Journal
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
Volume 400, Issue 10, Pages 3643-3654Publisher
SPRINGER HEIDELBERG
DOI: 10.1007/s00216-011-4998-z
Keywords
Rooibos tea; Polyphenols; High-performance liquid chromatography (HPLC); Mass spectrometry (MS)
Funding
- Spanish Ministry of Education and Science [AGL2008-05108-C03-03]
- Andalucian Regional Government Council of Innovation and Science [P07-AGR-02619, P09-CTS-4564, P10-FQM-6563]
- Ministry of National Education of the Republic of Indonesia
- University of Andalas for the Directorate General of Higher Education (DGHE) [2609/D4.4/2008]
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Rooibos (Aspalathus linearis) is a rich source of polyphenols and used to make a mild-tasting tea containing no caffeine, is low in tannins compared to green or black teas, and has antioxidant and antimutagenic/antitumoral properties. In vivo results show that rooibos has beneficial effects upon the lipid profile by decreasing serum triglycerides and cholesterol. In this sense, we have developed a simple and rapid method to separate and characterize simultaneously the polyphenolic compounds in aqueous and ethanolic rooibos extracts using high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS) and ion trap multiple mass spectrometry (HPLC-ESI-IT-MS2). The phenolic compounds were separated on a C-18 column (4.6x150 mm, 1.8 mu m) with 1% formic acid in water/acetonitrile 90:10 v/v and acetonitrile as mobile phases. The accuracy mass data generated by TOF-MS together with the fragmentation pattern obtained by IT-MS2 experiments confirmed the presence of 25 and 30 phenolic compounds in the aqueous and ethanolic extracts, respectively.
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