Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas

Tea (<i>Camellia sinensis</i>) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and co...

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Autores principales:	Danh C. Vu, Sophie Alvarez
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	phenolic carotenoid jasmine tea green tea Vietnamese tea artichoke Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/7ea18daf932649ecb59217ae3a4a706e
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spelling	oai:doaj.org-article:7ea18daf932649ecb59217ae3a4a706e2021-11-11T18:29:46ZPhenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas10.3390/molecules262164961420-3049https://doaj.org/article/7ea18daf932649ecb59217ae3a4a706e2021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6496https://doaj.org/toc/1420-3049Tea (<i>Camellia sinensis</i>) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted.Danh C. VuSophie AlvarezMDPI AGarticlephenoliccarotenoidjasmine teagreen teaVietnamese teaartichokeOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6496, p 6496 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	phenolic carotenoid jasmine tea green tea Vietnamese tea artichoke Organic chemistry QD241-441
spellingShingle	phenolic carotenoid jasmine tea green tea Vietnamese tea artichoke Organic chemistry QD241-441 Danh C. Vu Sophie Alvarez Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas
description	Tea (<i>Camellia sinensis</i>) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted.
format	article
author	Danh C. Vu Sophie Alvarez
author_facet	Danh C. Vu Sophie Alvarez
author_sort	Danh C. Vu
title	Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas
title_short	Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas
title_full	Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas
title_fullStr	Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas
title_full_unstemmed	Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas
title_sort	phenolic, carotenoid and saccharide compositions of vietnamese <i>camellia sinensis</i> teas and herbal teas
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7ea18daf932649ecb59217ae3a4a706e
work_keys_str_mv	AT danhcvu phenoliccarotenoidandsaccharidecompositionsofvietnameseicamelliasinensisiteasandherbalteas AT sophiealvarez phenoliccarotenoidandsaccharidecompositionsofvietnameseicamelliasinensisiteasandherbalteas
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Phenolic, Carotenoid and Saccharide Compositions of Vietnamese <i>Camellia sinensis</i> Teas and Herbal Teas

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