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

MATTERA, M. GABRIELA; GONZÁLEZ-POLO, MARINA; PERI, PABLO L.; MORENO, DIEGO A.

París

Conferencia; 7 International ISEKI-Food Conference; 2023

ISEKI-Food Association

Nothofagus antarctica leaves have recently been suggested as a valuable source of polyphenolcompounds and its combination with green tea has shown a superior antioxidant capacity thangreen tea infusions. However, no information about the quality differences in N. antarctica rawmaterials have been reported until now. The present study aimed at assessing the polyphenolvariability in the N. antarctica infusions when different populations are considered. Analyses byreverse phase HPLC-DAD were carried out to quantify the polyphenol concentration in eachstudied infusion. Principal Component Analysis and correlation analyses were carried out todetermine 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 onlypolyphenol compounds that contributed more than 10% to the first dimension. Minorconstituents such as caffeoyl-hexoside, tetragalloyl-glucoside and Di-Galloyl-HHDP-glucosidecontributed 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 flavonoidderivatives. 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 secondarymetabolism production, highlighting the need of determining the quality of raw material forelaborating superior N. antarctica beverages.