1
|
Revilla I, Hernández Jiménez M, Martínez-Martín I, Valderrama P, Rodríguez-Fernández M, Vivar-Quintana AM. The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea. Foods 2024; 13:450. [PMID: 38338587 PMCID: PMC10855971 DOI: 10.3390/foods13030450] [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: 12/21/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/12/2024] Open
Abstract
The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends. A total of 322 samples of pure black, red, and green teas and binary blends were analyzed. The results showed that pure red teas had the highest content of As and Pb, green teas were the only ones containing Hg, and black teas showed higher levels of Cu. NIRS allowed to predict the content of Al, Pb, As, Hg, and Cu with ratio performance deviation values > 3 for all of them. Additionally, it was possible to discriminate pure samples from their respective blends with an accuracy of 98.3% in calibration and 92.3% in validation. However, when the samples were discriminated according to the percentage of blending (>95%, 95-85%, 85-75%, or 75-50% of pure tea) 100% of the samples of 10 out of 12 groups were correctly classified in calibration, but only the groups with a level of pure tea of >95% showed 100% of the samples as being correctly classified as to validation.
Collapse
Affiliation(s)
- Isabel Revilla
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Miriam Hernández Jiménez
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Iván Martínez-Martín
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Patricia Valderrama
- Department of Chemistry, Universidade Tecnológica Federal do Paraná (UTFPR), Via Rosalina Maria dos Santos 1233, Campo Mourão 87301-899, Paraná, Brazil
| | - Marta Rodríguez-Fernández
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Ana M. Vivar-Quintana
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| |
Collapse
|
2
|
Jin JQ, Qu FR, Huang H, Liu QS, Wei MY, Zhou Y, Huang KL, Cui Z, Chen JD, Dai WD, Zhu L, Yao MZ, Zhang ZM, Chen L. Characterization of two O-methyltransferases involved in the biosynthesis of O-methylated catechins in tea plant. Nat Commun 2023; 14:5075. [PMID: 37604798 PMCID: PMC10442441 DOI: 10.1038/s41467-023-40868-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 08/11/2023] [Indexed: 08/23/2023] Open
Abstract
Tea is known for having a high catechin content, with the main component being (-)-epigallocatechin gallate (EGCG), which has significant bioactivities, including potential anti-cancer and anti-inflammatory activity. The poor intestinal stability and permeability of EGCG, however, undermine these health-improving benefits. O-methylated EGCG derivatives, found in a few tea cultivars in low levels, have attracted considerable interest due to their increased bioavailability. Here, we identify two O-methyltransferases from tea plant: CsFAOMT1 that has a specific O-methyltransferase activity on the 3''-position of EGCG to generate EGCG3''Me, and CsFAOMT2 that predominantly catalyzes the formation of EGCG4″Me. In different tea tissues and germplasms, the transcript levels of CsFAOMT1 and CsFAOMT2 are strongly correlated with the amounts of EGCG3''Me and EGCG4''Me, respectively. Furthermore, the crystal structures of CsFAOMT1 and CsFAOMT2 reveal the key residues necessary for 3''- and 4''-O-methylation. These findings may provide guidance for the future development of tea cultivars with high O-methylated catechin content.
Collapse
Affiliation(s)
- Ji-Qiang Jin
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Fu-Rong Qu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Huisi Huang
- College of Pharmacy, Jinan University, Guangzhou, 510632, China
| | - Qing-Shuai Liu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Meng-Yuan Wei
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Yuee Zhou
- College of Pharmacy, Jinan University, Guangzhou, 510632, China
| | - Ke-Lin Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Zhibo Cui
- College of Pharmacy, Jinan University, Guangzhou, 510632, China
| | - Jie-Dan Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Wei-Dong Dai
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Li Zhu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Ming-Zhe Yao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China.
| | - Zhi-Min Zhang
- College of Pharmacy, Jinan University, Guangzhou, 510632, China.
| | - Liang Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China.
| |
Collapse
|
3
|
Yang G, Meng Q, Shi J, Zhou M, Zhu Y, You Q, Xu P, Wu W, Lin Z, Lv H. Special tea products featuring functional components: Health benefits and processing strategies. Compr Rev Food Sci Food Saf 2023; 22:1686-1721. [PMID: 36856036 DOI: 10.1111/1541-4337.13127] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 12/08/2022] [Accepted: 01/31/2023] [Indexed: 03/02/2023]
Abstract
The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O-methylated catechin-rich tea, γ-aminobutyric acid-rich tea, low-caffeine tea, and selenium-rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health-promoting effects, improving flavor quality, and elucidating the interactions between functional components.
