文献类型： 外文期刊

作者： Song, Lixia ² ; Wang, Xiangshe ² ; Zheng, Xueqin ² ; Huang, Dejian ¹ ;

作者机构： 1.Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, Singapore 117543, Singapore

2.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Hainan, Peoples R China

关键词： yellow camellia;oxygen radical absorbance capacity;total phenolic content;proanthocyanidins

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： Yellow camellia (section Nitidissima Chang) is a subgroup of tea plant with golden yellow flowers. It is a very rare species with potential as antioxidant rich plant as it is closely related to tea. We found, for the first time, that the antioxidant capacity and polyphenolic constituents of six yellow camellia species varied widely. Among them, the dry leaf of Camellia impressinervis had the highest level of oxygen radical absorbance capacity (ORAC, 2270.9 μmol TE/g), total phenolic content (TPC, 475.6 μmol GAE/g), and pro-anthocyanidin content (PAC, 66.1 umol CE/g). The ORAC level correlated well with TPC (R~2 = 0.9402), and PAC (R~2 = 0.9954). The compounds responsible for antioxidant activities were further profiled by HPLC and LC-MS analysis. Compared to the commonly consumed tea leaves, yellow camellia leaves contain more diverse phenolic compounds, including ellagitannins, proanthocyanidins, taxifolin deoxyhexose, apigenin derivatives, kaempferol derivative, quercetin derivatives, glucosyl isorhamnetin, (epi)cate-chin-(epi)afezelechin polymers and platphyllosides. Unlike tea leaves, no caffeine is detected in the yellow camellia leaves. The antioxidant activity of the polyphenolic compounds were further verified by precolumn treatment of the extracts with a stable radical 2,2-diphenyl-l-picrylhydrazyl (DPPH).