Materiae Vegetabiles 2012-09-01

Phenolic constituents of the Chilean herbal tea Fabiana imbricata R. et P.

Cristina Quispe, Ezequiel Viveros-Valdez, Guillermo Schmeda-Hirschmann

Index: Plant Foods Hum. Nutr. 67(3) , 242-6, (2012)

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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.