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Pradayrol É, Maciuk A, Evanno L. Oxidative Assemblies of Flavonoids Dimers – Synthesis of Dehydrodicatechin A. ChemistrySelect 2023. [DOI: 10.1002/slct.202300779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Zou C, Chen DQ, He HF, Huang YB, Feng ZH, Chen JX, Wang F, Xu YQ, Yin JF. Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine. Front Nutr 2023; 10:1110803. [PMID: 36824171 PMCID: PMC9941558 DOI: 10.3389/fnut.2023.1110803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 01/13/2023] [Indexed: 02/09/2023] Open
Abstract
Introduction Tea is the main raw material for preparing tea wine. Methods In this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, and antioxidant profiles were carried out. Results The dynamic changes of total soluble solids, amino acids and ethanol concentrations, and pH were similar in four tea wines. The green tea wine (GTW) showed the highest consumption of total soluble solids and amino acids, and produced the highest concentrations of alcohol, malic, succinic, and lactic acid among all tea wines. The analysis of volatile components indicated the number and concentration of esters and alcohols increased significantly after fermentation of tea wines. GTW presented the highest volatile concentration, while oolong tea wine (OTW) showed the highest number of volatile compounds. GTW had the highest total catechins concentration of 404 mg/L and the highest ABTS value (1.63 mmol TEAC/mL), while OTW showed the highest DPPH value (1.00 mmol TEAC/mL). Moreover, OTW showed the highest score of sensory properties. Discussion Therefore, the types of tea leaves used in the tea wine production interfere in its bioactive composition, sensorial, and antioxidant properties.
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Affiliation(s)
- Chun Zou
- 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, Hangzhou, China
| | - De-Quan Chen
- 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, Hangzhou, China,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hua-Feng He
- School of Pharmacy, Jining Medical University, Jining, China
| | - Yi-Bin Huang
- 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, Hangzhou, China,College of Tea Science, Guizhou University, Guiyang, China
| | - Zhi-Hui Feng
- 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, 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, Ministry of Agriculture, Hangzhou, 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, Ministry of Agriculture, 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, Ministry of Agriculture, Hangzhou, China,*Correspondence: Yong-Quan Xu,
| | - 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, Hangzhou, China,Jun-Feng Yin,
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Xia Y, Ni W, Wang X, Wang Y, Huang X. Intermolecular hydrogen bonds between catechin and theanine in tea: slow release of the antioxidant capacity by a synergetic effect. RSC Adv 2022; 12:21135-21144. [PMID: 35975090 PMCID: PMC9341424 DOI: 10.1039/d2ra03692d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 07/14/2022] [Indexed: 11/21/2022] Open
Abstract
The health benefits of drinking tea stem from it being rich in polyphenols and other physiologically-active substances. Thus, exploring the synergistic effect between polyphenols and a variety of physiologically-active substances can contribute to our understanding of how tea benefits health. In this work, we have studied the interactions between catechin and theanine, exploring the synergetic antioxidant mechanism of the two molecules. Electrochemical characterization results showed that the oxidation peak current of catechin decreased gradually with the concentration of theanine, which is due to theanine spontaneously binding to catechin through intermolecular hydrogen bonds and forming molecular clusters via two hydrogen bonds. The binding constant is 4.75 at room temperature. The molecular clusters reduce the diffusion coefficient of catechin in solution, leading to the slow release of its antioxidant capacity (ability to effectively inhibit free radical oxidation reactions). Density functional theory calculations were also performed and verified the binding behavior. In identifying the synergistic effect between catechin and theanine on the antioxidant capacity of tea, this study adds to our understanding of the efficacy of tea polyphenols.
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Affiliation(s)
- Yirong Xia
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
| | - Wei Ni
- Beijing Aerospace Propulsion Institute Beijing 100076 China
| | - Xintong Wang
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
| | - Yanyan Wang
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
| | - Ximing Huang
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
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