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LC-ESI-QTOF-MS/MS characterisation of phenolics in herbal tea infusion and their antioxidant potential

Chou, Osbert, Ali, Akhtar, Subbiah, Vigasini, Barrow, Colin J, Dunshea, Frank R and Suleria, Hafiz AR 2021, LC-ESI-QTOF-MS/MS characterisation of phenolics in herbal tea infusion and their antioxidant potential, Fermentation, vol. 7, no. 2, pp. 1-24, doi: 10.3390/fermentation7020073.

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Title LC-ESI-QTOF-MS/MS characterisation of phenolics in herbal tea infusion and their antioxidant potential
Author(s) Chou, Osbert
Ali, Akhtar
Subbiah, Vigasini
Barrow, Colin JORCID iD for Barrow, Colin J orcid.org/0000-0002-2153-7267
Dunshea, Frank R
Suleria, Hafiz ARORCID iD for Suleria, Hafiz AR orcid.org/0000-0002-2450-0830
Journal name Fermentation
Volume number 7
Issue number 2
Article ID 73
Start page 1
End page 24
Total pages 24
Publisher MDPI AG
Place of publication Basel, Switzerland
Publication date 2021-06
ISSN 2311-5637
Keyword(s) polyphenols
LC-ESI-QTOF-MS/MS
HPLC
medicinal plants
ginger
lemon
mint
herbal tea infusion
antioxidants
Summary Ginger (Zingiber officinale R.), lemon (Citrus limon L.) and mint (Mentha sp.) are commonly consumed medicinal plants that have been of interest due to their health benefits and purported antioxidant capacities. This study was conducted on the premise that no previous study has been performed to elucidate the antioxidant and phenolic profile of the ginger, lemon and mint herbal tea infusion (GLMT). The aim of the study was to investigate and characterise the phenolic contents of ginger, lemon, mint and GLMT, as well as determine their antioxidant potential. Mint recorded the highest total phenolic content, TPC (14.35 ± 0.19 mg gallic acid equivalent/g) and 2,2′-azino-bis(3-e-thylbenzothiazoline-6-sulfonic acid), ABTS (24.25 ± 2.18 mg ascorbic acid equivalent/g) antioxidant activity. GLMT recorded the highest antioxidant activity in the reducing power assay, RPA (1.01 ± 0.04 mg ascorbic acid equivalent/g) and hydroxyl radical scavenging assay, •OH-RSA (0.77 ± 0.08 mg ascorbic acid equivalent/g). Correlation analysis showed that phenolic content positively correlated with the antioxidant activity. Venn diagram analysis revealed that mint contained a high proportion of exclusive phenolic compounds. Liquid chromatography coupled with electrospray ionisation and quadrupole time of flight tandem mass spectrometry (LC-ESI-QTOF-MS/MS) characterised a total of 73 phenolic compounds, out of which 11, 31 and 49 were found in ginger, lemon and mint respectively. These characterised phenolic compounds include phenolic acids (24), flavonoids (35), other phenolic compounds (9), lignans (4) and stilbene (1). High-performance liquid chromatography photometric diode array (HPLC-PDA) quantification showed that GLMT does contain a relatively high concentration of phenolic compounds. This study presented the phenolic profile and antioxidant potential of GLMT and its ingredients, which may increase the confidence in developing GLMT into functional food products or nutraceuticals.
Language eng
DOI 10.3390/fermentation7020073
Indigenous content off
HERDC Research category C1 Refereed article in a scholarly journal
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30151607

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.