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Phenolic Antioxidants from Green Tea Produced from Camellia taliensis

2008; American Chemical Society; Volume: 56; Issue: 16 Linguagem: Inglês

10.1021/jf800878m

1520-5118

Da‐Fang Gao, Ying‐Jun Zhang, Chong‐Ren Yang, Keke Chen, Hongjian Jiang,

Food Quality and Safety Studies

The chemical constituents of green tea prepared from the leaves of Camellia taliensis (W. W. Smith) Melchior (Theaceae) were investigated for the first time. Of these, 19 phenolic compounds including 8 hydrolyzable tannins (1−8), 6 catechin derivatives (9−14), 3 quinic acid aromatic esters (15−17), and 2 simple phenolics (18, 19) were identified, along with caffeine (20). Their antioxidant activities were evaluated by DPPH radical scavenging and tyrosinase inhibitory assays. Moreover, the chemical composition was compared with that in the cultivated tea plant, C. sinensis var. assamica, by HPLC analysis. It was noted that C. taliensis has similar chemical features with the cultivated tea plant; that is, both of them contain rich flavan-3-ols and caffeine. In addition, there are abundant hydrolyzable tannins as specific characteristic constituents contained in the leaves of C. taliensis. Therein, 1,2-di-O-galloyl-4,6-O-(S)-hexahydroxydiphenoyl-β-d-glucopyranose (8), as a major compound in C. taliensis, showed remarkable antioxidant activity. The results suggested that C. taliensis could be a valuable plant resource for the production of tea.