Collapse
Affiliation(s)
- Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Mengxue Zhou
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qiushuang You
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou, China
| | - Wenliang Wu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| |
Collapse
|
4
|
Wang P, Gu M, Shao S, Chen X, Hou B, Ye N, Zhang X. Changes in Non-Volatile and Volatile Metabolites Associated with Heterosis in Tea Plants ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3067-3078. [PMID: 35199525 DOI: 10.1021/acs.jafc.1c08248] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Heterosis or hybrid vigor is extensively used in plant breeding. However, the contribution of metabolites to heterosis is still elusive. Here, we systematically identified the non-volatile and volatile metabolites of two hybrids and their parents in Camellia sinensis. The metabolomics analysis showed prevalent non-additive accumulation in hybrids, among which the non-additive nucleotides, alkaloids, organic acids, and tannins contribute to the positive heterosis of hybrids, including typical inosine, guanosine, adenosine, caffeine, succinic acid, adipic acid, xylonic acid, and gallic acid. The catechins and free amino acids in hybrids showed negative heterosis compared to its maternal cultivar TGY. Furthermore, the significant accumulation of non-additive terpenes combined with the mild heterosis of other types of volatiles contributes to the aroma of tea plant hybrids. The genetics of volatiles from different parents affect the aroma of hybrids processed into oolong tea. The comprehensive heterosis of these non-additive metabolites may play an important role in the formation of desirable breeding traits for hybrids. Our results provide insights into the utilization of heterosis breeding and the regulation of heterosis metabolites in tea plants.
Collapse
Affiliation(s)
- Pengjie Wang
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Mengya Gu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Shuxian Shao
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Xiaomin Chen
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Binghao Hou
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Xingtan Zhang
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| |
Collapse
|
5
|
Genetic, morphological, and chemical discrepancies between Camellia sinensis (L.) O. Kuntze and its close relatives. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
6
|
Shi J, Yang G, You Q, Sun S, Chen R, Lin Z, Simal-Gandara J, Lv H. Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34898343 DOI: 10.1080/10408398.2021.2007353] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science. The aim of this review paper is to summarize the major progress in tea flavonoid chemistry, their dynamics of constituents and concentrations during tea processing as well as storage, and their health functions studied between 2001 and 2021. Moreover, the utilization of tea flavonoids in the human body has also been discussed for a detailed understanding of their uptake, metabolism, and interaction with the gut microbiota. Many novel tea flavonoids have been identified, including novel A- and B-ring substituted flavan-3-ol derivatives, condensed and oxidized flavan-3-ol derivatives, and glycosylated and methylated flavonoids, and are found to be closely associated with the characteristic color, flavor, and health benefits of tea. Flavoalkaloids exist widely in various teas, particularly 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols. Tea flavonoids behave significantly difference in constituents and concentrations depending on tea cultivars, plantation conditions, multiple stresses, the tea-specified manufacturing steps, and even the long-term storage period. Tea flavonoids exhibit multiple health-promoting effects, particularly their anti-inflammatory in alleviating metabolic syndromes. Interaction of tea flavonoids with the gut microbiota plays vital roles in their health function.
Collapse
Affiliation(s)
- Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Gaozhong Yang
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qiushuang You
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shili Sun
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Ruohong Chen
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| |
Collapse
|
7
|
Paquignon T, Scholz M, Zimmermann BF. Can home-brewed Benifuuki green tea deliver health-relevant amounts of 3"-O-methyl epigallocatechin gallate? NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.05.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
8
|
Shi J, Simal-Gandara J, Mei J, Ma W, Peng Q, Shi Y, Xu Q, Lin Z, Lv H. Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas. Food Chem 2021; 363:130278. [PMID: 34118756 DOI: 10.1016/j.foodchem.2021.130278] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 05/30/2021] [Accepted: 05/31/2021] [Indexed: 02/02/2023]
Abstract
Tea cultivars possessing purple shoots have attracted global interest. In order to gain a better understanding of the major chemical constituents responsible for the purple colouration, we applied widely targeted metabolomics to investigate the pigmented flavonoids of freeze-dried purple-coloured tea leaves (PTLs) in comparison with green-coloured tea leaves (GTLs). Thirty-three anthocyanins were identified, and delphinidin 3-O-galactoside and cyanidin 3-O-galactoside were found to be the most abundant in PTLs. A total of 226 metabolites including 193 flavonoids and 33 tannins were identified, and the methylated, acylated, and glycosylated flavonoids differed significantly between PTLs and GTLs. Moreover, significant differences (p < 0.01) in the average anthocyanin, flavonoid, chlorophyll and catechin contents were also observed. Four PTLs were found to contain high levels of (-)-epigallocatechin-3-(3″-O-methyl) gallate (>10 mg/g). These results suggest that structurally modified anthocyanins and major potential co-pigmented flavonoids are the chemicals primarily responsible for the purple colouration of the tea leaves.
