Quantitative Characterization of Flavonoid Compounds in Rooibos Tea (Aspalathus linearis) by LC-UV/DAD

Reference

Authors

Bramati L. Minoggio M. Gardana C. Simonetti P. Mauri P. Pietta P.

Institution

Istituto Tecnologie Biomediche, CNR, Via Fratelli Cervi 93, 20090 Segrate (Milan), Italy, and Department of Food Science and Microbiology, Faculty of Agriculture, University of Milan, Via Celoria 2, 20133 Milan, Italy.

Source

Journal of Agricultural & Food Chemistry. 50(20):5513-9, 2002 September 25.

Review

Abstract

Rooibos tea originates from the leaves and stems of the indigenous South African plant Aspalathus linearis. It has gained much attention for clinical purposes in the case of nervous tension, allergies (dermatitis), and various indigestive problems. Recently, antioxidative activity was also attributed to the tea on the basis of its flavonoid content. Therefore, an HPLC method using a C(18) reversed phase column was developed for the assay of 10 flavonoids in aqueous and methanolic infusions. Main compounds determined were the dihydrochalcone aspalthin, rutin, and orientin, and their content was in the range of 1.0 to 1.3 mg/g. The identity of detected flavonoids was confirmed by comparing their retention times and UV and MS spectra with those of corresponding standards. In addition, the MS analysis showed evidence of the presence of other compounds such as nothofagin, dihydroisoorientin, and dihydroorientin.

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