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Molecules 2018, 23(9), 2216; https://doi.org/10.3390/molecules23092216

Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage

1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
3
South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 31 July 2018 / Revised: 24 August 2018 / Accepted: 28 August 2018 / Published: 31 August 2018
(This article belongs to the Collection Preanalytical Methods for Natural Products Production)
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Abstract

The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea. View Full-Text
Keywords: herbal tea; antioxidant activity; polyphenol; microwave-assisted extraction; response surface methodology; liver injury herbal tea; antioxidant activity; polyphenol; microwave-assisted extraction; response surface methodology; liver injury
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Zhao, C.-N.; Tang, G.-Y.; Liu, Q.; Xu, X.-Y.; Cao, S.-Y.; Gan, R.-Y.; Zhang, K.-Y.; Meng, S.-L.; Li, H.-B. Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage. Molecules 2018, 23, 2216.

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