FOOD CHEMISTRY
·
2025
·
IF 9.8
Jue Liu,Youjun Hu,Jie Zheng,Pan Yue,Shi-Yi Ou,Jiaqi Lu,Xiting Huang,Wanyi Cao,Hua Zhou
Methylselenocysteine (SeMC), the primary organic selenium in tea, enhances human nutrition through its bioavailability and bioactivity (e.g. antioxidant activity). This study investigated SeMC stability during tea processing: high-temperature fixation caused 48.11 % SeMC loss (vs. 25.54 % when rolling at 25 °C), following first-order kinetics ( Ea = 65.58 kJ/mol, air). Nitrogen protection reduced degradation to <10 % at 150 °C. We first report that 29.19 % of oxidised SeMC (SeMCO) regenerates to SeMC at 25 °C, challenging the assumed irreversibility of selenium oxidation. Catalase (≥200 U/mg) synergized with nitrogen to inhibit oxidation, enabling 1) shortened thermal exposure, 2) nitrogen blanketing, and 3) enzymatic control. These results provide practical solutions to preserve selenium functionality during tea processing, thus advancing selenium-rich food production.
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Horticulture Research
·
2025
·
IF 8.5
Zhou Xingrong,Chen Dingli,Tian Fengyun,Ma Jie,Chen Mei,Xie Youshudi,Yang Changli,Liang Yanglin,Xiao Houhong,Dong Xue,Yang Di,He Yingqin,Dai Xinlong,Li Yan
Tea plant [Camellia sinensis (L.) O. Kuntze] is a globally important crop but is severely threatened by Toxoptera aurantia infestations, which impact yield and safety. However, the response of tea plants to aphid feeding remains largely unexplored. This study investigates the feeding behavior of T. aurantia on different cultivars and identifies ‘Huangjinya’ and ‘Qiancha 1’ as susceptible and resistant cultivars, respectively. Transcriptome analysis revealed that CsUGT89A2 was significantly upregulated in response to T. aurantia infestation. In vitro biochemical assays demonstrated that CsUGT89A2 encodes a flavonoid 7-glycosyltransferase that catalyzes the conversion of flavonoids and UDP-glucose into flavonoid 7-O-glucosides. In vivo, silencing CsUGT89A2 significantly reduced flavonoid glycoside accumulation. To further clarify the role of CsUGT89A2 in tea plant resistance to T. aurantia, we used tobacco and tea flowers to evaluate aphid feeding and reproduction under chemical treatment, gene silencing, and gene overexpression conditions. Statistical analysis showed that, compared with flavonoids, the application of flavonoid 7-O-glycosides significantly reduced T. aurantia reproductive capacity. Furthermore, compared with the control, overexpression of CsUGT89A2 significantly reduced the reproductive ability of aphids, while its silencing increased reproductive rates. Overall, our findings demonstrate that CsUGT89A2 mediates flavonoid glycosylation and enhances insect resistance in tea plants by increasing flavonoid glycoside levels, offering new insights into the role of flavonoid glycosides in the insect resistance of C. sinensis.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Hao Zuo,Xiongyuan Si,Mangmang Tan,Wenting Li,Jiaomei Xie,Wuxiong Yang,Zhihui Chen,Mingzhi Zhu,Zhi Zhou,Changsong Chen,Zhonghua Liu,Jian Zhao
Novel Chimonanthus teas with appealing flavors and enhanced health benefits were created by scenting various tea dhools with medicinal Chimonanthus praecox flowers. Primary volatile compounds, including linalool, methyl salicylate, indole, cinnamyl alcohol, and eugenol, were effectively absorbed into tea dhools. Averagely 12 volatile compounds were absorbed into the scented black and green tea. Approximately 9.4 % and 17.8 % of new aroma were transferred from white flowers to scented black and green tea, respectively. Phenylmethyl acetate emerged as the most significantly absorbed volatile in both scented black tea and green tea. Moreover, the green tea scented with yellow flowers contained more aroma (34.2 %) than these with white flowers. ( E )- β -ocimene was the most abundantly absorbed volatile in yellow flowers-scented green tea. Green tea dhools performed better in absorbing fragrances from Chimonanthus flowers than black tea. Storage effect on Chimonanthus tea aroma persistence were evaluated for Chimonanthus tea production.
