Next Article in Journal
Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch
Next Article in Special Issue
A Functional Drink Containing Kaempferia parviflora Extract Increases Cardiorespiratory Fitness and Physical Flexibility in Adult Volunteers
Previous Article in Journal
Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU
Previous Article in Special Issue
Analysis of Phenolic Acids and Flavonoids in Rabbiteye Blueberry Leaves by UPLC-MS/MS and Preparation of Nanoemulsions and Extracts for Improving Antiaging Effects in Mice
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 12
Issue 13
10.3390/foods12132512
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

New Hydrolyzable Tannin with Potent Antioxidant and α-Glucosidase Inhibitory Activity from Black Tea Produced from Camellia taliensis

by
Min Chen
1,2,†,
Na Li
1,†,
Hong-Tao Zhu
1,
Man Zhang
1,
Zhao-Hong Duan
3,
Dong Wang
1,
Chong-Ren Yang
1 and
Ying-Jun Zhang
1,*
1
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
2
University of Chinese Academy of Sciences, Beijing 100049, China
3
Zhao-Hong Gu-Shu Training Center, Lincang 675911, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(13), 2512; https://doi.org/10.3390/foods12132512
Submission received: 30 May 2023 / Revised: 19 June 2023 / Accepted: 25 June 2023 / Published: 28 June 2023
(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)
Browse Figures
Versions Notes

Abstract

Camellia taliensis (W. W. Smith) Melchior, belonging to the genus Camellia sect. Thea., is mainly distributed from northern Myanmar to western and southwestern Yunnan province of China, and its leaves have been used to make various teas by the locals of its growing regions. The chemical constituents of C. taliensis are significantly related to those of cultivated tea plants, C. sinensis and C. sinensis var. assamica. The HPLC-ESI-MS analysis of black tea prepared from the leaves of C. taliensis showed a rich existence of polyphenols. Further comprehensive chemical study led to the separation and recognition of 32 compounds (1–32), including one new hydrolyzable tannin, 1-O-galloyl-4,6-tetrahydroxydibenzofurandicarboxyl-β-D-glucopyranose (1), and one new natural product (24). The known compounds referred to seven hydrolyzable tannins (2–8), 10 flavonols and glycosides (9–18), and 14 simple phenolics (19–32). Their structures were elucidated by comprehensive spectroscopic analyses. Among them, 20 compounds (2, 3, 6, 7, 8, 15, 17, 18, 20–22, 24–32) were isolated from black tea for the first time. Most isolates displayed obvious antioxidant activities on DPPH and ABTS+ assays, and the hydrolyzable tannins 1, 3–5, 7, and 8 exhibited stronger inhibitory activities on α-glycosidase than quercetin and acarbose (IC50 = 5.75 and 223.30 μM, respectively), with IC50 values ranging from 0.67 to 2.01 μM.
Keywords: Camellia taliensis; black tea; hydrolyzable tannins; antioxidant activity; α-glucosidase inhibitory activity Camellia taliensis; black tea; hydrolyzable tannins; antioxidant activity; α-glucosidase inhibitory activity
Graphical Abstract

Share and Cite

MDPI and ACS Style

Chen, M.; Li, N.; Zhu, H.-T.; Zhang, M.; Duan, Z.-H.; Wang, D.; Yang, C.-R.; Zhang, Y.-J. New Hydrolyzable Tannin with Potent Antioxidant and α-Glucosidase Inhibitory Activity from Black Tea Produced from Camellia taliensis. Foods 2023, 12, 2512. https://doi.org/10.3390/foods12132512

AMA Style

Chen M, Li N, Zhu H-T, Zhang M, Duan Z-H, Wang D, Yang C-R, Zhang Y-J. New Hydrolyzable Tannin with Potent Antioxidant and α-Glucosidase Inhibitory Activity from Black Tea Produced from Camellia taliensis. Foods. 2023; 12(13):2512. https://doi.org/10.3390/foods12132512

Chicago/Turabian Style

Chen, Min, Na Li, Hong-Tao Zhu, Man Zhang, Zhao-Hong Duan, Dong Wang, Chong-Ren Yang, and Ying-Jun Zhang. 2023. "New Hydrolyzable Tannin with Potent Antioxidant and α-Glucosidase Inhibitory Activity from Black Tea Produced from Camellia taliensis" Foods 12, no. 13: 2512. https://doi.org/10.3390/foods12132512

APA Style

Chen, M., Li, N., Zhu, H.-T., Zhang, M., Duan, Z.-H., Wang, D., Yang, C.-R., & Zhang, Y.-J. (2023). New Hydrolyzable Tannin with Potent Antioxidant and α-Glucosidase Inhibitory Activity from Black Tea Produced from Camellia taliensis. Foods, 12(13), 2512. https://doi.org/10.3390/foods12132512

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop