Improving the Polyphenol Content of Tea

Tounekti, Taïeb; Joubert, Elizabeth; Hernández, Iker; Munné‐Bosch, Sergi

doi:10.1080/07352689.2012.747384

Cited by 94 publications

(82 citation statements)

References 198 publications

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“…These results indicate that the DT cultivars use flavonoids at a higher rate than DS, which enables them to cope with drought stress. Many plants use phenylpropanoids to respond to and mitigate stress through the shikimate pathway, which produces phenylalanine (Tounekti et al, 2013). The levels of phenylalanine ( Figure 6) obtained in this study showed no statistically significant difference (p = 0.08) between DT and DS cultivars.…”

Section: Flavonoid Metabolismmentioning

confidence: 48%

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

Nyarukowa

Koech

Loots

et al. 2016

Journal of Plant Physiology

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Section: Flavonoid Metabolismmentioning

confidence: 48%

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

Nyarukowa

Koech

Loots

et al. 2016

Journal of Plant Physiology

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“…Again the two groups of samples were well separated by the discriminating t [1] for their difference in temperature (Fig 3C). The OPLS-DA model explained more than 96% (R 2 ) and predicted more than 95% (Q 2 ) of the total variance with a p-value of 3.08e-17 by CV-ANOVA.…”

Section: Resultsmentioning

confidence: 84%

Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

et al. 2014

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To investigate the effect of light intensity and temperature on the biosynthesis and accumulation of quality-related metabolites, field grown tea plants were shaded by Black Net and Nano-insulating Film (with additional 2–4°C cooling effect) with un-shaded plants as a control. Young shoots were subjected to UPLC-Q-TOF MS followed by multivariate statistical analysis. Most flavonoid metabolites (mainly flavan-3-ols, flavonols and their glycosides) decreased significantly in the shading treatments, while the contents of chlorophyll, β-carotene, neoxanthin and free amino acids, caffeine, benzoic acid derivatives and phenylpropanoids increased. Comparison between two shading treatments indicated that the lower temperature under Nano shading decreased flavonols and their glycosides but increased accumulation of flavan-3-ols and proanthocyanidins. The comparison also showed a greater effect of temperature on galloylation of catechins than light intensity. Taken together, there might be competition for substrates between the up- and down-stream branches of the phenylpropanoid/flavonoid pathway, which was influenced by light intensity and temperature.

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“…This may be attributed to its less astringent taste as compared to black tea. The tea components such as thearubigins and theaflavins have been reported to affect the sensory characteristics of the tea especially colour (Owuor and Obanda 2001) and aroma (Tounekti et al 2013) in black and oolong teas. Theaflavins contribute to the characteristic bright orange-red colour of black tea (Leung et al 2001).…”

Section: Consumer Acceptabilitymentioning

confidence: 99%

Nutritional quality and acceptability of Buddleja saligna herbal tea

2015

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There is a growing interest in herbal teas due to their health promoting properties. In this study, chemical composition, antioxidant activity and consumer acceptance of Buddleja saligna herbal teas were determined. Protein (14 g/ 100 g) and carbohydrate (85 g/ 100 g) were the major nutrients in fresh leaves and processed green, oolong and black teas. Ash, crude fiber and lipids were very low in all samples. Fe contents of oolong and black (28 mg/100 g) were almost twice that of fresh leaves. Green tea infusions showed the highest total phenolic contents (5 GAE g/ml), which were twice those of oolong and black teas. By DDPH (2,2-diphenyl-1-picrylhydrazyl) assay, black tea infusion exhibited a slightly high radical scavenging activity (81.5 %±3.8) compared to green tea (78.6±3.7) and oolong (78.4±2.8). Oolong tea and black teas were the most liked for their taste and mouth feel compared to green tea.

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Improving the Polyphenol Content of Tea

Cited by 94 publications

References 198 publications

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

Nutritional quality and acceptability of Buddleja saligna herbal tea

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