Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
Abstract This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation....
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| Format: | Article |
| Language: | English |
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BMC
2021-11-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-021-00075-9 |
| _version_ | 1818683647678480384 |
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| author | Soumya Majumder Sumedha Saha Arindam Ghosh Sukanya Acharyya Sahadeb Sarkar Sourav Chakraborty Malay Bhattacharya |
| author_facet | Soumya Majumder Sumedha Saha Arindam Ghosh Sukanya Acharyya Sahadeb Sarkar Sourav Chakraborty Malay Bhattacharya |
| author_sort | Soumya Majumder |
| collection | DOAJ |
| description | Abstract This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation. Antioxidant activity and chromatographic separation of potential candidates were assessed. Primary investigations for qualitative characters on this fermented broth revealed the presence of steroids, tannin, flavonoids, phenol, cardiac glycosides, coumarin, caffeine etc. Our manufactured fermented broth showed high free radical scavenging activity after 2 months of aging. High DPPH scavenging activities were also observed in solvent fractions of acetone, ethanol and methanol. The antioxidant activity, alcohol percentage and other qualities were seen to be gradually increased during aging. Gas chromatography-mass spectrometry analysis revealed the presence of 44 compounds including many potential antioxidant molecules and other bioactive agents. Hopefully, presence of alcohol with medicinally active compounds and antioxidant activity will make it as acceptable as a good wine and tea flower as economically functional. Graphical abstract |
| first_indexed | 2024-12-17T10:38:04Z |
| format | Article |
| id | doaj.art-93fadeb5c93d40ef91ac38751b94b8b9 |
| institution | Directory Open Access Journal |
| issn | 2661-8974 |
| language | English |
| last_indexed | 2024-12-17T10:38:04Z |
| publishDate | 2021-11-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj.art-93fadeb5c93d40ef91ac38751b94b8b92022-12-21T21:52:20ZengBMCFood Production, Processing and Nutrition2661-89742021-11-013111010.1186/s43014-021-00075-9Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysisSoumya Majumder0Sumedha Saha1Arindam Ghosh2Sukanya Acharyya3Sahadeb Sarkar4Sourav Chakraborty5Malay Bhattacharya6Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North BengalMolecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North BengalMolecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North BengalMolecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North BengalMolecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North BengalMolecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North BengalMolecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North BengalAbstract This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation. Antioxidant activity and chromatographic separation of potential candidates were assessed. Primary investigations for qualitative characters on this fermented broth revealed the presence of steroids, tannin, flavonoids, phenol, cardiac glycosides, coumarin, caffeine etc. Our manufactured fermented broth showed high free radical scavenging activity after 2 months of aging. High DPPH scavenging activities were also observed in solvent fractions of acetone, ethanol and methanol. The antioxidant activity, alcohol percentage and other qualities were seen to be gradually increased during aging. Gas chromatography-mass spectrometry analysis revealed the presence of 44 compounds including many potential antioxidant molecules and other bioactive agents. Hopefully, presence of alcohol with medicinally active compounds and antioxidant activity will make it as acceptable as a good wine and tea flower as economically functional. Graphical abstracthttps://doi.org/10.1186/s43014-021-00075-9Tea petalAntioxidantGC-MSFermentationbrewer’s yeast |
| spellingShingle | Soumya Majumder Sumedha Saha Arindam Ghosh Sukanya Acharyya Sahadeb Sarkar Sourav Chakraborty Malay Bhattacharya Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis Food Production, Processing and Nutrition Tea petal Antioxidant GC-MS Fermentation brewer’s yeast |
| title | Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis |
| title_full | Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis |
| title_fullStr | Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis |
| title_full_unstemmed | Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis |
| title_short | Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis |
| title_sort | production of fermented tea petal decoction with insights into in vitro biochemical tests antioxidant assay and gc ms analysis |
| topic | Tea petal Antioxidant GC-MS Fermentation brewer’s yeast |
| url | https://doi.org/10.1186/s43014-021-00075-9 |
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