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Wang J, Qu L, Yu Z, Jiang Y, Yu C, Zhu X, Lin Q, Niu L, Yu Y, Lin Q, Shang Y, Yuan H, Hua J. Targeted quantitative metabolomic and flavor objective quantification technique reveal the impact mechanism of shaking on black tea quality and non-volatile metabolites. Food Chem 2024; 458:140226. [PMID: 38943961 DOI: 10.1016/j.foodchem.2024.140226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/13/2024] [Accepted: 06/23/2024] [Indexed: 07/01/2024]
Abstract
Shaking constitutes a pivotal technique for enhancing black tea quality; nevertheless, its impact on the transformation mechanism of non-volatile metabolites (NVMs) in black tea remains obscure. The present study aimed to investigate the impact of shaking-withering methods (SWM) and traditional-withering methods (TWM) on black tea quality and NVMs conversion. A total of 57 NVMs and 14 objective quantitative indicators were obtained. SWM enhanced sweetness and umami taste, as well as appearance and liquor color brightness of black tea. Eight key differential NVMs were identified by multivariate statistical and dose over threshold value analysis. Metabolic pathway and evolution law analysis revealed that SWM enhanced the oxidation of catechins and flavonol glycosides, promoted the decarboxylation of glutamic acid, then facilitated the formation of theaflavin-3,3'-digallate, finally enhanced the taste and color quality of black tea. This study offers theoretical guidance and technical support for the targeted processing of high-quality black tea.
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Affiliation(s)
- Jinjin Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Lichi Qu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Ziming Yu
- Xianning Academy of Agricultural Sciences, 168 Wenquan Hesheng Road, Xianning, Hubei 437199, PR China
| | - Yongwen Jiang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Chengfa Yu
- Fu'an Tea Industry Development Center, 11 Jiefang Road, Fu'an, Fujian, 355099, PR China
| | - Xizhe Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Qingju Lin
- Fu'an Tea Industry Development Center, 11 Jiefang Road, Fu'an, Fujian, 355099, PR China
| | - Linchi Niu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Yaya Yu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Qing Lin
- Fu'an Tea Industry Development Center, 11 Jiefang Road, Fu'an, Fujian, 355099, PR China
| | - Yan Shang
- Hangzhou Zhishan Tea Co., LTD, 123 Tongwu Village Road West, Hangzhou, Zhejiang 310000, PR China
| | - Haibo Yuan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
| | - Jinjie Hua
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
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Lu L, Liu J, Zhang W, Cheng X, Zhang B, Yang Y, Que Y, Li Y, Li X. Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing. Foods 2024; 13:1373. [PMID: 38731743 PMCID: PMC11083133 DOI: 10.3390/foods13091373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
As the most consumed tea in the world, all kinds of black tea are developed from Wuyi black tea. In this study, quality components, regulatory gene expression, and key enzyme activity during the processing were analyzed to illustrate the taste formation of WBT. Withering mainly affected the content of amino acids, while catechins and tea pigments were most influenced by rolling and the pre-metaphase of fermentation. Notably, regulatory gene expression was significantly down-regulated after withering except for polyphenoloxidase1, polyphenoloxidase2, leucoanthocyanidin dioxygenase, chalcone isomerase, and flavonoid 3', 5'-hydroxylase. Co-expression of flavonoid pathway genes confirmed similar expression patterns of these genes in the same metabolic pathway. Interestingly, rolling and fermentation anaphase had a great effect on polyphenol oxidase, and fermentation pre-metaphase had the greatest effect on cellulase. Since gene regulation mainly occurs before picking, the influence of chemical reaction was greater during processing. It was speculated that polyphenol oxidase and cellulase, which promoted the transformation of quality components, were the key factors in the quality formation of WBT. The above results provide theoretical basis for the processing of WBT and the reference for producing high-quality black tea.
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Affiliation(s)
- Li Lu
- College of Tea and Food, Wuyi University, Wuyishan 354300, China
- Tea Engineering Research Center of Fujian Higher Education, Wuyishan 354300, China
- Tea Science Research Institute, Wuyi University, Wuyishan 354300, China
| | - Jinxian Liu
- College of Tea and Food, Wuyi University, Wuyishan 354300, China
| | - Wenneng Zhang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China
| | - Xi Cheng
- College of Tea and Food, Wuyi University, Wuyishan 354300, China
- Tea Engineering Research Center of Fujian Higher Education, Wuyishan 354300, China
- Tea Science Research Institute, Wuyi University, Wuyishan 354300, China
| | - Bo Zhang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China
- Tea Engineering Research Center of Fujian Higher Education, Wuyishan 354300, China
- Tea Science Research Institute, Wuyi University, Wuyishan 354300, China
| | - Yiyang Yang
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Youxiong Que
- Key Laboratory of Sugarcane Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuanhua Li
- College of Tea and Food, Wuyi University, Wuyishan 354300, China
- Tea Engineering Research Center of Fujian Higher Education, Wuyishan 354300, China
- Tea Science Research Institute, Wuyi University, Wuyishan 354300, China
| | - Xinghui Li
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
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3
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Yang S, Pathak S, Tang H, Zhang D, Chen Y, Ntezimana B, Ni D, Yu Z. Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality. Foods 2024; 13:325. [PMID: 38275692 PMCID: PMC10815122 DOI: 10.3390/foods13020325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
A non-targeted metabolomics approach and sensory evaluation, coupled with multivariate statistical analysis, systematically uncover the impact of the rolling time on the quality parameters of black tea. GC-MS analysis reveals that a moderate extension of rolling time favorably contributes to the accumulation of characteristic aroma components in black tea. The volatile components reach their highest concentration in black tea samples processed during an 80-min rolling period. UHPLC-Q-TOF/MS analysis demonstrates a substantial decrease in the contents of catechins and flavonoids with an increase in rolling time. Simultaneously, the production of theaflavins, coupled with the degradation of green bitterness volatiles (GBVs), significantly contributes to the formation of endogenous aroma components in black tea. These findings underscore the close relationship between rolling time control and black tea quality, emphasizing that a moderate extension of the rolling time fosters the development of improved black tea flavor quality. The comprehensive quality evaluation indicates that the optimal duration is 80 min. However, the initial 0 to 20 min of rolling is a crucial phase for the genesis and transformation of black tea quality. This study offers valuable insights into the influence of rolling time on black tea quality, potentially enhancing future studies of rolling technology. It provides theoretical guidelines for optimizing the processing of Gongfu black tea.
