Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Determination of Phenolic Contents in Rooibos (Asphalthus linearis) Tea Depending on the Steeping Temperature and Time

루이보스차(Asphalthus linearis)의 추출방법에 따른 페놀릭류 함량 변화연구

  • Park, Sin-Hee (Anyang Agro-fishery Products Inspection Center, Gyeonggi province Institute of Health and Environment) ;
  • Do, Yung-Suk (Anyang Agro-fishery Products Inspection Center, Gyeonggi province Institute of Health and Environment) ;
  • Kim, Youn-Sung (Anyang Agro-fishery Products Inspection Center, Gyeonggi province Institute of Health and Environment) ;
  • Kim, Nan-Young (Anyang Agro-fishery Products Inspection Center, Gyeonggi province Institute of Health and Environment) ;
  • Lee, Jin-Hee (Anyang Agro-fishery Products Inspection Center, Gyeonggi province Institute of Health and Environment) ;
  • Kim, Jong-Hwa (Anyang Agro-fishery Products Inspection Center, Gyeonggi province Institute of Health and Environment) ;
  • Yoon, Mi Hye (Anyang Agro-fishery Products Inspection Center, Gyeonggi province Institute of Health and Environment)
  • 박신희 (경기도보건환경연구원 안양농수산물검사소) ;
  • 도영숙 (경기도보건환경연구원 안양농수산물검사소) ;
  • 김윤성 (경기도보건환경연구원 안양농수산물검사소) ;
  • 김난영 (경기도보건환경연구원 안양농수산물검사소) ;
  • 이진희 (경기도보건환경연구원 안양농수산물검사소) ;
  • 김종화 (경기도보건환경연구원 안양농수산물검사소) ;
  • 윤미혜 (경기도보건환경연구원 안양농수산물검사소)
  • Received : 2017.05.31
  • Accepted : 2017.09.25
  • Published : 2017.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

A simultaneous determination of 5 phenolic acids (gallic acid, chlorogenic acid, caffeic acid, pcoumaric acid, trans ferulic acid) and 9 flavonoids (procyanidin b1, aspalathin, rutin, vitexin, hyperoside, isoquercitrin, luteolin, quercetin, chrysoeriol) in rooibos tea has been carried out by ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). A validated analysis method in this study was applied to rooibos aqueous infusions. Rooibos tea is an antioxidant-rich tea which has anti-cancer, anti-aging, anti-inflammatory, anti-diabetic effect. Extraction yield of phenolics depends on steeping time and temperature of water. Tea infusions were prepared by placing 1 g of tea leaves or 1 tea bag in 100 mL of boiled water, and then at 3, 6 and 30 minutes intervals the infused teas were taken to carry out the analysis of phenolic contents. Another tea infusion was conducted with cold water ($25-30^{\circ}C$) for 30 minuntes. As a result, the total amount of phenolics was highest in rooibos tea steeped with hot water for 30 minutes, followed by 6 minutes, 3 minutes and cold water 30minutes and the result has statistical significance.

루이보스티에서 5종의 phenolic acid (gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid, trans-ferulic acid)와 9종의 flavonoid (procyanidin b1, aspalathin, rutin, vitexin, hyperoside, isoquercitrin, luteolin, quercetin, chrysoeriol)를 UPLC-MSMS를 이용하여 동시 분석하였다. 14종 페놀릭류를 동시 분석하기 위하여 기기조건과 유효성을 검증하였고 확립된 분석방법을 이용하여 시중에 유통중인 루이보스티 30건을 채취하여 페놀릭류를 분석하였다. 루이보스티 1 g 혹은 1티백에 뜨거운 물 100 mL을 가하여 3분, 6분, 30분이 경과 후 그리고 차가운 물 ($25-30^{\circ}C$)에 30분 우려낸 루이보스티의 페놀릭류 함량을 구하였다. 루이보스티에서 전체 실험대상 페놀릭류 중 rutin과 aspalathin이 가장 많이 추출되어 나왔으며 각각 물질의 함량은 제품별로 달랐다. 페놀릭류 성분의 추출효율은 14종 페놀릭류의 총합 기준으로 뜨거운 물 30분 > 6분 > 3분 > 차가운 물 30분 순으로 높았다.

