Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-3963
Publication type: | Article in scientific journal |
Type of review: | Peer review (publication) |
Title: | Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea |
Authors: | Pedan, Vasilisa Rohn, Sascha Holinger, Mirjam Hühn, Tilo Chetschik, Irene |
DOI: | 10.21256/zhaw-3963 10.3390/molecules23081931 |
Published in: | Molecules |
Volume(Issue): | 23 |
Issue: | 8 |
Issue Date: | 2-Aug-2018 |
Publisher / Ed. Institution: | MDPI |
ISSN: | 1420-3049 1433-1373 |
Language: | English |
Subjects: | LC-MS analysis; Pu’er tea; Brewing condition; Hierarchical cluster analysis; Polyphenols; Principal component analysis |
Subject (DDC): | 663: Beverage technology |
Abstract: | Pu'er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu'er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (-)-epigallocatechin gallate, and 40.1 mg/g (-)-epicatechin gallate, on average. Young ripened pu'er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7 mg/g (-)-epigallocatechin gallate, and 1.8 mg/g (-)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu'er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90°C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu'er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu'er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu'er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu'er tea. |
URI: | https://digitalcollection.zhaw.ch/handle/11475/9970 |
Fulltext version: | Published version |
License (according to publishing contract): | CC BY 4.0: Attribution 4.0 International |
Departement: | Life Sciences and Facility Management |
Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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Pedan, V., Rohn, S., Holinger, M., Hühn, T., & Chetschik, I. (2018). Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea. Molecules, 23(8). https://doi.org/10.21256/zhaw-3963
Pedan, V. et al. (2018) ‘Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea’, Molecules, 23(8). Available at: https://doi.org/10.21256/zhaw-3963.
V. Pedan, S. Rohn, M. Holinger, T. Hühn, and I. Chetschik, “Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea,” Molecules, vol. 23, no. 8, Aug. 2018, doi: 10.21256/zhaw-3963.
PEDAN, Vasilisa, Sascha ROHN, Mirjam HOLINGER, Tilo HÜHN und Irene CHETSCHIK, 2018. Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea. Molecules. 2 August 2018. Bd. 23, Nr. 8. DOI 10.21256/zhaw-3963
Pedan, Vasilisa, Sascha Rohn, Mirjam Holinger, Tilo Hühn, and Irene Chetschik. 2018. “Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea.” Molecules 23 (8). https://doi.org/10.21256/zhaw-3963.
Pedan, Vasilisa, et al. “Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea.” Molecules, vol. 23, no. 8, Aug. 2018, https://doi.org/10.21256/zhaw-3963.
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