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Affiliation(s)
- Shuya Yang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Sujan Pathak
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Haiyan Tang
- School of Horticulture and Landscape Architecture, Hubei Vocational College of Bio-Technology, Wuhan 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Bernard Ntezimana
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (S.Y.); (S.P.); (D.Z.); (Y.C.); (B.N.); (D.N.)
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4
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Aaqil M, Peng C, Kamal A, Nawaz T, Zhang F, Gong J. Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review. Foods 2023; 12:4467. [PMID: 38137271 PMCID: PMC10743253 DOI: 10.3390/foods12244467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/05/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea's brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea's final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics.
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Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Fei Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
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5
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Wang J, Bi H, Li M, Wang H, Xue M, Yu J, Ho CT, Zhang L, Zhuo Q, Jiang J, Wan X, Zhai X. Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea. Food Res Int 2023; 169:112860. [PMID: 37254434 DOI: 10.1016/j.foodres.2023.112860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/21/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
Theanine is a distinctive amino acid in tea that plays a vital role in tea flavor during the roasting process. Model thermal reactions of total amino acids and sugars with different roasting conditions (low-fire, middle-fire, and high-fire) showed theanine competitively inhibited the formation of indole, skatole, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and Strecker aldehydes, while greatly stimulated the production of roasty pyrazines. In addition, highest amounts of pyrazines were obtained under high-fire degree. Quantification of these reaction products in Wuyi rock tea (WRT) was realized in different roasted Dahongpao teas by means of sensomics approach. The quantitative data revealed the biggest influence of roasting temperatures on the formation of reaction products among indole, lipid oxidation products, and pyrazines, while other reaction products were only slightly affected. The findings of this study provide a fresh perspective on the impact of theanine on aroma formation during the roasting process, which will help to explore the formation of key odorants during tea production.
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Affiliation(s)
- Jing Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Haijun Bi
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Hui Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Manman Xue
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | | | | | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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6
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Kumar M, Selvasekaran P, Chidambaram R, Zhang B, Hasan M, Prakash Gupta O, Rais N, Sharma K, Sharma A, Lorenzo JM, Parameswari E, Deshmukh VP, Elkelish A, Abdel-Wahab BA, Chandran D, Dey A, Senapathy M, Singh S, Pandiselvam R, Sampathrajan V, Dhumal S, Amarowicz R. Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review. Food Chem 2023; 428:136783. [PMID: 37450955 DOI: 10.1016/j.foodchem.2023.136783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 06/26/2023] [Accepted: 06/30/2023] [Indexed: 07/18/2023]
Abstract
Tea residues represent one of the major agricultural wastes that are generated after the processing of tea. They account for 21-28% of crude protein and are often discarded without the extraction of valuable proteins. Due to various bioactivity and functional properties, tea proteins are an excellent alternative to other plant-based proteins for usage as food supplements at a higher dosage. Moreover, their good gelation capacity is ideal for the manufacturing of dairy products, jellies, condensation protein, gelatin gel, bread, etc. The current study is the first to comprehend various tea protein extraction methods and their amino acid profile. The preparation of tea protein bioactive peptides and hydrolysates are summarized. Several functional properties (solubility, foaming capacity, emulsification, water/oil absorption capacity) and bioactivities (antioxidant, antihypertensive, antidiabetic) of tea proteins are emphasized.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA.
| | - Pavidharshini Selvasekaran
- Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu 632014, India.
