Kelebek Hasim, Sasmaz Hatice Kubra, Aksay Ozge, Selli Serkan, Kahraman Ozan, Fields Christine
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330 Adana, Turkey.
Foods. 2024 Feb 24;13(5):694. doi: 10.3390/foods13050694.
Guayusa tea is derived from the leaves of the Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infusion time, temperature, and solvent conditions on the color, antioxidant capacity, total phenolic content, phenolic profile, and antimicrobial activity of Guayusa ( Loes.) tea were investigated. Guayusa tea samples were prepared using two different solvents, ethanol and water, with 4, 6, and 8-h infusions at 60 and 70 °C. Liquid chromatography, diode array detection, and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were used to determine a comprehensive profile of phenolic compounds and to detect differences due to infusion conditions. Moreover, after the Guayusa tea infusion with the highest bioactive properties was determined, the effects of in vitro gastrointestinal digestion on the total phenolic content, antioxidant capacity, and phenolic compounds of the Guayusa tea infusion were measured. Phenolic profile analysis identified 29 compounds, among which chlorogenic acid and its derivatives were predominant. The increase in infusion time was correlated with an elevation in total phenolic content. Significant differences were observed between water and ethanol infusions of Guayusa in terms of phenolics and antioxidants. The total amount of phenolic compounds in the samples prepared with both solvents was found to increase after oral intake, depending on the digestion stage; meanwhile, the amounts of flavonoid compounds and di-O-caffeoylquinic acid derivatives decreased during digestion.
瓜尤萨茶源自Loes. 植物的叶子，该植物原产于亚马逊雨林。除了其宜人的感官特性外，瓜尤萨茶还富含抗氧化剂、酚类物质和矿物质。在本研究中，研究了冲泡时间、温度和溶剂条件对瓜尤萨（Loes.）茶的颜色、抗氧化能力、总酚含量、酚类成分和抗菌活性的影响。瓜尤萨茶样品使用两种不同的溶剂（乙醇和水）制备，在60和70°C下分别冲泡4、6和8小时。采用液相色谱、二极管阵列检测和电喷雾电离串联质谱（LC-DAD-ESI-MS/MS）来确定酚类化合物的综合概况，并检测由于冲泡条件导致的差异。此外，在确定了具有最高生物活性的瓜尤萨茶冲泡液后，测量了体外胃肠道消化对瓜尤萨茶冲泡液的总酚含量、抗氧化能力和酚类化合物的影响。酚类成分分析鉴定出29种化合物，其中绿原酸及其衍生物占主导地位。冲泡时间的增加与总酚含量的升高相关。在酚类物质和抗氧化剂方面，瓜尤萨茶的水冲泡液和乙醇冲泡液之间观察到显著差异。发现两种溶剂制备的样品中酚类化合物的总量在口服摄入后会根据消化阶段而增加；与此同时，黄酮类化合物和二-O-咖啡酰奎尼酸衍生物的含量在消化过程中会减少。
