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Frontiers in nutrition
2022;9 922496.

Free and Bound Phenolic Profiles of Tratt Leaves and Their Antioxidant and Inhibitory Effects on α-Glucosidase.

Yuzhe Yang, Wu Li, Wenyan Xian, Wei Huang, Ruili Yang
Author Information
  1. Yuzhe Yang: Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China.
  2. Wu Li: School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.
  3. Wenyan Xian: Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China.
  4. Wei Huang: Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China.
  5. Ruili Yang: Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China.
PMID: 35836591 DOI: 10.3389/fnut.2022.922496

Abstract

Tratt () tea is a traditional Chinese beverage. This study aims to investigate and compare the phenolics in free and bound forms of two cultivars of leaves, and their bioactivities. The total phenolic content of free and bound fractions was 72.71 and 17.75 mg GAE/g DW in Gui Nong No. 5 (GNN5) and 94.28 and 11.19 mg GAE/g DW in Seedless Cili (SC). A total of 37 phenolic compounds were characterized and quantified by UPLC-Q-Exactive Orbitrap/MS with ellagic acid, quercitrin, isoquercitrin, and quininic acid in free fraction, while gallic acid, ellagic acid, and hyperoside were main compounds in bound fraction. The free fraction with higher phenolic contents also showed excellent performances on antioxidant activities and α-glucosidase inhibitory potency than bound phenolics. Therefore, the results highlight that leaves are a promising source enriched in phenolic constituents for functional beverages and nutritional foods.

Keywords

Rosa roxburghii Tratt leaves UPLC-Q-Exactive Orbitrap/MS alpha-glucosidase antioxidant activity phenolic profiles

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Journal Article
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