| | - Ramalingam Chidambaram
- Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu 632014, India
| | - Baohong Zhang
- Department of Biology, East Carolina University, Greenville 27858, USA
| | - Muzaffar Hasan
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal 462038, India
| | - Om Prakash Gupta
- ICAR - Indian Institute of Wheat and Barley Research, Karnal 132001, India
| | - Nadeem Rais
- Department of Pharmacy, Bhagwant University, Ajmer, Rajasthan 305004, India
| | - Kanika Sharma
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Anshu Sharma
- Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni 173230, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - E Parameswari
- Nammazhvar Organic Farming Research Centre, Tamil Nadu Agricultural University, 641003 Coimbatore, India
| | - Vishal P Deshmukh
- Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India
| | - Amr Elkelish
- Department of Biology, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia; Botany Department, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt
| | - Basel A Abdel-Wahab
- Department of Medical Pharmacology, College of Medicine, Assiut University, Assiut 7111, Egypt; Department of Pharmacology, College of Pharmacy, Najran University, Najran, Saudi Arabia
| | - Deepak Chandran
- Department of Animal Husbandry, Government of Kerala, Kerala 679335, India
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata, West Bengal, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | - Surinder Singh
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
| | - Vellaikumar Sampathrajan
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai 625104, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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7
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Shan X, Yu Q, Chen L, Zhang S, Zhu J, Jiang Y, Yuan H, Zhou Q, Li J, Wang Y, Deng Y, Li J. Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics. Front Nutr 2023; 10:1104926. [PMID: 36998915 PMCID: PMC10043258 DOI: 10.3389/fnut.2023.1104926] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 02/22/2023] [Indexed: 03/17/2023] Open
Abstract
Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content of 75.05, 72.53, 70.07, 68.00, and 64.78%, w.b.). Combined with human sensory evaluation, electronic tongue and chromatic differences analysis, an assessment of the relationship between the withering degree and the sensory quality of Longjing tea was obtained. By using a non-targeted metabolomics approach, 69 significantly differential metabolites were screened. As the withering degree increased, most free amino acids and catechin dimers were increased, largely attributed to the hydrolysis of proteins and catechin oxidative polymerization, respectively. The contents of organic acids as well as phenolic acids and derivatives were reduced. Interestingly, flavone C-glycosides decreased overall while flavonol O-glycosides increased. The correlation analysis revealed that metabolites such as theasinensin F, theasinensin B, theaflavin, theaflavin-3,3′-gallate, theaflavin-3′-gallate, malic acid, succinic acid, quinic acid, theanine glucoside and galloylglucose had a greater influence on the taste and color of tea infusion (|r| > 0.6, p < 0.05). Overall, an appropriate withering degree at a moisture content of around 70% is more favorable to enhance the Longjing tea quality. These results may enhance the understanding of green tea flavor chemistry associated with withering and provide a theoretical basis for green tea processing.
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Affiliation(s)
- Xujiang Shan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Qinyan Yu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Le Chen
- College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Shan Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming, China
| | - Jiayi Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Ji Li
- Agriculture and Rural Bureau of Chun'an County, Hangzhou, China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- *Correspondence: Yujie Wang,
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Yuliang Deng,
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Jia Li,
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8
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Liu Y, Chen Q, Liu D, Yang L, Hu W, Kuang L, Huang Y, Teng J, Liu Y. Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing. Food Chem 2023; 403:134263. [DOI: 10.1016/j.foodchem.2022.134263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/08/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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9
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Wu S, Yu Q, Shen S, Shan X, Hua J, Zhu J, Qiu J, Deng Y, Zhou Q, Jiang Y, Yuan H, Li J. Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Lai G, Cui Y, Granato D, Wen M, Han Z, Zhang L. Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing. Food Res Int 2022; 155:111041. [DOI: 10.1016/j.foodres.2022.111041] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 01/31/2022] [Accepted: 02/17/2022] [Indexed: 11/30/2022]
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11
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Li S, Zhang L, Wan X, Zhan J, Ho CT. Focusing on the recent progress of tea polyphenol chemistry and perspectives. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Yu P, Huang H, Zhao X, Zhong N, Zheng H. Dynamic variation of amino acid content during black tea processing: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
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13
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Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112791] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Ntezimana B, Li Y, He C, Yu X, Zhou J, Chen Y, Yu Z, Ni D. Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea. Foods 2021; 10:foods10112627. [PMID: 34828907 PMCID: PMC8618261 DOI: 10.3390/foods10112627] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/25/2022] Open
Abstract
The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.
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Affiliation(s)
- Bernard Ntezimana
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Yuchuan Li
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Chang He
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
| | - Xinlei Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
| | - Jingtao Zhou
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
| | - Yuqiong Chen
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Zhi Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; (B.N.); (Y.L.); (C.H.); (X.Y.); (J.Z.); (Y.C.); (Z.Y.)
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
- Correspondence: ; Fax: +86-27-8728-2010
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Deka H, Sarmah PP, Devi A, Tamuly P, Karak T. Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India. RSC Adv 2021; 11:11457-11467. [PMID: 35423631 PMCID: PMC8695946 DOI: 10.1039/d0ra09529j] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 03/10/2021] [Indexed: 12/29/2022] Open
Abstract
Tea (Camellia sinensis L.) leaves undergo complex chemical transformations during black tea processing. However, the dynamic chemical changes during tea processing have not been explored in popular cultivars of North East India. In this study, changes in catechins, caffeine, total polyphenol (TP) and formation of theaflavins were examined throughout the different stages of CTC (curl, tear and crush) black tea processing based on UPLC metabolomic analysis along with antioxidant activity for eight cultivars viz. S.3A/3, TV1, TV7, TV9, TV17, TV22, TV23 and TV25. The results demonstrated that the most prolific changes were observed after complete maceration of tea leaves. The total catechin, (-)-epigallocatechin gallate and (-)-epicatechin gallate levels decreased by 96, 97 and 89%, respectively as the processing progressed from fresh leaves to black tea. The TP level decreased by 26 to 37% throughout the processing path. The caffeine content increased by 18% during processing. The total theaflavin reached the highest level at 20 min of fermentation and then decreased by 13 to 36% at 40 min. Cultivar TV23 and S.3A/3 had a high content of total theaflavin with 17.9 and 16.9 mg g-1, respectively. The antioxidant activity was observed to be decreased by 31% for the black tea as compared to fresh leaves. It is also observed that the total phenolic content exerted a greater effect on antioxidant activity rather than catechins and theaflavins. This study provides an insightful observation of black tea processing which will immensely help in improving the quality of processed tea.
