Claim · model-written summary
Thirty-two phenolics in Juhua teas were identified.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Verbatim
e0“In total, 32 phenolic compounds were profiled and identified using HPLC-DAD/ESI-MSn, composed of chlorogenic acids (10), flavones (8), chalcones (8), flavanones (4) and flavonols (2).”
t0“Juhua Teas”
Title
Analysis of Active Compounds and Antioxidant Activity Assessment of Six Popular Chinese Juhua Teas
Hui Du; Shan-Shan Li; Qian Wu; et al. Natural Product Communications 2015. doi:10.1177/1934578x1501000329
Other claims from this paper (11)
- Observation Chalcones predominated in Kunlun Xueju extract.
- Observation Flavones and chlorogenic acids predominated in five Chrysanthemum teas.
- Observation Tai Ju had the highest total chlorogenic acids content.
- Observation Kunlun Xueju had the highest total flavonoids content.
- Observation Ganye Ju had the lowest total chlorogenic acid content.
- Observation Ganye Ju had the lowest total flavonoid content.
- Observation Huangin Ju had the most flavones.
- Observation Kunlun Xueju had stronger antioxidant activity than the other five teas.
- Mechanism The authors attributed radical scavenging to flavonoid content.
- Method / resource The study supplies a characterization and quality-control method for Juhua tea.
- Recommendation The authors recommend the work as a consumption guide.