LC-DAD-ESI-MS/MS-based phenolic profiling of St John's Wort Teas and their antioxidant activity: Eliciting infusion induced changes

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSevindik, Onur
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:23Z
dc.date.available2025-01-06T17:36:23Z
dc.date.issued2019
dc.description.abstractInfusion-induced changes in the phenolics, antioxidant and colour propeties of St John's wort (genus, Hypericum; specie, Hypericum perforatum L.) teas were studied for the first time. SJW teas prepared as three different infusions and coded as three (3 min), six (6 min) and twelve minutes (12 min). Investigation of phenolic compounds were performed by LC-DAD-ESI-MS/MS. A total of 18 phenolics including six chlorogenic acids, three phenolic acids, seven flavonoids and two naphtodianthrones were detected. It is worth noting that the phenolic profiles of St John's wort teas were similar. However, the quantities of phenolic compounds individually and totally changed significantly for different infusion times. The highest total concentration was detected in 12 min (60.03 mg/L), followed by 6 min (54.81 mg/L) and 3 min (33.07 mg/L). The main difference for different infusion times was the hyperoside found as the most abundant phenolic only in 3 min samples. However, for 6 min and 12 minin infusions, chlorogenic acid was the most dominant phenolic compound. Similar to phenolics, antioxidant capacity of tea infusions showed an increasing trend with the extension of infusion time.
dc.identifier.doi10.1080/10826076.2019.1568257
dc.identifier.endpage15
dc.identifier.issn1082-6076
dc.identifier.issn1520-572X
dc.identifier.issue1-2
dc.identifier.scopus2-s2.0-85063613490
dc.identifier.scopusqualityQ3
dc.identifier.startpage9
dc.identifier.urihttps://doi.org/10.1080/10826076.2019.1568257
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1858
dc.identifier.volume42
dc.identifier.wosWOS:000463114400002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Liquid Chromatography & Related Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAntioxidant capacity
dc.subjecthypericin
dc.subjecthypericum perforatum
dc.subjectphenolics
dc.subjectSt John's wort tea
dc.titleLC-DAD-ESI-MS/MS-based phenolic profiling of St John's Wort Teas and their antioxidant activity: Eliciting infusion induced changes
dc.typeArticle

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