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Affiliation(s)
- Himangshu Deka
- Biochemistry Department, Tocklai Tea Research Institute Jorhat 785008 Assam India
| | - Podma Pollov Sarmah
- Biochemistry Department, Tocklai Tea Research Institute Jorhat 785008 Assam India
| | - Arundhuti Devi
- Resource Management and Environment Section, Institute of Advanced Study in Science and Technology Guwahati 781035 Assam India
| | - Pradip Tamuly
- Biochemistry Department, Tocklai Tea Research Institute Jorhat 785008 Assam India
| | - Tanmoy Karak
- Upper Assam Advisory Centre, Tea Research Association Dikom 786101 Assam India
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16
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Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103751] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Rha CS, Jung YS, Lee JD, Jang D, Kim MS, Lee MS, Hong YD, Kim DO. Chemometric Analysis of Extracts and Fractions from Green, Oxidized, and Microbial Fermented Teas and Their Correlation to Potential Antioxidant and Anticancer Effects. Antioxidants (Basel) 2020; 9:antiox9101015. [PMID: 33086613 PMCID: PMC7650543 DOI: 10.3390/antiox9101015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/08/2020] [Accepted: 10/16/2020] [Indexed: 02/06/2023] Open
Abstract
Previous reports on phytochemicals in green tea (GT) and processed teas mainly focused on more representative compounds such as catechins. Here, we focus on the insignificantly studied non-catechin components in tea extracts, and explore the multivariate correlation between diverse phenolic compounds in tea and the in vitro antioxidant and anticancer effects. Extracts from GT and four types of processed teas were further divided into hydrophilic and hydrophobic fractions, whose phenolic compositions and antioxidant capacities were quantified using HPLC-MS and three antioxidant assays, respectively. For three types of teas, the anticancer effects of their extracts and fractions were assessed using cancer cell lines. The hydrophobic fractions had lower antioxidant capacities than the corresponding hydrophilic fractions, but exhibited superior antiproliferative effects on cancer cells compared with the whole extract and the hydrophilic fraction. Partial least squares-discriminant analysis revealed a strong correlation between the anticancer effects and the theaflavins and flavonols. Therefore, in addition to catechins, the hydrophobic fraction of tea extracts may have beneficial health effects.
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Affiliation(s)
- Chan-Su Rha
- AMOREPACIFIC R&D Center, Yongin 17074, Korea;
- Correspondence: (C.-S.R.); (D.-O.K.); Tel.: +82-31-280-5981 (C.-S.R.); +82-31-201-3796 (D.-O.K.)
| | - Young Sung Jung
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea; (Y.S.J.); (D.J.); (M.-S.K.)
| | - Jung-Dae Lee
- Osulloc Tea R&D Center, Osulloc Farm Corporation, Seogwipo 63521, Korea; (J.-D.L.); (M.-S.L.)
| | - Davin Jang
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea; (Y.S.J.); (D.J.); (M.-S.K.)
| | - Mi-Seon Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea; (Y.S.J.); (D.J.); (M.-S.K.)
| | - Min-Seuk Lee
- Osulloc Tea R&D Center, Osulloc Farm Corporation, Seogwipo 63521, Korea; (J.-D.L.); (M.-S.L.)
| | | | - Dae-Ok Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea; (Y.S.J.); (D.J.); (M.-S.K.)
- Correspondence: (C.-S.R.); (D.-O.K.); Tel.: +82-31-280-5981 (C.-S.R.); +82-31-201-3796 (D.-O.K.)
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18
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Jiang H, Zhang M, Wang D, Yu F, Zhang N, Song C, Granato D. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids. J Food Sci 2020; 85:3253-3263. [PMID: 32856300 DOI: 10.1111/1750-3841.15390] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 06/11/2020] [Accepted: 07/06/2020] [Indexed: 11/26/2022]
Abstract
Catechins, amino acids, and alkaloids are primary chemical components of tea and play a crucial role in determining tea quality. Their composition and content largely vary among different types of tea. In this study, a convenient chemical classification method was developed for six Camellia sinensis tea types (white, green, oolong, black, dark, and yellow) based on the quantification of their major components. Twenty-one free amino acids, 6 catechins, 2 alkaloids, and gallic acid in 24 teas were quantified using ultra-high-performance liquid chromatography (UHPLC). The total catechin contents in these tea samples ranged from 10.96 to 95.67 mg/g, while total free amino acid content ranged from 2.63 to 25.89 mg/g. Theanine (Thea) was the most abundant amino acid in all tea varieties. Catechin and amino acid levels in tea were markedly reduced upon fermentation of tea. Furthermore, high-temperature processing (roasting) during tea production induced degradation and epimerization of catechins, yielding epimerized catechins, simple catechins, and gallic acid. Principal component analysis revealed that major ester-catechins (EGCG and ECG), major amino acids (Thea), and major alkaloids (caffeine) are potential factors for distinguishing different types of tea. Linear discriminant analysis showed that 100% of teas were correctly classified in which (+)-catechin, ECG, EGC, gallic acid, GABA, cysteine, lysine, and threonine were the most discriminating compounds. This study shows that quantification of the major tea components combined with chemometric analysis, can serve as a simple, convenient, and reliable approach for classifying tea according to fermentation level. PRACTICAL APPLICATION: Different Camellia sinensis tea types can be produced worldwide but it is still challenging to know which chemical markers can be used to trace their production. in this paper we used a targeted methodology to classify six tea types (white, green, oolong, black, dark, and yellow) based on phenolic composition, alkaloids, and amino acids. The main chemical markers responsible for the discrimination were pinpointed with the use of chemometric tools.
