Polyphenol variability in Nothofagus antarctica infusions when different raw material origins are considered

MATTERA G.; GONZÁLEZ-POLO M.; PERI P.L.; MORENO FERNÁNDEZ D.A.

París

Conferencia; 7th International ISEKI-Food; 2023

ISEKI-Food Association

Nothofagus antarctica leaves have recently been suggested as a valuable source of polyphenol compounds and its combination with green tea has shown a superior antioxidant capacity than green tea infusions. However, no information about the quality differences in N. antarctica raw materials have been reported until now. The present study aimed at assessing the polyphenol variability in the N. antarctica infusions when different populations are considered. Analyses by reverse phase HPLC-DAD were carried out to quantify the polyphenol concentration in each studied infusion. Principal Component Analysis and correlation analyses were carried out to determine which variables contributed the most to the quality differentiations among infusions. In this study, the two first components explained almost 61% of the observed variance among N. antarctica infusions. In addition, quercetin-hexoside and quercetin-pentoside were the only polyphenol compounds that contributed more than 10% to the first dimension. Minor constituents such as caffeoyl-hexoside, tetragalloyl-glucoside and Di-Galloyl-HHDP-glucoside contributed the most to the second dimension. In addition, significant differences (p-value < 0.01) among N. antarctica populations were found in total polyphenol content and total flavonoid derivatives. At compound level, the concentration of caffeoyl-hexoside, quercetin- hexoside, quercetin-pentoside, and quercetin-galloyl-pentoside were significantly different (p-value< 0.01) among infusions. These findings revealed the existence of diversity in the N. antarctica secondary metabolism production, highlighting the need of determining the quality of raw material for elaborating superior N. antarctica beverages.