Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

Abstract

A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins; protein; glycosides; glycerin; terpenoids; steroids; and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower. Graphical Abstract

Biochemical assessment of CTC-black tea manufactured by bought leaf factories from leaves of small tea growers in Terai, West Bengal

“…The determination of total phenolic content (TPC) was carried out following the procedure outlined by Labar et al [18] and Majumder et al [19] . In this approach, sample extracts (100 μl) were placed in clean test tubes and allowed to incubate at room temperature for a duration of five minutes after the addition of 400 μl of 10% Folin-Ciacalteu reagent.…”

vitro bioactivities and simulated gastrointestinal digestion studies on Guras-based traditional fermented drinks collected from Singalila ridge of the Himalayas

“…Specific gravity (Sg) of the fermented samples were determined mathematically by calculating the ratio of the specific weight of sample to the specific weight of water at 4°C. Alcohol percentage or %ABV in fermented samples (GW and GR) were calculated by entering OG (original gravity or specific gravity of RFD) and FG (final gravity or specific of fermented beverages) values into an online ABV calculator (11,16,24). Experiments were carried out in triplicates and results were expressed as mean ± SD (n=3).…”

“…The mixture was left in dark for sixty minutes, and absorbance was measured at 650 nm in a UV-vis spectrophotometer (Cary-60, Agilent). TPC was measured against gallic acid standard curve (R² = 0.9975; y = 0.0043x -0.1672) and results were expressed as gallic acid equivalent (mg GAE/100 mL) (16). The data were expressed as means of three replicates ± Standard Deviation (SD).…”

“…Not long ago, our research team have conducted similar research works on Japanese camellia (Camellia japonica) and tea (Camellia sinensis) flower wines (16,24) where development of fermented wines from those flower petals, in vitro biochemical characterization and fermentation metabolomics along with the wine metabolite profiling were carried out successfully (16,24). In this research, unfermented flower decoction, fermented Guras wine and distilled Guras Raksi were collected from Singalila.…”

Extensive targeted metabolomics analysis reveals the identification of major metabolites, antioxidants, and disease-resistant active pharmaceutical components in Camellia tuberculata (Camellia L.) seeds

“…In recent years, researchers have used metabolomics techniques to analyze and characterize in detail the major metabolites of the genus Camellia . For example, metabolomics analysis of Camellia japonica has been 12 revealed that its flowers contain high amounts of kaempferol, which have a strong antioxidant and anti-inflammatory effect and should be an important source for the production of natural health products and medicines. Metabolomics of Camellia oleifera 13 showed that it is rich in unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid, which have important health effects on human health and whose applications are gaining increasing attention.…”