Collapse
Affiliation(s)
- Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Jufen Mei
- Wuxi Institute of Tea Varieties Co., Ltd., Wuxi 214125, China
| | - Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yali Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qi Xu
- Wuxi Institute of Tea Varieties Co., Ltd., Wuxi 214125, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| |
Collapse
|
9
|
Li QS, Wang YQ, Liang YR, Lu JL. The anti-allergic potential of tea: a review of its components, mechanisms and risks. Food Funct 2020; 12:57-69. [PMID: 33241826 DOI: 10.1039/d0fo02091e] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Allergy is an immune-mediated disease with increasing prevalence worldwide. Regular treatment with glucocorticoids and antihistamine drugs for allergy patients is palliative rather than permanent. Daily use of dietary anti-allergic natural products is a superior way to prevent allergy and alleviate the threat. Tea, as a health-promoting beverage, has multiple compounds with immunomodulatory ability. Persuasive evidence has shown the anti-allergic ability of tea against asthma, food allergy, atopic dermatitis and anaphylaxis. Recent advances in potential anti-allergic ability of tea and anti-allergic compounds in tea have been reviewed in this paper. Tea exerts its anti-allergic effect mainly by reducing IgE and histamine levels, decreasing FcεRI expression, regulating the balance of Th1/Th2/Th17/Treg cells and inhibiting related transcription factors. Further research perspectives are also discussed.
Collapse
Affiliation(s)
- Qing-Sheng Li
- Tea Research Institute, Zhejiang University, China. and Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, China
| | - Ying-Qi Wang
- Tea Research Institute, Zhejiang University, China.
| | | | | |
Collapse
|
10
|
Yu X, Xiao J, Chen S, Yu Y, Ma J, Lin Y, Li R, Lin J, Fu Z, Zhou Q, Chao Q, Chen L, Yang Z, Liu R. Metabolite signatures of diverse Camellia sinensis tea populations. Nat Commun 2020; 11:5586. [PMID: 33149146 PMCID: PMC7642434 DOI: 10.1038/s41467-020-19441-1] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Accepted: 10/14/2020] [Indexed: 01/12/2023] Open
Abstract
The tea plant (Camellia sinensis) presents an excellent system to study evolution and diversification of the numerous classes, types and variable contents of specialized metabolites. Here, we investigate the relationship among C. sinensis phylogenetic groups and specialized metabolites using transcriptomic and metabolomic data on the fresh leaves collected from 136 representative tea accessions in China. We obtain 925,854 high-quality single-nucleotide polymorphisms (SNPs) enabling the refined grouping of the sampled tea accessions into five major clades. Untargeted metabolomic analyses detect 129 and 199 annotated metabolites that are differentially accumulated in different tea groups in positive and negative ionization modes, respectively. Each phylogenetic group contains signature metabolites. In particular, CSA tea accessions are featured with high accumulation of diverse classes of flavonoid compounds, such as flavanols, flavonol mono-/di-glycosides, proanthocyanidin dimers, and phenolic acids. Our results provide insights into the genetic and metabolite diversity and are useful for accelerated tea plant breeding.
