Antioxidant Phenolic Compounds from Pu-erh Tea
by
Hai Ming Zhang 1,2, Cheng Fang Wang 1, Sheng Min Shen 3, Gang Li Wang 4, 5, Zi Mu Liu 1, Yong Yan Wang 1, 1,*, 6,*
and Zhi Wei Deng 5
and Zhi Wei Deng 5
1
State Key Laboratory of Earth Surface Processes and Resource Ecology, Beijing Normal University, Beijing 100875, China
2
China Academy of Chinese Medical Sciences, Beijing 100700, China
3
Qingdao Huaren Pharmaceutical Co., Ltd., Qingdao 266101, China
4
National Institutes for Food and Drug Control, Beijing 100050, China
5
Analytical and Testing Center, Beijing Normal University, Beijing 100875, China
6
Department of Entomology, China Agricultural University, Haidian District, Beijing 100193, China
*
Authors to whom correspondence should be addressed.
Molecules 2012, 17(12), 14037-14045; https://doi.org/10.3390/molecules171214037
Received: 28 August 2012
/
Revised: 18 November 2012
/
Accepted: 23 November 2012
/
Published: 27 November 2012
Eight compounds were isolated from the water extract of Pu-erh tea and their structures were elucidated by NMR and MS as gallic acid (1), (+)-catechin (2), (−)-epicatechin (3), (−)-epicatechin-3-O-gallate (4), (−)-epigallocatechin-3-O-gallate (5), (−)-epiafzelechin- 3-O-gallate (6), kaempferol (7), and quercetin (8). Their in vitro antioxidant activities were assessed by the DPPH and ABTS scavenging methods with microplate assays. The relative order of DPPH scavenging capacity for these compounds was compound 8 > compound 7 > compound 1 > compound 6 > compound 4 ≈ compound 5 > compound 2 > VC (reference) > compound 3, and that of ABTS scavenging capacity was compound 1 > compound 2 > compound 7 ≈ compound 8 > compound 6 > compound 5 > compound 4 > VC (reference) > compound 3. The results showed that these phenolic compounds contributed to the antioxidant activity of Pu-erh tea.
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Keywords:
Pu-erh tea; DPPH˙; ABTS˙+; chemical constituent; antioxidant activity
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MDPI and ACS Style
Zhang, H.M.; Wang, C.F.; Shen, S.M.; Wang, G.L.; Liu, P.; Liu, Z.M.; Wang, Y.Y.; Du, S.S.; Liu, Z.L.; Deng, Z.W. Antioxidant Phenolic Compounds from Pu-erh Tea. Molecules 2012, 17, 14037-14045. https://doi.org/10.3390/molecules171214037
AMA Style
Zhang HM, Wang CF, Shen SM, Wang GL, Liu P, Liu ZM, Wang YY, Du SS, Liu ZL, Deng ZW. Antioxidant Phenolic Compounds from Pu-erh Tea. Molecules. 2012; 17(12):14037-14045. https://doi.org/10.3390/molecules171214037
Chicago/Turabian StyleZhang, Hai M., Cheng F. Wang, Sheng M. Shen, Gang L. Wang, Peng Liu, Zi M. Liu, Yong Y. Wang, Shu S. Du, Zhi L. Liu, and Zhi W. Deng. 2012. "Antioxidant Phenolic Compounds from Pu-erh Tea" Molecules 17, no. 12: 14037-14045. https://doi.org/10.3390/molecules171214037
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