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Phenolic Antioxidants from the Leaves of Camellia pachyandra Hu.

文献类型： 外文期刊

作者： Gao, Da-Fang 1 ; Xu, Min 1 ; Yang, Chong-Ren 1 ; Xu, Mei 3 ; Zhang, Ying-Jun 1 ;

作者机构： 1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China

2.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China

3.Yunnan Acad Agr Sci, Tea Res Inst, Menghai 666200, Peoples R China

关键词： Camellia pachyandra Hu;Camellia sect. Heterogenea;hydrolyzable tannins;flavonol glycosides;antioxidants

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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收录情况： SCI

摘要： Camellia pachyandra Hu. is a species in Camellia sect. Heterogenea (Theaceae), whose leaves have been used for making tea and consumed by the local people living in Yunnan province, China. This is the first investigation of the chemical constituents in the leaves of C. pachyandra, from which 22 phenolic compounds including nine hydrolyzable tannins (1-9), 11 flavonol glycosides (10-20), and two simple phenolics (21, 22) were isolated. It was noted that the leaves of the title plant contained no caffeine and no catechin, whereas hydrolyzable tannins were found to be the major constituents, of which the content of ellagitannin 5 reached to 3.7%. All the isolates were evaluated for their antioxidant activities by DPPH radical scavenging and tyrosinase inhibitory assays. Though the secondary metabolites without caffeine and catechins are different from the commonly consumed tea plants, the results suggested that the leaves of C. pachyandra, rich in hydrolyzable tannins as potent antioxidants, could be developed as an ideal resource for a natural beverage without caffeine.

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