Collapse
Affiliation(s)
- Xiaomin Yu
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China
| | - Jiajing Xiao
- Shanghai Center for Plant Stress Biology, Chinese Academy of Sciences, 3888 Chenhua Road, 201602, Shanghai, China.,University of Chinese Academy of Sciences, 100049, Beijing, China
| | - Si Chen
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China
| | - Yuan Yu
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China
| | - Jianqiang Ma
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 310008, Hangzhou, China
| | - Yuzhen Lin
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China
| | - Ruizi Li
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China
| | - Jun Lin
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China
| | - Zhijun Fu
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China
| | - Qiongqiong Zhou
- College of Horticulture, Henan Agricultural University, 450000, Zhengzhou, China
| | - Qianlin Chao
- Wuyi Star Tea Industry Co., Ltd, 354300, Wuyishan, China
| | - Liang Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 310008, Hangzhou, China.
| | - Zhenbiao Yang
- Institute of Integrative Genome Biology, University of California at Riverside, Riverside, CA, 92521, USA. .,Department of Botany and Plant Sciences, University of California at Riverside, Riverside, CA, 92521, USA.
| | - Renyi Liu
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China. .,Center for Agroforestry Mega Data Science, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, 350002, Fuzhou, China.
| |
Collapse
|
11
|
Baiyacha, a wild tea plant naturally occurring high contents of theacrine and 3″-methyl-epigallocatechin gallate from Fujian, China. Sci Rep 2020; 10:9715. [PMID: 32546720 PMCID: PMC7297968 DOI: 10.1038/s41598-020-66808-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 05/27/2020] [Indexed: 02/05/2023] Open
Abstract
Baiyacha (BYC) is a kind of wild tea plant growing and utilizing in the remote mountain area of Fujian province, Southeastern China. However, scientific studies on this plant remain limited. Our results showed that BYC exhibits the typical morphological characteristics of Camellia gymnogyna Chang, a closely related species of C. sinensis (L.) O. Kuntze, which was not found in Fujian before. Chemical profiling revealed that parts of BYC plants are rich in purine alkaloids and catechins, especially featuring high levels of theacrine and 3″-methyl-epigallocatechin gallate (EGCG3″Me), chemical compounds with multiple biological activities that are rarely observed in regular tea plants. The contents of EGCG3″Me and theacrine in BYC both increased with the leaf maturity of tea shoots, whereas the caffeine content decreased significantly. The obtained results provide abundant information about the morphology and chemical compounds of BYC and may be used for tea production, breeding, and scientific research in the future.
Collapse
|
12
|
Tea chemistry – What do and what don’t we know? – A micro review. Food Res Int 2020; 132:109120. [DOI: 10.1016/j.foodres.2020.109120] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 02/18/2020] [Accepted: 02/19/2020] [Indexed: 01/08/2023]
|
13
|
Zhang M, Zhang X, Ho CT, Huang Q. Chemistry and Health Effect of Tea Polyphenol (-)-Epigallocatechin 3- O-(3- O-Methyl)gallate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5374-5378. [PMID: 30346164 DOI: 10.1021/acs.jafc.8b04837] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Catechins are major polyphenols in tea and have been related to the health promotion of tea. Recently, a unique O-methylated catechin, (-)-epigallocatechin 3- O-(3- O-methyl)gallate (EGCG3″Me) has been identified in limited green and oolong tea. EGCG3″Me-enriched tea has shown distinct physiological functions in animal models and humans compared to common tea, including antiallergy, antiobesity, the prevention of cardiovascular disease risks, etc. This perspective aims to present current knowledge of EGCG3″Me, including its natural occurrence, chemical synthesis, chemical structure, and bioavailability, as well as the molecular mechanisms underlying its biological activities.
