Ng Zhi Xiang, Than Michelle Jing Yu, Yong Phaik Har
School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Selangor, Malaysia.
School of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University, Selangor, Malaysia.
Food Chem. 2021 May 15;344:128738. doi: 10.1016/j.foodchem.2020.128738. Epub 2020 Nov 27.
This study aimed to compare the effect of fermentation and drying on the organoleptic characteristic, total phenolic content, antioxidant and anti-inflammatory activities of Peperomia pellucida (L.) Kunth tea with commercial Camellia sinensis tea. The phenolic content, antioxidant and anti-inflammatory activities in P. pellucida were significantly (p < 0.05) lower than C. sinensis, irrespective of the fermentation and drying methods. Although fermentation decreased the total phenolics, flavonoids and antioxidant activity in both P. pellucida and C. sinensis teas, the anti-inflammatory potential of P. pellucida was significantly (p < 0.05) improved. Principle component analysis revealed that fermentation and drying methods contributed to respective 42.3% and 27.2% of activity variation in P. pellucida. The browning index was positively correlated with fermentation index (r = 0.670, p < 0.05) of leaves samples. Overall, unfermented and fermented P. pellucida leaves were best dried with microwaving and freeze drying, respectively for optimal antioxidant and anti-inflammatory activities with favorable consumer's acceptance.
本研究旨在比较发酵和干燥对透明草（Peperomia pellucida (L.) Kunth）茶与市售茶树（Camellia sinensis）茶的感官特性、总酚含量、抗氧化和抗炎活性的影响。无论采用何种发酵和干燥方法，透明草中的酚类含量、抗氧化和抗炎活性均显著低于（p < 0.05）茶树。虽然发酵降低了透明草茶和茶树茶中的总酚、黄酮类化合物和抗氧化活性，但透明草的抗炎潜力显著（p < 0.05）提高。主成分分析表明，发酵和干燥方法分别导致透明草活性变化的42.3%和27.2%。褐变指数与叶片样品的发酵指数呈正相关（r = 0.670，p < 0.05）。总体而言，未发酵和发酵的透明草叶分别采用微波干燥和冷冻干燥效果最佳，以获得最佳的抗氧化和抗炎活性，并获得消费者的良好接受度。
