Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)

Abstract

Ampelopsis grossedentata (vine tea) contains the highest amount of flavonoids in plant resources, and has been developed as a functional tea in recent years in China. Dihydromyricetin is the main flavonoid in vine tea. Vine tea is produced by natural process of fermentation. However, there have been no reports about the composition of flavonoids in fermented vine tea. In this study, the flavonoids of naturally fermented vine tea were identified as 3-dihydroxyquercetin, dihydromyricetin, isodihydromyricetin, myricetin-3-rahmnose and myricetin. Dihydromyricetin was the main flavonoid in fermented vine tea. Reductive levels of rat serum against DPPH reached the highest at fourth hour after administration with dihydromyricetin at 100 mg/kg and decreased after fourth hour. Compared to dihydromyricetin, the total flavonoids showed the same time dependence but with a higher antioxidation activity.

Keywords

• Fermented A. grossedentata
• Flavonoids composition
• Serum antioxidation