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Li Y, Li Y, Xiao T, Jia H, Xiao Y, Liu Z, Wang K, Zhu M. Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas. Food Chem X 2024; 21:101093. [PMID: 38268841 PMCID: PMC10805769 DOI: 10.1016/j.fochx.2023.101093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/09/2023] [Accepted: 12/20/2023] [Indexed: 01/26/2024] Open
Abstract
Yellow tea is a lightly fermented tea with unique sensory qualities and health benefits. However, chemical composition and sensory quality of yellow tea products have rarely been studied. 12 representative yellow teas, which were basically covered the main products of yellow tea, were chosen in this study. Combined analysis of non-targeted/targeted metabolomics and electronic sensor technologies (E-eye, E-nose, E-tongue) revealed the chemical and sensor variation. The results showed that yellow big tea differed greatly from yellow bud teas and yellow little teas, but yellow bud teas could not be effectively distinguished from yellow little teas based on chemical constituents and electronic sensory characteristics. Sensor variation of yellow teas might be attributed to some compounds related to bitterness and aftertaste-bitterness (4'-dehydroxylated gallocatechin-3-O-gallate, dehydrotheasinensin C, myricitin 3-O-galactoside, phloroglucinol), aftertaste-astringency (methyl gallate, 1,5-digalloylglucose, 2,6-digalloylglucose), and sweetness (maltotriose). This study provided a comprehensive understanding of yellow tea on chemical composition and sensory quality.
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Affiliation(s)
- Yuan Li
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang 413000, China
| | - Yilong Li
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Tian Xiao
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Huimin Jia
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Kunbo Wang
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Mingzhi Zhu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
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Cui H, Mao Y, Zhao Y, Huang H, Yin J, Yu J, Zhang J. Comparative Metabolomics Study of Four Kinds of Xihu Longjing Tea Based on Machine Fixing and Manual Fixing Methods. Foods 2023; 12:4486. [PMID: 38137290 PMCID: PMC10743127 DOI: 10.3390/foods12244486] [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: 11/10/2023] [Revised: 12/11/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
China Xihu Longjing tea is famous for its good flavor and quality. However, information on its related metabolites, except for flavonoids, is largely deficient. Different processing methods for China Xihu Longjing tea fixing-by machines at both the first and second step (A1), first step by machine and second step by hand (A2), first step by hand and second step by machine (A3), and by hand at both the first and second step (A4)-were compared using a UHPLC-QE-MS-based metabolomics approach. Liquid chromatography-mass spectrometry was used to analyze the metabolic profiles of the processed samples. A total of 490 metabolites (3 alkaloids, 3 anthracenes, 15 benzene and substituted derivatives, 2 benzopyrans, 13 coumarins and derivatives, 128 flavonoids, 4 furanoid lignans, 16 glycosides and derivatives, 5 indoles and derivatives, 18 isocoumarins and derivatives, 4 chalcones and dihydrochalcones, 4 naphthopyrans, 3 nucleosides, 78 organic acids and derivatives, 55 organooxygen compounds, 5 phenols, 109 prenol lipids, 3 saccharolipids, 3 steroids and steroid derivatives, and 17 tannins) were identified. The different metabolic profiles were distinguished using PCA and OPLS-DA. There were differences in the types and contents of the metabolites, especially flavonoids, furanoid lignans, glycosides and derivatives, organic acids and derivatives, and organooxygen compounds. There was a positive correlation between flavonoid metabolism and amino acid metabolism. However, there was a negative correlation between flavonoid metabolism and amino acid metabolism, which had the same trend as prenol lipid metabolism and tannins. This study provides new valuable information regarding differences in the metabolite profile of China Xihu Longjing tea processed based on machine fixing and on manual fixing methods.
