Determination of Vitamin B2 Content in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection

Beverages

F.Bedia Erim¹  Filiz Tezcan¹ 

[1] Department of Chemistry, Istanbul Technical University, Maslak, Istanbul 34469, Turkey;

关键词: tea;    Salvia officinalis;    Rosmarinus officinalis;    total phenolic;    antioxidant;   

DOI  :  10.3390/beverages4040086

来源: DOAJ

【 摘 要 】

Vitamin B2, also known as riboflavin (RF) is an essential micronutrient for human health and must be obtained from dietary sources. Plants biosynthesize riboflavin and are important dietary sources of vitamin B2 for humans. Our present study reports sensitive detection of vitamin B2 in widely consumed tea infusions, namely black, green, sage and rosemary tea infusions, by a capillary electrophoresis method combined with laser induced fluorescence detection. Moreover, the correlation between the vitamin B2 content of tea plants with their total phenolics (TPs) and antioxidant capacity are evaluated in this study. Whereas green teas have the highest TPs and antioxidant capacity, the highest RF content isin sage infusions. The RF content ranged between 0.34 and 10.36 µg/g for all tea samples studied. Comparing the RF content of tea samples found in this study to the RF content of known RF sources, tea infusions are proposed as important dietary sources of vitamin B2.

【 授权许可】

Unknown