Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

Chen, Qincao; Shi, Jiang; Mu, Bing; Жен, Чен; Dai, Weidong; Zhi, Lin

doi:10.1016/j.foodchem.2020.127412

Cited by 114 publications

(73 citation statements)

References 35 publications

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“…3 Tea adopted particular connotations in each new cultural context. 3 Therefore, this drink has been very popular for centuries 1,4 due to its pleasant sensory attributes, [5][6][7] extensive health benefits 2,8 and socio-cultural characteristics. 5,6 Actually, nowadays it is one of the most consumed drinks worldwide.…”

Section: Tea Throughout Historymentioning

confidence: 99%

“…4,5 Green tea is more commonly consumed in Asian countries while black tea is more popular in Western countries. 2 Recently, a new generation of consumers has emerged, which has promoted tea drinking habits and generated a growth in market value, 7,9 even spreading the consumption of cold tea. 10…”

Section: Tea Throughout Historymentioning

confidence: 99%

“…The six types of tea are classified according to the fermentation/oxidation process as this process giving each type unique chemical and sensory characteristics. 7,12 The main tea types are green tea, white tea, yellow tea, oolong tea, black tea and dark tea. Green tea is produced from fresh leaves that are steamed at high temperatures, thus inactivating oxidative enzymes but leaving the polyphenol content intact.…”

Section: Tea Varietiesmentioning

confidence: 99%

“…2,13 White tea is made from new shoots and young leaves, 6 and undergoes the least amount of manufacturing processes, although it has a minimum of 5% oxidation, retaining high levels of antioxidant compounds. 2,7,13,14 Yellow and Oolong teas are partially oxidized varieties, 10-20% and 30-60%, respectively. 2,13 Black tea can present between 80-95% of oxidation, loosing therefore some nutrients, although providing a softer taste.…”

Section: Tea Varietiesmentioning

confidence: 99%

“…Tea flavour and bioactivity are mainly dominated by nonvolatile metabolites retained in the leaf until it is infused. 2,7,12 The presence of these bioactive molecules depends on several factors. On the one hand, it is influenced by the industrial processes applied to fresh leaves 2,7,13,14 and by the geoclimatic conditions 6,15 under which the plant grows.…”

Section: Variations In Tea Compositionmentioning

confidence: 99%

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Green and white teas as health-promoting foods

et al. 2021

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Section: Tea Throughout Historymentioning

confidence: 99%

Section: Tea Throughout Historymentioning

confidence: 99%

Section: Tea Varietiesmentioning

confidence: 99%

Section: Tea Varietiesmentioning

confidence: 99%

Section: Variations In Tea Compositionmentioning

confidence: 99%

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Green and white teas as health-promoting foods

et al. 2021

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Tea's anti‐obesity properties, cardiometabolic health‐promoting potentials, bioactive compounds, and adverse effects: A review focusing on white and green teas

Abiri,

Amini,

Hejazi

et al. 2023

Food Science & Nutrition

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Tea is one of the most commonly consumed beverages in the world. Morocco, Japan, and China have consumed green tea for centuries. White tea, which is a variety of green teas, is very popular in China and is highly revered for its taste. Presently, both teas are consumed in other countries around the world, even as functional ingredients, and novel research is constantly being conducted in these areas. We provide an update on the health benefits of white and green teas in this review, based on recent research done to present. After a general introduction, we focused on tea's anti‐obesity and human health‐promoting potential, adverse effects, and new approaches to tea and its bioactive compounds. It has been found that the health benefits of tea are due to its bioactive components, mainly phenolic compounds. Of these, catechins are the most abundant. This beverage (or its extracts) has potential anti‐inflammatory and antioxidant properties, which could contribute to body weight control and the improvement of several chronic diseases. However, some studies have mentioned the possibility of toxic effects; therefore, reducing tea consumption is a good idea, especially during the last trimester of pregnancy. Additionally, new evidence will provide insight into the possible effects of tea on the human gut microbiota, and even on the viruses responsible for SARS‐CoV‐2. A beverage such as this may favor beneficial gut microbes, which may have important implications due to the influence of gut microbiota on human health.

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Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics

Lin

Liu

Xiao-fen³

et al. 2021

J Sci Food Agric

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BACKGROUND: Red light withering significantly improves the sensory flavor qualities of tea, although changes in metabolites during this process have not been systematically studied until now. The present study comprehensively analyzes metabolites in withered tea leaves at 2-h intervals up to 12 h under red light (630 nm) and dark conditions using ultra performance liquid chromatography-high resolution mass spectrometry (untargeted metabolomics).RESULTS: Ninety-four non-volatile compounds are identified and relatively quantified, including amino acids, catechins, dimeric catechins, flavonol glycosides, glycosidically-bound volatiles, phenolic acids and nucleosides. The results show that amino acids, catechins and dimeric catechins are most affected by red light treatment. Ten free amino acids, theaflavins and theasinensin A increase after red light irradiation, whereas epigallocatechin gallate and catechin fall.CONCLUSION: The present study provides a comprehensive and systematic profile of the dynamic effects of red light on withering tea and a rationale for its use in tea processing quality control.

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Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

Cited by 114 publications

References 35 publications

Green and white teas as health-promoting foods

Green and white teas as health-promoting foods

Tea's anti‐obesity properties, cardiometabolic health‐promoting potentials, bioactive compounds, and adverse effects: A review focusing on white and green teas

Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics

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