TY - JOUR
T1 - Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leaves
AU - de Moura, Cristiane
AU - Kabbas Junior, Tufy
AU - Mendanha Cruz, Thiago
AU - Boscacci Marques, Mariza
AU - Araújo Vieira do Carmo, Mariana
AU - Turnes Pasini Deolindo, Carolina
AU - Daguer, Heitor
AU - Azevedo, Luciana
AU - Xu, Yong Quan
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/2
Y1 - 2023/2
N2 - Camellia sinensis var. assamica cv. Zijuan (purple tea) is known for its content of anthocyanins, flavan-3-ols, and bioactivities. This study aimed to verify the influence of solvent polarity, in a solid–liquid extraction, on the content of phenolic compounds and chlorophylls, instrumental color, and antioxidant activity. Different proportions of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used for extraction. The results showed that the hydroalcoholic extract (75 % ethanol + 25 % water) had the highest contents of total flavonoids, total anthocyanins, chlorophyll A, and total carotenoids, as well as presenting the highest color intensity, proportion of yellow pigments, and antioxidant activity (total reducing capacity and scavenging of the DPPH free radical). Twenty-two compounds were identified, with chlorogenic acid, hesperidin, (-)-epicatechin, (-)-epigallocatechin gallate, and isoquercitrin being the main phenolics. This phenolic-rich extract inhibited lipoperoxidation induced in egg yolk homogenate (IC50 = 455 mg/L), showed no hemolytic behavior when human erythrocytes were subjected to osmotic stress, and exerted in vitro cytotoxic effects against cancer and hybrid cells. The extract obtained with the mixture of non-toxic solvents presented critical bioactivities, as well as a comprehensive identification of phenolic compounds in the cultivar, and has potential to be used in technological applications.
AB - Camellia sinensis var. assamica cv. Zijuan (purple tea) is known for its content of anthocyanins, flavan-3-ols, and bioactivities. This study aimed to verify the influence of solvent polarity, in a solid–liquid extraction, on the content of phenolic compounds and chlorophylls, instrumental color, and antioxidant activity. Different proportions of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used for extraction. The results showed that the hydroalcoholic extract (75 % ethanol + 25 % water) had the highest contents of total flavonoids, total anthocyanins, chlorophyll A, and total carotenoids, as well as presenting the highest color intensity, proportion of yellow pigments, and antioxidant activity (total reducing capacity and scavenging of the DPPH free radical). Twenty-two compounds were identified, with chlorogenic acid, hesperidin, (-)-epicatechin, (-)-epigallocatechin gallate, and isoquercitrin being the main phenolics. This phenolic-rich extract inhibited lipoperoxidation induced in egg yolk homogenate (IC50 = 455 mg/L), showed no hemolytic behavior when human erythrocytes were subjected to osmotic stress, and exerted in vitro cytotoxic effects against cancer and hybrid cells. The extract obtained with the mixture of non-toxic solvents presented critical bioactivities, as well as a comprehensive identification of phenolic compounds in the cultivar, and has potential to be used in technological applications.
KW - Antihemolytic effect
KW - Antioxidants
KW - Cell viability
KW - Phenolic compounds
KW - reactive oxygen species
KW - Zijuan purple tea
UR - http://www.scopus.com/inward/record.url?scp=85145970864&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2022.112402
DO - 10.1016/j.foodres.2022.112402
M3 - Article
C2 - 36737984
AN - SCOPUS:85145970864
SN - 0963-9969
VL - 164
SP - 112402
JO - Food Research International
JF - Food Research International
M1 - 112402
ER -
