Phenolic constituents and antioxidant activity of Wendita calysina leaves (Burrito), a folk Paraguayan tea.
Burrito tea originates from the leaves of Wendita calysina, an indigenous Paraguayan plant, which is commonly consumed in South America and in Western countries. Phytochemical investigation of this species has led to the isolation of 14 constituents, among them 2 new flavanonols, dihydroquercetagetin (1) and 3,5,6,7,4'-pentahydroxyflavanonol (2), in addition to several known methoxyflavones, methoxyflavonols, phenylethanoid glycosides, and benzoic acid derivatives (4-14). All structures were elucidated by ESI-MS and NMR spectroscopic methods. Quantitative determination of phenolic constituents from burrito water infusions has been performed by HPLC-UV-DAD. The total antioxidant activity of the tea was measured by the ABTS(*)(+) radical cation decolorization and chemiluminescence (CL) assays and compared with the values of other commonly used herbal teas (green and black teas, mate, and rooibos).
Piccinelli
Anna Lisa
AL
Dipartimento di Scienze Farmaceutiche, Università degli Studi di Salerno, Via Ponte don Melillo, 84084 Fisciano (SA), Italy.
De Simone
Francesco
F
Passi
Siro
S
Rastrelli
Luca
L
D000975:Antioxidants / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D031314:Geraniaceae / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D010239:Paraguay; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization
D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts