Pine Bark and Green Tea Concentrated Extracts: Antioxidant Activity and Comprehensive Characterization of Bioactive Compounds by HPLC–ESI-QTOF-MS

International Journal of Molecular Sciences

Mar໚ de la Luz Cฝiz-Gurrea¹  Salvador Fernández-Arroyo²  Antonio Segura-Carretero¹ 

[1] Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain; E-Mail:;Biomedical Research Centre, University Hospital of Sant Joan, IISPV, Rovira i Virgili University, C/Sant Joan s/n, 43201 Reus (Tarragona), Spain; E-Mail:

关键词: pine bark;    green tea;    polyphenols;    flavan-3-ols;    procyanidins;    antioxidant activity;    HPLC–ESI-QTOF-MS;   

DOI  :  10.3390/ijms151120382

来源: mdpi

【 摘 要 】

The consumption of polyphenols has frequently been associated with low incidence of degenerative diseases. Most of these natural antioxidants come from fruits, vegetables, spices, grains and herbs. For this reason, there has been increasing interest in identifying plant extract compounds. Polymeric tannins and monomeric flavonoids, such as catechin and epicatechin, in pine bark and green tea extracts could be responsible for the higher antioxidant activities of these extracts. The aim of the present study was to characterize the phenolic compounds in pine bark and green tea concentrated extracts using high-performance liquid chromatography coupled to electrospray ionization mass spectrometry (HPLC–ESI-QTOF-MS). A total of 37 and 35 compounds from pine bark and green tea extracts, respectively, were identified as belonging to various structural classes, mainly flavan-3-ol and its derivatives (including procyanidins). The antioxidant capacity of both extracts was evaluated by three complementary antioxidant activity methods: Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Higher antioxidant activity values by each method were obtained. In addition, total polyphenol and flavan-3-ol contents, which were determined by Folin–Ciocalteu and vanillin assays, respectively, exhibited higher amounts of gallic acid and (+)-catechin equivalents.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.