title: A new iced tea base herbal beverage with Spergularia rubra extract: metabolic profile stability and in vitro enzyme inhibition.
abstract: Beverages are an ideal format to offer nutrients, specific health-promoting functionality, and desirable sensory attributes to consumers. Taking into account previous research on Spergularia rubra (L.) J. Presl & C. Presl, the aim of this work was to describe the chemistry and biochemistry associated with the production of a new iced tea base herbal beverage containing a hydroethanolic extract of this species, including both naturally occurring and added components. Phenolic compounds of S. rubra hydroethanolic extract and of the iced tea base herbal beverage were determined by HPLC-DAD. Thirty compounds, comprising nonacylated C-glycosyl flavones, C-glycosyl flavones acylated with aromatic acids, and C-glycosyl flavones acylated with aliphatic acids, were identified, being essentially represented by apigenin derivatives. Organic acids of both samples were determined by HPLC-UV, malic acid being the major one. A strong inhibition of α-glucosidase, acetylcholinesterase, and butyrylcholinesterase was observed. Furthermore, the influence of the pH of the digestive tube on the chemical composition of both extract and iced tea base herbal beverage and, consequently, on their biological activity, was assessed. In a general way, pH variation significantly decreased (p < 0.05) the metabolites content and enzymes inhibitory capacity. Nevertheless, the beverage enriched with S. rubra extract represents a valuable addition to consumer's health and nutrition, once the loss of activity is lower than the one verified for the base iced tea. Thus, the results suggest that the ingestion of this beverage could be of potential interest for several chronic disorders, particularly Alzheimer's disease.
authors: REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto , R. Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal.
authors: Andreia P
authors: AP
authors: Oliveira
authors: Rui P
authors: RP
authors: Matos
authors: Sara T
authors: ST
authors: Silva
authors: Paula B
authors: PB
authors: Andrade
authors: Federico
authors: F
authors: Ferreres
authors: Angel
authors: A
authors: Gil-Izquierdo
authors: Sónia
authors: S
authors: Meireles
authors: Tiago M
authors: TM
authors: Brandão
authors: Patrícia
authors: P
authors: Valentão
mesh_terms: D000544:Alzheimer Disease / Q000517:prevention & control; D001628:Beverages / Q000032:analysis*; D002091:Butyrylcholinesterase; D029748:Caryophyllaceae / Q000737:chemistry*; D002800:Cholinesterase Inhibitors / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003080:Cold Temperature; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005419:Flavonoids / Q000032:analysis; D065089:Glycoside Hydrolase Inhibitors; D006863:Hydrogen-Ion Concentration; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology*
chemical_list: D002800:Cholinesterase Inhibitors; D004791:Enzyme Inhibitors; D005419:Flavonoids; D065089:Glycoside Hydrolase Inhibitors; D010636:Phenols; D010936:Plant Extracts; D002091:Butyrylcholinesterase