Title
Antioxidant properties and bioactive compounds in rooibos (Aspalathus linearis) and tea (Camellia sinensis) infusions
Authors
[ 1 ] Wydział Technologii Chemicznej, Politechnika Poznańska | [ 2 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ SzD ] doctoral school student | [ S ] student | [ P ] employee
Scientific discipline (Law 2.0)
Year of publication
2025
Published in
Article type
scientific article
Publication language
english
Keywords
EN
- Camellia sinensis
- LC–MS/MS
- Phenolic compounds
- Rooibos
- Trigonelline
Abstract
EN Rooibos herbal tea prepared from Aspalathus linearis is becoming increasingly popular. The main aim of this study was to compare the differences in the content of antioxidant compounds between green and fermented rooibos, and white, green, Pu-erh, and black Camellia sinensis teas. Overall, higher antioxidant capacity was measured for infusions prepared from unfermented leaves than fermented of both plants. The use of high-performance liquid chromatography-tandem mass spectrometry showed the differences in bioactive compounds between unfermented and fermented samples. Trigonelline, determined for the first time in rooibos, ferulic acid and sinapic acid were mainly found in rooibos infusions in comparison to Camellia sinensis teas where these compounds were in lower amounts. Rooibos infusions and Camellia sinensis teas possessed a similar level of 5-, 4-, 3- and 4,5-caffeoylquinic acids. The level of catechins and epicatechin derivatives was in lower amounts in rooibos infusions compared to green tea infusions. In addition, Principal Component Analysis was done to show the significant difference between these two plants.
Date of online publication
31.01.2025
Pages (from - to)
719 - 734
Ministry points / journal
70
Impact Factor
3,2 [List 2024]
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