Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
Food Chem. 2019 Jan 30;272:1-11. doi: 10.1016/j.foodchem.2018.08.006. Epub 2018 Aug 4.
Sea buckthorn (Hippophaë rhamnoides, SB) leaves contain wide-ranging bioactive compounds. Processing of the leaves into beverages/food presents great potential for supporting human health. The research aimed to investigate the impact of different processing methods on phenolic compounds and antioxidant activities of tea-type infusions prepared from SB leaves. Leaves of two SB cultivars, 'Terhi' and 'Tytti', were processed with different methods commonly used for tea processing. Phenolic compounds in the infusions were analyzed with High-Performance Liquid Chromatography-Diode-Array Detection and High-Performance Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry. Isorhamnetin-3-O-glucoside-7-O-rhamnoside, isorhamnetin-3-O-rutinoside and kaempferol-3-O-hexoside-7-O-rhamnoside were the three major flavonol glycosides, stachyurin and casuarinin were the most abundant ellagitannins. The infusions of 'Tytti' contained more total phenolics than those of 'Terhi' (p < 0.05). High temperature processing resulted in higher content of total phenolics and ellagitannins in the infusions compared with low temperatures (p < 0.05). Thermal processing decreased the antioxidant activities of the infusions.
沙棘（Hippophaë rhamnoides，SB）叶含有广泛的生物活性化合物。将叶子加工成饮料/食品具有极大的潜力，可以支持人类健康。本研究旨在探讨不同加工方法对茶型浸提液中酚类化合物和抗氧化活性的影响，这些浸提液是由 SB 叶制成的。使用茶叶加工中常用的两种不同方法对两种 SB 品种“Terhi”和“Tytti”的叶子进行了加工。采用高效液相色谱-二极管阵列检测和高效液相色谱-电喷雾离子串联质谱法分析了浸提液中的酚类化合物。异鼠李素-3-O-葡萄糖苷-7-O-鼠李糖苷、异鼠李素-3-O-芦丁糖苷和山奈酚-3-O-半乳糖苷-7-O-鼠李糖苷是三种主要的类黄酮糖苷，鞣花酸和开马钱子素是最丰富的鞣花单宁。与“Terhi”相比，“Tytti”的浸提液总酚含量更高（p<0.05）。与低温相比，高温处理会使浸提液中总酚和鞣花单宁的含量更高（p<0.05）。热加工会降低浸提液的抗氧化活性。
