Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea

Molecules

Volumn 23, Issue 8, 2018, Pages

  Pedan, Vasilisa ^a   Rohn, Sascha ^b   Holinger, Mirjam ^c   Hühn, Tilo ^a   Chetschik, Irene ^a  

^a ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

^b UNIVERSITY OF HAMBURG   (Germany)

^c RESEARCH INSTITUTE OF ORGANIC AGRICULTURE FIBL   (Switzerland)

Author keywords

Brewing condition; Hierarchical cluster analysis; LC MS analysis; Polyphenols; Principal component analysis; Pu er tea

Indexed keywords

PHYTOCHEMICAL; POLYPHENOL;

CHEMISTRY; CLUSTER ANALYSIS; ELECTROSPRAY MASS SPECTROMETRY; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; TEA; TEMPERATURE; TIME FACTOR;

CLUSTER ANALYSIS; MULTIVARIATE ANALYSIS; PHYTOCHEMICALS; POLYPHENOLS; PRINCIPAL COMPONENT ANALYSIS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TEA; TEMPERATURE; TIME FACTORS;

EID: 85052704325     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules23081931     Document Type: Article

References (40)

1. Hung, P.-Y. Tea Production, Land Use Politics, and Ethnic Minorities: Struggling over Dilemmas in China’s Southwest Frontier; Palgrave MacMillan: New York, NY, USA, 2016; ISBN 978-1-349-57364-6.
2. Zhang, H.M.; Wang, C.F.; Shen, S.M.; Wang, G.L.; Liu, P.; Liu, Z.M.; Wang, Y.Y.; Du, S.S.; Liu, Z.L.; Deng, Z.W. Antioxidant phenolic compounds from Pu-erh tea. Molecules 2012, 17, 14037–14045. [CrossRef] [PubMed]
3. Qiong, S.; Xishuang, Y. History of Pu’er Tea and comparative study for the effect of its various extracts on lipid-lowering diet. Pak. J. Pharm. Sci. 2014, 27, 1015–1022. [PubMed]
4. Lu, C.-H.; Hwang, L.S. Polyphenol contents of Pu-Erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line. Food Chem. 2008, 111, 67–71. [CrossRef]
5. Kuo, K.-L.; Weng, M.-S.; Chiang, C.-T.; Tsai, Y.-J.; Lin-Shiau, S.-Y.; Lin, J.-K. Comparative Studies on the Hypolipidemic and Growth Suppressive Effects of Oolong, Black, Pu-erh, and Green Tea Leaves in Rats. J. Agric. Food Chem. 2005, 53, 480–489. [CrossRef] [PubMed]
6. Zhou, Z.X.; Duan, W.H.; Wu, H.Y.; Si, Z.M. Investigation and analysis of consumptive request for Chinese premium teas. J. Zhejiang Univ. 2013, 30, 412–416.
7. Lv, H.-P.; Zhang, Y.-J.; Lin, Z.; Liang, Y.-R. Processing and chemical constituents of Pu-erh tea: A. review. Food Res. Int. 2013, 53, 608–618. [CrossRef]
8. Wang, Q.; Belščak-Cvitanović, A.; Durgo, K.; Chisti, Y.; Gong, J.; Sirisansaneeyakul, S.; Komes, D. Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis. LWT-Food Sci. Technol. 2018, 90, 598–605. [CrossRef]
9. Yi, T.; Zhu, L.; Peng, W.-L.; He, X.-C.; Chen, H.-L.; Li, J.; Yu, T.; Liang, Z.-T.; Zhao, Z.-Z.; Chen, H.-B. Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis. LWT-Food Sci. Technol. 2015, 62, 194–201. [CrossRef]
10. Zhang, L.; Li, N.; Ma, Z.-Z.; Tu, P.-F. Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn. J. Agric. Food Chem. 2011, 59, 8754–8760. [CrossRef] [PubMed]
11. Komes, D.; Horžić, D.; Belščak, A.; Ganić, K.K.; Vulić, I. Green tea preparation and its influence on the content of bioactive compounds. Food Res. Int. 2010, 43, 167–176. [CrossRef]
12. Dai, W.; Xie, D.; Lu, M.; Li, P.; Lv, H.; Yang, C.; Peng, Q.; Zhu, Y.; Guo, L.; Zhang, Y.; et al. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach. Food Res. Int. 2017, 96, 40–45. [CrossRef] [PubMed]
13. Harbowy, M.E.; Balentine, D.A.; Davies, A.P.; Cai, Y. Tea Chemistry. Crit. Rev. Plant Sci. 2010, 16, 415–480. [CrossRef]
14. Tanaka, T.; Umeki, H.; Nagai, S.; Shii, T.; Matsuo, Y.; Kouno, I. Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder. Food Chem. 2012, 134, 276–281. [CrossRef]
15. Lin, J.-K.; Lin, C.-L.; Liang, Y.-C.; Lin-Shiau, S.-Y.; Juan, I.-M. Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas. J. Agric. Food Chem. 1998, 46, 3635–3642. [CrossRef]
16. Duh, P.D.; Yen, G.C.; Yen, W.J.; Wang, B.S.; Chang, L.W. Effects of Pu-erh tea on oxidative damage and nitric oxide scavenging. J. Agric. Food Chem. 2004, 52, 8169–8176. [CrossRef] [PubMed]
17. Hur, S.J.; Lee, S.Y.; Kim, Y.-C.; Choi, I.; Kim, G.-B. Effect of fermentation on the antioxidant activity in plant-based foods. Food Chem. 2014, 160, 346–356. [CrossRef] [PubMed]
18. Vattem, D.A.; Shetty, K. Ellagic acid production and phenolic antioxidant activity in cranberry pomace (Vaccinium macrocarpon) mediated by Lentinus edodes using a solid-state system. Process Biochem. 2003, 39, 367–379. [CrossRef]