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Affiliation(s)
- Hongchun Cui
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Yuxiao Mao
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Yun Zhao
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Haitao Huang
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Junfeng Yin
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China;
| | - Jizhong Yu
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Jianyong Zhang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China;
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Fu X, Hong X, Liao J, Ji Q, Li C, Zhang M, Ye Z, Yu X. Fingerprint Approaches Coupled with Chemometrics to Discriminate Geographic Origin of Imported Salmon in China's Consumer Market. Foods 2021; 10:foods10122986. [PMID: 34945538 PMCID: PMC8701728 DOI: 10.3390/foods10122986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/18/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022] Open
Abstract
Of the salmon sold in China’s consumer market, 92% was labelled as Norwegian salmon, but was in fact was mainly imported from Chile. The aim of this study was to establish an effective method for discriminating the geographic origin of imported salmon using two fingerprint approaches, Near-infrared (NIR) spectroscopy and mineral element fingerprint (MEF). In total, 80 salmon (40 from Norway and 40 from Chile) were tested, and data generated by NIR and MEF were analysed via various chemometrics. Four spectral preprocessing methods, including vector normalization (VN), Savitzky Golay (SG) smoothing, first derivative (FD) and second derivative (SD), were employed on the raw NIR data, and a partial least squares (PLS) model based on the FD + SG9 pretreatment could successfully differentiate Norwegian salmons from Chilean salmons, with a R2 value of 98.5%. Analysis of variance (ANOVA) and multiple comparative analysis were employed on the contents of 16 mineral elements including Pb, Fe, Cu, Zn, Al, Sr, Ni, As, Cr, V, Se, Mn, K, Ca, Na and Mg. The results showed that Fe, Zn, Al, Ni, As, Cr, V, Se, Ca and Na could be used as characteristic elements to discriminate the geographical origin of the imported salmon, and the discrimination rate of the linear discriminant analysis (LDA) model, trained on the above 10 elements, could reach up to 98.8%. The results demonstrate that both NIR and MEF could be effective tools for the rapid discrimination of geographic origin of imported salmon in China’s consumer market.
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Affiliation(s)
- Xianshu Fu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Xuezhen Hong
- College of Quality & Safety Engineering, China Jiliang University, Hangzhou 310018, China;
| | - Jinyan Liao
- Zhejiang Yuying College of Vocational Technology, Business and Trade Branch, Hangzhou 310018, China
- Correspondence: (J.L.); (M.Z.); Tel.: +86-571-86877182 (J.L.); +86-571-86914476 (M.Z.)
| | - Qingge Ji
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Chaofeng Li
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Mingzhou Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
- Correspondence: (J.L.); (M.Z.); Tel.: +86-571-86877182 (J.L.); +86-571-86914476 (M.Z.)
| | - Zihong Ye
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Xiaoping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
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Abstract
OBJECTIVES The aim of this review was to provide an overview of studies conducted to determine the effects of chlorogenic acid (CGA) on cognition and neurological health. METHODS A literature search was conducted using PubMed and various search terms including chlorogenic acid, CGA, memory, neuroscience, cognition, nutrition, antioxidant, pharmacokinetics, neuroprotection, and neurodegeneration. RESULTS Many studies have linked CGA consumption to a wide range of health benefits, including neuroprotection, cardioprotection, weight loss, chemopreventive properties, anti-inflammatory activity, decreased blood pressure, decreased diet-induced insulin resistance, decreased blood pressure, anxiolytic effects, and antihyperalgesic effects. Pre-clinical and clinical studies both provide evidence that CGA supplementation could protect against neurological degeneration and the resulting diseases associated with oxidative stress in the brain; however, no formal, well-controlled studies have been performed to date. DISCUSSION Recent research suggests that dietary consumption of CGA could produce a wide range of health benefits and physiological effects. There is also mounting evidence that the consumption of polyphenols, including CGA, in the diet could reduce the risk of developing neurodegenerative conditions. Further studies should be conducted with a focus on the effects of CGA on cognition and the nervous system and employing well-designed clinical studies.
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Affiliation(s)
- Erin Heitman
- a Nutritional Neuroscience and Aging Laboratory, Pennington Biomedical Research Center, LSU System , Baton Rouge , LA , USA
| | - Donald K Ingram
- a Nutritional Neuroscience and Aging Laboratory, Pennington Biomedical Research Center, LSU System , Baton Rouge , LA , USA
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