scholarly journals Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC–Orbitrap–MS/MS Combined with Chemometrics

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1070
Author(s):  
Mengwan Li ◽  
Ying Shen ◽  
Tiejun Ling ◽  
Chi-Tang Ho ◽  
Daxiang Li ◽  
...  
Keyword(s):  
Green Tea ◽  
High Performance ◽  
Chemical Components ◽  
Targeted Metabolomics ◽  
Potential Health ◽  
Chemical Profiling ◽  
Flavone Glycosides ◽  
Total Anthocyanins ◽  
Chemical Profiles ◽  
Chemical Evidence

Zijuan tea (Camellia sinensis var. assamica cv. Zijuan) is a unique purple tea. Recently, purple tea has drawn much attention for its special flavor and health benefits. However, the characteristic compounds of purple tea compared with green tea have not been reported yet. The present study employed a non-targeted metabolomics approach based on ultra-high performance liquid chromatography (UHPLC)-Orbitrap-tandem mass spectrometry (MS/MS) for comprehensive analysis of characteristic metabolites between Zijuan purple tea (ZJT) and Yunkang green tea (YKT). Partial least squares-discriminant analysis (PLS-DA) indicated that there are significant differences in chemical profiles between ZJT and YKT. A total of 66 major differential metabolites included catechins, proanthocyanins, flavonol and flavone glycosides, phenolic acids, amino acids and alkaloids were identified in ZJT. Among them, anthocyanins are the most characteristic metabolites. Nine glycosides of anthocyanins and six glycosides of proanthocyanins were found to be significantly higher in ZJT than that in YKT. Subsequently, pathway analysis revealed that ZJT might generate anthocyanins and proanthocyanins through the flavonol and flavone glycosides. Furthermore, quantitative analysis showed absolutely higher concentrations of total anthocyanins in ZJT, which correlated with the metabolomics results. This study presented the comprehensive chemical profiling and the characterized metabolites of ZJT. These results also provided chemical evidence for potential health functions of ZJT

scholarly journals Chemical Profiling of Lobelia chinensis with High-Performance Liquid Chromatography/Quadrupole Time-of-Flight Mass Spectrometry (HPLC/Q-TOF MS) Reveals Absence of Lobeline in the Herb

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3258 ◽  
Author(s):  
Haixing Wang ◽  
Yuanyuan Li ◽  
Yeqing Huang ◽  
Chunyan Zhao ◽  
Hon-Yeung Cheung
Keyword(s):  
Mass Spectrometry ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Chemical Constituents ◽  
Time Of Flight ◽  
Chemical Components ◽  
Chemical Profiling ◽  
Flight Mass Spectrometry ◽  
Tof Ms

Lobelia chinensis is a kind of herbal medicine widely distributed and used in Asia. The chemical components of this herb, however, have not been well studied until now. Lobeline, as an essential and famous bioactive compound in Lobelia genus, has been assumed to be present in L. chinensis. In order to ascertain its presence and, more importantly, proper use of this herb, chemical profiling this herb with highly sensitive and high-resolution analytical mass spectrometry was applied. In this study, high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (HPLC/Q-TOF MS) method was employed to systematically profile the chemical constituents of L. chinensis for the first time. Comparative chemical profiling study of L. chinensis and Lobelia inflata was also conducted to provide evidence whether lobeline is present or not. Piperidine alkaloids except for lobeline, alkaloid-lignan hybrids, flavonoids, polyacetylenes, nonanedioic acid, and some new phytochemicals were successfully identified in L. chinensis simultaneously. Comparing to the chemical profiles of L. inflata, lobeline was found to be absent in L. chinensis. All of the secondary metabolites in L. chinensis were determined with the HPLC/Q-TOF MS method. The absence of lobeline in L. chinensis was confirmed after this extensive study.

Chemical profiling for the quality assurance of green tea commercialized in Colombia

Planta Medica ◽  
2014 ◽  
Vol 80 (10) ◽  
Author(s):  
FA Bernal ◽  
C Guerrero-Perilla ◽  
LL Orduz-Diaz ◽  
E Coy-Barrera
Keyword(s):  
Quality Assurance ◽  
Green Tea ◽  
Chemical Profiling

scholarly journals Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains

Toxins ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 434
Author(s):  
Pascaline Bahati ◽  
Xuejun Zeng ◽  
Ferdinand Uzizerimana ◽  
Ariunsaikhan Tsoggerel ◽  
Muhammad Awais ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
High Performance ◽  
Apple Juice ◽  
Adsorption Mechanism ◽  
Health Hazard ◽  
Principal Component ◽  
Poor Quality ◽  
Potential Health ◽  
Potential Health Hazard ◽  
Kefir Grains

