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.

Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts / G. Roda, C. Marinello, A. Grassi, C. Picozzi, G. Aldini, M. Carini, L. Regazzoni. - In: MOLECULES. - ISSN 1420-3049. - 24:3(2019 Feb 01).

Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts

G. Roda
Primo
;
C. Marinello
Secondo
;
C. Picozzi;G. Aldini;M. Carini
Penultimo
;
L. Regazzoni
Ultimo
2019

Abstract

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.
ripe pu-erh tea; raw pu-erh tea; antioxidant profile; anti-enzyme profile; LC-MS
Settore CHIM/01 - Chimica Analitica
Settore CHIM/08 - Chimica Farmaceutica
Settore CHIM/10 - Chimica degli Alimenti
1-feb-2019
29-gen-2019
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/618080
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