Comparison of main bioactive compounds in tea infusions with different seasonal Forsythia suspensa leaves by liquid chromatography-tandem mass spectrometry and evaluation of antioxidant activity
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- 作者：Jiao Jiao ; Qing-Yan Gai ; Meng Luo ; Wei Wang ; Cheng-Bo Gu ; Chun-Jian Zhao ; Yuan-Gang Zu ; Fu-Yao Wei ; Yu-Jie Fu
- 关键词：Phytochemicals ; Tea infusions ; F. suspensa leaves ; LC&ndash ; MS/MS ; Antioxidant activities
- 刊名：Food Research International
- 出版年：2013
- 出版时间：October, 2013
- 年：2013
- 卷：53
- 期：2
- 页码：857-863
- 全文大小：470 K
文摘
In the present work, five main bioactive compounds (chlorogenic acid, forsythiaside, rutin, phillyrin and phillygenin) in tea infusions prepared by brewing different seasonal Forsythia suspensa leaves were analyzed and compared using a developed liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the first time. Results showed that the highest accumulation period for the five bioactive compounds in F. suspensa leaves for tea infusions (FLTI) was the early of the vegetative cycle (April). Moreover, FLTI with April leaves exhibited considerable antioxidant capacities, IC50 values from the DPPH assay and TEAC values from ABTS and FRAP assays reached 0.143-0.171 mg/ml, 0.604-0.739 mmol Trolox/g d.m and 1.945-2.299 mmol Trolox/g d.m, respectively. Furthermore, Pearson correlation analysis testified that chlorogenic acid, forsythiaside and rutin were strongly attributed to the antioxidant activities of FLTI. Results from this study provided the comprehensive information for F. suspensa leaves collection period and the quality control for FLTI, as well as supported that FLTI could be a kind of potential antioxidant beverage as the dietary resource.