In the food industry, microbiological safety is a major concern. Mycotoxin patulin represents a potential health hazard, as it is heat-resistant and may develop at any stage during the food chain, especially in apple-based products, leading to severe effects on human health, poor quality products, and profit reductions. The target of the study was to identify and characterize an excellent adsorbent to remove patulin from apple juice efficiently and to assess its adsorption mechanism. To prevent juice fermentation and/or contamination, autoclaving was involved to inactivate bacteria before the adsorption process. The HPLC (high-performance liquid chromatography) outcome proved that all isolated strains from kefir grains could reduce patulin from apple juice. A high removal of 93% was found for juice having a 4.6 pH, 15° Brix, and patulin concentration of 100 μg/L by Lactobacillus kefiranofacien, named JKSP109, which was morphologically the smoothest and biggest of all isolates in terms of cell wall volume and surface area characterized by SEM (Scanning electron microscopy) and TEM (transmission electron microscopy). C=O, OH, C–H, and N–O were the main functional groups engaged in patulin adsorption indicated by FTIR (Fourier transform–infrared). E-nose (electronic nose) was performed to evaluate the aroma quality of the juices. PCA (Principal component analysis) results showed that no significant changes occurred between control and treated juice.

scholarly journals Evaluation of phenolic compounds and antioxidant activity in some edible flowers

2020 ◽  
Vol 5 (1) ◽  
pp. 857-870
Author(s):  
Fernando Gonçalves ◽  
João Carlos Gonçalves ◽  
Ana Cristina Ferrão ◽  
Paula Correia ◽  
Raquel P. F. Guiné
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Spectrophotometric Methods ◽  
Potential Source ◽  
Successive Extraction ◽  
Dpph Method ◽  
Total Anthocyanins

AbstractRecently, edible flowers (EF) have aroused increased interest because of their aesthetic properties as well as potential health benefits related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, flavonoids, and antioxidant activity (AOA) (following DPPH and ABTS methods) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the flowers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents (27.53, 23.30, and 18.17 mg g−1 gallic acid equivalents, respectively), total anthocyanins (3.07, 1.97, and 4.47 mg g−1 catechin equivalents [CE], respectively), and AOA (12.07, 15.77, and 12.93 mg g−1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g−1 TE, respectively, as given by the ABTS method). The flowers with highest flavonoids contents were red carnation, Mexican marigold, and pink rose (17.50, 16.90, and 16.57 mg g−1 CE, respectively). Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these flowers could represent a potential source of natural compounds with antioxidant capacity.

scholarly journals To separate or not to separate: what is necessary and enough for a green and sustainable extraction of bioactive compounds from Brazilian citrus waste

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Vânia G. Zuin ◽  
Luize Z. Ramin ◽  
Mateus L. Segatto ◽  
Aylon M. Stahl ◽  
Karine Zanotti ◽  
...  
Keyword(s):  
High Performance ◽  
Orange Peel ◽  
Solvent Ratio ◽  
Biomass Waste ◽  
Chemical Profiles ◽  
Orange Waste ◽  
Sustainable Materials ◽  
Citrus Waste ◽  
Sustainable Extraction

AbstractIncreasing demands to obtain chemicals via greener and more sustainable materials and processes introduces concepts that should be considered and applied from lab to larger scales. Obtaining bioactive chemicals from agro-industrial non-food biomass waste can combine benign techniques and bio-circular economy to reach this goal. After extraction, evaluating profitability and environmental impacts to decide whether separation – and to what extent – is necessary or not is indispensable. This could be integrated into an approach known as sufficiency, as an important criterion for sustainability. From this perspective, Brazil’s annual generation of 8 million tons of orange waste is relevant, since citrus waste has large amounts of high-value compounds, such as pectin, d-limonene and flavonoids. This case study aimed at developing and comparing green and sustainable analytical methods to obtain flavonoids from orange peel. Homogenizer, ultrasound and microwave-assisted extractions were employed using chemometric tools, considering time, sample/solvent ratio, temperature and ethanol concentration as variables to obtain extracts containing hesperidin, naringenin, hesperetin and nobiletin. The bioactive flavonoids were determined by high-performance liquid chromatography (HPLC-UV). Microwave extraction was the most efficient method for obtaining the majority of flavonoids studied, six times more for hesperidin. Moreover, orange waste from different farming models showed diverse chemical profiles showing the importance of this alternative in natural product resources.

