Rapid identification and quantification of bioactive metabolites in processed Camellia sinensis samples by UHPLC-ESI-MS/MS and evaluation of their antioxidant activity

Naheed Akhtar; Vinitha Moolchand Thadhani; Faraz Ul Haq; Muhammad Noman Khan; Sajjad Ali; Syed Ghulam Musharraf

Journal of Industrial and Engineering Chemistry, Vol.90, 419-426, October, 2020

DOI10.1016/j.jiec.2020.07.047 Export Citation

Rapid identification and quantification of bioactive metabolites in processed Camellia sinensis samples by UHPLC-ESI-MS/MS and evaluation of their antioxidant activity

Naheed Akhtar¹, Vinitha Moolchand Thadhani², Faraz Ul Haq¹, Muhammad Noman Khan¹, Sajjad Ali³, and Syed Ghulam Musharraf^{1, 4, †}

¹H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan
²Sri Lankan Institute of Nanotechnology, National Center of Excellence, Pitipana, Homagama, Sri Lanka
³Department of Chemistry, Karakoram International University, University Road, Gilgit-15100, Pakistan
⁴Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan

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Tea beverages have been enjoyed globally for the last several decades. The present study focuses on the comprehensive chemical and biological analysis of three processed tea products. A total of sixty-three compounds in processed samples were identified based on their exact masses and fragmentation patterns using LC-ESI-QTOF-MS/MS. Furthermore, quantification of eight analytes including caffeine (1), theophylline (2), (+)-catechin (3), (-)-epicatechin (4), (-)-epicatechin gallate (5), (-)-gallocatechin (6), (-)-epigallocatechin gallate (7) and quercetin-3-D-β-glucoside (8) in tea samples was performed using LC-ESI-IT-MS/MS. The concentrations of analytes were found in the range of 0.03 mg/g to 75.58 mg/g in all tea samples. The developed method showed excellent accuracy as %bias ranged from 0.2-3.69% and a good precision with %RSD ranged from 0.03 to 5.11. The LOD and LOQ for all the analytes were found to be in the range of 0.16-3.26 ng/mL and 0.44-9.87 ng/mL, respectively. The DPPH scavenging effects of samples were also investigated and all the samples were found to be strong scavengers of DPPH radical showing 69.50 ± 0.01-78.60 ± 0.10 %RSA. The established method provides a useful way for understanding the metabolite distribution in processed products of C. sinensis and to develop quality control protocols for these products.

Keywords:Camellia sinensis;LC-ESI-QTOF-MS/MS;LC-ESI-IT-MS/MS;Processed samples;Theaceae family

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[2] Afzal M, Safer A, Menon M, Inflammopharmacology, 23, 151 (2015)

[3] Scoparo CT, de Souza LM, Rattmann YD, Dartora N, Paiva SM, Sassaki GL, Gorin PA, Iacomini M, Food Res. Int., 53, 780 (2013)

[4] He X, Li J, Zhao W, Liu R, Zhang L, Kong X, Food Chem., 171, 405 (2015)

[5] Wang Y, Li Q, Wang Q, Li Y, Ling J, Liu L, Chen X, Bi K, J. Agric. Food Chem., 60, 256 (2011)

[6] Zhao Y, Chen P, Liu L, Harnly J, Yu LL, Li Z, Food Chem., 126, 1269 (2011)

[7] Wang C, Zhang CX, Shao CF, Li CW, Liu SH, Peng XP, Xu YQ, Food Anal. Methods, 9, 3298 (2016)

[8] Zhang L, Li N, Ma ZZ, Tu PF, J. Agric. Food Chem., 59, 8754 (2011)

[9] Chen S, Li M, Zheng G, Wang T, Lin J, Wang S, Wang X, Chao Q, Cao S, Yang Z, Molecules, 23, 104 (2018)

[10] Wu Y, Jiang X, Zhang S, Dai X, Liu Y, Tan H, Gao L, Xia T, J. Chromatogr. B, 1017, 10 (2016)

[11] Kim Y, Goodner KL, Park JD, Choi J, Talcott ST, Food Chem., 129, 1331 (2011)

[12] Lee BL, Ong CN, J. Chromatogr. A, 881, 439 (2000)

[13] Shaheen F, Ahmad M, Khan MTH, Jalil S, Ejaz A, Sultankhodjaev MN, Arfan M, Choudhary MI, Phytochemistry, 66, 935 (2005)

[14] Blumberg JB, Bolling BW, Chen CO, Xiao H, Eur. J. Nutr. Food Safety, 1 (2015).

[15] El-Shahawi M, Hamza A, Bahaffi S, Al-Sibaai A, Abduljabbar T, Food Chem., 134, 2268 (2012)

[16] Lee MK, Kim HW, Lee SH, Kim YJ, Asamenew G, Choi J, Lee JW, Jung HA, Yoo SM, Kim JB, Eur. Food Res. Technol., 245, 997 (2019)

[17] Yao L, Jiang Y, Datta N, Singanusong R, Liu X, Duan J, Raymont K, Lisle A, Xu Y, Food Chemistry, 84, 253 (2004)

[18] Yashin A, Yashin Y, Nemzer B, Am. J. Biomed. Sci., 3, 322 (2011)

[19] Frei B, Higdon JV, J. Nutr., 133, 3275S (2003)

[20] Singh BN, Shankar S, Srivastava RK, Biochem. Pharmacol., 82, 1807 (2011)