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Long P, Rakariyatham K, Ho CT, Zhang L. Thearubigins: Formation, structure, health benefit and sensory property. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Cui Y, Lai G, Wen M, Han Z, Zhang L. Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV-visible spectroscopy and mass spectrometry. Food Chem 2022; 386:132788. [PMID: 35344723 DOI: 10.1016/j.foodchem.2022.132788] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 02/22/2022] [Accepted: 03/22/2022] [Indexed: 12/01/2022]
Abstract
Nine black tea samples with different color intensity were firstly determined by chromatic difference analyzer. The color characteristics were secondly quantitatively described by UV-visible spectroscopy. Thirdly, liquid chromatography tandem mass spectrometry (LC-MS) based metabolomics analysis was applied in low-molecular-weight compounds. Finally, the color contributors were identified by the correlation analysis of color, spectrometry and mass data. UV-visible based metabolomics analysis revealed that the wavelength at 380-520 nm (VIP > 1.50) was the critical absorbance band for distinguishing different color of BT infusions, while LC-MS based metabolomics analysis indicated that there were 48 main marker compounds responsible for the classification of different BT infusions. Correlation analysis results showed that the coefficients of theaflavins, thearubigins, theabrownins, flavonoid glycosides, and some hydroxycinnamoyl acids were > 0.7, which suggested they were main color contributors of BT infusion. The present study expanded a new vision on the color analysis of BT infusion.
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Affiliation(s)
- Yuqing Cui
- 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
| | - Guoping Lai
- 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
| | - Mingchun Wen
- 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
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - 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.
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Gao Y, Cao QQ, Chen YH, Granato D, Wang JQ, Yin JF, Zhang XB, Wang F, Chen JX, Xu YQ. Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea. Front Nutr 2022; 9:881865. [PMID: 35651510 PMCID: PMC9150783 DOI: 10.3389/fnut.2022.881865] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 04/06/2022] [Indexed: 11/13/2022] Open
Abstract
Tieguanyin oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.g., theabrownins), which affected the color of tea infusion. Free amino acids underwent the Maillard reaction and generated specific Maillard reaction products, such as 5-hydroxymethylfurfural and furfural, which modified the taste and aroma. Floral and fresh volatiles were remarkably reduced, while multiple new volatiles were produced, forming a typically baked aroma. The antioxidant activity and antibacterial activity were reduced after baking, which might be associated with the decrease of monomeric catechins. These results provide a scientific basis for understanding the changes caused by the baking process.
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Affiliation(s)
- Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Qing-Qing Cao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yu-Hong Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Jie-Qiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Jun-Feng Yin,
| | - Xue-Bo Zhang
- National Tea Quality Supervision and Inspection Center, Fujian, China
| | - Fang Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jian-Xin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu,
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Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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La Torre C, Fazio A, Caputo P, Plastina P, Caroleo MC, Cannataro R, Cione E. Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea. Molecules 2021; 26:molecules26185474. [PMID: 34576945 PMCID: PMC8472187 DOI: 10.3390/molecules26185474] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 02/06/2023] Open
Abstract
Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL-1 to 202.9 ± 2.1 µg GAE mL-1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.
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Affiliation(s)
- Chiara La Torre
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
- Correspondence: ; Tel.: +39-0984-493013
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende, Italy;
| | - Pierluigi Plastina
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Maria Cristina Caroleo
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Roberto Cannataro
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Erika Cione
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
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Xu Q, Zhou Y, Zhao J, Yao S, Wang J. Effect of storage time on biochemical characteristics and antioxidant activity of hawk tea ( Litsea coreana) processed by boiling water fixation. Food Sci Nutr 2020; 8:6182-6191. [PMID: 33282269 PMCID: PMC7684607 DOI: 10.1002/fsn3.1913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effect of storage time on biochemical characteristics of hawk tea (Litsea coreana) and explored the correlation between the content of flavonoids and polyphenols and antioxidant activity. The antioxidant activity and the content of inclusions, amino acid, and mineral elements in hawk tea processed by boiling water fixation and packed in airtight polypropylene bags and stored in 0°C refrigerator under different storage time (one year, three years, and six years) were analyzed. Results indicated that the biochemical characteristics of hawk tea changed less within 12 months. The total content and types of amino acids in hawk tea reached the maximum in the third year, as well as the content of total trace elements. The water extracts, tea polyphenol, caffeine, lysine, valine, isoleucine, glycine, proline, Ca, and Zn decreased continuously in the storage period of 6 years, but the total flavonoids, Mg, and Ni changed just the opposite. Total polyphenol is the main antioxidant material in hawk tea. Results of the present study provided useful information for people to systematically understand the changes of tea in the storage process and to reasonably develop hawk tea product.
