs4, with the DPPH, ABTS, and FRAP values of 45.08 ± 0.42 μM Ascorbic acid/g DW, 178.52 ± 0.29 μM Trolox/g DW, and 370.85 ± 6.00 μM Fe(II)/g DW, respectively, showed the highest antioxidant activity among all the TBFs. Overall, this study first provided the evidence that UAE-ChCl/MA combining with silica gel was effective to extract TBs from KZDT, and the 6,7-dihydroxycoumarin-6-glucoside and neohesperidin were found as the leading compounds in the TBFs, providing a guidance for the chemical research and further utilization of dark tea and its TBs.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This work was supported by the Local Financial Funds of National Agricultural Science and Technology Center, Chengdu (NASC2021TD01; NASC2021KR08), Natural Science Foundation of China (32202169), The Agricultural Science and Technology Innovation Program (ASTIP- IUA-2022002), and Sichuan Science and Technology Plan Seedling Project (2021JDRC0141).
Description:
ISSN:
2665-9271
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