Cistus incanus a promising herbal tea rich in bioactive compounds: LC–MS/MS determination of catechins, flavonols, phenolic acids and alkaloids—A comparison with Camellia sinensis, Rooibos and Hoan Ngoc herbal tea

Abstract

Cistus incanus is called a medicine herbal plant due to its antimicrobial, anti-inflammatory, cytotoxic and antiulcerogenic properties. Considering these unique properties, quantification of the bioactive compounds of its infusion by liquid chromatography-tandem mass spectrometry is very important because of the rising consumption of this beverage. In this study the content of 28 phenolic compounds and theirs derivatives, alkaloids and vitamin B of water extract of Cistus incanus tea was examined and the results were compared with the results from other types of popular in the market teas. The Cistus incanus infusions were tested for content of flavanols, flavonols, organic acids, vitamin B and alkaloids and were compared with Camellia sinensis, Hoan Ngoc herbal tea and Rooibos infusions. Camellia sinensis infusions generally contained more catechins (1.56–82.65 mg/g) than Cistus incanus (1.02–2.73 mg/g) but there was no catechin-3-gallate in any Camellia sinensis infusions. Caffeine, theobromine and theophylline were found practically only in Camellia sinensis (6.22–14.19 mg/g) and Vietnamese herbal tea (2.97 mg/g) while trigonelline was found at higher concentrations in both Cistus incanus (6.29–14.34 μg/g) and Rooibos infusions (10.54–14.29 μg/g) than in Camellia sinensis infusions (0.30–2.88 μg/g). Principal component analysis revealed both similarities and differences among the infusions.