Next Article in Journal
Utilization of Bioelectrical Impedance to Predict Intramuscular Fat and Physicochemical Traits of the Beef Longissimus Thoracis et Lumborum Muscle
Previous Article in Journal
An Artificial Intelligence Approach for Italian EVOO Origin Traceability through an Open Source IoT Spectrometer
Previous Article in Special Issue
FT-NIRS Coupled with PLS Regression as a Complement to HPLC Routine Analysis of Caffeine in Tea Samples
Open AccessArticle

Quantification of Polyphenols and Metals in Chinese Tea Infusions by Mass Spectrometry

1
Department Chemical Sciences, University of Naples Federico II, Monte S. Angelo-Cinthia, 80126 Naples, Italy
2
Istituto Nazionale Biostrutture e Biosistemi-Consorzio Interuniversitario Viale delle Medaglie d’Oro, 305, 00136 Roma RM, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 835; https://doi.org/10.3390/foods9060835
Received: 12 May 2020 / Revised: 19 June 2020 / Accepted: 22 June 2020 / Published: 25 June 2020
Chemical compounds within tea (Camellia sinensis) are characterized by an extensive heterogeneity; some of them are crucial for their protective and defensive role in plants, and are closely connected to the benefits that the consumption of tea can provide. This paper is mainly focused on the characterization of polyphenols (secondary metabolites generally involved in defense against ultraviolet radiation and aggression by pathogens) and metals, extracted from nine Chinese tea samples, by integrating different mass spectrometry methodologies, LC-MS/MS in multiple reaction monitoring (MRM) and inductively coupled plasma mass spectrometry (ICP-MS). Our approach allowed to identify and compare forty polyphenols differently distributed in tea infusions at various fermentation levels. The exploration of polyphenols with nutraceutical potential in tea infusions can widely benefit especially tea-oriented populations. The worldwide consumption of tea requires at the same time a careful monitoring of metals released during the infusion of tea leaves. Metal analysis can provide the identification of many healthy minerals such as potassium, sodium, calcium, magnesium, differently affected by the fermentation of leaves. Our results allowed us: (i) to draw up a polyphenols profile of tea leaves subjected to different fermentation processes; (ii) to identify and quantify metals released from tea leaves during infusion. In this way, we obtained a molecular fingerprint useful for both nutraceutical applications and food control/typization, as well as for frauds detection and counterfeiting. View Full-Text
Keywords: metabolites; polyphenols; heavy metals; mass spectrometry; MRM mode; Chinese tea infusion metabolites; polyphenols; heavy metals; mass spectrometry; MRM mode; Chinese tea infusion
Show Figures

Graphical abstract

MDPI and ACS Style

Pinto, G.; Illiano, A.; Carpentieri, A.; Spinelli, M.; Melchiorre, C.; Fontanarosa, C.; di Serio, M.; Amoresano, A. Quantification of Polyphenols and Metals in Chinese Tea Infusions by Mass Spectrometry. Foods 2020, 9, 835.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop