Facile Separation of 5-O-Galloylquinic Acid from Chinese Green Tea Extract using Mesoporous Zirconium Phosphate.
BACKGROUND
5-O-Galloylquinic acid from green tea and other plants is attracting increasing attention for its antioxidant and antileishmanial bioactivities. It is always isolated using a silica column, a Sephadex column and high-performance liquid chromatography (HPLC) methods, which are either laborious or instrument dependent.


OBJECTIVE
To develop a new method to easily separate 5-O-galloylquinic acid.


METHODS
Mesoporous zirconium phosphate (m-ZrP) was prepared to conveniently separate 5-O-galloylquinic acid from Chinese green tea extract, and the target compound was easily obtained by simple steps of adsorption, washing and desorption. The effects of the green tea extraction conditions, extract concentrations, and m-ZrP adsorption/desorption dynamics on the 5-O-galloylquinic acid separation were evaluated.


RESULTS
5-O-Galloylquinic acid that was separated from a 70% ethanol extract of green tea was of moderate HPLC purity (92%) and recovery (88%), and an increased non-specific binding of epigallocatechin gallate (EGCG) on m-ZrP was observed in the diluted tea extract. The times for maximal adsorption of 5-O-galloylquinic acid in 70% ethanol extract and maximal desorption of 5-O-galloylquinic acid in 0.4% phosphoric acid solution were confirmed as 7 h and 5 h, respectively.


CONCLUSIONS
A facile method to separate 5-O-galloylquinic acid from Chinese green tea extract using m-ZrP was established. Copyright © 2016 John Wiley & Sons, Ltd.
Department of Chemical Engineering and Food Processing, Hefei University of Technology, Xuancheng Campus, Xuancheng, P. R. China.
Yilong
Y
Ma
Department of Chemical Engineering and Food Processing, Hefei University of Technology, Xuancheng Campus, Xuancheng, P. R. China.
Yafang
Y
Shang
Department of Chemical Engineering and Food Processing, Hefei University of Technology, Xuancheng Campus, Xuancheng, P. R. China.
Danye
D
Zhu
Department of Chemical Engineering and Food Processing, Hefei University of Technology, Xuancheng Campus, Xuancheng, P. R. China.
Caihong
C
Wang
Department of Chemical Engineering and Food Processing, Hefei University of Technology, Xuancheng Campus, Xuancheng, P. R. China.
Zhifeng
Z
Zhong
Department of Chemical Engineering and Food Processing, Hefei University of Technology, Xuancheng Campus, Xuancheng, P. R. China.
Ziyang
Z
Xu
D000327:Adsorption; D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification*; D002392:Catechin / Q000031:analogs & derivatives / Q000737:chemistry / Q000302:isolation & purification; D005591:Chemical Fractionation; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification*; D011801:Quinic Acid / Q000737:chemistry / Q000302:isolation & purification*; D013662:Tea / Q000737:chemistry*; D015040:Zirconium / Q000737:chemistry*
D000975:Antioxidants; D010936:Plant Extracts; D013662:Tea; D011801:Quinic Acid; C027006:zirconium phosphate; D002392:Catechin; C045651:epigallocatechin gallate; D015040:Zirconium
5-O-Galloylquinic acid; green tea; separation; zirconium phosphate