Guangxi Zhiwu (Jun 2024)

Contents and antioxidant activities of phenolic compounds in Hawk tea with different maturity levels

  • LI Zhirong,
  • SHAO Qiju,
  • WU Qimei,
  • LI Ying,
  • LI Wenyang,
  • FANG Cancan,
  • XIAO Shiji,
  • CHEN Rongxiang

DOI
https://doi.org/10.11931/guihaia.gxzw202302010
Journal volume & issue
Vol. 44, no. 6
pp. 1170 – 1181

Abstract

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To study the difference in the contents of phenolics and the antioxidant activities between two kinds of Hawk tea of different maturity levels, and to evaluate their qualities, the contents of 15 phenolic compounds were determined using LC-MS/MS method. Then, the antioxidant activities of two types of tea were evaluated using DPPH radical scavenging rate, ABTS+ radical scavenging rate, and Fe3+ ferric reducing antioxidant power (FRAP). And then, the contents of 15 phenolic compounds and the antioxidant activities between two kinds of Hawk tea of different maturity levels were analyzed by analysis of variance (ANOVA). Based on the contents of 15 phenolic compounds, hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) were used to classify two kinds of Hawk tea. Finally, the contribution of different phenolic compounds in Hawk tea to antioxidation was discussed by partial least square regression analysis (PLSR). The results were as follows: (1) The contents of catechin, p-coumaric acid, isoquercitrin, hyperoside, nicotiflorin, astragalin, kaempferol, quercetin, and afzelin in tender leaf tea were significantly higher than those in old leaf tea, among which the average contents of catechin, isoquercitrin, and astragalin were higher than those in old leaf tea by 1 039.43, 169.12 and 257.35 mg·100 g-1, respectively. The results of HCA, PCA, and OPLS-DA could distinguish two kinds of Hawk tea. (2) The ANOVA showed significant differences in DPPH radical scavenging rate, ABTS+ radical scavenging rate, and FRAP between two kinds of tea, with the tender leaf tea superior to the old leaf tea. (3) The PLSR suggested that isoquercitrin, catechin, astragalin, chlorogenic acid, hyperoside, p-coumaric acid, and kaempferol were the main phenolic compounds those contributed to the antioxidant activity of Hawk tea. This study can provide a reference for Hawk tea's quality control and application promotion.

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