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Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities
- Source :
- Food chemistry. 187
- Publication Year :
- 2014
-
Abstract
- Water lily, a member of the Nymphaeaceae family, can be made into tea on the basis of outstanding fragrance characteristics and health care functions. In this study, 16 flavonoids were identified and quantified in tea infusions prepared from the petals of 33 water lily cultivars using HPLC-DAD and HPLC-ESI-MS/MS. The infusions were analyzed with HS-SPME coupled with GC-MS; 29 volatile compounds were detected, of which nine were found to be scent components. The cultivars were clustered into three clusters characterized according to scent components. The 'Conqueror' and 'Virginia' cultivars had the highest antioxidant activities. The concentrations of polyphenols and flavonoids showed significant positive correlations with antioxidant activity as measured by DPPH, ABTS(+), and FRAP assays. This study is valuable for a fuller understanding of this important tea and can also be used for the development of water lily.
- Subjects :
- Antioxidant
DPPH
medicine.medical_treatment
Flowers
Antioxidants
Gas Chromatography-Mass Spectrometry
Analytical Chemistry
chemistry.chemical_compound
Tandem Mass Spectrometry
Botany
Nymphaea
medicine
Food science
Cultivar
Chromatography, High Pressure Liquid
Flavonoids
Volatile Organic Compounds
ABTS
Chemistry
fungi
food and beverages
Polyphenols
General Medicine
Polyphenol
Nymphaeaceae
Water lily
Petal
Teas, Herbal
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 187
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....facf7ba2d5b18d2a2513ae896a3941d0