Xiang Zhuoya, Zhu Boyu, Yang Xing, Deng Junlin, Zhu Yongqing, Gan Lu, Yu Manyou, Chen Jian, Xia Chen, Chen Song
Institute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu 610066, China.
Gucui Biotechnology Co., Ltd., Luzhou 646500, China.
Foods. 2024 Jan 26;13(3):399. doi: 10.3390/foods13030399.
Pursh (Penthoraceae) is a traditional herb used in Miao medical systems that is also processed into foods (e.g., tea products) in China. Different processing methods significantly affect the volatile compounds, phenolic constituents, and biological activities. This study aimed to produce green tea leaves (GTL), black tea leaves (BTL), and untreated leaves (UL) to investigate differences in their flavor substances, functional components, antioxidant activity, alcohol dehydrogenase (ADH) activity, and acetaldehyde dehydrogenase (ALDH) activity. The results showed that 63, 56, and 56 volatile compounds were detected in UL, GTL, and BTL, respectively, of which 43 volatile compounds were identified as differential metabolites among them. The total phenolic content (97.13-179.34 mg GAE/g DW), flavonoid content (40.07-71.93 mg RE/g DW), and proanthocyanidin content (54.13-65.91 mg CE/g DW) exhibited similar trends, decreasing in the order of UL > BTL > GTL. Fourteen phenolic compounds were determined, of which gallic acid, (-)-epicatechin, and pinocembrin 7--glucoside showed a sharp decrease in content from UL to BTL, while the content of pinocembrin 7--(3″--galloy-4″, 6″-hexahydroxydiphenoyl)-glucoside and pinocembrin significantly increased. GTL showed better DPPH/ABTS scavenging ability and ferric-reducing ability than UL. The ADH and ALDH activities decreased in the order of GTL > UL > BTL. Therefore, tea products made with leaves contained an abundance of functional compounds and showed satisfactory antioxidant and hepatoprotective activities, which are recommended for daily consumption.
扯根菜（虎耳草科）是苗药体系中使用的一种传统草药，在中国也被加工成食品（如茶制品）。不同的加工方法会显著影响挥发性化合物、酚类成分和生物活性。本研究旨在制备绿茶叶（GTL）、红茶叶（BTL）和未处理叶（UL），以研究它们在风味物质、功能成分、抗氧化活性、乙醇脱氢酶（ADH）活性和乙醛脱氢酶（ALDH）活性方面的差异。结果表明，在UL、GTL和BTL中分别检测到63、56和56种挥发性化合物，其中43种挥发性化合物被鉴定为它们之间的差异代谢物。总酚含量（97.13 - 179.34 mg GAE/g DW）、黄酮含量（40.07 - 71.93 mg RE/g DW）和原花青素含量（54.13 - 65.91 mg CE/g DW）呈现相似趋势，按UL > BTL > GTL的顺序降低。测定了14种酚类化合物，其中没食子酸、（-）-表儿茶素和松属素7-O-葡萄糖苷的含量从UL到BTL急剧下降，而松属素7-O-（3″-O-没食子酰-4″,6″-六羟基二苯甲酰）-葡萄糖苷和松属素的含量显著增加。GTL比UL表现出更好的DPPH/ABTS清除能力和铁还原能力。ADH和ALDH活性按GTL > UL > BTL的顺序降低。因此，用扯根菜制成的茶制品含有丰富的功能化合物，并表现出令人满意的抗氧化和肝脏保护活性，建议日常食用。
