Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea
Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems t...
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| Format: | Article |
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MDPI AG
2018-08-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/23/8/1931 |
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| author | Vasilisa Pedan Sascha Rohn Mirjam Holinger Tilo Hühn Irene Chetschik |
| author_facet | Vasilisa Pedan Sascha Rohn Mirjam Holinger Tilo Hühn Irene Chetschik |
| author_sort | Vasilisa Pedan |
| collection | DOAJ |
| description | Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (−)-epigallocatechin gallate, and 40.1 mg/g (−)-epicatechin gallate, on average. Young ripened pu’er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7 mg/g (−)-epigallocatechin gallate, and 1.8 mg/g (−)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu’er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu’er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu’er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu’er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu’er tea. |
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| last_indexed | 2024-12-10T22:25:08Z |
| publishDate | 2018-08-01 |
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| series | Molecules |
| spelling | doaj.art-69afa8a41b5144d49393c0ef81368c472022-12-22T01:31:12ZengMDPI AGMolecules1420-30492018-08-01238193110.3390/molecules23081931molecules23081931Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er TeaVasilisa Pedan0Sascha Rohn1Mirjam Holinger2Tilo Hühn3Irene Chetschik4Zurich University of Applied Sciences, Life Sciences and Facility Management, 8820 Wädenswil, SwitzerlandHamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, GermanyResearch Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, SwitzerlandZurich University of Applied Sciences, Life Sciences and Facility Management, 8820 Wädenswil, SwitzerlandZurich University of Applied Sciences, Life Sciences and Facility Management, 8820 Wädenswil, SwitzerlandPu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (−)-epigallocatechin gallate, and 40.1 mg/g (−)-epicatechin gallate, on average. Young ripened pu’er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7 mg/g (−)-epigallocatechin gallate, and 1.8 mg/g (−)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu’er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu’er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu’er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu’er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu’er tea.http://www.mdpi.com/1420-3049/23/8/1931Pu’er teaLC-MS analysispolyphenolsprincipal component analysishierarchical cluster analysisbrewing condition |
| spellingShingle | Vasilisa Pedan Sascha Rohn Mirjam Holinger Tilo Hühn Irene Chetschik Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea Molecules Pu’er tea LC-MS analysis polyphenols principal component analysis hierarchical cluster analysis brewing condition |
| title | Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea |
| title_full | Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea |
| title_fullStr | Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea |
| title_full_unstemmed | Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea |
| title_short | Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea |
| title_sort | bioactive compound fingerprint analysis of aged raw pu er tea and young ripened pu er tea |
| topic | Pu’er tea LC-MS analysis polyphenols principal component analysis hierarchical cluster analysis brewing condition |
| url | http://www.mdpi.com/1420-3049/23/8/1931 |
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