Nonvolatile taste components of solid-state fermented adlay and rice by Phellinus linteus

Liang, Chih-Hung; Syu, Jia-Li; Lee, Yu-Ling; Mau, Jeng‐Leun

doi:10.1016/j.lwt.2009.03.024

Cited by 11 publications

(9 citation statements)

References 22 publications

(24 reference statements)

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“…Soluble sugars and free AA were determined according to the method of Liang et al (2009). Tea infusion was filtered through a 0.45-mm polyvinylidene fluoride membrane filter (Millipore, Billerica, MA) prior to injection onto highperformance liquid chromatography (HPLC).…”

Section: Determination Of Soluble Sugars and Free Aamentioning

confidence: 99%

Effect of Different Brewing Methods on Quality of Green Tea

Lin

Yang

Hsieh

et al. 2013

Journal of Food Processing and Preservation

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Tea infusions were prepared from cold or hot brewed‐parched or steamed green tea at 2, 6 and 10% and their color properties; several components and sensory scores were measured. Tea infusions from both green tea were comparable in contents of soluble solids, sugars, free amino acids, caffeine and antioxidant components, and had different pH values, profiles of various catechins, colors and sensory results. Higher ratios (tea leaves/water) resulted in higher soluble component contents in tea infusions but lower sensory results. Cold brewing of lower extraction efficacy resulted in lighter, less colored and higher sensory‐rated tea infusions with less astringent and bitter taste. Five of 12 different tea infusions were highly rated and were in the descending order of 2%‐cold, 2%‐hot, 6%‐cold brewed infusions from parched green tea, and 2%‐cold and 2%‐hot brewed infusions from steamed green tea. Overall, cold brewed tea infusions from parched green tea would be a new alternative. Practical Application Green tea includes the Japanese style steamed tea and the Chinese style parched (fired) tea with the difference in blanching. This research disclosed herein were the information about the influence of different brewing temperatures (cold or hot water) on the quality of tea infusions brewed from different green tea (parched or steamed) at different concentrations (2, 6 or 10%). Tea infusions from parched and steamed green tea were comparable in contents of soluble solids, sugars, free amino acids, caffeine and antioxidant components, and had different pH values, profiles of various catechins, colors, and sensory results. Cold brewing of lower extraction efficacy resulted in lighter, less colored and higher sensory‐rated tea infusions. Cold brewed tea infusions contained lower contents of caffeine, epigallocatechin gallate and epigallocatechin, and were less astringent and bitter. Overall, cold brewed tea infusions from parched green tea would be a new alternative to the public.

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Section: Determination Of Soluble Sugars and Free Aamentioning

confidence: 99%

Effect of Different Brewing Methods on Quality of Green Tea

Lin

Yang

Hsieh

et al. 2013

Journal of Food Processing and Preservation

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“…Soluble sugars and free amino acids of various tea infusions were determined according to the method of Liang et al (2009). Tea infusion was filtered through a 0.45-mm polyvinylidene fluoride membrane filter (Millipore, Billerica, MA) prior to injection onto high-performance liquid chromatograph (HPLC).…”

Section: Determination Of Soluble Sugars and Free Amino Acidsmentioning

confidence: 99%

Quality and Antioxidant Property of Three Types of Tea Infusions

Lin

Udompornmongkol

Yang

et al. 2013

Journal of Food Processing and Preservation

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Tea infusions were prepared from green, oolong and black teas made from the leaves of Camellia sinensis L. (cultivar Shy‐Jih‐Chun) using the conventional brewing procedure. Three types of tea infusions were different in pH values, soluble solids, color values and visual appearance. With regard to antioxidant activity, reducing power and scavenging ability, the efficacies of tea infusions were in the descending order of nonfermented > semi‐fermented > fully fermented. However, the order of efficacies in chelating ability was reversed. Besides, black tea infusion showed a higher Trolox equivalent antioxidant capacity value. Caffeine contents were similar (42.43–43.13 mg/100 mL). Contents of ascorbic acid, total phenols and total catechins were in the descending order of green > oolong > black tea infusions. All sensory scores (>4.5) were in the descending order of oolong > black > green tea infusions. Overall, the results were valuable for further application and comparison. Practical Application Three different types of tea infusions were brewed from green, oolong and black teas, which were made from the same tea variety. This research disclosed herein the information about the influence of different tea‐making processes (unfermented, partially fermented and completely fermented) on the quality of tea infusions brewed using the conventional brewing procedure. It seems that differences in the degrees of fermentation resulted in different pH values, soluble solids, color values and visual appearance of tea infusions. Three tea infusions were effective in antioxidant properties, including antioxidant activity, reducing power, scavenging ability on radicals and chelating ability on ferrous ions. Caffeine contents were similar in three types of tea infusions. Three tea infusions were sensory acceptable. Overall, the results of three different types of tea infusions were valuable for further application.

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“…The solid-state fermentation of dietary fungus can enhance the production of phenolic antioxidant. Furthermore, new products were formed after fungal fermentation [ 13 ]. Our previous study found that the ethanol extracts from solid fermentation of P. baumii had good cytotoxicity and antioxidant activity [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Compounds with Tumor–Cell Proliferation Inhibition Activity from Mushroom (Phellinus baumii) Mycelia Produced by Solid-State Fermentation

et al. 2017

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The inhibition of tumor-cell proliferationbyan organicsolvent extract from the solid-state fermentation of Phellinus baumii mycelia inoculated in rice medium was investigated in vitro. The active compounds inhibiting tumor-cell proliferation were characterized. Results revealed that all (petroleum ether, chloroform, ethyl acetate, and butanol) fractions inhibited tumor-cell proliferation in a dose-dependent fashion. The ethyl acetate extract had the highest inhibitory effecton tumor-cell proliferation, and the butanol fraction had the lowest. Six compounds were isolated and purified from the ethyl acetate extract of P. baumii mycelia by the tandem application of silica-gel column chromatography (SGCC), high-speed countercurrent chromatography (HSCCC), and preparative HPLC. These compounds were identified by NMR and electrospray ionization-mass spectrometry (ESI-MS) spectroscopic methods as ergosterol (RF1), ergosta-7,22-dien-3β-yl pentadecanoate (RF3), 3,4-dihydroxy benzaldehyde(RF6), inoscavinA (RF7), baicalein(RF10), and 24-ethylcholesta-5,22-dien-3β-ol (RF13). To further clarify the activity of these compounds, the cell-proliferation-inhibition tests of these compounds on various tumor cells were carried out and evaluatedin vitro. Results suggested that compounds RF6, RF7, and RF10 had potent inhibition effects on the proliferation of a series of tumor cell lines, including K562, L1210, SW620, HepG2, LNCaP, and MCF-7cells. These findings indicated that P. baumii mycelia produced by solid-state fermentation in rice canbe used to obtain active compounds with the ability to inhibittumor-cell proliferation.

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Nonvolatile taste components of solid-state fermented adlay and rice by Phellinus linteus

Cited by 11 publications

References 22 publications

Effect of Different Brewing Methods on Quality of Green Tea

Effect of Different Brewing Methods on Quality of Green Tea

Quality and Antioxidant Property of Three Types of Tea Infusions

Characterization of Compounds with Tumor–Cell Proliferation Inhibition Activity from Mushroom (Phellinus baumii) Mycelia Produced by Solid-State Fermentation

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