没食子酸
化学
多酚
食品科学
咖啡因
类黄酮
阿布茨
儿茶素
DPPH
抗氧化剂
传统医学
植物
生物化学
生物
医学
内分泌学
作者
Tran–Thi Nhu-Trang,Quoc‐Duy Nguyen,Nguyen Cong-Hau,Le-Thi Anh-Dao,Philippe Behra
出处
期刊:Molecules
[MDPI AG]
日期:2023-04-14
卷期号:28 (8): 3470-3470
被引量:4
标识
DOI:10.3390/molecules28083470
摘要
Vietnam has diverse and long-established tea plantations but scientific data on the characteristics of Vietnamese teas are still limited. Chemical and biological properties including total polyphenol and flavonoid contents (TPCs and TFCs), antioxidant activities (DPPH, ABTS, FRAP, and CUPRAC), as well as the contents of caffeine, gallic acid, and major catechins, were evaluated for 28 Vietnamese teas from North and South Vietnam. Higher values of TPCs and TFCs were found for green (non-oxidised) and raw Pu'erh (low-oxidised) teas from wild/ancient tea trees in North Vietnam and green teas from cultivated trees in South Vietnam, as compared to oolong teas (partly oxidised) from South Vietnam and black teas (fully oxidised) from North Vietnam. The caffeine, gallic acid, and major catechin contents depended on the processing, geographical origin, and the tea variety. Several good Pearson's correlations were found (r2 > 0.9) between TPCs, TFCs, the four antioxidant capacities, and the content of major catechins such as (-)-epicatechin-3-gallate and (-)-epigallocatechin-3-gallate. Results from principal component analysis showed good discriminations with cumulative variances of the first two principal components varying from 85.3% to 93.7% among non-/low-oxidised and partly/fully oxidised teas, and with respect to the tea origin.
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