Phenolic antioxidants from green tea produced from Camellia taliensis
Gao, Da-Fang1,2; Zhang, Ying-Jun1; Yang, Chong-Ren1; Chen, Ke-Ke1; Jiang, Hong-Jian3
2008-08-27
Source PublicationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
Volume56Issue:16Pages:7517-7521
AbstractThe chemical constituents of green tea prepared from the leaves of Camellia taliensis (W. W. Smith) Melchior (Theaceae) were investigated for the first time. Of these, 19 phenolic compounds including 8 hydrolyzable tannins (1-8), 6 catechin derivatives (9-14), 3 quinic acid aromatic esters (15-17), and 2 simple phenolics (18, 19) were identified, along with caffeine (20). Their antioxidant activities were evaluated by DPPH radical scavenging and tyrosinase inhibitory assays. Moreover, the chemical composition was compared with that in the cultivated tea plant, C. sinensis var. assamica, by HPLC analysis. It was noted that C. taliensis has similar chemical features with the cultivated tea plant; that is, both of them contain rich flavan-3-ols and caffeine. In addition, there are abundant hydrolyzable tannins as specific characteristic constituents contained in the leaves of C. taliensis. Therein, 1,2-di-O-galloyl-4,6-O-(S)-hexahydroxydiphenoyl-beta-D-glucopyranose (8), as a major compound in C. taliensis, showed remarkable antioxidant activity. The results suggested that C. taliensis could be a valuable plant resource for the production of tea.
KeywordCamellia Taliensis Green Tea Hydrolyzable Tannins Phenolic Antioxidants 1 Hplc Analysis 2-di-o-galloyl-4 6-o-(s)-hexahydroxydiphenoyl-beta-d-glucopyranose
Subject AreaAgriculture ; Multidisciplinary ; Chemistry ; Applied ; Food Science & Technology
DOI10.1021/jf800878m
Indexed BySCI
Language英语
WOS Research AreaAgriculture ; Chemistry ; Food Science & Technology
WOS SubjectAgriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS IDWOS:000258633700107
Citation statistics
Cited Times:30[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/1805
Collection植物化学与西部植物资源持续利用国家重点实验室
Affiliation1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China
2.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China
3.Tea Adm Off Govt Lincang City, Lincang 677000, Yunnan Province, Peoples R China
Recommended Citation
GB/T 7714
Gao, Da-Fang,Zhang, Ying-Jun,Yang, Chong-Ren,et al. Phenolic antioxidants from green tea produced from Camellia taliensis[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2008,56(16):7517-7521.
APA Gao, Da-Fang,Zhang, Ying-Jun,Yang, Chong-Ren,Chen, Ke-Ke,&Jiang, Hong-Jian.(2008).Phenolic antioxidants from green tea produced from Camellia taliensis.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,56(16),7517-7521.
MLA Gao, Da-Fang,et al."Phenolic antioxidants from green tea produced from Camellia taliensis".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56.16(2008):7517-7521.
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