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Affiliation(s)
- Hao Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Mengting Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212003, China
| | - Feng Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Na Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Daniel Granato
- Food Processing and Quality, Natural Resources Institute Finland, Tietotie 2, Espoo, 02150, Finland
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19
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Wang YJ, Li TH, Li LQ, Ning JM, Zhang ZZ. Micro-NIR spectrometer for quality assessment of tea: Comparison of local and global models. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 237:118403. [PMID: 32361319 DOI: 10.1016/j.saa.2020.118403] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/10/2020] [Accepted: 04/20/2020] [Indexed: 05/25/2023]
Abstract
Near-infrared (NIR) spectroscopy is an effective tool for analyzing components relevant to tea quality, especially catechins and caffeine. In this study, we predicted catechins and caffeine content in green and black tea, the main consumed tea types worldwide, by using a micro-NIR spectrometer connected to a smartphone. Local models were established separately for green and black tea samples, and these samples were combined to create global models. Different spectral preprocessing methods were combined with linear partial-least squares regression and nonlinear support vector machine regression (SVR) to obtain accurate models. Standard normal variate (SNV)-based SNV-SVR models exhibited accurate predictive performance for both catechins and caffeine. For the prediction of quality components of tea, the global models obtained results comparable to those of the local models. The optimal global models for catechins and caffeine were SNV-SVR and particle swarm optimization (PSO)-simplified SNV-PSO-SVR, which achieved the best predictive performance with correlation coefficients in prediction (Rp) of 0.98 and 0.93, root mean square errors in prediction of 9.83 and 2.71, and residual predictive deviations of 4.44 and 2.60, respectively. Therefore, the proposed low-price, compact, and portable micro-NIR spectrometer connected to smartphones is an effective tool for analyzing tea quality.
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Affiliation(s)
- Yu-Jie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Tie-Han Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Lu-Qing Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jing-Ming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Zheng-Zhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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20
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Gong AD, Lian SB, Wu NN, Zhou YJ, Zhao SQ, Zhang LM, Cheng L, Yuan HY. Integrated transcriptomics and metabolomics analysis of catechins, caffeine and theanine biosynthesis in tea plant (Camellia sinensis) over the course of seasons. BMC PLANT BIOLOGY 2020; 20:294. [PMID: 32600265 PMCID: PMC7322862 DOI: 10.1186/s12870-020-02443-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 05/13/2020] [Indexed: 05/05/2023]
Abstract
BACKGROUND Catechins, caffeine, and theanine as three important metabolites in the tea leaves play essential roles in the formation of specific taste and shows potential health benefits to humans. However, the knowledge on the dynamic changes of these metabolites content over seasons, as well as the candidate regulatory factors, remains largely undetermined. RESULTS An integrated transcriptomic and metabolomic approach was used to analyze the dynamic changes of three mainly metabolites including catechins, caffeine, and theanine, and to explore the potential influencing factors associated with these dynamic changes over the course of seasons. We found that the catechins abundance was higher in Summer than that in Spring and Autumn, and the theanine abundance was significantly higher in Spring than that in Summer and Autumn, whereas caffeine exhibited no significant changes over three seasons. Transcriptomics analysis suggested that genes in photosynthesis pathway were significantly down-regulated which might in linkage to the formation of different phenotypes and metabolites content in the tea leaves of varied seasons. Fifty-six copies of nine genes in catechins biosynthesis, 30 copies of 10 genes in caffeine biosynthesis, and 12 copies of six genes in theanine biosynthesis were detected. The correlative analysis further presented that eight genes can be regulated by transcription factors, and highly correlated with the changes of metabolites abundance in tea-leaves. CONCLUSION Sunshine intensity as a key factor can affect photosynthesis of tea plants, further affect the expression of major Transcription factors (TFs) and structural genes in, and finally resulted in the various amounts of catechins, caffeine and theaine in tea-leaves over three seasons. These findings provide new insights into abundance and influencing factors of metabolites of tea in different seasons, and further our understanding in the formation of flavor, nutrition and medicinal function.
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Affiliation(s)
- An-Dong Gong
- Henan Key Laboratory of Tea Plant Biology, College of Life Science, Xinyang Normal University, Xinyang, 464000, People's Republic of China
| | - Shuai-Bin Lian
- College of Physics and Electronic Engineering, Xinyang Normal University, Xinyang, 464000, People's Republic of China
| | - Nan-Nan Wu
- Henan Key Laboratory of Tea Plant Biology, College of Life Science, Xinyang Normal University, Xinyang, 464000, People's Republic of China
| | - Yong-Jie Zhou
- College of Physics and Electronic Engineering, Xinyang Normal University, Xinyang, 464000, People's Republic of China
| | - Shi-Qi Zhao
- Henan Key Laboratory of Tea Plant Biology, College of Life Science, Xinyang Normal University, Xinyang, 464000, People's Republic of China
| | - Li-Min Zhang
- CAS Key Laboratory of Magnetic Resonance in Biological Systems, State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, National Centre for Magnetic Resonance in Wuhan, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences (CAS), Wuhan National Research Center for Optoelectronics, Wuhan, 430071, China
| | - Lin Cheng
- Henan Key Laboratory of Tea Plant Biology, College of Life Science, Xinyang Normal University, Xinyang, 464000, People's Republic of China.
| | - Hong-Yu Yuan
- Henan Key Laboratory of Tea Plant Biology, College of Life Science, Xinyang Normal University, Xinyang, 464000, People's Republic of China.
