Gallotannin 1, 2, 6-tri-O-galloyl-β-d-glucopyranose: Its availability and changing patterns in tea (Camellia sinensis). (30th October 2019)

• Record Type: Journal Article
• Authors: Wei, Kang; He, Huafeng; Li, Hailin; Wang, Liyuan; Ruan, Li; Pang, Dandan; Cheng, Hao
• Is Part Of: Food chemistry. Volume 296(2019)
• Page Start: 40
• Page End: 46
• Publication Date: 2019-10-30
• Subjects: Tea -- 1, 2, 6-tri-O-galloyl-β-d-glucopyranose -- Genetic diversity -- Plucking times -- UPLC-QTOF-MS/MS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.05.144
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Isolation of 1, 2, 6-TGGP from C. sinensis was first reported and verified. Tea cultivars with high 1, 2, 6-TGGP contents (>30 mg g −1 ) were first reported. Chemotaxonomy analysis showed close relation between 1, 2, 6-TGGP and gallic acid. The 1, 2, 6-TGGP content declined with the plucking times irrespective of cultivars. Identification of high 1, 2, 6-TGGP tea would facilitate its use in food and medicine. Abstract: Gallotannin 1, 2, 6-tri-O-galloyl-β-d -glucopyranose (1, 2, 6-TGGP) plays multiple roles against multidrug-resistant bacteria and other diseases. Nevertheless, its availability in tea ( Camellia sinensis ) has rarely been reported. Herein, the identification and verification of 1, 2, 6-TGGP from Camellia sinensis using ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-qTOF MS/MS), electrospray ionization mass spectrometry (ESI-MS) and nuclear magnetic resonance (NMR) were reported. The isolated 1, 2, 6-TGGP was used for the chemotaxonomy analysis of 17 tea cultivars. The contents of 1, 2, 6-TGGP ranged from 1.96 to 43.20 mg g −1, with a mean of 13.75 mg g −1 . Relatively high 1, 2, 6-TGGP contents (>30 mg g −1 ) in two tea cultivars indicate that the beneficial effects of 1, 2, 6-TGGP can be obtained by consuming these teas. The chemotaxonomy analysis showed a biosynthetic relation between 1, 2, 6-TGGP and gallic acid. Further analysis showed that the 1, 2, 6-TGGP contents significantly decreased with the plucking times irrespective of the cultivars. Moreover, a positive and significant correlation was also observed between 1, 2, 6-TGGP and gallic acid. The identification of tea cultivars that are rich in 1, 2, 6-TGGP was first reported and the obtained results should boost their potential use in food and medicine.