Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities

doi:10.1016/j.foodchem.2015.04.032

	Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities
	Yin, Dan-Dan ; Yuan, Ru-Yu ; Wu, Qian ; Li, Shan-Shan ; Shao, Shuai 3; Xu, Yan-Jun ; Hao, Xiarig-Hong ; Wang, Liang-Sheng
	2015
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
卷号	187 页码:20-28
摘要	Water lily, a member of the Nymphaeaceae family, can be made into tea on the basis of outstanding fragrance characteristics and health care functions. In this study, 16 flavonoids were identified and quantified in tea infusions prepared from the petals of 33 water lily cultivars using HPLC-DAD and HPLC-ESI-MS/MS. The infusions were analyzed with HS-SPME coupled with GC-MS; 29 volatile compounds were detected, of which nine were found to be scent components. The cultivars were clustered into three clusters characterized according to scent components. The 'Conqueror' and 'Virginia' cultivars had the highest antioxidant activities. The concentrations of polyphenols and flavonoids showed significant positive correlations with antioxidant activity as measured by DPPH., ABTS(.+), and FRAP assays. This study is valuable for a fuller understanding of this important tea and can also be used for the development of water lily. (C) 2015 Elsevier Ltd. All rights reserved.
关键词	Water lily Tea infusion Flavonoids Volatile compounds Antioxidant activity
学科领域	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI	10.1016/j.foodchem.2015.04.032
收录类别	SCI
语种	英语
WOS关键词	CAPACITY ; ANTHOCYANINS ; POLYPHENOLS ; FRUITS ; BERRY ; ACID
WOS研究方向	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000355885400004
出版者	ELSEVIER SCI LTD
文献子类	Article
出版地	OXFORD
EISSN	1873-7072
资助机构	Chinese Academy of Sciences [KFJ-1W-NO1-16] ; National High Technology Research and Development Program of China (863 Program) [2011AA10020702]
作者邮箱	wanglsh@ibcas.ac.cn
引用统计	被引频次：50[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/25689
专题	中科院北方资源植物重点实验室
作者单位	1.[Yin, Dan-Dan 2.Yuan, Ru-Yu 3.Wu, Qian 4.Li, Shan-Shan 5.Shao, Shuai 6.Chinese Acad Sci, Key Lab Plant Resources, Beijing 100093, Peoples R China 7.Chinese Acad Sci, Beijing Bot Garden, Inst Bot, Beijing 100093, Peoples R China 8.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 9.[Yuan, Ru-Yu 10.Nanjing Agr Univ, Coll Hort, Nanjing 210095, Jiangsu, Peoples R China 11.[Xu, Yan-Jun 12.China Agr Univ, Dept Appl Chem, Beijing 100094, Peoples R China
推荐引用方式 GB/T 7714	Yin, Dan-Dan,Yuan, Ru-Yu,Wu, Qian,et al. Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities[J]. FOOD CHEMISTRY,2015,187:20-28.
APA	Yin, Dan-Dan.,Yuan, Ru-Yu.,Wu, Qian.,Li, Shan-Shan.,Shao, Shuai.,...&Wang, Liang-Sheng.(2015).Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities.FOOD CHEMISTRY,187,20-28.
MLA	Yin, Dan-Dan,et al."Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities".FOOD CHEMISTRY 187(2015):20-28.

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