Comparison and evaluation of the teas and tea beverages with different degrees of fermentation based on the “component-antioxidant” correlations

doi:10.14088/j.cnki.issn0439-8114.2022.16.031

Abstract

Abstract: Based on the pattern of the “component-antioxidant” correlation, the ultraviolet-visible spectrophotometry was used to determine the contents of flavonoids, polyphenols, free amino acids and polysaccharides in unfermented, semi-fermented and fully fermented teas and tea beverages. And the correlations between components and antioxidant function were comprehensively analyzed by taking the DPPH free radical clearance rate as an evaluation index of antioxidant function, to compare and evaluate the teas and tea beverages with different degrees of fermentation. The results showed that the flavonoids content of teas and tea beverages with different fermented degrees was unfermented tea> fully fermented tea≥ semi-fermented tea, polyphenols, free amino acid content and antioxidant capacity were unfermented tea> semi-fermented tea≥fully fermented tea, and polysaccharide content was semi-fermented tea> full-fermented tea> unfermented tea. Flavonoids, polyphenols, and free amino acids in teas and tea beverages with different degrees of fermentation were positively correlated with antioxidant function, and the content of polyphenols showed a significant positive correlation with antioxidant function （P<0.05）.

Key words: different degrees of fermentation, tea, tea beverage, correlation of "component-antioxidant", antioxidant activity

CLC Number:

TS272

WANG Yue, ZHAI Pei-pei, BAO Feng, ZHANG Fu-kun, ZHAO Pan, LI Jia, ZHAO Dong-sheng. Comparison and evaluation of the teas and tea beverages with different degrees of fermentation based on the “component-antioxidant” correlations[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(16): 159-163.

References

[1] MENG Q, LI S M, HUANG J Q, et al.Importance of the nucleophilic property of tea polyphenols[J]. Journal of agricultural and food chemistry, 2019, 67(19): 5379-5383.
[2] DOU Q P.Tea in health and disease[J]. Nutrients, 2019, 11(4): 929.
[3] SHARANGI A B.Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)-A review[J]. Food research international, 2009, 42(5-6): 529-535.
[4] 李秀平, 欧阳建, 周方, 等. 茶叶功能成分预防心血管疾病研究进展[J]. 食品科学, 2020, 41(21): 311-320.
[5] SIMUNKOVA M, ALWASEL S H, ALHAZZA I M, et al.Management of oxidative stress and other pathologies in Alzheimer’s disease[J]. Archives of toxicology, 2019, 93(9): 2491-2513.
[6] MOLONEY J N, COTTER T G.ROS signalling in the biology of cancer[J]. Seminars in cell and developmental biology, 2018, 80: 50-64.
[7] INCALZA M A, D'ORIA R, NATALICCHIO A, et al. Oxidative stress and reactive oxygen species in endothelial dysfunction associated with cardiovascular and metabolic diseases[J]. Vascular pharmacology, 2018, 100: 1-19.
[8] 刘军海,李志洲. 茶叶中有效成分应用及其提取工艺研究进展[J]. 食品研究与开发, 2007,28(3): 173-177.
[9] 侯冬岩, 回瑞华, 刘晓媛, 等. 绿茶、红茶和乌龙茶抗氧化性能的比较[J]. 食品科学, 2006, 27(3): 90-93.
[10] KANWAR J, TASKEEN M, MOHAMMAD I, et al.Recent advances on tea polyphenols[J]. Frontiers in bioscience (elite edition), 2012, 4(1): 111-131.
[11] KOCH W, KUKULA-KOCH W, GLOWNIAK K.Catechin composition and antioxidant activity of black teas in relation to brewing time[J]. Journal of AOAC international, 2017, 100(6):1694-1699.
[12] ZHANG L, ZENG Z D, ZHAO C X, et al.A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis[J]. Journal of chromatography A, 2013, 1313: 254-252.
[13] JAKUBCZVK K, KOCHMAN J, KWIATKOWSKA A, et al.Antioxidant properties and nutritional composition of Matcha green tea[J]. Foods, 2020, 9(4): 483.
[14] 孟宪钰,付亚轩,李明超, 等. 普洱熟茶化学成分研究进展[J]. 食品与发酵工业, 2019, 45(12): 285-290.
[15] 倪德江,陈玉琼,谢笔钧,等. 绿茶、乌龙茶、红茶的茶多糖组成、抗氧化及降血糖作用研究[J]. 营养学报,2004,26(1): 57-60.
[16] 马慧, 茹鑫, 王津, 等. 4种茶叶水提物及茶多酚的体外抗氧化性能研究[J]. 食品研究与开发, 2019, 40(8): 65-70.
[17] 金亮, 李小白, 丁华侨, 等. 不同种类茶叶抗氧化活性及茶汤颜色参数比较[J]. 中国食品学报, 2016, 16(2): 242-250.
[18] 李寒冰,吴宿慧,唐进法,等. 中药质量生物标志物研究进展[J]. 中草药, 2019, 50(19): 4556-4561.
[19] 游云, 廖福龙, 黄璐琦. 基于生物活性测定开展中药质量控制的研究进展[J]. 中国中药杂志, 2018, 43(3): 452-456.
[20] LI H B, WU S H, NIU M, et al.History and development of bio-logical assay for quality of Chinese materia medica[J]. Chinese traditional and herbal drugs, 2017, 48(14): 2809-2816.
[21] ZHENG Q R, LI W F, ZHANG H, et al.Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya’an Tibetan tea (Camellia sinensis)[J]. Food science and nutrition, 2020, 8(1): 489-499.
[22] 张剑霜, 王地平, 侯忠华, 等. 赤水白茶总黄酮超声辅助提取工艺优化及其抗氧化活性[J]. 食品工业科技, 2020, 41(17): 206-211, 218.
[23] 王静, 叶殿锋, 邓明高, 等. 三种食药用菌多酚含量测定及抗氧化活性比较[J]. 食品工业科技, 2020, 41(4): 51-57.
[24] 彭真汾, 王威, 谢倩, 等. 橄榄果实游离氨基酸测定方法的优化[J]. 食品工业科技, 2017, 38(22): 263-267.
[25] 张媛媛, 张彬. 苯酚-硫酸法与蒽酮-硫酸法测定绿茶茶多糖的比较研究[J]. 食品科学, 2016, 37(4): 158-163.
[26] 吴金松, 耿广威, 陈晓培, 等. 信阳毛尖茶末多糖的分离纯化和体外抗氧化活性研究[J]. 食品工业科技, 2020, 41(13): 181-186.
[27] ZHAO H,ZHANG M,ZHAO L, et al.Changes of constituents and activity to apoptosis and cell cycle during fermentation of tea[J]. International journal of molecular sciences, 2011, 12(3): 1862-1875.
[28] TENORE G C, CAMPIGLIA P, GIANNETTI D, et al.Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols[J]. Food chemistry, 2015, 169: 320-326.
[29] YılMAZ C, ÖZDEMIR F, GÖKMEN V. Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing[J]. LWT-Food science and technology, 2020, 117. DOI: 10.1016/j.lwt.2019.108655.
[30] 周金伟, 陈雪, 易有金, 等. 不同类型茶叶体外抗氧化能力的比较分析[J]. 中国食品学报, 2014, 14(8): 262-269.