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Foods
·
2021
·Vol. 10
·期 10
·2276
·
IF 4.35
Jiangxiong Zhu,Hui Zhou,Junyao Zhang,Fanglan Li,Kang Wei,Xinlin Wei,Yuanfeng Wang
The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides. The crude dark tea polysaccharide (CDTPS) was optimally extracted from Fuzhuan dark tea. Six polysaccharide fractions (namely DTPS-1, DTPS-2, DTPS-3, DTPS-4, DTPS-5, and DTPS-6) were isolated from CDTPS, and their physicochemical, structural, and biological properties were compared and analyzed. The results revealed that the compositions, structural characteristics, and biological properties of the six DTPSs were different. Therein, DTPS-4 and DTPS-6 had looser morphology, faster solubility, and a more stable structure. Additionally, DTPS-4 had the optimum in vitro antioxidant capabilities, and DTPS-6 had the strongest in vitro hypoglycemic capabilities. In addition, a correlation analysis revealed that the molecular weight and uronic acid content were significantly related to their antioxidant and hypoglycemic activities. Our results indicated that DTPS-4 and DTPS-6 could be further developed into functional foods or additives, respectively.Keywords:dark tea polysaccharides;physicochemical composition;structural characteristics;antioxidant activities;hypoglycemic activities
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FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Lu Liu,Jiajun Shi,Yahong Yuan,Tianli Yue
As the dominant microbial strain in Fuzhuan brick tea, Eurotium cristatum ( E. cristatum ) can biotransform the fermentation substrate during growth and reproduction, and in so doing enhance the tea’s health benefits. Green tea contains a large number of bioactive compounds with antihypertensive potential. However, as a nonfermented tea, inactivation of various enzymes (such as polyphenol oxidase) during processing results in a single secondary metabolite with limited health effects. The novel fermented tea we studied was processed by solid-state fermentation (SSF) with E. cristatum , and the substrate was a mixture of green tea and Radix Puerariae (RP). This study was aimed at evaluating the multiple effects by E. cristatum during fermentation. Compared to the unfermented control groups, the sample groups secreted enzymes (such as polyphenol oxidase and α-amylase), and the bioactive compounds content of sample groups changed, as well as significantly higher inhibition of Angiotensin-converting enzyme (ACE) in vitro (which also implies greater antihypertensive potential). These results will help further investigations of the antihypertensive bioactive compounds of green tea and the fermentation potential of E. cristatum .
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Frontiers in Nutrition
·
2022
·
IF 6.59
Zhou Hua,Liao Jin,Ou Juanying,Lin Jiayu,Zheng Jie,Li Yifei,Ou Shiyi,Liu Fu
An α-glucosidase inhibition assay showed the ethanolic extract of Fenghuang Dancong tea had potential α-glucosidase inhibitory activity. The most bioactive fraction, which was obtained via bioassay-guided isolation of the extract, was further purified to create five compounds, including three novel compounds (1–3). These compounds were analyzed and identified in detail using high-resolution-mass spectrometry and extensive one-dimensional and two-dimensional NMR spectroscopy experiments. Among the compounds, compound 1 contained cis double bonds and showed the strongest α-glucosidase inhibitory activity with an IC50 value of 7.51 μM, which is significantly lower than that of compound 2 with trans double bonds. Enzyme kinetic experiments showed that 1 was a reversible non-competitive α-glucosidase inhibitor.
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高影响因子
MOLECULES
·
2021
·Vol. 26
·期 14
·4255
·
IF 4.412
Ying Gao,Jie-Qiong Wang,Jian-Xin Chen,Fang Wang,Gen-Sheng Chen,Jun-Feng Yin,Yong-Quan Xu
Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+dramatically increased the production of hydrogen peroxide (H2O2). Fe2+and H2O2together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.Keywords:green tea infusion;aroma deterioration;ferrous ion;catechins;hydrogen peroxide
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JOURNAL OF FOOD QUALITY
·
2017
·
IF 0.968
Jian-Xia Shen,Mohammad M. Rana,Guo-Feng Liu,Tie-Jun Ling,Margaret Y. Gruber,Shu Wei
Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived ()-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.
