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Please use this identifier to cite or link to this item: http://dspace.utalca.cl/handle/1950/9169

Title: Phenolic Constituents of the Chilean Herbal Tea Fabiana imbricata R. et P.
Authors: Quispe, C.
Viveros-Valdez, E.
Schmeda-Hirschmann, G.
Keywords: Chilean herbal tea
Fabiana imbricata
HPLC-DAD-MS
Chlorogenic acid
Quercetin derivatives
Issue Date: Sep-2012
Publisher: SPRINGER, VAN GODEWIJCKSTRAAT 30, 3311 GZ DORDRECHT, NETHERLANDS
Citation: PLANT FOODS FOR HUMAN NUTRITION Volume: 67 Issue: 3 Pages: 242-246
Abstract: "Pichi" or "pichi romero" (Fabiana imbricata R. et. P., Solanaceae) is a Chilean plant used as a tea in the Andean regions of Chile and Argentina. A very simple and direct method was developed for the qualitative analysis of polyphenols in the tea by high-performance liquid chromatography (HPLC) with diode array detection and electrospray ionization tandem mass spectrometry. The phenolic constituents identified in the teas were chlorogenic acid (3-O-caffeoylquinic acid), p-hydroxyacetophenone, scopoletin and quercetin derivatives. The glycosides were mainly glucosides from p-hydroxyacetophenone and scopoletin while di- and tri-glycosides from quercetin were the main flavonoids. The content of the main phenolic compounds in the teas (g/100 g lyophilized infusion) was 0.8-1.9 % for scopoletin, 0.4-6.2 % for p-hydroxyacetophenone and 2.1-4.3 % for rutin, respectively. The health-promoting properties reported for this herbal tea can be associated with the presence of several phenolics with known antioxidant, diuretic and antiinflammatory activity.
Description: Schmeda-Hirschmann, G (reprint author), Univ Talca, Inst Quim Recursos Nat, Lab Quim Prod Nat, Casilla 747, Talca, Chile.
URI: http://dspace.utalca.cl/handle/1950/9169
ISSN: 0921-9668
Appears in Collections:Artículos en publicaciones ISI - Universidad de Talca

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