Bagged Aronia Melanocarpa Tea: Phenolic Profileand Antioxidant Activity / Aronia Melanocarpa Filter Čaj: Fenolni Profil I Antioksidativna Aktivnost

• Published in: Acta Facultatis Medicae Naissensis 2014-12, Vol.31 (4), p.245-252
• Main Authors: Veljkovic, Jovan a, Brcanovic, Jelena, Pavlovic, Aleksandra, Mitic, Snezana, Kalicanin, Biljana, Mitic, Milan
• Format: Article
• Language: English
• Subjects: antioksidativna aktivnost; antioxidant activity; Aronia melanocarpa; HPLC; infuz čaj; polifenolna jedinjenja; polyphenolic compounds; tea infusions
• ISSN: 2217-2521; 0351-6083; 2217-2521
• DOI: 10.2478/afmnai-2014-0030

While there is a large number of scientific papers reporting chemical composition and biological activities of Aronia melanocarpa, there is a lack information regarding the commercially available bagged tea. In order to supply new information on the antioxidant activity of the Aronia melanocarpa tea infusions, the aim of this study was to evaluate individual phenolic compounds which could be responsible for antioxidant activities of these beverages. Selected anthocyanins (cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin- 3-O-arabinoside, and cyanidin-3-O-xyloside), gallic acid, caffeic acid, rutin, morin, and protocatechuic acid were simultaneously detected from commercially available tea infusions using a High Performance Liquid Chromatographic (HPLC) method. The antioxidant activity was measured using five in vitro spectrophotometric methods: 1,1-diphenyl- 2-picrylhydrazyl radical scavenging activity (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline- 6-sulphonic acid) radical cation scavenging activity (ABTS), ferric reducing-antioxidant power (FRAP) and reduction power (RP)Fe(III) to Fe(II). Obtained results showed that anthocyanins, predominantly of cyanidin-3-O-galactoside, are the major class of polyphenolic compounds in tea infusions. Among phenolic acids the most abundant is caffeic acid. A significant correlation between DPPH and ABTS and FRAP and RP suggested that antioxidant components in these beverages were capable scavenging free radicals and reducing oxidants. Generally, these beverages had relatively high antioxidant capacities and could be important dietary sources of antioxidant phenolics for the prevention of diseases caused by oxidative stress. U cilju dobijanja informacija o antioksidativnoj aktivnosti infuz čajeva ploda aronije (Aronia melanocarpa) određena je koncentracija pojedinačnih fenolnih jedinjenja za koje se smatra da su odgovorna za antioksidativnu aktivnost ispitivanih čajeva. Sadržaj antocijana (cijanidin-3-O-galaktozid, cijanidin-3-O-glukozid, cijanidin-3-O-arabinozid, cijanidin- 3-O-ksilosid), galne kiseline, kafene kiseline, protokatehinske kiseline, rutina imorina određen je korišćenjem tečne hromatografije pod visokim pritiskom (HPLC) sa UV/Vis ifluorescentnim detektorom. Antioksidativna aktivnost je ispitana korišćenjem četiri in vitro spektrofotometrijske metode: metoda uklanjanja 2,2-difenil-1-pikrilhidrazil (DPPH) radikala, metoda vraćanja 2,2'-azino-bis (3-etilbenzotiazolin-6-sulfo katjon radikala) u svoj n