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Food Chem

Title:		Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities
Author(s):		Yin DD; Yuan RY; Wu Q; Li SS; Shao S; Xu YJ; Hao XH; Wang LS;
Address:		"Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China. Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; College of Horticulture, Nanjing Agriculture University, Nanjing 210095, China. Department of Applied Chemistry, China Agricultural University, Beijing 100094, China. Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China. Electronic address: wanglsh@ibcas.ac.cn"
Journal Title:		Food Chem
Year:		2015
Volume:		20150418
Issue:
Page Number:		20 - 28
DOI:		10.1016/j.foodchem.2015.04.032
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Water lily, a member of the Nymphaeaceae family, can be made into tea on the basis of outstanding fragrance characteristics and health care functions. In this study, 16 flavonoids were identified and quantified in tea infusions prepared from the petals of 33 water lily cultivars using HPLC-DAD and HPLC-ESI-MS/MS. The infusions were analyzed with HS-SPME coupled with GC-MS; 29 volatile compounds were detected, of which nine were found to be scent components. The cultivars were clustered into three clusters characterized according to scent components. The 'Conqueror' and 'Virginia' cultivars had the highest antioxidant activities. The concentrations of polyphenols and flavonoids showed significant positive correlations with antioxidant activity as measured by DPPH, ABTS(+), and FRAP assays. This study is valuable for a fuller understanding of this important tea and can also be used for the development of water lily"
Keywords:		"Antioxidants/*analysis Chromatography, High Pressure Liquid Flavonoids/*analysis Flowers/chemistry Gas Chromatography-Mass Spectrometry Nymphaea/*chemistry Polyphenols/analysis Tandem Mass Spectrometry Teas, Herbal/*analysis Volatile Organic Compounds/*an;"
Notes:		"MedlineYin, Dan-Dan Yuan, Ru-Yu Wu, Qian Li, Shan-Shan Shao, Shuai Xu, Yan-Jun Hao, Xiang-Hong Wang, Liang-Sheng eng Research Support, Non-U.S. Gov't England 2015/05/16 Food Chem. 2015 Nov 15; 187:20-8. doi: 10.1016/j.foodchem.2015.04.032. Epub 2015 Apr 18"