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21
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Feng L, Liu P, Zheng P, Zhang L, Zhou J, Gong Z, Yu Y, Gao S, Zheng L, Wang X, Wan X. Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase. Sci Rep 2020; 10:3489. [PMID: 32103067 PMCID: PMC7044205 DOI: 10.1038/s41598-020-60265-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Accepted: 02/06/2020] [Indexed: 02/06/2023] Open
Abstract
Qingzhuan tea (QZT), a post-fermented tea, has been reported to have anti-obesity and anti-hyperglycemic effects, perhaps due to bioactive compounds that inhibit lipase and α-amylase. It is unknown what chemical constituents’ changes and what bioactive compounds occur during the manufacture of QZT. The aim of this study was to determine the secondary metabolites changes that occur during post-fermentation and how these changes affect the ability of QZT to inhibit the activities of lipase and α-amylase. During the processing steps, metabolites levels and their inhibitory effects on lipase and α-amylase were assessed. Changes in content and activities suggested that the first turn over or the second turn over was critical for the formation and conversion of bioactive compounds responsible for the anti-obesity and hypoglycemic effects. The relationship between constituents and activities was further evaluated by correlation analysis, which showed that amino acids and flavonoids might be responsible for the anti-obesity and anti-hyperglycemic effects of QZT. This study clarified that compounds were altered during pile fermentation of QZT and tentatively identified the bioactive compounds formed during QZT manufacture.
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Affiliation(s)
- Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China.,State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China
| | - Jie Zhou
- College of Horticulture, Northwest A&F University, 712100, Yangling, Shanxi, China
| | - Ziming Gong
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China.
| | - Yongchao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China.
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22
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Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi. BMC Microbiol 2019; 19:261. [PMID: 31771506 PMCID: PMC6878699 DOI: 10.1186/s12866-019-1640-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 11/14/2019] [Indexed: 11/21/2022] Open
Abstract
Background Caffeine is one of the most abundant methylxanthines in tea, and it remains stable in processing of general teas. In the secondary metabolism of microorganism, theophylline is the main conversion product in caffeine catabolism through demethylation. Microorganisms, involved in the solid-state fermentation of pu-erh tea, have a certain impact on caffeine level. Inoculating an appropriate starter strain that is able to convert caffeine to theophylline would be an alternative way to obtain theophylline in tea. The purpose of this study was to isolate and identify the effective strain converting caffeine to theophylline in pu-erh tea, and discuss the optimal conditions for theophylline production. Results Caffeine content was decreased significantly (p < 0.05) and theophylline content was increased significantly (p < 0.05) during the aerobic fermentation of pu-erh tea. Five dominant fungi were isolated from the aerobic fermentation and identified as Aspergillus niger, Aspergillus sydowii, Aspergillus pallidofulvus, Aspergillus sesamicola and Penicillium mangini, respectively. Especially, A. pallidofulvus, A. sesamicola and P. mangini were detected in pu-erh tea for the first time. All isolates except A. sydowii TET-2, enhanced caffeine content and had no significant influence on theophylline content. In the aerobic fermentation of A. sydowii TET-2, 28.8 mg/g of caffeine was degraded, 93.18% of degraded caffeine was converted to theophylline, and 24.60 mg/g of theophylline was produced. A. sydowii PET-2 could convert caffeine to theophylline significantly, and had application potential in the production of theophylline. The optimum conditions of theophylline production in the aerobic fermentation were 1) initial moisture content of 35% (w/w), 2) inoculation quantity of 8%, and 3) incubation temperature at 35 °C. Conclusions For the first time, we find that A. sydowii PET-2 could convert caffeine to theophylline, and has the potential value in theophylline production through aerobic fermentation.
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Jiao Y, He J, He Z, Gao D, Qin F, Xie M, Zeng M, Chen J. Formation of N-(carboxymethyl)lysine and N-(carboxyethyl)lysine during black tea processing. Food Res Int 2019; 121:738-745. [DOI: 10.1016/j.foodres.2018.12.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 12/04/2018] [Accepted: 12/23/2018] [Indexed: 10/27/2022]
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24
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Meng Q, Li S, Huang J, Wei CC, Wan X, Sang S, Ho CT. Importance of the Nucleophilic Property of Tea Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5379-5383. [PMID: 30406649 DOI: 10.1021/acs.jafc.8b05917] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Tea is the second most popular beverage in the world after water. Vast accumulative evidence attest that tea consumption may promote human health, such as antioxidant, anti-obesity, and anticancer activities. Therefore, tea phytochemicals have drawn exceeding attention from researchers in structure confirmation, formation mechanism, component clarification, and bioactivity screening of interested constituents. Particularly, most investigations of chemical or biochemical reactions of catechins have concentrated on the B ring of the C6-C3-C6 skeleton. Hence, in this perspective, we reviewed the profound findings of the carbon-carbon (C-C) connection from the unambiguous characterization of novel A-ring addition derivatives of tea catechins, including catechin-carbonyl and catechin-theanine conjugates and the C-C formation mechanisms, and offered our view of the potential effects of catechin-carbonyl interactions on flavor generation and bioactive action in tea.