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Data in Brief
·
2016
·
IF 0
Zhuo-Xiao Han,Mohammad M. Rana,Guo-Feng Liu,Ming-Jun Gao,Da-Xiang Li,Fu-Guang Wu,Xin-Bao Li,Xiao-Chun Wan,Shu Wei
This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘Fuding-Dabai Cha’ (‘FUD’). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.
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Journal of Energy Storage
·
2021
·
IF 6.583
Zheng-Wei Ma,Han-Qiao Liu,Qiu-Feng Lü
Biochar is widely employed as an electrode of supercapacitor. In this work, one-step pyrolysis and chemical activation method were introduced to prepare porous biochars from tea saponin (TS). The performance differences of biochars prepared by two methods were studied. On this basis, further researches were carried out to explore the influence of the mass ratio of KOH/pre-carbonized precursor on the structure and electrochemical performance of the biochars. All samples were characterized by scanning electron microscope (SEM), transmission electron microscope (TEM), Brunauer-Emmett-Teller (BET), X-ray diffraction (XRD), Raman spectra, Fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS). The results revealed that KOH could effectively increase the specific surface area of biochar. The specific area of AC TS -1.0 prepared with a KOH/pre-carbonized precursor mass ratio of 1:1, is up to 1550.03 cm 2 /g with a pore volume of 0.9076 cm 3 /g, and the structure was highly amorphous and disordered. The FT-IR and XPS results showed that there are various functional groups on the AC TS -1.0 biochar surface. These structural and compositional advantages lead to a higher specific capacitance (278 F/g) of AC TS -1.0 in an aqueous electrolyte and a high energy density of 27.01 Wh/kg at an organic electrolyte. Meanwhile, the as-prepared AC TS -1.0 has excellent cycling stability over 10,000 cycles in various electrolytes.
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JOURNAL OF MOLECULAR LIQUIDS
·
2021
·
IF 6.165
Fulin Li,Cheng Peng,Ke Yuan,Qiwei Xu,Hang Song
Terpinen-4-ol in natural Tea tree oil (TTO) plays an important role in physiological activities. Selectively removing of 1,8-cineole and the monoterpenes such as γ-terpinene from TTO is necessary for TTO comfort and safety. In this study, the density functional theory (DFT) was employed to estimate the interaction energies between ILs and terpinen-4-ol for preliminarily screening ionic liquid type of extraction agents. It was found hexalkylguanidinium ionic liquids (ILs) [diBTMG]Br exhibited good extraction distribution coefficient of terpinen-4-ol (2.54) and higher extraction selectivity of terpinen-4-ol (6.9 to 1,8-cineole and 9 to γ-terpinene, respectively). The single extraction yield of terpinen-4-ol by the IL could reach to 90%. After the extraction, subsequent twice extractions with n-hexane and water can realize satisfactorily recovery and reuse of all extraction agents. The deterpenation of TTO has advantages of lower energy consumption, safety, environmentally friendly and less cost. It would provide an alternative strategy for the practical deterpenation production of essential oil with ionic liquids.
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Food Chemistry-X
·
2026
·
IF 9.2
Hongyu Chen,Ronggang Jiang,Huimin An,Hao Xu,Xingchang Ou,Kuofei Wang,Yuan Chen,Youcang Jiang,Shi Li,Jianan Huang,Zhonghua Liu
Jasmine green tea (JGT), a distinctive Chinese tea product, derives its unique aroma via the adsorption of volatiles from jasmine flowers onto green tea-base tea (GBT). To identify the key odor-active volatiles in JGT, sensomics and chemometrics were employed, with GBT as the control. Sensory evaluation showed that GBT possesses a clean, fresh, and tender aroma, whereas JGT is characterized by a jasmine-like and refreshing scent. 35 and 31 candidate key odor-active compounds were identified in GBT and JGT, respectively, using aroma extract dilution analysis (FD > 16), and odor activity value analysis (OAV > 1). Aroma recombination, omission, and addition tests confirmed 13 key odor-active volatiles in JGT. Among these, α -farnesene and methyl salicylate were found to be the primary contributors to the jasmine-like and refreshing aromas, respectively. This study provides a theoretical reference for deeply understanding the molecular basis of JGT's aroma characteristics.
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