19. Di Gioia, D.; Strahsburger, E.; Lopez de Lacey, A.M.; Bregola, V.; Marotti, I.; Aloisio, I.; Biavati, B.; Dinelli, G. Flavonoid bioconversion in Bifidobacterium pseudocatenulatum B7003: A potential probiotic strain for functional food development. J. Funct. Foods 2014, 7, 671–679. [CrossRef]
20. Lin, S.; Zhu, Q.; Wen, L.; Yang, B.; Jiang, G.; Gao, H.; Chen, F.; Jiang, Y. Production of quercetin, kaempferol and their glycosidic derivatives from the aqueous-organic extracted residue of litchi pericarp with Aspergillus awamori. Food Chem. 2014, 145, 220–227. [CrossRef] [PubMed]
21. Huynh, N.T.; Van Camp, J.; Smagghe, G.; Raes, K. Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review. Int. J. Mol. Sci. 2014, 15, 19369–19388. [CrossRef] [PubMed]
22. Landete, J.M.; Curiel, J.A.; Rodríguez, H.; de las Rivas, B.; Muñoz, R. Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds. J. Funct. Foods. 2014, 7, 322–329. [CrossRef]
23. Hollman, P.C.H.; Buijsman, M.N.C.P.; van Gameren, Y.; Cnossen, P.J.; de Vries, J.H.M.; Katan, M.B. The sugar moiety is a major determinant of the absorption of dietary flavonoid glycosides in man. Free Radic. Res. 1999, 31, 569–573. [CrossRef] [PubMed]
24. Zhao, X.; Song, J.L.; Kim, J.D.; Lee, J.S.; Park, K.Y. Fermented Pu-erh Tea increases in vitro anticancer activities in HT-29 Cells and has antiangiogenetic effects on HUVECs. J. Environ. Pathol. Toxicol. Oncol. 2013, 32, 275–288. [CrossRef]
25. Zhao, Y.; Chen, P.; Lin, L.; Harnly, J.M.; Yu, L.; Li, Z. Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS. Food Chem. 2011, 126, 1269–1277. [CrossRef] [PubMed]
26. Shao, W.; Powell, C.; Clifford, M.N. The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan. J. Sci. Food Agric. 1995, 69, 535–540. [CrossRef]
27. Kozuma, K.; Tsuchiya, S.; Kohori, J.; Hase, T.; Tokimitsu, I. Antihypertensive effect of green coffee bean extract on mildly hypertensive subjects. Hypertens. Res. 2005, 28, 711–718. [CrossRef] [PubMed]
28. Thurow, T.; Lee, S.-O. Effect of Chlorogenic Acid and Neochlorogenic Acid on Human Colon Cancer Cells. Stud. J. Dale Bump. Coll. Agric. Food Life Sci. 2012, 13, 86–93.
29. Unno, T.; Sugimoto, A.; Kakuda, T. Scavenging effect of tea catechins and their epimers on superoxide anion radicals generated by a hypoxanthine and xanthine oxidase system. J. Agric. Food Chem. 2000, 80, 601–606. [CrossRef]
30. Kosińska, A.; Andlauer, W. Antioxidant Capacity of Tea: Effect of Processing and Storage. Process. Impact Antioxid. Beverages 2014, 12, 109–120. [CrossRef]
31. Riehle, P.; Vollmer, M.; Rohn, S. Phenolic compounds in Cistus incanus herbal infusions—Antioxidant capacity and thermal stability during the brewing process. Food Res. Int. 2013, 53, 891–899. [CrossRef]
32. Jeszka-Skowron, M.; Zgoła-Grześkowiak, A. Analysis of Antioxidant Activity, Chlorogenic Acid, and Rutin Content of Camellia sinensis Infusions Using Response Surface Methodology Optimization. Food Anal. Methods 2014, 7, 2033–2041. [CrossRef]
33. Pérez-Burillo, S.; Giménez, R.; Rufián-Henares, J.A.; Pastoriza, S. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chem. 2018, 248, 111–118. [CrossRef] [PubMed]
34. Xie, G.; Ye, M.; Wang, Y.; Ni, Y.; Su, M.; Huang, H.; Qiu, M.; Zhao, A.; Zheng, X.; Cheng, T.; et al. Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches. J. Agric. Food Chem. 2009, 57, 3046–3054. [CrossRef] [PubMed]
35. Shevchuk, A.; Jayasinghe, L.; Nikolai, K. Differentiation of black tea infusions according to origin, processing and botanical varieties using multivariate statistical analysis of LC-MS data. Food Res. Int. 2018, 109, 387–402. [CrossRef] [PubMed]
36. Zuo, Y.; Chen, H.; Deng, Y. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta 2002, 57, 307–316. [CrossRef]
37. Xu, Y.Q.; Ji, W.B.; Yu, P.; Chen, J.X.; Wang, F.; Yin, J.F. Effect of extraction methods on the chemical components and taste quality of green tea extract. Food Chem. 2018, 248, 146–154. [CrossRef] [PubMed]
38. Singleton, V.L. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144–158.
39. R Core Team. R: A Language and Environment for Statistical Computing; R Foundation for Statistical Computing: Vienna, Austria, 2017; Available online: https://www.R-project.org/ (accessed on 24 July 2018).
40. Jones, A.; Acquaviva, A.; Dennis, G.R.; Shalliker, R.A.; Soliven, A. Bioactive screening of complex tea samples using the ferric reducing antioxidant power assay incorporating reaction flow HPLC columns for post column derivatisations. Microchem. J. 2018, 138, 197–202. [CrossRef]