Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation
In order to study the distribution of components (aqueous extract, alcohol precipitation and supernate) in the water extract of Tibetan tea after alcohol precipitation, the basic components, total polyphenols, total flavonoids, and tea pigments were comprehensively analyzed and compared. The content...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010011 |
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| author | Chen XIA Kebin LUO Zhuoya XIANG Junlin DENG Jian CHEN Yongqing ZHU Liugang SHI |
| author_facet | Chen XIA Kebin LUO Zhuoya XIANG Junlin DENG Jian CHEN Yongqing ZHU Liugang SHI |
| author_sort | Chen XIA |
| collection | DOAJ |
| description | In order to study the distribution of components (aqueous extract, alcohol precipitation and supernate) in the water extract of Tibetan tea after alcohol precipitation, the basic components, total polyphenols, total flavonoids, and tea pigments were comprehensively analyzed and compared. The contents of polyphenols were detected by high performance liquid chromatography, and the differences of DPPH· and ABTS+· scavenging abilities and inhibitory effects on α-glucosidase digestive enzyme were investigated. Results indicated that the contents of total sugar (17.73 g/100 g), total polysaccharide (16.93 g/100 g), amino acid (5.89 g/100 g) and the abrownin (49.18 g/100 g) in the alcohol precipitation were significantly higher than those in the supernatant. However, the contents of total polyphenols (195.93 mg/g), total flavonoids (61.61 mg/g) and main polyphenols (GA, GC, EGC, C, CA, EC, EGCG, GCG, ECG and CG) in the supernatant were significantly higher than those in the alcohol precipitation. The results of antioxidant activity and digestive enzyme inhibition activity in vitro showed that the DPPH· and ABTS+· scavenging ability of alcohol precipitate was lower than that of supernatant, while had higher inhibition ability of α-glucosidase. The supernatant of Tibetan tea after alcohol precipitation had strong antioxidant activity, while the alcohol precipitation had strong digestive enzymes (α-glucosidase) inhibition activity. |
| first_indexed | 2024-04-11T16:04:53Z |
| format | Article |
| id | doaj.art-3eb6ee7d6a014922be36bda96744ce0d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:04:53Z |
| publishDate | 2022-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3eb6ee7d6a014922be36bda96744ce0d2022-12-22T04:14:52ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-11-014321697410.13386/j.issn1002-0306.20220100112022010011-21Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol PrecipitationChen XIA0Kebin LUO1Zhuoya XIANG2Junlin DENG3Jian CHEN4Yongqing ZHU5Liugang SHI6Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaYaan Golden Flower Tibetan Tea Tea Industry Co., Ltd., Yaan 625100, ChinaIn order to study the distribution of components (aqueous extract, alcohol precipitation and supernate) in the water extract of Tibetan tea after alcohol precipitation, the basic components, total polyphenols, total flavonoids, and tea pigments were comprehensively analyzed and compared. The contents of polyphenols were detected by high performance liquid chromatography, and the differences of DPPH· and ABTS+· scavenging abilities and inhibitory effects on α-glucosidase digestive enzyme were investigated. Results indicated that the contents of total sugar (17.73 g/100 g), total polysaccharide (16.93 g/100 g), amino acid (5.89 g/100 g) and the abrownin (49.18 g/100 g) in the alcohol precipitation were significantly higher than those in the supernatant. However, the contents of total polyphenols (195.93 mg/g), total flavonoids (61.61 mg/g) and main polyphenols (GA, GC, EGC, C, CA, EC, EGCG, GCG, ECG and CG) in the supernatant were significantly higher than those in the alcohol precipitation. The results of antioxidant activity and digestive enzyme inhibition activity in vitro showed that the DPPH· and ABTS+· scavenging ability of alcohol precipitate was lower than that of supernatant, while had higher inhibition ability of α-glucosidase. The supernatant of Tibetan tea after alcohol precipitation had strong antioxidant activity, while the alcohol precipitation had strong digestive enzymes (α-glucosidase) inhibition activity.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010011yaan tibetan tea extractalcohol precipitationpolyphenolantioxidant activityenzymes inhibition activity |
| spellingShingle | Chen XIA Kebin LUO Zhuoya XIANG Junlin DENG Jian CHEN Yongqing ZHU Liugang SHI Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation Shipin gongye ke-ji yaan tibetan tea extract alcohol precipitation polyphenol antioxidant activity enzymes inhibition activity |
| title | Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation |
| title_full | Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation |
| title_fullStr | Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation |
| title_full_unstemmed | Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation |
| title_short | Comparative Analysis of Substance Content, Antioxidant and α-Glucosidase Inhibitory Activity of Each Component of Yaan Tibetan Tea after Water Extraction and Alcohol Precipitation |
| title_sort | comparative analysis of substance content antioxidant and α glucosidase inhibitory activity of each component of yaan tibetan tea after water extraction and alcohol precipitation |
| topic | yaan tibetan tea extract alcohol precipitation polyphenol antioxidant activity enzymes inhibition activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010011 |
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