Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSasmaz, Hatice Kubra
dc.contributor.authorAksay, Ozge
dc.contributor.authorSelli, Serkan
dc.contributor.authorKahraman, Ozan
dc.contributor.authorFields, Christine
dc.date.accessioned2025-01-06T17:37:48Z
dc.date.available2025-01-06T17:37:48Z
dc.date.issued2024
dc.description.abstractGuayusa tea is derived from the leaves of the Ilex guayusa Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infusion time, temperature, and solvent conditions on the color, antioxidant capacity, total phenolic content, phenolic profile, and antimicrobial activity of Guayusa (Ilex guayusa Loes.) tea were investigated. Guayusa tea samples were prepared using two different solvents, ethanol and water, with 4, 6, and 8-h infusions at 60 and 70 degrees C. Liquid chromatography, diode array detection, and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were used to determine a comprehensive profile of phenolic compounds and to detect differences due to infusion conditions. Moreover, after the Guayusa tea infusion with the highest bioactive properties was determined, the effects of in vitro gastrointestinal digestion on the total phenolic content, antioxidant capacity, and phenolic compounds of the Guayusa tea infusion were measured. Phenolic profile analysis identified 29 compounds, among which chlorogenic acid and its derivatives were predominant. The increase in infusion time was correlated with an elevation in total phenolic content. Significant differences were observed between water and ethanol infusions of Guayusa in terms of phenolics and antioxidants. The total amount of phenolic compounds in the samples prepared with both solvents was found to increase after oral intake, depending on the digestion stage; meanwhile, the amounts of flavonoid compounds and di-O-caffeoylquinic acid derivatives decreased during digestion.
dc.identifier.doi10.3390/foods13050694
dc.identifier.issn2304-8158
dc.identifier.issue5
dc.identifier.pmid38472807
dc.identifier.scopus2-s2.0-85187438695
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods13050694
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2366
dc.identifier.volume13
dc.identifier.wosWOS:001183304300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectextractions
dc.subjectantioxidant capacity
dc.subjectLC-MS/MS
dc.subjectGuayusa tea
dc.subjectin vitro digestion
dc.subjectantimicrobial activity
dc.titleExploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry
dc.typeArticle

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