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Phenolic compounds and the biological effects of Pu-erh teas with long-term storage

文献类型： 外文期刊

作者： Chen, Meichun 1 ; Zhu, Yujing 1 ; Zhang, Haifeng 2 ; Wang, Jieping 1 ; Liu, Xiaogang 3 ; Chen, Zheng 1 ; Zheng, Meixia 1 ;

作者机构： 1.Fujian Acad Agr Sci, Agr Bioresources Res Inst, 247 Wusi Rd, Fuzhou 350003, Fujian, Peoples R China

2.Fujian Acad Agr Sci, Fuzhou, Peoples R China

3.Fuzhou Univ, Coll Biol Sci & Engn, Fuzhou, Peoples R China

关键词： Pu-erh tea;Phenolic compounds;HPLC-ESI-QTOF-MS/MS;Radical scavenging activity;Human hepatocellular carcinoma

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

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收录情况： SCI

摘要： Pu-erh tea has gained more and more popularity and attracted much attention for its various biological effects. The objective of this study was to determine the active phenolic compounds and the biological effects of 15 differently aged Pu-erh teas. The results showed that 43 active phenolics, containing 7 flavan-3-ols, 11 organic acids, and esters, 3 proanthocyanidin dimers, 2 benzotropolones, and 20 flavonoid glycosides were identified based on high-performance liquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight tandem mass spectrometry (HPLC-ESI-QTOF-MS/MS). In particular, 2'-O-galloylhyperin and quercetin-3-O-p-coumaroyl-rhamnosyl-arabinosyl-hexoside were identified from constituents of tea for the first time. The 15 Pu-erh teas exhibited strong DPPH and ABTS scavenging activity in a concentration-dependent manner with IC50 0.99-2.12 and 0.97-2.67 mmol Trolox equivalent antioxidant capacity/g, respectively. All of the Pu-erh teas tested significantly inhibited the proliferation of SMMC-7721 cells, in a dosage-dependent manner. Of the 15 Pu-erh teas examined, the cake tea P6 had the strongest effect on SMMC-7721 cells with IC50 = 65.88 +/- 3.53 mu g/mL. The others Pu-erh teas had an IC50 = 96 - 509 mu g/mL. Our results also indicated that not all the older Pu-erh teas display stronger anti-activities and anti-cancer than the younger ones and the youngest Pu-erh tea did not possess the highest level of active components. This study provides useful information for consumers to deeply understand the chemical constituents and bioactivity of Pu-erh tea preserved for a long time.

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