Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas
Tea (<i>Camellia sinensis</i>) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and co...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/21/6496 |
| _version_ | 1827678029893074944 |
|---|---|
| author | Danh C. Vu Sophie Alvarez |
| author_facet | Danh C. Vu Sophie Alvarez |
| author_sort | Danh C. Vu |
| collection | DOAJ |
| description | Tea (<i>Camellia sinensis</i>) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted. |
| first_indexed | 2024-03-10T05:55:55Z |
| format | Article |
| id | doaj.art-7ea18daf932649ecb59217ae3a4a706e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T05:55:55Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7ea18daf932649ecb59217ae3a4a706e2023-11-22T21:22:10ZengMDPI AGMolecules1420-30492021-10-012621649610.3390/molecules26216496Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal TeasDanh C. Vu0Sophie Alvarez1Institute of Applied Technology, Thu Dau Mot University, Thu Dau Mot City 820000, Binh Duong, VietnamProteomics and Metabolomics Core Facility, Center for Biotechnology, University of Nebraska, Lincoln, NE 68503, USATea (<i>Camellia sinensis</i>) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted.https://www.mdpi.com/1420-3049/26/21/6496phenoliccarotenoidjasmine teagreen teaVietnamese teaartichoke |
| spellingShingle | Danh C. Vu Sophie Alvarez Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas Molecules phenolic carotenoid jasmine tea green tea Vietnamese tea artichoke |
| title | Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas |
| title_full | Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas |
| title_fullStr | Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas |
| title_full_unstemmed | Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas |
| title_short | Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas |
| title_sort | phenolic carotenoid and saccharide compositions of vietnamese i camellia sinensis i teas and herbal teas |
| topic | phenolic carotenoid jasmine tea green tea Vietnamese tea artichoke |
| url | https://www.mdpi.com/1420-3049/26/21/6496 |
| work_keys_str_mv | AT danhcvu phenoliccarotenoidandsaccharidecompositionsofvietnameseicamelliasinensisiteasandherbalteas AT sophiealvarez phenoliccarotenoidandsaccharidecompositionsofvietnameseicamelliasinensisiteasandherbalteas |