Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea ().

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ID: 88491
2020
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Abstract
The optimal synchronous conditions to extract tea polysaccharides (TPS) and tea polyphenols (TPP) from Ya'an Tibetan tea were investigated, and the antioxidative capacity of TPS and TPP was measured, and the tea was analyzed to identify the polyphenol compounds it contained. On the basis of single-factor experiments, a Box-Behnken design and response surface methodology were applied to optimize the hot water extraction conditions. The optimal extraction technology was determined as extraction temperature of 83°C, time of 104 min, and liquid-to-material ratio of 41 ml/g, yielding TPP and TPS at 42.70 ± 2.38 mg/g and 53.86 ± 3.79 mg/g, respectively. The TPS and TPP in Ya'an Tibetan tea have high eliminating activities on DPPH and strong reducing power, with TPP showing a higher antioxidant activity than TPS. UHPLC-QqQ-MS/MS analysis identified EGCG, GCG, and ECG as major polyphenol components in Ya'an Tibetan tea. These findings might promote the application of Ya'an Tibetan tea in the food industry.
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zheng2020optimizingfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zheng, Qiaoran;Li, Wenfeng;Zhang, Heng;Gao, Xiaoxu;Tan, Si;
Journal Food science & nutrition
Year 2020
DOI
10.1002/fsn3.1331
URL
Keywords
antioxidant activity tea polyphenols ya'an tibetan tea optimizing synchronous extraction tea polyphenols compositions tea polysaccharides

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