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KMID : 0881720170320050389
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 5 p.389 ~ p.395
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Determination of Phenolic Contents in Rooibos (Asphalthus linearis) Tea Depending on the Steeping Temperature and Time
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Park Shin-Hee
Do Young-Sook
Kim Yun-Sung
Kim Nan-Yong
Lee Jin-Hee
Kim Jong-Hwa
Yoon Mi-Hye
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Abstract
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A simultaneous determination of 5 phenolic acids (gallic acid, chlorogenic acid, caffeic acid, pcoumaric acid, trans ferulic acid) and 9 flavonoids (procyanidin b1, aspalathin, rutin, vitexin, hyperoside, isoquercitrin, luteolin, quercetin, chrysoeriol) in rooibos tea has been carried out by ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). A validated analysis method in this study was applied to rooibos aqueous infusions. Rooibos tea is an antioxidant-rich tea which has anti-cancer, anti-aging, anti-inflammatory, anti-diabetic effect. Extraction yield of phenolics depends on steeping time and temperature of water. Tea infusions were prepared by placing 1 g of tea leaves or 1 tea bag in 100 mL of boiled water, and then at 3, 6 and 30 minutes intervals the infused teas were taken to carry out the analysis of phenolic contents. Another tea infusion was conducted with cold water (25-30°C) for 30 minuntes. As a result, the total amount of phenolics was highest in rooibos tea steeped with hot water for 30 minutes, followed by 6 minutes, 3 minutes and cold water 30minutes and the result has statistical significance.
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KEYWORD
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Phenolics , Rooibos Tea , Phenolic Acids , Flavonoids , UPLC-MS/MS
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