دورية أكاديمية
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Chemical, sensory and biological variations of black tea under different drying temperatures.

التفاصيل البيبلوغرافية
العنوان: Chemical, sensory and biological variations of black tea under different drying temperatures.
المؤلفون: Su S; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China., Long P; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China., Zhang Q; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China., Wen M; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China., Han Z; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA., Zhou F; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China., Ke J; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China., Wan X; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China., Ho CT; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA., Zhang L; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address: zhli2091@sina.com.
المصدر: Food chemistry [Food Chem] 2024 Jul 15; Vol. 446, pp. 138827. Date of Electronic Publication: 2024 Feb 20.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
أسماء مطبوعة: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
مواضيع طبية MeSH: Tea*/chemistry , Camellia sinensis*/chemistry, Polyphenols/analysis ; Temperature ; Chromatography, Liquid ; Antioxidants/analysis
مستخلص: As the final processing step, drying temperature between 90 and 140 ℃ is usually applied to terminate enzymatic activities and improve sensory characteristics of black tea. Liquid chromatography tandem mass spectrometry (LC-MS) based non-targeted and targeted metabolomics analyses combined in vitro biological assays were adopted to investigate the chemical and biological variations after drying. Fifty-nine differentially expressed metabolites including several hydroxycinnamic acid derivatives and pyroglutamic acid-glucose Amadori rearrangement products (ARPs) were identified, the latter of which was correspondingly accumulated with increasing temperature. The levels of theaflavins (TFs), thearubigins (TRs), monosaccharides and free amino acids gradually decreased with increasing temperature. Furthermore, the bioassays of black tea showed that drying under 110 ℃ provided the highest antioxidant capacities, but the inhibitory effects on α-glucosidase and α-amylase were decreasing along with increasing drying temperature. These results are valuable for optimizing drying process to obtain superior sensory properties and preserve bioactivities of black tea.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Black tea; Color appearance; Drying temperature; Health effects; Metabolomics; Sensory evaluation
المشرفين على المادة: 0 (Tea)
0 (Polyphenols)
0 (Antioxidants)
تواريخ الأحداث: Date Created: 20240225 Date Completed: 20240403 Latest Revision: 20240403
رمز التحديث: 20240403
DOI: 10.1016/j.foodchem.2024.138827
PMID: 38402772
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7072
DOI:10.1016/j.foodchem.2024.138827