Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea

Wu, Xiaofen; Ozawa, Tetsuo; Li, Yinhua; Jihua, Duan; Zhu, Kun Yan; Huang, Jianan; Z, Liu; Wang, Keqin

doi:10.1111/jfpp.15844

Cited by 7 publications

(8 citation statements)

References 23 publications

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“…Therefore, it can be concluded that the contents of TPC and TFC were attributed to the antioxidant capacity of brown rice products. The results are consistent with the findings of Aguilar-Garcia et al [ 39 ] and Chmiel et al [ 26 ], who also reported a strong correlation between total phenolic content and antioxidant activity of rice bran.…”

Section: Resultssupporting

confidence: 93%

“…The increment of TPC in cooked GBR due to the activation of cell wall-degrading enzymes and phenylalanine ammonia lyase upon germination resulted in the release and biosynthesis of phenolic compounds [ 21 ]. In addition, the breakdown of cell wall structure caused by fermentation also leads to the synthesis of phenolic compounds [ 26 ]. However, the TPCs of bound fractions in cooked GBR were the highest, while in EBR the lowest.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

Zhai

Zhang

et al. 2023

Foods

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In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology. The nutritional, cooking and sensory properties of different BR products were investigated. The results indicated that the soluble dietary fiber (SDF) content, free total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (DPPH, ABTS, T-AOC) in processed BR products were significantly higher than those in cooked BR and WR. The values of SDF, free TPC, TFC and T-AOC in EBR increased by 38.78%, 232.36%, 102.01% and 153.92%, respectively, compared with cooked BR. Cooked FBR and EBR had more nutrients, required less cooking time, had a softer texture and were whiter than cooked GBR and BR, especially EBR. In addition, the water absorption rate of EBR was 14.29% and 25.41% higher than that of cooked FBR and GBR. The hardness of EBR was significantly lower than that of cooked FBR and BR, even lower than that of cooked WR. However, there was no significant difference between the hardness of cooked GBR and that of cooked BR. The flavor compounds in EBR were similar to that of cooked WR, while those in cooked GBR and FBR did not differ greatly compared to cooked BR. Collectively, cooked FBR and EBR had better nutritional value, cooking and sensory properties than cooked BR, and the comprehensive value of EBR was higher.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

Zhai

Zhang

et al. 2023

Foods

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“…TPs were determined by the Folin–Ciocalteu colorimetric assay (GB/T 8313-2018) with slight modification using GA as a standard [ 33 ]. Briefly, 0.20 g of black tea powder was mixed with 5 mL of 70% ( v/v ) methanol and ultrasonically extracted (SB-5200DT; Scientz, China) twice at room temperature for 15 min.…”

Section: Methodsmentioning

confidence: 99%

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)

Gao

Huang

et al. 2022

Foods

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Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial health properties. Currently, four grades of PCT are available, based on the raw leaf materials and consumer palatability. The chemical profiles distinguishing different grades of PCT are yet to be defined, nor has the relationship with grade been evaluated. In the present study, chemometric analysis showed that epigallocatechin (EGC), catechin (C), polyphenols, gallic acid (GA), and free amino acids are grade related bio-markers of PCT. These compounds are associated with the sweet and mellow aftertaste of PCT. A total of 34 volatile components were identified, of which the three component types with the highest relative percentages were alcohols (51.34–52.51%), ketones (27.31–30.28%), and aldehydes (12.70–13.18%). Additionally, our results revealed that sweet floral and fruity aromas were positively correlated with six volatile organic compounds (VOCs), 1-pentanol, propyl hexanoate, linalool, cyclohexanone, hexanal, and 2,5-dimethylpyrazine. Clear discrimination was achieved using orthogonal projections to latent structures discriminant analysis (OPLS-DA). The findings provide vital information on the characteristic flavor of each grade of PCT.

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“…Nevertheless, more clinical studies are needed to elucidate the specific mechanisms. A recent study demonstrated that the content of MAF‐2 in Congou black tea gradually increased (up to 5.11%) with the increase in fermentation time and temperature, which may be related to the activity of polyphenol oxidase and peroxidase during the fermentation process (Wu, Ozawa, et al., 2021). (5)Polymethoxyflavonoids (PMFs) …”

Section: Special Tea Products Featuring Other Chemical Componentsmentioning

confidence: 99%

“…Caffeine and theobromine exhibit similar chemical structures and physiological activities, such as exerting preventive effects on cardiovascular diseases, cancer, neurodegenerative diseases, and respiratory diseases. However, theobromine alleviates dentin hypersensitivity and enamel damage (Wu, Tong, et al, 2021).…”

Section: Theobromine-rich Tea Productsmentioning

confidence: 99%

Special tea products featuring functional components: Health benefits and processing strategies

Yang

Meng

Shi

et al. 2023

Comp Rev Food Sci Food Safe

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The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O‐methylated catechin‐rich tea, γ‐aminobutyric acid‐rich tea, low‐caffeine tea, and selenium‐rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health‐promoting effects, improving flavor quality, and elucidating the interactions between functional components.

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Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea

Abstract: Black tea is among the most popular beverages worldwide, accounting for ~78% of the world's total tea produced, consumed, and traded

Cited by 7 publications

References 23 publications

Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)

Special tea products featuring functional components: Health benefits and processing strategies

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