Molecules (Basel, Switzerland), 2019-08, Vol.24 (16), p.2917
2019
Volltextzugriff (PDF)
Details
- Autor(en) / Beteiligte
- Titel
- Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea
- Ist Teil von
- Molecules (Basel, Switzerland), 2019-08, Vol.24 (16), p.2917
- Ort / Verlag
- Switzerland: MDPI AG
- Erscheinungsjahr
- 2019
- Quelle
- MEDLINE
- Beschreibungen/Notizen
- In the present study, we aimed to develop a novel fermented tea (NFT) product and to evaluate their in vitro antioxidant potential and chemical composition. We found that NFT contained a high level of total phenolic compounds (102.98 mg gallic acid equivalents/g extract) and exhibited diverse antioxidant activities, such as scavenging of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl radicals, as well as reducing power. The total catechins in NFT were comparable to those of Lipton black tea (LBT), but lower than those of Boseong green tea (BGT) or Tieguanyin oolong tea (TOT). Among all catechins tested, epigallocatechin (EGC) and epigallocatechin-3-O-gallate (EGCG) were the predominant compounds in NFT. In particular, the contents of total theaflavins (TFs), theaflavin (TF), theaflavin-3-gallate (TF3G), and theaflavin-3'-gallate (TF3'G) in NFT were significantly higher than that of BGT, TOT, or LBT. NFT had the highest level of total essential amino acid and γ-aminobutyric acid (GABA) compared with BGT, TOT and LBT. Furthermore, the sensory evaluation results showed that NFT had satisfactory color, aroma, taste, and overall acceptability scores. Our results highlight the potential usefulness of this novel fermented tea as a nutraceutical food/ingredient with special functional activities.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 1420-3049eISSN: 1420-3049DOI: 10.3390/molecules24162917Titel-ID: cdi_doaj_primary_oai_doaj_org_article_53a15f1cbe274c72851d965ff0e798bc
- Format
- –
- Schlagworte
- antioxidant, Antioxidants, Antioxidants - chemistry, Antioxidants - isolation & purification, Aroma, Biflavonoids - chemistry, Biflavonoids - isolation & purification, Biphenyl Compounds - antagonists & inhibitors, Black tea, Caffeine, Camelia sinensis, Camellia sinensis - chemistry, Cardiovascular disease, Catechin, Catechin - analogs & derivatives, Catechin - chemistry, Catechin - isolation & purification, Chemical activity, Chemical composition, Color, Epigallocatechin gallate, Fermentation, Fermented food, fermented tea, Flavonoids, Flavonoids - chemistry, Flavonoids - classification, Flavonoids - isolation & purification, Free radicals, Functional foods & nutraceuticals, Gallic acid, Gallic Acid - analogs & derivatives, Gallic Acid - chemistry, Gallic Acid - isolation & purification, gamma-Aminobutyric Acid - chemistry, gamma-Aminobutyric Acid - isolation & purification, Green tea, Humans, Hydroxyl Radical - antagonists & inhibitors, Hydroxyl radicals, Moisture content, Odorants - analysis, Phenolic compounds, Phenols, Picrates - antagonists & inhibitors, Polyphenols, Power, Scavenging, Sensory evaluation, Taste - physiology, Tea, Tea - chemistry, theaflavin, Theaflavins, γ-Aminobutyric acid