Main Nutritional and Functional Ingredients and Antioxidant Evaluation of Xanthoceras sorbifolia Bunge Bud Tea and Leaf Tea

Abstract

With the Xanthoceras sorbifolia Bunge bud tea and leaf tea grown on Gaotai, Zhangye as the test materials, the nutritional functional components and antioxidant activity of them were compared. INQ method was used to evaluate the quality of its nutritional ingredients and the correlation between functional ingredients and antioxidant capacity was analyzed. The results showed that the contents of K, Zn, Cu and K/Na in bud tea were significantly higher than those in leaf tea (P1. Na, Mg and total soluble sugar INQ of bud tealeaf tea>rutin. Correlation analysis showed that the contents of polyphenols and flavonoids in bud tea and leaf tea were positively correlated with DPPH free radical, ABTS free radical and O2−· scavenging rate (P<0.01), the correlation coefficients of bud tea and leaf tea ranged from 0.892 to 0.990 and 0.879 to 0.994. In conclusion, the nutritional value and antioxidant capacity of Xanthoceras sorbifolia Bunge bud tea are better than leaf tea, and it has the potential to develop new products.

Keywords

• xanthoceras sorbifolia bunge
• bud tea, leaf tea
• nutritional functional component
• antioxidant