LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential

Chou, Osbert; Ali, Akhtar; Subbiah, Vigasini; Barrow, Colin J.; Dunshea, Frank R.; Suleria, Hafiz Ansar Rasul

doi:10.3390/fermentation7020073

Cited by 37 publications

(31 citation statements)

References 101 publications

(127 reference statements)

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“…Caffeic acid, previously identified in tamarind seeds by El-Haddad et al [42], was also identified in all three samples. Furthermore, cinnamic acid (previously identified in star anise [30]) was identified in mountain pepper and tamarind (Figure S2), and ferulic acid was detected in mountain pepper and finger lime (Figure S2). These phenolics have been specifically highlighted as they are recognized for their medicinal properties [43,44].…”

Section: Phenolic Acidsmentioning

confidence: 79%

“…Then, 25 μL of 10% Na 2 CO 3 was added and the absorbance at 765 nm was recorded after 1 h. Gallic acid (0–200 μg/mL) was used to generate the standard curve for the quantification of TPC. DPPH (modified from Chou et al [ 30 ]) and ABTS (described by Bashmil et al [ 31 ]) assays must be conducted in the dark (presence of red light). For DPPH, 275 μL (0.1 mM DPPH) and 25 μL sample or standard were mixed and incubated for 30 min in the dark before spectrophotometer reading at 517 nm.…”

Section: Methodsmentioning

confidence: 99%

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Phytochemical and Safety Evaluations of Finger Lime, Mountain Pepper, and Tamarind in Zebrafish Embryos

et al. 2022

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Plants play a pivotal role in drug discovery, constituting 50% of modern pharmacopeia. Many human diseases, including age-related degenerative diseases, converge onto common cellular oxidative stress pathways. This provides an opportunity to develop broad treatments to treat a wide range of diseases in the ageing population. Here, we characterize and assess the toxicological effects of finger lime (Citrus australasica), mountain pepper (Tasmannia lanceolata), and small-leaved tamarind (Diploglottis australis) extracts. The characterization demonstrates that these Australian native plants have antioxidant potential and, importantly, they have high concentrations of distinct combinations of different antioxidant classes. Using zebrafish larvae as a high-throughput pre-clinical in vivo toxicology screening model, our experiment effectively discriminates which of these extracts (and at what exposure levels) are suitable for development towards future therapies. The LC50-96h for finger lime and tamarind were >480 mg/L, and 1.70 mg/L for mountain pepper. Critically, this work shows that adverse effects are not correlated to the properties of these antioxidants, thus highlighting the need for combining characterization and in vivo screening to identify the most promising plant extracts for further development. Thus, we present a high-throughput pre-clinical screening that robustly tests natural plant products to utilize the diversity of antioxidant compounds for drug development.

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Section: Phenolic Acidsmentioning

confidence: 79%

Section: Methodsmentioning

confidence: 99%

Phytochemical and Safety Evaluations of Finger Lime, Mountain Pepper, and Tamarind in Zebrafish Embryos

et al. 2022

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“…Quercetin 3′- O -glucuronide (compound 47 —477.0676) and quercetin 3- O -arabinoside (compound 50 —433.0783) were formed the fragment ions at m / z 301 via the subtraction of one unit of glucuronide (176 Da) and one unit of C 5 H 8 O 4 (132 Da) from the precursor ions, respectively. Previously, these were reported in mint and lemon with strong antioxidant potential [ 38 , 39 ]. The compound 52 (3,7-Dimethylquercetin—C 17 H 14 O 7 ) was detected in basil, mint, oregano, rosemary and sage in positive and negative modes, which produced daughter ions at m / z 314, 299, 217 through the removal of CH 3 , 2CH 3 and two CH 3 plus one unit of CO [ 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential

et al. 2021

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Culinary spices and herbs have been used to impart a characteristic flavour and aroma in food due to their appealing fragrance. Recently, bioactive compounds from herbs, especially phenolics, have gained much attention due to their potential health outcomes. The aim of this study was to characterize and quantify the phenolic compounds from 10 widely used Australian-grown herbs (oregano, rosemary, bay, basil, sage, fenugreek, dill, parsley, mint and thyme). For this purpose, liquid chromatography mass spectrometry (LC-MS) was used for the complete profiling of polyphenolic compounds and quantification of abundant phenolic compounds was completed with high-performance liquid chromatography—photodiode array detection (HPLC-PDA). Polyphenols from Australian-grown herbs were estimated through total phenolic content (TP), total flavonoids (TF) and total tannins (TT) along with their in-vitro antioxidant activities. Oregano and mint were estimated with the highest value of TP (140.59 ± 9.52 and 103.28 ± 8.08 mg GAE/g, milligram gallic acid equivalent/gram) while rosemary and mint had the highest TF (8.19 ± 0.74 and 7.05 ± 0.43 mg QE (quercetin equivalent)/g). In this study, eighty-four (84) phenolic compounds were screened and confirmed through LC-MS/MS by comparing their masses and fragmentation pattern with published libraries. The results of this study validate the use of these herbs as bioactives and their positive impact on human health.

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“…The method of Tang, et al [39] and Chou, et al [40] with some changes was used to quantify polyphenols in banana extracts. This was accomplished using a Water Alliance (2690) HPLC coupled with photo array detector (PDA).…”

Section: Quantification Of Bananas' Phenolics By Hplc-pdamentioning

confidence: 99%

Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity

Bashmil

Ali

et al. 2021

Antioxidants

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Bananas are an essential source of staple food and fruit worldwide and are widely regarded as the world’s largest fruit crop, with more than 100 million tons total annual production. Banana peel, a by-product that represents about 40% of the entire banana’s weight, and pulp are rich in bioactive compounds and have a high antioxidant capacity. As the production of polyphenols in fruit and vegetables is highly dependent on environmental conditions, genetic factors, and the level of maturity, this study aims to characterize six Australian banana cultivars in various stages of ripening for their phenolic compounds using the liquid chromatography-electrospray ionization quadrupole time of flight mass spectrometry (LC-ESI-QTOF-MS/MS), polyphenols quantification with the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), and their antioxidant capacity. All bananas were analysed for total polyphenols content (TPC), total flavonoids content (TFC), and total tannin content (TTC) and their antioxidant activities. Ripe Ducasse peel and pulp contained the highest amounts of total polyphenols content (1.32 and 1.28 mg gallic acid equivalent (GAE) per gram of sample), total tannin contents (3.34 mg catechin equivalent (CE) per gram of sample), and free radical scavenging capacity (106.67 mg ascorbic acid equivalent (AAE) per g of sample). In contrast, ripe Plantain peel had the greatest total flavonoids (0.03 mg quercetin equivalent (QE) per g of sample). On the other hand, unripe Ladyfinger pulp possessed the highest total antioxidant activity (1.03 mg AAE/g of sample). There was a positive correlation between flavonoids and antioxidant activities. By using LC-ESI-QTOF-MS/MS, a total of 24 phenolic compounds were tentatively characterized in this research, including six phenolic acids, 13 flavonoids, and five other polyphenols. Quantification of phenolic compounds by the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA) revealed a higher content of phenolic acids. These findings confirmed that banana peel and pulp have considerable antioxidant activity and can be employed in human food and animal feed for variant health enhancement uses.

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LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential

Cited by 37 publications

References 101 publications

Phytochemical and Safety Evaluations of Finger Lime, Mountain Pepper, and Tamarind in Zebrafish Embryos

Phytochemical and Safety Evaluations of Finger Lime, Mountain Pepper, and Tamarind in Zebrafish Embryos

LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential

Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity

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