Effects of Key Components on the Antioxidant Activity of Black Tea
Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea. In this study, the anti...
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/16/3134 |
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| author | Weiwei Wang Ting Le Wei Wang Luting Yu Lijuan Yang Heyuan Jiang |
| author_facet | Weiwei Wang Ting Le Wei Wang Luting Yu Lijuan Yang Heyuan Jiang |
| author_sort | Weiwei Wang |
| collection | DOAJ |
| description | Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea. In this study, the antioxidant activity and contents of tea polyphenols, catechins, theaflavins, thearubigins, theabrownins, TSA, total flavonoids, amino acids, caffeine, and total soluble sugar were analyzed in 51 black teas. Principal component analysis (PCA), orthogonal partial least-squares discrimination analysis (OPLS-DA), and the correlation analysis method were used for data analysis. The results showed that catechins in tea polyphenols were the most important components that determine the antioxidant activity of black tea. Among them, epicatechin gallate (ECG), epi-gallocatechin gallate (EGCG), epicatechin (EC), and epi-gallocatechin (EGC) were significantly positively correlated with the antioxidant activity of black tea, and theabrownin was negatively correlated with the antioxidant activity of black tea. Furthermore, this study analyzed the correlation between the changes in catechin and its oxidized polymers with antioxidant activity during black tea fermentation; it verified that catechins were significantly positively correlated with the antioxidant activity of black tea, and theabrownin showed a negative correlation. And the antioxidant activity of catechins and their oxidation products in vitro and their correlation in black tea processing were used as validation. This study provides a comparison method for comparing the antioxidant activity of black tea. |
| first_indexed | 2024-03-10T23:56:13Z |
| format | Article |
| id | doaj.art-68202691ab4c4068bca63c15f68720af |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:56:13Z |
| publishDate | 2023-08-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-68202691ab4c4068bca63c15f68720af2023-11-19T01:07:28ZengMDPI AGFoods2304-81582023-08-011216313410.3390/foods12163134Effects of Key Components on the Antioxidant Activity of Black TeaWeiwei Wang0Ting Le1Wei Wang2Luting Yu3Lijuan Yang4Heyuan Jiang5Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaMany components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea. In this study, the antioxidant activity and contents of tea polyphenols, catechins, theaflavins, thearubigins, theabrownins, TSA, total flavonoids, amino acids, caffeine, and total soluble sugar were analyzed in 51 black teas. Principal component analysis (PCA), orthogonal partial least-squares discrimination analysis (OPLS-DA), and the correlation analysis method were used for data analysis. The results showed that catechins in tea polyphenols were the most important components that determine the antioxidant activity of black tea. Among them, epicatechin gallate (ECG), epi-gallocatechin gallate (EGCG), epicatechin (EC), and epi-gallocatechin (EGC) were significantly positively correlated with the antioxidant activity of black tea, and theabrownin was negatively correlated with the antioxidant activity of black tea. Furthermore, this study analyzed the correlation between the changes in catechin and its oxidized polymers with antioxidant activity during black tea fermentation; it verified that catechins were significantly positively correlated with the antioxidant activity of black tea, and theabrownin showed a negative correlation. And the antioxidant activity of catechins and their oxidation products in vitro and their correlation in black tea processing were used as validation. This study provides a comparison method for comparing the antioxidant activity of black tea.https://www.mdpi.com/2304-8158/12/16/3134black teaantioxidant activitycatechinsoxidation polymertheabrownin |
| spellingShingle | Weiwei Wang Ting Le Wei Wang Luting Yu Lijuan Yang Heyuan Jiang Effects of Key Components on the Antioxidant Activity of Black Tea Foods black tea antioxidant activity catechins oxidation polymer theabrownin |
| title | Effects of Key Components on the Antioxidant Activity of Black Tea |
| title_full | Effects of Key Components on the Antioxidant Activity of Black Tea |
| title_fullStr | Effects of Key Components on the Antioxidant Activity of Black Tea |
| title_full_unstemmed | Effects of Key Components on the Antioxidant Activity of Black Tea |
| title_short | Effects of Key Components on the Antioxidant Activity of Black Tea |
| title_sort | effects of key components on the antioxidant activity of black tea |
| topic | black tea antioxidant activity catechins oxidation polymer theabrownin |
| url | https://www.mdpi.com/2304-8158/12/16/3134 |
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