Volatiles, polysaccharides and total polyphenols in Chinese rose tea infusions and their antioxidant activities

Qin, Hao; Deng, Xiaotie; Li, Baocai; Dai, Wenwen; Jiao, Shiyun; Qin, Yi; Zhang, Mi

doi:10.1111/jfpp.13323

Cited by 15 publications

(11 citation statements)

References 21 publications

(22 reference statements)

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“…Methyl eugenol and eugenol are two main flavor substances of rose flower 32 . Methyl eugenol is associated with a sweet cloves fennel aroma, such as in carnations and mild teas, and is long‐lasting, whereas eugenol exhibits a strong aroma of cloves 32 . The content of methyl eugenol in fresh, FD and IRFD samples were similar, although the content of methyl eugenol in HAD samples was much lower.…”

Section: Resultsmentioning

confidence: 94%

“…also found that furans and pyrazines were produced after drying and a higher drying temperature may lead to the accumulation of these two compounds. Methyl eugenol and eugenol are two main flavor substances of rose flower 32 . Methyl eugenol is associated with a sweet cloves fennel aroma, such as in carnations and mild teas, and is long‐lasting, whereas eugenol exhibits a strong aroma of cloves 32 .…”

Section: Resultsmentioning

confidence: 99%

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Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

et al. 2020

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BACKGROUND Infrared freeze drying (IRFD) utilizes infrared radiation as a novel heating source in freeze drying (FD), leading to high‐quality dehydrated products and less drying time. The present study aimed to investigate the effects of IRFD on the drying characteristics (drying time and energy consumption), volatiles, physical structure and nutritional properties of Rosa rugosa flower. In addition, freeze drying (FD) and hot air drying (HAD) were also evaluated in a comparison with the IFRD drying method with respect to product quality parameters. RESULTS Fifty‐six volatile compounds were identified in fresh samples, whereas 53, 51 and 46 volatile compounds were identified in FD, IRFD and HAD samples, respectively. FD and IRFD were relatively more effective than HAD for better retention of volatile compounds of Rosa rugose flower. E‐nose analysis also exhibited similar flavor properties in FD and IRFD samples. The molecular structure properties of FD and IRFD samples measured by FTIR spectroscopy were also similar. As for nutritional properties, HAD dramatically (P < 0.05) reduced the nutritional values of R. rugosa flower after drying. The content of vitamin C (from 14.83 to 12.15 mg 100 g–1), flavonoids (from 478.00 to 333.33 mg 100 g–1) and anthocyanins (from 220.70 to 196.90 mg 100 g–1) in R. rugosa flower is well retained by IRFD and no significant difference (P < 0.05) was observed between FD and IRFD samples. CONCLUSION IRFD was found to be effective in retaining the aroma, structure and nutrition of R. rugosa flower, as well as demonstrating a lower energy consumption and shorter drying time. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

et al. 2020

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“…Wavelet coefficient features and characteristic wavelengths were extracted according to wavelet coefficient energy, GLCM textures and wavelet textures were obtained from hyperspectral images at characteristic wavelength, respectively. The partial least squares regression (PLSR) and support vector regression (SVR) are constructed to estimate the polyphenols content of yellow tea using multifeature fusion, and for the better performance of SVR model (R 2 = 0.871 for calibration, R 2 = 0.838 for validation), which accuracy is 1.7% and 1.3% higher than the PLSR model. In addition, for the Calibration set, the accuracy of the model based on Multi-feature fusion is 32.8%%, 9.6%, 29.3% and 3.1% higher than that of wavelet coefficient, GLMC texture features, wavelet texture features and GLCM & Wavelet textures, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…The tea polyphenols content has a great influence on the quality of tea [1]. It could compound with more than 20 kinds of ions, which would produce obvious taste and color change [2]. Moreover, tea polyphenols have various pharmacological effects such as anti-oxidation, anti-inflammatory, anti-tumor, anti-radiation…”

Section: Introductionmentioning

confidence: 99%

A Model for Yellow Tea Polyphenols Content Estimation Based on Multi-Feature Fusion

et al. 2019

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Polyphenols are one of the important ingredients determining the quality of tea, which play an important role in affecting tea quality standards and quality control. At present, NIR spectroscopy technology has been widely used in tea quality detection to achieve good results. However, due to the lack of spatial features, it is difficult to meet the accuracy requirements to comprehensively judge the quality of both inside and outside of tea. With the development of hyperspectral imaging system (HIS), although progress has been made in the estimation of tea texture based on gray level co-occurrence matrix (GLCM) extraction, there are still some obstacles in practical applications. When the resolution is low, the texture features of the image are not significantly different, and a small number of features cannot more fully represent the image features, resulting in lower model accuracy. When the resolution is higher, the increase in the dimension of the feature leads to a more complex model. Therefore, it is necessary to extract multi-scale features from the hyperspectral image while preserving the original information of the hyperspectral image. In this study, a multi-feature fusion method is proposed to improve the accuracy of tea polyphenols content estimation. The process includes multi-scale wavelet decomposition, and feature fusion based on wavelet coefficient features, GLCM texture features and wavelet texture features. Experiments were carried out on five kinds of yellow tea by comparing different models based on different features, including partial least squares regression (PLSR) and support vector regression (SVR). Results indicated that the model based on multi-feature fusion is more accurate than the individual indicators, and models based on SVR perform better than PLSR.

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“…Popović et al (2006) also did some work about the extracts of celery leaves in several solvents of different polarity, followed by the study on the potential protective effects of celery leaf extracts. Some researchers reported that the processing methods had some effects on the nutritional and functional ingredients of the final products (Qin et al, 2017;.…”

Section: Introductionmentioning

confidence: 99%

Optimization of celery leaf tea processing and the volatile components analysis

Liu

Cheng

Zhang

et al. 2021

J. Food Process. Preserv.

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In this study, celery leaves were used as materials to study the effects of different processing techniques on the quality of celery leaf tea. Sensory evaluation, GC-MS, and electronic nose analysis were used to identify the main aroma components of nine different processing techniques of tea. In sensory evaluation, sample No. 2 with green tea processing technology (fragrance enhancement at 80°C for 6 hr) was better popular in the processing of green tea. While the tea sample of No. 7 with oolong tea processing technology (fragrance enhancement at 80°C for 6 hr) was most suitable for the sense of the majority of the population. In the electronic nose measurement, the contents of aroma components in samples No. 2 and No. 7 were better than other samples. A total of 51 key aroma compounds were detected by GC-MS that could basically reflect the aroma characteristics of celery leaf tea.

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Volatiles, polysaccharides and total polyphenols in Chinese rose tea infusions and their antioxidant activities

Cited by 15 publications

References 21 publications

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

A Model for Yellow Tea Polyphenols Content Estimation Based on Multi-Feature Fusion

Optimization of celery leaf tea processing and the volatile components analysis

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