Keywords

References

  1. Crozier, A., Jaganath, I. B. and Clifford, M. N.: Dietary phenolics: chemistry, bioa-vailability and effects on health. Natural Product Reports, 26, 1001-1043 (2009). https://doi.org/10.1039/b802662a
  2. Tsao, R.: Chemistry and biochemistry of dietary polyphenols. Nutrients, 2(12), 1231-1246 (2010). https://doi.org/10.3390/nu2121231
  3. Daniel Del rio, Ana Rodrigues-Mateos, Jeremy P. E. Spencer, Massimiliano Tognolini, Gina Borges, and Alan Crozier.: Dietary(Poly)phenolics in Human Health : Structures, bioavaility, and Evidence of Protective Effects Against Chronic Diseases, Antioxidants & Redox Signaling, 18(14), 1818-1892 (2013). https://doi.org/10.1089/ars.2012.4581
  4. Van Wyk, B. E. and Gericke, M.: People's plants. A Guide to Useful Plants of Southern Africa. Briza Publications, Preto-ria, South Africa, pp. 351, (2000).
  5. Wilson, N. L. W.: Cape natural tea products and the US market: rooibos rebels ready to raid. Applied Econ. Perspectives and Policy, 27(1), 139-148 (2005).
  6. Republic of south africa, Agriculture, Forestry & Fisheris department: A profile of the South Africa Rooibos market value chain, pp. 1-10 (2015).
  7. Morton, J. F.: Rooibos tea, Aspalathus linearis, a caffeineless, low-tannin beverage. Econ. Botany, 37(2), 164-173 (1983). https://doi.org/10.1007/BF02858780
  8. Joubert, E., Gelderblom, W., Louw, A. and De Beer, D.: South African herbal teas: Aspalathus linearis, Cyclopia spp. and Athrixia phylicoides - a review. J. of Ethno-pharmacology, 119(3), 376-412 (2008a). https://doi.org/10.1016/j.jep.2008.06.014
  9. Koeppen, B. and Roux, D.: C-glycosylflavonoids. The chemistry of aspalathin. Biochem. J., 99(3), 604-609 (1966). https://doi.org/10.1042/bj0990604
  10. Rabe, C., Steenkamp, J. A., Joubert, E., Burger, J. F. W. and Ferreira, D.: Phenolic metabolites from rooibos tea (Aspalathus linearis). Phytochemistry, 35(6), 1559-1565 (1994). https://doi.org/10.1016/S0031-9422(00)86894-6
  11. Xinguo Su, Jun Duan, Xuewu Duan and Feng Chen.: Polyphenolic profile and antioxidant activities of oolong tea infusion under various steeping conditions. Mol. Sci., 8(12), 1196-1205 (2007). https://doi.org/10.3390/i8121196
  12. Shulz H, Joubers E and Shutze W.: Quantification of quality parameters for reliable evaluation of green rooivos (Asphalthus linearis). Eur. Food Res. Technol. 216(6), 539-543 (2003). https://doi.org/10.1007/s00217-003-0696-1
  13. Edenharder R, Sager JW, Glatt H, Muckel E and Platt KL.: Protection by beverages, fruits, vegetables, herbs, and flavonoids against genotoxicity of 2-acetylaminofluorene and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhlP) in metabolically competent V79 cells. Mutat. Res., 521, 57-72 (2002). https://doi.org/10.1016/S1383-5718(02)00212-7
  14. Hasseling PB and Joubert JR.: The effect of rooibos tea on the type I allergic reaction. S. Afr. Med. J., 62, 1037-1038 (1982).
  15. Novakova L1, Vildova A, Mateus JP, Goncalves T and Solich P.: Development and application of UHPLC-MS/MS method for the determination of phenolic compounds in Chamomile flowers and Chamomile tea extracts, Talanta, 82(4), 1271-1280 (2010). https://doi.org/10.1016/j.talanta.2010.06.057
  16. Gruz, Jiri, Novak, Ondrej and Strnad Miroslav.: Rapid analysis of phenolic acids in beverages by UPLC-MS/MS, Food Chem., 111(3), 789-794 (2008). https://doi.org/10.1016/j.foodchem.2008.05.014
  17. SANTE/EU: Method Validation and Quality Control Procedures for Pesticide Residues Analysis in food and feed. pp. 1-42 (2015).
  18. ICH Harmonised Tripartite Guideline, Validation of Analytical Procedures : Test and Methodology Q2(R1). pp. 1-17 (2005).
  19. Bramati L, Aquilano F and Pietta P.: Unfermented rooibos tea : Quantitative charaterization of flavonids by HPLC-UV and determiantion of the total antioxidant activity. J. Agri. Food Chem., 51(25), 7472-7474 (2003). https://doi.org/10.1021/jf0347721
  20. Sara H.A. alipour, Junedah Sanusi and Kanthimathi M S.: Temperature and time of steeping affect the antioxidant properties of white, green, and black tea infusions. J. Food Sci., 81(1), H246-254 (2016). https://doi.org/10.1111/1750-3841.13149
  21. M. Amzad Hossain and Muhammad Dawood Shah.: A study on the total phenols content and antioxidant activity of essential oil and different solvent extracts of endemic plant Merremia borneensis. Aravian J. Chem., 8(1), 66-71 (2015).
  22. Ali Ghasemzadeh, Hawa Z.E. Jaafar and Asmah Rahmat.: Antioxidant activities, total phenolics and flavonoids content in two varieties of Malysia young ginger (Zinziber officinale Roscoe). Molecules. 15(6), 4324-4333 (2010). https://doi.org/10.3390/molecules15064324