Determination of Polar Compounds in Guava Leaves Infusions and Ultrasound Aqueous Extract by HPLC-ESI-MS
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AutorDíaz-de-Cerio, Elixabet; Verardo, Vito; Gómez-Caravaca, Ana María; Fernández Gutiérrez, Alberto; Segura Carretero, Antonio
Hindawi Publishing Corporation
Polar compoundsTeaAntioxidant activity
Díaz de Cerio, E.; et al. Determination of Polar Compounds in Guava Leaves Infusions and Ultrasound Aqueous Extract by HPLC-ESI-MS. Journal of Chemistry, 2015: 250919 (2015). [http://hdl.handle.net/10481/35876]
PatrocinadorThis work was funded by the Project cofinanced by FEDER-Andalucía 2007–2013 (Cod. 461100) and Andalusian Regional Government Council of Innovation and Science (P11-CTS-7625). The author Elixabet Díaz-de-Cerio also would like to thank the CEIBiotic for the “Ayudas a la Enseñanza Práctica” Grant (CADP2-71). Ana María Gómez-Caravaca and Vito Verardo thank the Spanish Ministry of Economy and Competitiveness (MINECO) for “Juan de la Cierva” postdoctoral contract.
Literature lacks publications about polar compounds content in infusion or guava leaves tea. Because of that, a comparison between different times of infusion and a conventional ultrasound aqueous extract was carried out. Several polar compounds have been identified by HPLC-ESI-MS and their antioxidant activity was evaluated by FRAP and ABTS assays. Four different classes of phenolic compounds (gallic and ellagic acid derivatives, flavonols, flavanones, and flavan-3-ols) and some benzophenones were determined. The quantification results reported that the order, in terms of concentration of the classes of polar compounds in all samples, was flavonols > flavan-3-ols > gallic and ellagic acid derivatives > benzophenones > flavanones. As expected, the aqueous extract obtained by sonication showed the highest content in the compounds studied. Significative differences were noticed about the different times of infusion and five minutes was the optimal time to obtain the highest content in polar compounds using this culinary method. All the identified compounds, except HHDP isomers and naringenin, were positively correlated with antioxidant activity.