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Zhou S, Zhang J, Ma S, Ou C, Feng X, Pan Y, Gong S, Fan F, Chen P, Chu Q. Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions. Food Chem X 2022; 16:100504. [DOI: 10.1016/j.fochx.2022.100504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/31/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022] Open
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Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Wu W, Zhang D, He Y, Cao J, Li X. Identification of the age of white tea using proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) coupled with multivariate analysis. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2022; 36:e9215. [PMID: 34687096 DOI: 10.1002/rcm.9215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 03/20/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
RATIONALE In recent years, white tea has become increasingly popular. Some merchants confuse the age of white tea and sell poor-quality products for profit. Therefore, it is necessary to provide technical support for product authentication and valorization in white tea of different marked ages. METHODS Volatile organic compounds (VOCs) were detected by proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) and identified as volatile fingerprints. PTR-TOF-MS combined with multivariate analysis was found to identify white tea of four different marked ages (1, 3, 5, and 8 years) for authentication. Principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA) were used as classification models to identify key volatile metabolites. RESULTS The OPLS-DA model achieved the best results (96.67%, 96.67%, 96.67%, and 96.67% in the training set and 96.00%, 96.00%, 100%, and 100% in the prediction set for 1-year, 3-year, 5-year, and 8-year tea samples, respectively), showing that PTR-TOF-MS with the OPLS-DA model could successfully be used in the identification of white tea with different marked ages. Out of the 60 identified VOCs, 26 volatile materials were closely correlated with tea age and were used as markers to discriminate white tea of different ages. CONCLUSIONS PTR-TOF-MS coupled with multivariate analysis could be applied for quality evaluation of tea products of different ages and provided a feasible technical support for product authentication and valorization in white tea of different marked ages.
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Affiliation(s)
- Weihua Wu
- College of Environment and Resources, Fuzhou University, Fuzhou, Fujian, China
- Minjiang Teachers College, Fuzhou, Fujian, China
| | - Dandan Zhang
- Fujian Business University, Fuzhou, Fujian, China
| | - Ye He
- Department of Health Inspection and Quarantine, School of Public Health, Fujian Medical University, Fuzhou, Fujian, China
| | - Jie Cao
- Scientific Research and Experiment Center, Fujian Police College, Fuzhou, China
- Judicial Expertise Center, Fujian Police College, Fuzhou, China
- Fuzhou University Postdoctoral Research Station of Chemical Engineering and Technology, Fuzhou University, Fuzhou, China
| | - Xiaojing Li
- College of Environment and Resources, Fuzhou University, Fuzhou, Fujian, China
- Technology Center of Fuzhou Customs, Fuzhou, Fujian, China
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Zhou B, Wang Z, Yin P, Ma B, Ma C, Xu C, Wang J, Wang Z, Yin D, Xia T. Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea. Food Chem 2022; 368:130855. [PMID: 34496334 DOI: 10.1016/j.foodchem.2021.130855] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 07/19/2021] [Accepted: 08/10/2021] [Indexed: 12/22/2022]
Abstract
Contents of 20 bioactive compounds in 12 teas produced in Xinyang Region were determined by high performance liquid chromatography. Ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometry was developed for untargeted metabolomics analysis. Antioxidant activities were measured by 4 various assays. Those teas could be completely divided into green and white tea through principal component analysis, hierarchical cluster analysis and orthonormal partial least squares-discriminant analysis (R2Y = 0.996 and Q2 = 0.982, respectively). The prolonged withering generated 472 differentiated metabolites between white and green tea, prompted significant decreases (variable importance in the projection > 1.0, p-value < 0.05 and fold change > 1.50) of most catechins and 8 phenolic acids to form 4 theaflavins, and benefited for the accumulation of 17 flavonoids and flavonoid glycosides, 8 flavanone and their derivatives, 20 free amino acids, 12 sugars and 1 purine alkaloid. Additionally, kaempferol and taxifolin contributed to 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of white tea.
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Affiliation(s)
- Binxing Zhou
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Zihao Wang
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China
| | - Peng Yin
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China; Key Laboratory of Tea Science of Education of Ministry, College of Horticulture, Hunan Agricultural University, Changsha 410128, Hunan, China
| | - Bingsong Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Cunqiang Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Chengcheng Xu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jiacai Wang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Ziyu Wang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Dingfang Yin
- College of Longrun 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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Hinojosa-Nogueira D, Pérez-Burillo S, Pastoriza de la Cueva S, Rufián-Henares JÁ. Green and white teas as health-promoting foods. Food Funct 2021; 12:3799-3819. [PMID: 33977999 DOI: 10.1039/d1fo00261a] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Tea is one of the most consumed beverages around the world and as such, it is constantly the object of novel research. This review focuses on the research performed during the last five years to provide an updated view of the current position of tea regarding human health. According to most authors, tea health benefits can be traced back to its bioactive components, mostly phenolic compounds. Among them, catechins are the most abundant. Tea has an important antioxidant capacity and anti-inflammatory properties, which make this beverage (or its extracts) a potential aid in the fight against several chronic diseases. On the other hand, some studies report the possibility of toxic effects and it is advisable to reduce tea consumption, such as in the last trimester of pregnancy. Additionally, new technologies are increasing researchers' possibilities to study the effect of tea on human gut microbiota and even against SARS CoV-2. This beverage favours some beneficial gut microbes, which could have important repercussions due to the influence of gut microbiota on human health.
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Affiliation(s)
- Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain.
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain. and Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - Silvia Pastoriza de la Cueva
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain. and Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Granada, Spain
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Yıldırım M, Saral S, Mercantepe T, İskender H, Tümkaya L, Atak M, Taşçı F. White Tea Reduced Bone Loss by Suppressing the TRAP/CTX Pathway in Ovariectomy-Induced Osteoporosis Model Rats. Cells Tissues Organs 2020; 209:64-74. [DOI: 10.1159/000507791] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 04/08/2020] [Indexed: 11/19/2022] Open
Abstract
Osteoporosis is an important skeletal disease characterized by bone weakness and high risk of fracture in postmenopausal women. Tea consumption is known to play an important role in the prevention or alleviation of osteoporosis. However, the therapeutic effects of aqueous extracts of white tea (WT) have not been evaluated in osteoporosis rat models. The aim of this study was to investigate the potential anti-osteoporotic role of WT in ovariectomized (OVX) rats. WT was given orally at 0.5% w/v doses for 12 weeks in OVX rats. Biochemical parameters in blood samples, bone tartrate-resistant acid phosphatase (TRAP), C-terminal telopeptide of type 1 collagen (CTX) and estradiol levels were evaluated. Bone mineral density and bone mineral content values were measured in the left femur. In addition to histopathological examination, osteolcalcin, osteopontin and TUNEL levels were determined. OVX group data demonstrated that bone loss occurred by thinning of the metaphyseal growth plates of the femur. Similarly, the levels of TRAP and CTX, markers of osteoclastic activity, were found to be high concurrently with a decrease in femoral bone mineral density. In addition, increased osteolcalcin and osteopontin levels were present in the metaphyseal growth zones. On the other hand, while TRAP and CTX levels were suppressed in the OVX-WT group, bone mineral content increased. In addition, TUNEL, osteocalcin and osteopontin positivity decreased in the right femoral metaphysis growth zones, proliferating zone and resting zone cells. These results showed that chronic WT consumption has a protective effect by reducing bone resorption in OVX-induced osteoporotic rats.
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