Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas
Chin-shin oolong tea is the most widely planted variety in Taiwan. This study fermented eight whole grains fermentation starter (EGS) with light (LOT), medium (MOT), and fully (FOT) oxidized Chin-shin oolong teas for ten weeks. Comparing the three fermentation beverages, it was found that LOT fermen...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/8/1643 |
| _version_ | 1797605411477520384 |
|---|---|
| author | Chih-Feng Wang Cui-Rou Huang Ying-Chen Lu |
| author_facet | Chih-Feng Wang Cui-Rou Huang Ying-Chen Lu |
| author_sort | Chih-Feng Wang |
| collection | DOAJ |
| description | Chin-shin oolong tea is the most widely planted variety in Taiwan. This study fermented eight whole grains fermentation starter (EGS) with light (LOT), medium (MOT), and fully (FOT) oxidized Chin-shin oolong teas for ten weeks. Comparing the three fermentation beverages, it was found that LOT fermentation can obtain the highest catechins (1644.56 ± 60.15 ppm) among the functional and antioxidant components. MOT can obtain the highest glucuronic acid (19,040.29 ± 2903.91 ppm), tannins, total phenols, flavonoids, and angiotensin-converting enzyme (ACE) inhibitory activity. FOT can obtain the highest GABA (1360.92 ± 123.24 ppm). In addition, both the LOT and MOT showed a significant increase in their ability to scavenge DPPH radicals after fermentation. EGS fermented with lightly or moderately oxidized Chin-shin oolong tea may be considered a novel Kombucha. |
| first_indexed | 2024-03-11T05:00:44Z |
| format | Article |
| id | doaj.art-020a5fbd6b2a4c448a9ab37d08dcdb5a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:00:44Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-020a5fbd6b2a4c448a9ab37d08dcdb5a2023-11-17T19:14:37ZengMDPI AGFoods2304-81582023-04-01128164310.3390/foods12081643Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong TeasChih-Feng Wang0Cui-Rou Huang1Ying-Chen Lu2Department of Food Science, National Chiayi University, #300 Xuefu, Chiayi City 600, TaiwanDepartment of Food Science, National Chiayi University, #300 Xuefu, Chiayi City 600, TaiwanDepartment of Food Science, National Chiayi University, #300 Xuefu, Chiayi City 600, TaiwanChin-shin oolong tea is the most widely planted variety in Taiwan. This study fermented eight whole grains fermentation starter (EGS) with light (LOT), medium (MOT), and fully (FOT) oxidized Chin-shin oolong teas for ten weeks. Comparing the three fermentation beverages, it was found that LOT fermentation can obtain the highest catechins (1644.56 ± 60.15 ppm) among the functional and antioxidant components. MOT can obtain the highest glucuronic acid (19,040.29 ± 2903.91 ppm), tannins, total phenols, flavonoids, and angiotensin-converting enzyme (ACE) inhibitory activity. FOT can obtain the highest GABA (1360.92 ± 123.24 ppm). In addition, both the LOT and MOT showed a significant increase in their ability to scavenge DPPH radicals after fermentation. EGS fermented with lightly or moderately oxidized Chin-shin oolong tea may be considered a novel Kombucha.https://www.mdpi.com/2304-8158/12/8/1643<i>Acetobacter pasteurianus</i> LYC1783angiotensin converting enzyme inhibitionantioxidantsChin-shin oolongGABAtwo-step fermentation |
| spellingShingle | Chih-Feng Wang Cui-Rou Huang Ying-Chen Lu Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas Foods <i>Acetobacter pasteurianus</i> LYC1783 angiotensin converting enzyme inhibition antioxidants Chin-shin oolong GABA two-step fermentation |
| title | Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas |
| title_full | Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas |
| title_fullStr | Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas |
| title_full_unstemmed | Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas |
| title_short | Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas |
| title_sort | changes in the bio compounds and biological activities of eight whole grains fermentation starter with different oxidized chin shin oolong teas |
| topic | <i>Acetobacter pasteurianus</i> LYC1783 angiotensin converting enzyme inhibition antioxidants Chin-shin oolong GABA two-step fermentation |
| url | https://www.mdpi.com/2304-8158/12/8/1643 |
| work_keys_str_mv | AT chihfengwang changesinthebiocompoundsandbiologicalactivitiesofeightwholegrainsfermentationstarterwithdifferentoxidizedchinshinoolongteas AT cuirouhuang changesinthebiocompoundsandbiologicalactivitiesofeightwholegrainsfermentationstarterwithdifferentoxidizedchinshinoolongteas AT yingchenlu changesinthebiocompoundsandbiologicalactivitiesofeightwholegrainsfermentationstarterwithdifferentoxidizedchinshinoolongteas |