Model development for predicting in vitro bio-capacity of green rooibos extract based on composition for application as screening tool in quality control

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dc.contributor.authorViraragavan, Amshaen_ZA
dc.contributor.authorHlengwa, Nokulungaen_ZA
dc.contributor.authorDe Beer, Daleneen_ZA
dc.contributor.authorRiedel, Sylviaen_ZA
dc.contributor.authorMiller, Neilen_ZA
dc.contributor.authorBowles, Sandraen_ZA
dc.contributor.authorWalczak, Beataen_ZA
dc.contributor.authorMuller, Christoen_ZA
dc.contributor.authorJoubert, Elizabethen_ZA
dc.date.accessioned2022-07-11T08:57:59Z
dc.date.available2022-07-11T08:57:59Z
dc.date.issued2020-03-09
dc.descriptionCITATION: Viraragavan, A. et al. 2020. Model development for predicting in vitro bio-capacity of green rooibos extract based on composition for application as screening tool in quality control. Food & Function, 11:3084-3094. doi:10.1039/C9FO02480Hen_ZA
dc.descriptionThe original publication is available at http://pubs.rsc.org/en/Journals/Journal/FOen_ZA
dc.description.abstractMounting evidence of the ability of aspalathin to target underlying metabolic dysfunction relevant to the development or progression of obesity and type 2 diabetes created a market for green rooibos extract as a functional food ingredient. Aspalathin is the obvious choice as a chemical marker for extract standardisation and quality control, however, often the concentration of a single constituent of a complex mixture such as a plant extract is not directly related to its bio-capacity, i.e. the level of in vitro bioactivity effected in a cell system at a fixed concentration. Three solvents (hot water and two EtOH–water mixtures), previously shown to produce bioactive green rooibos extracts, were selected for extraction of different batches of rooibos plant material (n = 10). Bio-capacity of the extracts, tested at 10 μg ml−1, was evaluated in terms of glucose uptake by C2C12 and C3A cells and lipid accumulation in 3T3-L1 cells. The different solvents and inter-batch plant variation delivered extracts ranging in aspalathin content from 54.1 to 213.8 g kg−1. The extracts were further characterised in terms of other major flavonoids (n = 10) and an enolic phenylpyruvic acid glucoside, using HPLC-DAD. The 80% EtOH–water extracts, with the highest mean aspalathin content (170.9 g kg−1), had the highest mean bio-capacity in the respective assays. Despite this, no significant (P ≥ 0.05) correlation existed between aspalathin content and bio-capacity, while the orientin, isoorientin and vitexin content correlated moderately (r ≥ 0.487; P < 0.05) with increased glucose uptake by C2C12 cells. Various multivariate analysis methods were then applied with Evolution Program-Partial Least Squares (EP-PLS) resulting in models with the best predictive power. These EP-PLS models, based on all quantified compounds, predicted the bio-capacity of the extracts for the respective cell types with RMSECV values ≤ 11.5, confirming that a complement of compounds, and not aspalathin content alone, is needed to predict the in vitro bio-capacity of green rooibos extracts. Additionally, the composition of hot water infusions of different production batches of green rooibos (n = 29) at ‘cup-of-tea’ equivalence was determined to relate dietary supplementation with the extract to intake in the form of herbal tea.en_ZA
dc.description.versionPublishers versionen_ZA
dc.format.extent11 pages : illustrationsen_ZA
dc.identifier.citationViraragavan, A. et al. 2020. Model development for predicting in vitro bio-capacity of green rooibos extract based on composition for application as screening tool in quality control. Food & Function, 11:3084-3094. doi:10.1039/C9FO02480Hen_ZA
dc.identifier.issn2042-650X (online)
dc.identifier.issn2042-6496 (print)
dc.identifier.otherdoi:10.1039/C9FO02480H
dc.identifier.urihttp://hdl.handle.net/10019.1/125484
dc.language.isoen_ZAen_ZA
dc.publisherRoyal Society of Chemistryen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectIn vitro bio-capacityen_ZA
dc.subjectGreen rooibos extracten_ZA
dc.subjectRooibos tea -- Qualityen_ZA
dc.subjectTreatment of metabolic diseasesen_ZA
dc.subjectGreen rooibos extract characterisationen_ZA
dc.titleModel development for predicting in vitro bio-capacity of green rooibos extract based on composition for application as screening tool in quality controlen_ZA
dc.typeArticleen_ZA
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