Phytochemical Profile and Antioxidant Properties of Italian Green Tea, a New High Quality Niche Product

Horticulturae

Sonia Demasi¹  Matteo Caser¹  Valentina Scariot¹  NicoleMélanie Falla¹ 

[1] Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy;

关键词: tea;    Camellia sinensis;    antioxidant activity;    DPPH;    ABTS;    FRAP;   

DOI  :  10.3390/horticulturae7050091

来源: DOAJ

【 摘 要 】

The hot beverage commonly known as tea results from the infusion of dried leaves of the plant Camellia sinensis (L.) O. Kuntze. Ranking second only to water for its consumption worldwide, it has always been appreciated since antiquity for its aroma, taste characteristics, and beneficial effects on human health. There are many different processed tea types, including green tea, a non-fermented tea which, due to oxidation prevention maintains the structure of the bioactive compounds, especially polyphenols; these bioactive compounds show a number of benefits for the human health. The main producers of tea are China and India, followed by Kenya, Sri Lanka, Turkey, and Vietnam, however recently new countries are entering the market, with quality niche productions, among which also Italy. The present research aimed to assess the bioactive compounds (polyphenols) and the antioxidant activity of two green teas (the “Camellia d’Oro” tea—TCO, and the “Compagnia del Lago” tea—TCL) produced in Italy, in the Lake Maggiore district, where nurserymen have recently started to cultivate C. sinensis. In this area the cultivation of acidophilic plants as ornamentals has been known since around 1820. Due to the crisis of the floricultural sector, producers have been trying to diversify their product in order to increase their competitiveness, starting to cultivate Italian tea. Their antioxidant activity was assessed, finding a similar or higher antioxidant capacity than in other green teas, as reported in literature. TCO showed a higher antioxidant activity (42,758.86 mmol Fe²⁺ kg⁻¹; 532.37 µmol TE g⁻¹ DW; 881.08 µmol TE g⁻¹ DW) and phenolic content (14,918.91 mg GAE 100 g⁻¹ DW) than TCL (25,796.61 mmol Fe²⁺ kg⁻¹; 302.35 µmol TE g⁻¹ DW; 623.44 µmol TE g⁻¹ DW; 8540.42 mg GAE 100 g⁻¹ DW). Through HPLC, a total of thirteen phenolic compounds were identified quantitatively, including catechins, benzoic acids, cinnamic acids, and flavonols, in TCO while only 9 in TCL, and mainly in lower amounts. Albeit with differences, both teas were found to be of quality proving that Italy could have the possibility to grow profitably C. sinensis.

【 授权许可】

Unknown