Collapse
Affiliation(s)
- Man Zhang
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
| | - Xin Zhang
- Department of Food Science and Engineering , Ningbo University , Ningbo , Zhejiang 315211 , People's Republic of China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
| | - Qingrong Huang
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
| |
Collapse
|
14
|
Luo Y, Yu S, Li J, Li Q, Wang K, Huang J, Liu Z. Molecular Characterization of WRKY Transcription Factors That Act as Negative Regulators of O-Methylated Catechin Biosynthesis in Tea Plants ( Camellia sinensis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11234-11243. [PMID: 30350966 DOI: 10.1021/acs.jafc.8b02175] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Tea O-methylated catechins, especially (-)-epigallocatechin 3- O-(3- O-methyl)gallate (EGCG3″Me), have been attracting much attention as a result of their positive health effects. The transcription regulators of O-methylated catechin biosynthesis remain elusive. In this study, the expression pattern of genes related to O-methylated catechin biosynthesis, including CsLAR, CsANS, CsDFR, CsANR, and CCoAOMT, in three tea cultivars with different contents of EGCG3″Me was investigated. Two WRKY transcription factors (TFs), designated as CsWRKY31 and CsWRKY48, belonging to groups IIb and IIc of the WRKY family, respectively, were further identified. CsWRKY31 and CsWRKY48 were nuclear-localized proteins and possessed transcriptional repression ability. Furthermore, expression of CsWRKY31 and CsWRKY48 showed negative correlation with CsLAR, CsDFR, and CCoAOMT during EGCG3″Me accumulation in tea leaves. More importantly, W-box (C/T)TGAC(T/C) elements were located in the promoter of CsLAR, CsDFR, and CCoAOMT, and further assays revealed that CsWRKY31 and CsWRKY48 were capable of repressing the transcription of CsLAR, CsDFR, and CCoAOMT via the attachment of their promoters to the W-box elements. Collectively, our findings identify two novel negative regulators of O-methylated catechin biosynthesis in tea plants, which might provide a potential strategy to breed high-quality tea cultivar.
Collapse
|
15
|
Chen S, Li M, Zheng G, Wang T, Lin J, Wang S, Wang X, Chao Q, Cao S, Yang Z, Yu X. Metabolite Profiling of 14 Wuyi Rock Tea Cultivars Using UPLC-QTOF MS and UPLC-QqQ MS Combined with Chemometrics. Molecules 2018; 23:molecules23020104. [PMID: 29364152 PMCID: PMC6017971 DOI: 10.3390/molecules23020104] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 01/19/2018] [Accepted: 01/20/2018] [Indexed: 11/22/2022] Open
Abstract
Wuyi Rock tea, well-recognized for rich flavor and long-lasting fragrance, is a premium subcategory of oolong tea mainly produced in Wuyi Mountain and nearby regions of China. The quality of tea is mainly determined by the chemical constituents in the tea leaves. However, this remains underexplored for Wuyi Rock tea cultivars. In this study, we investigated the leaf metabolite profiles of 14 major Wuyi Rock tea cultivars grown in the same producing region using UPLC-QTOF MS and UPLC-QqQ MS with data processing via principal component analysis and cluster analysis. Relative quantitation of 49 major metabolites including flavan-3-ols, proanthocyanidins, flavonol glycosides, flavone glycosides, flavonone glycosides, phenolic acid derivatives, hydrolysable tannins, alkaloids and amino acids revealed clear variations between tea cultivars. In particular, catechins, kaempferol and quercetin derivatives were key metabolites responsible for cultivar discrimination. Information on the varietal differences in the levels of bioactive/functional metabolites, such as methylated catechins, flavonol glycosides and theanine, offers valuable insights to further explore the nutritional values and sensory qualities of Wuyi Rock tea. It also provides potential markers for tea plant fingerprinting and cultivar identification.
Collapse
Affiliation(s)
- Si Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Meihong Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Gongyu Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Tingting Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jun Lin
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Shanshan Wang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Xiaxia Wang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Qianlin Chao
- Wuyi Star Tea Industry Co., Ltd., Wuyishan 354300, China.
| | - Shixian Cao
- Wuyi Star Tea Industry Co., Ltd., Wuyishan 354300, China.
| | - Zhenbiao Yang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Center for Plant Cell Biology, Institute of integrated Genome Biology, and Department of Botany and Plant Sciences, University of California, Riverside, CA 92521, USA.
| | - Xiaomin Yu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| |
Collapse
|
16
|
Ji HG, Lee YR, Lee MS, Hwang KH, Kim EH, Park JS, Hong YS. Metabolic phenotyping of various tea (Camellia sinensis L.) cultivars and understanding of their intrinsic metabolism. Food Chem 2017; 233:321-330. [PMID: 28530581 DOI: 10.1016/j.foodchem.2017.04.079] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 03/22/2017] [Accepted: 04/13/2017] [Indexed: 02/05/2023]
Abstract
Recently, we selected three tea (Camellia sinensis) cultivars that are rich in taste, epigallocatechin-3-O-gallate (EGCG) and epigallocatechin-3-O-(3-O-methyl)-gallate (EGCG3″Me) and then cultivated them through asexual propagation by cutting in the same region. In the present study, proton nuclear magnetic resonance (1H NMR)-based metabolomics was applied to characterize the metabotype and to understand the metabolic mechanism of these tea cultivars including wild type tea. Of the tea leaf metabolite variations, reverse associations of amino acid metabolism with catechin compound metabolism were found in the rich-taste, and EGCG- and EGCG3″Me-rich tea cultivars. Indeed, the metabolism of individual catechin compounds in the EGCG3″Me-rich cultivar differed from those of other tea cultivars. The current study highlights the distinct metabolism of various tea cultivars newly selected for cultivation and the important role of metabolomics in understanding the metabolic mechanism. Thus, comprehensive metabotyping is a useful method to assess and then develop a new plant cultivar.
