Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-3963
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
Published in : Molecules
Volume(Issue) : 23
Issue : 8
Publisher / Ed. Institution : MDPI
Issue Date: 2-Aug-2018
License (according to publishing contract) : CC BY 4.0: Attribution 4.0 International
Type of review: Peer review (publication)
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.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific journal
DOI : 10.21256/zhaw-3963
10.3390/molecules23081931
ISSN: 1420-3049
1433-1373
URI: https://digitalcollection.zhaw.ch/handle/11475/9970
Appears in Collections:Publikationen Life Sciences und Facility Management

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