Dissipation, Processing, Leaching, and Safety Evaluation of Flonicamid and Its Metabolites in Tea

2020 ◽  
Vol 103 (6) ◽  
pp. 1441-1450
Author(s):  
Ya Yang ◽  
Xiangwu Liu ◽  
Qingtao Zhang ◽  
Ya Chen ◽  
Sumei Zhang ◽  
...  
Keyword(s):  
Green Tea ◽  
High Performance ◽  
Alcoholic Beverage ◽  
Safety Evaluation ◽  
Tea Infusions ◽  
Relative Standard ◽  
Liquid Chromatography Tandem Mass ◽  
Chinese Consumer ◽  
Transfer Behavior ◽  
Single Factor Analysis

Abstract Background Tea is a popular traditional non-alcoholic beverage worldwide. Flonicamid is a selective systemic pyridine carboxamide insecticide that is widely used for controlling tea leafhopper in tea. Objective The leaching rates, dissipation dynamics, and residue levels of flonicamid and its metabolites in tea leaves during processing and transferring were investigated to validate the safe risk in tea and transfer behavior using high performance liquid chromatography–tandem mass spectrometry with a convenient pretreatment method. Method The extracting method and immersion rate experiments were optimized by single factor analysis and orthogonal tests. The acetonitrile extracting solvent with 0.5% formic acid was used and optimal leaching conditions were obtained with a regime of 15 min immersion time, 100°C temperature, three immersions and a tea-to-water ratio of 1:50. Results Average recoveries in processed green tea and infusions were 80.85–98.75% with relative standard deviations <5.87%. LODs and LOQs of flonicamid, 4-trifluoromethylnicotinic acid (TFNA), N-(4-trifluoromethylnicotinoyl) glycine (TFNG), and 4-trifluoromethylnicotinamide (TFNA-AM) were 0.0013–0.350 and 0.004–1 μg/g, respectively. The processing factor of flonicamid was 0.36–5.52 during green tea manufacture. The leaching rates were 22.9-97.4% from processed tea to infusion. Conclusions The risk of long-term and short-term dietary intake of flonicamid was safe in tea infusions with the risk quotient (RQ) values <1 for the Chinese consumer. This work may provide guidance for safe and reasonable consumption of flonicamid in tea in China. Highlights The suitable leaching factors of flonicamid and its metabolites in tea infusions were optimized by orthogonal experimentation for the first time.

scholarly journals Additional benefit of higher dose green tea in lowering postprandial blood glucose

2015 ◽  
Vol 24 (2) ◽  
pp. 97-102 ◽  
Author(s):  
Rita Lahirin ◽  
Inge Permadhi ◽  
Ninik Mudjihatini ◽  
Rahmawaty Ridwan ◽  
Ray Sugianto
Keyword(s):  
Blood Glucose ◽  
Green Tea ◽  
High Performance ◽  
Glucose Transporter ◽  
Area Under The Curve ◽  
Additional Benefit ◽  
Postprandial Blood Glucose ◽  
High Dose ◽  
Inhibitory Effects ◽  
Sodium Dependent

Background: Green tea contains catechins that have inhibitory effects on amylase, sucrase, and sodium-dependent glucose transporter (SGLT) which result in lowering of postprandial blood glucose (PBG). This beneficial effect has been widely demonstrated using the usual dose (UD) of green tea preparation. Our study was aimed to explore futher lowering of PBG using high dose (HD) of green tea in healthy adolescents. Methods: 24 subjects received 100 mL infusion of either 0.67 or 3.33 grams of green tea with test meal. Fasting, PBG at 30, 60, 120 minutes were measured. Subjects were cross-overed after wash out. PBG and its incremental area under the curve (IAUC) difference between groups were analyzed with paired T-test. Cathecin contents of tea were measured using high-performance liquid chromatography (HPLC). Results: The PBG of HD group was lower compared to UD (at 60 minutes =113.70 ± 13.20 vs 124.16 ± 8.17 mg/dL, p = 0.005; at 120 minutes = 88.95 ± 6.13 vs 105.25 ± 13.85 mg/dL, p < 0.001). The IAUC of HD was also found to be lower compared to UD (2055.0 vs 3411.9 min.mg/dL, p < 0.001). Conclusion: Additional benefit of lowering PBG can be achieved by using higher dose of green tea. This study recommends preparing higher dose of green tea drinks for better control of PBG.

scholarly journals A Change of Chemical Components and Effect on Anti-allergic Activity in ‘Benifuuki’ Green Tea Which was Produced With Low Caffeine Processing Machine

2007 ◽  
Vol 8 (3) ◽  
pp. 109-116 ◽  
Author(s):  
Mari MAEDA-YAMAMOTO ◽  
Hideaki NAGAYA ◽  
Takashi MITSUMORI ◽  
Yuichi YAMAGUCHI ◽  
Hideki HORIE ◽  
...  
Keyword(s):  
Green Tea ◽  
Chemical Components ◽  
Processing Machine
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