期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 52, 期 19, 页码 5863-5868出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf040100e
关键词
Wendita calysina; geraniaceae; burrito; flavanonois and phenylethanoid glycosides; 1D and 2D NMR; HPLC-UV-DAD quantitative determination; teas; antioxidant activities and total phenols
Burrito tea originates from the leaves of Wendita calysina, an indigenous Paraguayan plant, which is commonly consumed in South America and in Western countries. Phytochemical investigation of this species has led to the isolation of 14 constituents, among them 2 new flavanonols, dihydroquercetagetin (1) and 3,5,6,7,4'-pentahydroxyflavanonol (2), in addition to several known methoxyflavones, methoxyflavonols, phenylethanoid glycosides, and benzoic acid derivatives (4-14). All structures were elucidated by ESI-MS and NMR spectroscopic methods. Quantitative determination of phenolic constituents from burrito water infusions has been performed by HPLC-UV-DAD. The total antioxidant activity of the tea was measured by the ABTS(.+) radical cation decolorization and chemiluminescence (CL) assays and compared with the values of other commonly used herbal teas (green and black teas, mate, and rooibos).
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