LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential
Ginger (<i>Zingiber officinale</i> R.), lemon (<i>Citrus limon</i> L.) and mint (<i>Mentha sp.</i>) 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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/2/73 |
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| author | Osbert Chou Akhtar Ali Vigasini Subbiah Colin J. Barrow Frank R. Dunshea Hafiz A. R. Suleria |
| author_facet | Osbert Chou Akhtar Ali Vigasini Subbiah Colin J. Barrow Frank R. Dunshea Hafiz A. R. Suleria |
| author_sort | Osbert Chou |
| collection | DOAJ |
| description | Ginger (<i>Zingiber officinale</i> R.), lemon (<i>Citrus limon</i> L.) and mint (<i>Mentha sp.</i>) 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, <sup>•</sup>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. |
| first_indexed | 2024-03-10T11:34:46Z |
| format | Article |
| id | doaj.art-9189e8533f4c4a588e336ce9373c7ac1 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T11:34:46Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-9189e8533f4c4a588e336ce9373c7ac12023-11-21T18:56:41ZengMDPI AGFermentation2311-56372021-05-01727310.3390/fermentation7020073LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant PotentialOsbert Chou0Akhtar Ali1Vigasini Subbiah2Colin J. Barrow3Frank R. Dunshea4Hafiz A. R. Suleria5School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaCentre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaGinger (<i>Zingiber officinale</i> R.), lemon (<i>Citrus limon</i> L.) and mint (<i>Mentha sp.</i>) 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, <sup>•</sup>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.https://www.mdpi.com/2311-5637/7/2/73polyphenolsLC-ESI-QTOF-MS/MSHPLCmedicinal plantsgingerlemon |
| spellingShingle | Osbert Chou Akhtar Ali Vigasini Subbiah Colin J. Barrow Frank R. Dunshea Hafiz A. R. Suleria LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential Fermentation polyphenols LC-ESI-QTOF-MS/MS HPLC medicinal plants ginger lemon |
| title | LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential |
| title_full | LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential |
| title_fullStr | LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential |
| title_full_unstemmed | LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential |
| title_short | LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential |
| title_sort | lc esi qtof ms ms characterisation of phenolics in herbal tea infusion and their antioxidant potential |
| topic | polyphenols LC-ESI-QTOF-MS/MS HPLC medicinal plants ginger lemon |
| url | https://www.mdpi.com/2311-5637/7/2/73 |
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