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Affiliation(s)
- Qing Meng
- Department of Tea Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Shiming Li
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources , Huanggang Normal University , Huanggang , Hubei 438000 , People's Republic of China
| | - Junqing Huang
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
- School of Traditional Chinese Medicine , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Chia-Cheng Wei
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
- Institute of Food Safety and Health, College of Public Health , National Taiwan University , Taipei 10051 , Taiwan
| | | | - Shengmin Sang
- Laboratory for Functional Foods and Human Nutrition, Center for Excellence in Post-Harvest Technologies , North Carolina Agricultural and Technical State University , North Carolina Research Campus, Kannapolis , North Carolina 28080 , United States
| | - Chi-Tang Ho
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
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25
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Zhou J, Wu Y, Long P, Ho CT, Wang Y, Kan Z, Cao L, Zhang L, Wan X. LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5405-5412. [PMID: 30485095 DOI: 10.1021/acs.jafc.8b05062] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Large-leaf yellow tea (LYT) is made from mature tea leaves with stems and has unique sensory characteristics different from other teas. To study the chemical changes of LYT during processing, samples were collected from each step for quantitative and qualitative analyses by high-performance liquid chromatography and liquid chromatography-mass spectrometry (LC-MS). LC-MS-based nontargeted and targeted metabolomics analyses revealed that the tea sample after roasting was markedly different from samples before roasting, with the levels of epicatechins and free amino acids significantly decreased, but the epimerized catechins increased dramatically. After accounting for common compounds in tea, N-ethyl-2-pyrrolidinone-substituted flavan-3-ols were found to be the marker compounds responsible for the classification of all samples, as they rapidly rose with increasing processing temperature. These findings suggested that the predominant changes in the tea constituents during large-leaf yellow tea roasting were the thermally induced degradation and epimerization of catechins and the formation of N-ethyl-2-pyrrolidinone-substituted flavan-3-ols from l-theanine.
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Affiliation(s)
| | | | | | - Chi-Tang Ho
- Department of Food Science , Rutgers University , New Brunswick , New Jersey , United States
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26
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Jiang H, Yu F, Qin L, Zhang N, Cao Q, Schwab W, Li D, Song C. Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.01.005] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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27
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Ruan L, Wei K, Wang L, Cheng H, Wu L, Li H. Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea ( Camellia sinensis) Plants. Molecules 2019; 24:molecules24030415. [PMID: 30678321 PMCID: PMC6385162 DOI: 10.3390/molecules24030415] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/16/2019] [Accepted: 01/23/2019] [Indexed: 11/30/2022] Open
Abstract
Nitrogen (N) forms are closely related to tea quality, however, little is known about the characteristics of quality chemical components in tea under the spatial heterogeneity of different N forms. In this study, a split-root system, high performance liquid chromatography (HPLC), and root analysis system (WinRHIZO) were used to investigate free amino acids (FAAs) and root length of tea plants under the spatial heterogeneity of different N forms. Uniform. (U.) ammonium (NH4+) (both compartments had NH4+), U. nitrate (NO3−) (both compartments had NO3−), Split. (Sp.) NH4+ (one of the compartments had NH4+), and Sp. NO3− (the other compartment had NO3−) were performed. The ranking of total FAAs in leaves were as follows: U. NH4+ > Sp. NH4+/Sp. NO3− > U. NO3−. The FAA characteristics of Sp. NH4+/Sp. NO3− were more similar to those of U. NO3−. The contents of the important FAAs (aspartic acid, glutamic acid, and theanine) that determine the quality of tea, increased significantly in U. NH4+. The total root length in U. NH4+ was higher than that in the other treatments. More serious root browning was found in U. NO3−. In conclusion, NH4+ improved the accumulations of FAAs in tea leaves, which might be attributed to the root development.
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Affiliation(s)
- Li Ruan
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China.
| | - Kang Wei
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Liyuan Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Hao Cheng
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Liyun Wu
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Hailin Li
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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28
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Qu F, Zhu X, Ai Z, Ai Y, Qiu F, Ni D. Effect of different drying methods on the sensory quality and chemical components of black tea. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.036] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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29
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Zhou B, Ma C, Wang H, Xia T. Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation. BMC Microbiol 2018; 18:53. [PMID: 29866035 PMCID: PMC5987490 DOI: 10.1186/s12866-018-1194-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Accepted: 05/23/2018] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Pu-erh tea is a traditional Chinese tea and produced by natural solid-state fermentation. Several studies show that the natural microbiota influence caffeine level in pu-erh tea. Our previous research also found that the caffeine declined significantly (p < 0.05) in the fermentation, which suggested that the caffeine level could be influenced by specific strains. The purpose of this study was to isolate and identify microorganisms for caffeine degradation, and this research explored the degradation products from caffeine and optimal condition for caffeine degradation. RESULTS 11 Fungi were isolated from pu-erh tea fermentation and 7 strains could survive in caffeine solid medium. Two superior strains were identified as Aspergillus niger NCBT110A and Aspergillus sydowii NRRL250 by molecular identification. In the substrate tests with caffeine, A. niger NCBT110A could use caffeine as a potential carbon source while glucose is absent, A. sydowii NRRL250 could degrade 600 mg/L caffeine completely in a liquid medium. During the degradation product analysis of A. sydowii NRRL250, theophylline and 3-methlxanthine were detected, and the level of theophylline and 3-methlxanthine increased significantly (p < 0.05) with the degradation of caffeine. The single factor analysis showed that the optimum conditions of caffeine degradation were 1) substrate concentration of 1200 mg/L, 2) reaction temperature at 30 °C, and 3) pH of 6. In the submerged fermentation of tea infusion by A. sydowii NRRL250, 985.1 mg/L of caffeine was degraded, and 501.2 mg/L of theophylline was produced. CONCLUSIONS Results from this research indicate that Aspergillus sydowii NRRL250 was an effective strain to degrade caffeine. And theophylline and 3-methlxanthine were the main caffeine degradation products.
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Affiliation(s)
- Binxing Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China. .,College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Cunqiang Ma
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, 464000, Henan, China. .,College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Hongzhen Wang
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China.
