Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na2S2O3 of Jiuqu Hongmei tea extracts

AbstractExtracts of Jiuqu Hongmei tea were prepared using distilled water, 25% ethanol, 50% ethanol, and 75% ethanol, respectively, and their antioxidant activities and protective capacity on HUVEC cells from damage induced by Na2S2O3 were investigated. All tea extracts exhibited remarkable antioxidant activity, especially E2 extracted by 25% ethanol, Pearson correlation analysis indicated theaflavins, total phenolics, and soluble sugar could be the possible effective components (p  <  0.05). Meanwhile, extracts prepared by 25% ethanol and 75% ethanol showed notable protective abilities on HUVEC cells injured by Na2S2O3. Considering the application in functional foods development, 25% ethanol was shown to be a better solvent for retaining phytochemicals of Jiuqu Hongmei tea in this study.Practical applicationsThis research focused on the investigation of the antioxidant activities and HUVEC cell protective ability of Jiuqu Hongmei tea extracts prepared by four solvents. Selection of an ideal solvent which can effectively extract the compounds from Jiuqu Hongmei tea is critical, as it determines the amount and type of different compounds extracted. Our findings indicate that the Jiuqu Hongmei tea extracts have remarkble antioxidant potential (1,1 ‐diphenyl‐2‐picrylhydrazyl, ferric‐reducing antioxidant power, and 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid) diammonium salt assay), as well as notable protective ability on HUVEC cells injure...
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research