Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis

Abstract

This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation. Antioxidant activity and chromatographic separation of potential candidates were assessed. Primary investigations for qualitative characters on this fermented broth revealed the presence of steroids, tannin, flavonoids, phenol, cardiac glycosides, coumarin, caffeine etc. Our manufactured fermented broth showed high free radical scavenging activity after 2 months of aging. High DPPH scavenging activities were also observed in solvent fractions of acetone, ethanol and methanol. The antioxidant activity, alcohol percentage and other qualities were seen to be gradually increased during aging. Gas chromatography-mass spectrometry analysis revealed the presence of 44 compounds including many potential antioxidant molecules and other bioactive agents. Hopefully, presence of alcohol with medicinally active compounds and antioxidant activity will make it as acceptable as a good wine and tea flower as economically functional. Graphical abstract

Fusion of Tea Infusion and Bakhar (Starter of Ethnic Liquor Haria) to Develop “Tea Haria”: A Novel Approach to Ferment Tea with Insight into in Vitro Biochemical Attributes and Metabolomics

“…By following research methodology of Majumder et al (2021c), changes of these properties in replicas of the fermenting broth have been recorded during different stages of fermentation (daily up to fifteenth day) which not only validated the quality of fermentation but also ensured the acceptance of TH as an alcoholic beverage.…”

“…Following protocol of Majumder et al (2021c), monitorization of physicochemical properties like estimation of pH (for acidity), specific gravity (SG), percentage brix (% Bx) and alcohol by volume (%ABV) of the fermented samples were done on samples collected at regular intervals during fermentation to study time dependent alteration in those characteristics. Acidity of sample was recorded by measuring pH by using a pre-calibrated pH meter (LMPH10, Labman Co.) to investigate the changes in acidity of the broth.…”

“…GC-MS analysis was done following the research protocol of Majumder et al (2021c) developed for analysis of fermented beverages. The data obtained from GC-MS analysis were further analyzed by studying available literatures (Majumder, Ghosh, & Bhattacharya, 2020b).…”

“…DPPH assay for antioxidant activity was performed on TI (for control) and TH (at regular intervals up to 15 th day). Moreover, further DPPH scavenging activities were also measured on the sample TH on aging up to 90 days following the protocol of Majumder et al (2021c). Results were expressed as the percentage of DPPH inhibition (%) occurred due to exposure of samples (Majumder et al, 2021c).…”

“…Moreover, further DPPH scavenging activities were also measured on the sample TH on aging up to 90 days following the protocol of Majumder et al (2021c). Results were expressed as the percentage of DPPH inhibition (%) occurred due to exposure of samples (Majumder et al, 2021c). Moreover, Different concentrations were also prepared from TI and TH at 15 th day and assessed for the same experiment to quantify the IC50 values.…”