Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 216, Issue 6, Pages 539-543Publisher
SPRINGER
DOI: 10.1007/s00217-003-0696-1
Keywords
rooibos; Aspalathus linearis; aspalathin; HPLC quantification; NIRS; antioxidant activity
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An LC-MS/UV-Vis method was developed for the reliable identification of the most relevant flavonoids occurring in rooibos. The amounts of the dihydrochalcones aspalathin, (2',3,4,4',6'-pentahydroxy-3-C-beta-D glucopyranosyldihydrochalcone), nothofagin (2',3,4',6'-tetrahydroxy-3-C-beta-D-glucopyranosyldihydrochalcone) and other flavonoids were determined in unfermented and fermented samples, collected at different locations in South Africa. Generally, a substantial loss of both dihydrochalcones was observed after the fermentation process. An NIR spectroscopic method was developed to discriminate between unfermented and fermented rooibos and to predict the aspalathin content in unfermented rooibos. The total antioxidative activity, determined according to the ABTS(+) scavenging method, was found to correlate very good with the aspalathin content in the unfermented plant material (R-2=0.812).
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