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30
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Wang W, Tang X, Hua F, Ling TJ, Wan XC, Bao GH. Camellimidazole A–C, Three Methylene-Bridged Dimeric Imidazole Alkaloids from Keemun Black Tea. Org Lett 2018; 20:2672-2675. [DOI: 10.1021/acs.orglett.8b00878] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wei Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xing Tang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Fang Hua
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Tie-Jun Ling
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Chun Wan
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
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31
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Zhu M, Li N, Zhao M, Yu W, Wu JL. Metabolomic profiling delineate taste qualities of tea leaf pubescence. Food Res Int 2017; 94:36-44. [PMID: 28290365 DOI: 10.1016/j.foodres.2017.01.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/20/2017] [Accepted: 01/27/2017] [Indexed: 02/05/2023]
Abstract
The amount of pubescence on leaf epidermis is an important morphological marker for the quality of green tea, and the tea with plenty of pubescence is generally recognized as having a better taste. However, there is no systematic study on chemical compositions of tea leaf pubescence. The contributions of pubescence to taste properties are far from clear. In this research, 114 components were identified from the tea leaf pubescence of yunkang 10, a broad-leaf tea cultivar with plenty leaf pubescence, for the first time with a non-targeted metabolomics approach using ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Compared to the tea leaf with the pubescence removed (non-pubescent leaf), the pubescence obtained from the same shoots had relatively higher contents of amino acids and lower contents of polyphenols. It was also found that the umami of pubescence was elevated, while the bitterness and astringency were significantly declined. Partial least-squares (PLS) analysis suggested that the polyphenols and amino acids accounted for the taste quality. To the best of our knowledge, this is the first time that the metabolites in tea leaf pubescence were profiled. The results offer the direct concrete evidence on the contributions of pubescence to the tea taste properties.
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Affiliation(s)
- Mingzhi Zhu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China
| | - Na Li
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China.
| | - Ming Zhao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Wenliang Yu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China.
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32
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Changes in major polyphenolic compounds of tea ( Camellia sinensis) leaves during the production of black tea. Food Sci Biotechnol 2016; 25:1523-1527. [PMID: 30263440 DOI: 10.1007/s10068-016-0236-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 09/06/2016] [Accepted: 09/08/2016] [Indexed: 10/20/2022] Open
Abstract
The objective of this study was to quantify the polyphenolic compounds present in tea samples during black tea processing, and to determine the correlation between the contents of individual catechins and theaflavins. Nine monomeric and four dimeric compounds were identified and quantified by HPLC. During black tea processing, the catechins content decreased, whereas the gallic acid content increased. The decrease in the catechins-in particular, the cis-catechins-was due to the formation of dimeric theaflavins. In the present study, we found a significant negative correlation between the changes in the catechins and theaflavins contents during black tea processing. Theaflavin-3-gallate showed the strongest correlations with the cis-catechins ((-)-epigallocatechin: r=0.713; (-)-epicatechin: r=0.755; (-)-epigallocatechin gallate: r=0.681; and (-)-epicatechin gallate: r=0.771).
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33
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Ruan L, Wei K, Wang L, Cheng H, Zhang F, Wu L, Bai P, Zhang C. Characteristics of NH 4+ and NO 3- fluxes in tea (Camellia sinensis) roots measured by scanning ion-selective electrode technique. Sci Rep 2016; 6:38370. [PMID: 27918495 PMCID: PMC5137579 DOI: 10.1038/srep38370] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Accepted: 11/08/2016] [Indexed: 11/09/2022] Open
Abstract
As a vital beverage crop, tea has been extensively planted in tropical and subtropical regions. Nitrogen (N) levels and forms are closely related to tea quality. Based on different N levels and forms, we studied changes in NO3- and NH4+ fluxes in tea roots utilizing scanning ion-selective electrode technique. Our results showed that under both single and mixed N forms, influx rates of NO3- were much lower than those of NH4+, suggesting a preference for NH4+ in tea. With the increase in N concentration, the influx rate of NO3- increased more than that of NH4+. The NH4+ influx rates in a solution without NO3- were much higher than those in a solution with NO3-, while the NO3- influx rates in a solution without NH4+ were much lower than those in a solution with NH4+. We concluded that (1) tea roots showed a preference for NH4+, (2) presence of NO3- had a negative effect on NH4+ influx, and (3) NH4+ had a positive effect on NO3- influx. Our findings not only may help advance hydroponic tea experiments but also may be used to develop efficient fertilization protocols for soil-grown tea in the future.
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Affiliation(s)
- Li Ruan
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, 210008, China
| | - Kang Wei
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
| | - Liyuan Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
| | - Hao Cheng
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
| | - Fen Zhang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
| | - Liyun Wu
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
| | - Peixian Bai
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
| | - Chengcai Zhang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
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34
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Chemical constituents analysis of white tea of different qualities and different storage times. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2706-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chem 2015; 194:643-9. [PMID: 26471603 DOI: 10.1016/j.foodchem.2015.08.054] [Citation(s) in RCA: 104] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2015] [Revised: 08/12/2015] [Accepted: 08/16/2015] [Indexed: 11/23/2022]
Abstract
Pu-erh ripened tea is produced through a unique microbial fermentation process from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in Yunnan province of China. In this study, the changes of amino acid profiles during fermentation of Pu-erh tea were investigated, based on the improved HPLC-UV method with PITC pre-column derivatization for the simultaneous determination of twenty free amino acids. Results showed that aspartic acid, glutamic acid, arginine, alanine, theanine and tyrosine were the major amino acids in tea samples. Fermentation significantly influenced on the amino acid profiles. The total free amino acid contents significantly decreased during fermentation (p<0.05). Meanwhile, low amount of acrylamide were detected. Its concentration increased after 7-days' fermentation and then decreased gradually. The results provided the useful information for the manipulation of fermentation process according to the changes of amino acids and acrylamide contents in Pu-erh ripened tea.
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