Collapse
Affiliation(s)
- Hyang-Gi Ji
- Division of Food and Nutrition, Chonnam National University, Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea
| | - Yeong-Ran Lee
- Applied Technology & Research Division, R&D Center, AmorePacific Corporation, Yongin-si, Gyeonggi-do 446-729, Republic of Korea
| | - Min-Seuk Lee
- Osulloc Tea R&D Center, Osulloc Farm Corporation, Jeju 699-820, Republic of Korea
| | - Kyeong Hwan Hwang
- Applied Technology & Research Division, R&D Center, AmorePacific Corporation, Yongin-si, Gyeonggi-do 446-729, Republic of Korea
| | - Eun-Hee Kim
- Protein Structure Group, Korea Basic Science Institute, Cheongwon-Gu, Cheongju-Si, Chungbuk 363-883, Republic of Korea
| | - Jun Seong Park
- Applied Technology & Research Division, R&D Center, AmorePacific Corporation, Yongin-si, Gyeonggi-do 446-729, Republic of Korea.
| | - Young-Shick Hong
- Division of Food and Nutrition, Chonnam National University, Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
| |
Collapse
|
17
|
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.
Collapse
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.
| |
Collapse
|
18
|
Wang K, Chen Q, Lin Y, Yu S, Lin H, Huang J, Liu Z. Separation of catechins and O -methylated (−)-epigallocatechin gallate using polyamide thin-layer chromatography. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1017-1018:221-225. [DOI: 10.1016/j.jchromb.2015.11.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2015] [Revised: 11/05/2015] [Accepted: 11/22/2015] [Indexed: 12/13/2022]
|
19
|
Dai W, Qi D, Yang T, Lv H, Guo L, Zhang Y, Zhu Y, Peng Q, Xie D, Tan J, Lin Z. Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9869-78. [PMID: 26494158 DOI: 10.1021/acs.jafc.5b03967] [Citation(s) in RCA: 156] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The chemical composition and taste quality of tea fluctuate seasonally. However, the compounds responsible for the seasonal variation of metabolic pattern and taste quality are far from clear. This study compared the metabolite profiles of green teas of nine varieties that were plucked in spring, summer, and autumn by using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) on a reversed phase column. A multivariate analysis indicated distinct differences among the metabolite phenotypes of teas harvested in different seasons. Heat-map analysis and metabolic pathway analysis demonstrated that flavan-3-ols, theasinensins, procyanidins, quercetin-O-glycosides, apigenin-C-glycosides, and amino acids exhibited sharp seasonal fluctuations. An equivalent quantification of tea tastes showed that in summer and autumn teas, the bitterness and astringency were significantly elevated, whereas umami declined. Metabolite content comparisons and partial least-squares analysis suggested that several flavonoids and amino acids are mainly responsible for the seasonal variations in taste quality.
Collapse
Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Dandan Qi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Ting Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Li Guo
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Junfeng Tan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| |
Collapse
|
20
|
Hoon LY, Choo C, Watawana MI, Jayawardena N, Waisundara VY. Evaluation of the total antioxidant capacity and antioxidant compounds of different solvent extracts of Chilgoza pine nuts (Pinus gerardiana). J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.07.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
|
21
|
Lv HP, Dai WD, Tan JF, Guo L, Zhu Y, Lin Z. Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan ( Camellia sinensis var. assamica ) and characterization of their antioxidant activities. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.05.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
|
22
|
Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.03.013] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
|
23
|
Hoon LY, Choo C, Watawana MI, Jayawardena N, Waisundara VY. WITHDRAWN: Kombucha ‘tea fungus’ enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of five commonly consumed teas. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.07.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
|