Amal Bakr Shori, Premalatha Muniandy, Ahmad Salihin Baba
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引用次数: 4
Abstract
Background: Green, white, and black tea water extracts are rich in phenolic compounds.
Objective: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated.
Methods: Three types of yogurt with tea water extracts were prepared, and the phenolic compound profiles were analyzed using the liquid chromatography-mass spectrometry (LC-MS) method.
Results: The present data found that flavonol glycosides such as kaempferol-3-rutinoside and quercetin-rhamnosylgalactoside or rutinoside were present in WT extract, whereas catechin derivatives such as gallocatechin (GC) and epigallocatechin (EGC) were present in GT extract. Moreover, theaflavin-3-O-gallate was observed in BT extract. Many of the catechin and its derivatives detected in the tea extracts were not identified in the tea yogurt samples. However, new phenolic compounds were present in GT-yogurt (i.e., kaempferol-3-rutinoside and quinic acid conjugate) but absent in GT extract.
Conclusion: GT, WT, & BT extracts could be used to enriched-yogurt with phenolic compounds, which may have antioxidant properties.
背景:绿茶、白茶和红茶的水提取物富含酚类化合物。目的:研究绿茶、白茶和红茶(分别为GT、WT和BT)水提物及其酸奶中酚类化合物谱的变化。方法:制备3种茶水提取物酸奶，采用液相色谱-质谱联用法对其酚类化合物谱进行分析。结果:目前的数据发现，在WT提取物中存在黄酮醇苷，如山奈酚-3-芦丁苷和槲皮素-鼠李糖半乳糖苷或芦丁苷，而在GT提取物中存在儿茶素衍生物，如没食子儿茶素(GC)和表没食子儿茶素(EGC)。此外，BT提取物中还含有茶黄素-3- o -没食子酸酯。在茶提取物中检测到的许多儿茶素及其衍生物在茶酸奶样品中没有发现。然而，GT酸奶中存在新的酚类化合物(即山奈酚-3-芦丁苷和奎宁酸缀合物)，而GT提取物中不存在。结论:GT、WT和BT提取物可用于富含酚类化合物的酸奶，可能具有抗氧化作用。
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