Genotypic variation of beta-carotene and lutein contents in tea germplasms, Camellia sinensis (L.) O. Kuntze

文献类型： 外文期刊

第一作者： Wang, Xin-Chao

作者： Wang, Xin-Chao;Chen, Liang;Ma, Chun-Lei;Yao, Ming-Zhe;Yang, Ya-Jun

作者机构：

关键词： Tea plant;Germplasm;Camellia sinensis;Beta-carotene;Lutein;Food analysis;Food composition

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.556； 五年影响因子：4.89 ）

ISSN： 0889-1575

年卷期： 2010 年 23 卷 1 期

页码：

收录情况： SCI

摘要： Tea is the most popular non-alcoholic healthy beverage in the world, and its water-soluble components such as polyphenols hold important benefits for human health. The lipid-soluble components such as beta-carotene and lutein, however, have not yet been utilized. In order to assess the possibility in using tea leaves as a new source of natural carotenoids, beta-carotene and lutein contents were estimated in new spring shoots of different genotypes and leaf positions of tea plant (Camellia sinensis) using a reverse-phase HPLC approach. There was no significant difference among the three assessed tea varieties (C. sinensis var. sinensis, var. assamica and var. pubilimba) from four different countries (p = 0.549 and 0.092, respectively). But significant differences were found among different leaf positions (maturity). The highest levels of beta-carotene (343.2 mg/kg) and lutein (232.0 mg/kg) were found in C. sinensis var. assamica and, highest coefficient of variation was present in C. sinensis var. sinensis (44.3%). The highest level of beta-carotene content and lutein contents were 42.1 and 16.3 times higher than the lowest among the studied 119 germplasms, respectively. Furthermore, contents of beta-carotene and lutein in mature leaves were higher than young leaves and stems. The results showed that tea may have potential as a new source of carotenoids. (C) 2009 Elsevier Inc. All rights reserved.

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