Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplex
Liu, Qing1,2; Zhang, Ying-Jun1; Yang, Chong-Ren1; Xu, Mei3
2009-01-28
发表期刊JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
卷号57期号:2页码:586-590
摘要Camellia crassicolumna var. multiplex (Chang et Tan) Ming belonging to Camellia sect. Thea (Theaceae), is endemic to the southeastern area of Yunnan province, China, where the leaves have been commonly used for making tea and beverages consumed widely. HPLC analysis showed that there was no caffeine or theophylline contained in the leaves; however, thin layer chromatography (TLC) analysis suggested the abundant existence of phenolic compounds. Further detailed chemical investigation of the green tea produced from the leaves of the plant led to the identification of 18 phenolic compounds, including four flavan-3-ols (1-4), six flavonol glycosides (5-10), three hydrolyzable tannins (11-13), two chlorogenic acid derivatives (114, 15), and three simple phenolic compounds (16-18). The isolated compounds were evaluated for their antioxidant activities by 1,1'diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and tyrosinase inhibitory assays. Most of them exhibited significant DPPH radical scavenging activities, whereas flavan-3-ols and hydrolyzable tannins showed stronger inhibitory activities on tyrosinase. The results suggest that C. crassicolumna could be an ideal plant resource for a noncaffeine beverage.
关键词Tea Camellia Crassicolumna Phenolic Antioxidants Dpph Tyrosinase
收录类别SCI
语种英语
引用统计
文献类型期刊论文
条目标识符http://ir.kib.ac.cn/handle/151853/2867
专题植物化学与西部植物资源持续利用国家重点实验室
作者单位1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China
2.Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China
3.Yunnan Acad Agr Sci, Tea Res Inst, Menghai 666200, Peoples R China
推荐引用方式
GB/T 7714
Liu, Qing,Zhang, Ying-Jun,Yang, Chong-Ren,et al. Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplex[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2009,57(2):586-590.
APA Liu, Qing,Zhang, Ying-Jun,Yang, Chong-Ren,&Xu, Mei.(2009).Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplex.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,57(2),586-590.
MLA Liu, Qing,et al."Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplex".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 57.2(2009):586-590.
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