Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities
Hawk tea (Litsea coreana var. lanuginose) is a very popular herbal tea in the southwest of China. According to the maturity degree of raw materials, Hawk tea can usually be divided into three types: Hawk bud tea (HB), Hawk primary leaf tea (HP), and Hawk mature leaf tea (HM). In this study, some of...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2014/838165 |
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| author | Ming Yuan Xuejing Jia Chunbang Ding Shu Yuan Zhongwei Zhang Yanger Chen |
| author_facet | Ming Yuan Xuejing Jia Chunbang Ding Shu Yuan Zhongwei Zhang Yanger Chen |
| author_sort | Ming Yuan |
| collection | DOAJ |
| description | Hawk tea (Litsea coreana var. lanuginose) is a very popular herbal tea in the southwest of China. According to the maturity degree of raw materials, Hawk tea can usually be divided into three types: Hawk bud tea (HB), Hawk primary leaf tea (HP), and Hawk mature leaf tea (HM). In this study, some of the bioactive constituents and antioxidant properties of the three kinds of Hawk tea infusions were comparatively investigated. The results showed that the contents of total flavonoids, vitamin C, and carbohydrates in Hawk bud tea infusion (HBI) were higher than those in Hawk primary leaf tea infusion (HPI) and Hawk mature leaf tea infusion (HMI). HPI had higher contents of total polyphenols and exhibited better DPPH radical scavenging activity and ferric reducing activity power. HBI could provide more effective protection against erythrocyte hemolysis. As age is going from bud to mature leaf, the ability to inhibit the formation of low density lipoprotein (LDL) conjugated diene and the loss of tryptophan fluorescence decreased. The bioactive constituents and antioxidant activities of Hawk tea infusions were significantly affected by the maturity degree of the raw material. |
| format | Article |
| id | doaj-art-56dca3775a7e4464adcc4fafe46f4a00 |
| institution | OA Journals |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-56dca3775a7e4464adcc4fafe46f4a002025-08-20T02:05:56ZengWileyThe Scientific World Journal2356-61401537-744X2014-01-01201410.1155/2014/838165838165Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant ActivitiesMing Yuan0Xuejing Jia1Chunbang Ding2Shu Yuan3Zhongwei Zhang4Yanger Chen5College of Life Sciences, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Resources and Environmental Science, Sichuan Agricultural University, Chengdu 611100, ChinaCollege of Resources and Environmental Science, Sichuan Agricultural University, Chengdu 611100, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an 625014, ChinaHawk tea (Litsea coreana var. lanuginose) is a very popular herbal tea in the southwest of China. According to the maturity degree of raw materials, Hawk tea can usually be divided into three types: Hawk bud tea (HB), Hawk primary leaf tea (HP), and Hawk mature leaf tea (HM). In this study, some of the bioactive constituents and antioxidant properties of the three kinds of Hawk tea infusions were comparatively investigated. The results showed that the contents of total flavonoids, vitamin C, and carbohydrates in Hawk bud tea infusion (HBI) were higher than those in Hawk primary leaf tea infusion (HPI) and Hawk mature leaf tea infusion (HMI). HPI had higher contents of total polyphenols and exhibited better DPPH radical scavenging activity and ferric reducing activity power. HBI could provide more effective protection against erythrocyte hemolysis. As age is going from bud to mature leaf, the ability to inhibit the formation of low density lipoprotein (LDL) conjugated diene and the loss of tryptophan fluorescence decreased. The bioactive constituents and antioxidant activities of Hawk tea infusions were significantly affected by the maturity degree of the raw material.http://dx.doi.org/10.1155/2014/838165 |
| spellingShingle | Ming Yuan Xuejing Jia Chunbang Ding Shu Yuan Zhongwei Zhang Yanger Chen Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities The Scientific World Journal |
| title | Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities |
| title_full | Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities |
| title_fullStr | Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities |
| title_full_unstemmed | Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities |
| title_short | Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities |
| title_sort | comparative studies on bioactive constituents in hawk tea infusions with different maturity degree and their antioxidant activities |
| url | http://dx.doi.org/10.1155/2014/838165 |
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