Secondary metabolite profile of Yacon black tea extracts

• Main Authors: Alcabasa, Jay Ann Kathlyn J., Fabico, Tiffany Ann O.
• Format: text
• Language: English
• Published: Animo Repository 2010
• Subjects: Yacon; Smallanthus; Tea; Metabolites
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/10105
• Institution: De La Salle University

Fermentation is a distinguishing step in the preparation of black tea. This step is also known to transform flavonoids to the aflavin and the arubigins whose structures are yet to be confirmed. Since most studies on black tea metabolites used Camella sinensis for tea preparation this study was conducted to partially establish the metabolite profile of yacon (Smallanthus sonchifolius) black tea. Black tea and the controls were separately prepared and extracted with water. The resulting extracts were concentrated prior to flavonoid extraction. The usual method of flavonoid extraction was followed with one modification. The hydrolyzed water extracts were extracted with DCM before extraction with ethyl acetate and amyl alcohol. Twelve (12) organic extracts were obtained out of the prepared black tea and the controls. HPLC analysis of each extract showed a very different metabolite profile when compared with the controls. All black tea extracts except the second ethyl acetate extract, showed many components with high retention times. All the controls have one major component of lower retention time (RT 4.2 minutes) with a number of very minor peaks clustered around it (RT 2.62 to 3.71 minutes). The less polar metabolites (higher retention time) noted n black tea extracts are attributed to the transformed metabolites brought about by fermentation.