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Affiliation(s)
- Qing Xu
- Institute of BiologyGuizhou Academy of SciencesGuiyang CityChina
| | - Yuanjing Zhou
- Guizhou Academy of Analysis and TestingGuizhou Academy of SciencesGuiyang CityChina
| | - Jingfang Zhao
- Institute of BiologyGuizhou Academy of SciencesGuiyang CityChina
| | - Songlin Yao
- Guizhou Institute of Mountain ResourcesGuizhou Academy of SciencesGuiyang CityChina
| | - Jihong Wang
- Institute of BiologyGuizhou Academy of SciencesGuiyang CityChina
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Genome-wide analysis and metabolic profiling unveil the role of peroxidase CsGPX3 in theaflavin production in black tea processing. Food Res Int 2020; 137:109677. [PMID: 33233254 DOI: 10.1016/j.foodres.2020.109677] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 01/20/2023]
Abstract
Plucked tea leaves can be processed into black tea (Camellia sinensis), which is rich in health-promoting molecules, including flavonoid antioxidants. During black tea processing, theaflavins (TFs) and thearubigins (TRs) are generated via the successive oxidation of catechins by endogenous polyphenol oxidase (PPO)- or peroxidase (POD)-mediated reactions. This process must be well controlled to achieve the proper TF/TR ratio, which is an important quality parameter of the tea beverage. However, little is known about the POD/PPO catalyzed TF formation process at the molecular genetic level. Here, we identified and characterized the POD genes responsible for TF production in tea. Genome-wide analysis of POD/PPO family genes, metabolite profiling, and expression analysis of PPO/POD genes in tea leaves enabled us to select several PPO/POD genes potentially involved in TF production. Differential gene expression in plant tissues and enzyme activity in several tea varieties traditionally used for processing of various beverage types indicate that black tea processing primarily depends on PPO/POD activity. Among these POD/PPO genes, the POD CsGPX3 is involved in the generation of TFs during black tea processing. The capacity of PPO/POD-catalysed TF production is potentially used for controlling catechin oxidation during black tea processing and could be used to create molecular markers for breeding of tea plant varieties suitable for the production of high-quality black tea beverages.
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Xu Q, Zhou Y, Wang J. The impact of fixation method on the biochemical characteristics of hawk tea ( Litsea coreana). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fixation is one of the critical steps in tea processing and can cause various physico-chemical changes, thus affecting tea quality. There are many tea processing techniques, but their influence on quality remains unclear. Here, we studied the impact of different fixation methods, including for 6 or 10 min by machine, by iron pan, or by boiling water, on the biochemical characteristics of hawk tea. The results showed that tea fixation technique had a significant influence on the sensory quality, biochemical components, and antioxidant activity of the tea. Compared to other fixation techniques, fixation by boiling water produced a more nutritious hawk tea with stronger DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity (EC50 = 6.56 μg/mL). Processing with boiling water also resulted in a better sensory quality with a unique sweet aftertaste. This tea also contained more polyphenols (19.60%), total amino acids (21,219 mg/100 g), essential amino acids (10,564 mg/100 g), and trace elements (5873.13 mg/kg). These results can guide the development of hawk tea products.
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Affiliation(s)
- Qing Xu
- Institute of Biology , Guizhou Academy of Sciences , Guiyang , Guizhou , China
| | - Yuanjing Zhou
- Guizhou Academy of Analysis and Testing , Guiyang , Guizhou , China
| | - Jihong Wang
- Institute of Biology , Guizhou Academy of Sciences , No.1 Longjiang Lane , Guiyang , Guizhou , 50009 , China
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Gao Y, Wang JQ, Fu YQ, Yin JF, Shi J, Xu YQ. Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves. Food Chem 2020; 316:126370. [PMID: 32062229 DOI: 10.1016/j.foodchem.2020.126370] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 01/31/2020] [Accepted: 02/05/2020] [Indexed: 12/31/2022]
Abstract
Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea.
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Affiliation(s)
- Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jie-Qiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Yan-Qing Fu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
| | - John Shi
- Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
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