Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)
Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be link...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-04-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.865991/full |
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| author | Wei-Ying Su Shu-Yi Gao Si-Jia Zhan Qi Wu Gui-Mei Chen Jin-Zhi Han Jin-Zhi Han Xu-Cong Lv Xu-Cong Lv Ping-Fan Rao Li Ni Li Ni |
| author_facet | Wei-Ying Su Shu-Yi Gao Si-Jia Zhan Qi Wu Gui-Mei Chen Jin-Zhi Han Jin-Zhi Han Xu-Cong Lv Xu-Cong Lv Ping-Fan Rao Li Ni Li Ni |
| author_sort | Wei-Ying Su |
| collection | DOAJ |
| description | Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be linked to the metabolic transformation ability of microorganisms. In this study, starter culture of edible mushroom Pleurotus sajor-caju (oyster mushroom) was used for submerged fermentation of green tea infusion in order to improve its flavor and taste quality. The volatile profile determined by headspace solid-phase microextraction, coupled with gas chromatography mass spectrometry, showed that the contents of (Z)-2-penten-1-ol and methyl heptadienone in green tea infusion were decreased significantly by the fermentation with the basidiomycete P. sajor-caju (p < 0.01), which would alleviate the herbal and grass flavor of green tea infusion to a certain extent. Meanwhile, the contents of linalool and geraniol were increased 9.3 and 11.3 times, respectively, whereas methyl salicylate was newly produced after fermentation by P. sajor-caju, endowing the fermented tea infusion with a pleasant flower and fruit aroma. In addition, the polyphenol profile was determined using high-performance liquid chromatography equipped with ion trap mass spectrometry, and the results indicated that the contents of most polyphenols in green tea infusion decreased significantly after fermentation by P. sajor-caju. The reduction of catechins and anthocyanins in fermented green tea infusion alleviated the astringency and bitterness. Moreover, the antioxidant activity of fermented green tea infusion was obviously decreased, especially the DPPH-free radical-scavenging ability and the ferric-reducing power. However, it is noteworthy that the ABTS-free radical scavenging ability was improved compared with the unfermented one, indicating that the increased tea pigments and volatile metabolites (such as linalool and geraniol) after fermentation with P. sajor-caju may also contribute to the antioxidant capacity of fermented green tea infusion. Overall, the innovative approach driven by P. sajor-caju fermentation has achieved promising potential to manipulate the green tea flavor. |
| first_indexed | 2024-12-12T17:26:12Z |
| format | Article |
| id | doaj.art-9911d67d85d443b39e88510819078ad6 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-12T17:26:12Z |
| publishDate | 2022-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-9911d67d85d443b39e88510819078ad62022-12-22T00:17:32ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-04-01910.3389/fnut.2022.865991865991Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)Wei-Ying Su0Shu-Yi Gao1Si-Jia Zhan2Qi Wu3Gui-Mei Chen4Jin-Zhi Han5Jin-Zhi Han6Xu-Cong Lv7Xu-Cong Lv8Ping-Fan Rao9Li Ni10Li Ni11Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, ChinaGreen tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be linked to the metabolic transformation ability of microorganisms. In this study, starter culture of edible mushroom Pleurotus sajor-caju (oyster mushroom) was used for submerged fermentation of green tea infusion in order to improve its flavor and taste quality. The volatile profile determined by headspace solid-phase microextraction, coupled with gas chromatography mass spectrometry, showed that the contents of (Z)-2-penten-1-ol and methyl heptadienone in green tea infusion were decreased significantly by the fermentation with the basidiomycete P. sajor-caju (p < 0.01), which would alleviate the herbal and grass flavor of green tea infusion to a certain extent. Meanwhile, the contents of linalool and geraniol were increased 9.3 and 11.3 times, respectively, whereas methyl salicylate was newly produced after fermentation by P. sajor-caju, endowing the fermented tea infusion with a pleasant flower and fruit aroma. In addition, the polyphenol profile was determined using high-performance liquid chromatography equipped with ion trap mass spectrometry, and the results indicated that the contents of most polyphenols in green tea infusion decreased significantly after fermentation by P. sajor-caju. The reduction of catechins and anthocyanins in fermented green tea infusion alleviated the astringency and bitterness. Moreover, the antioxidant activity of fermented green tea infusion was obviously decreased, especially the DPPH-free radical-scavenging ability and the ferric-reducing power. However, it is noteworthy that the ABTS-free radical scavenging ability was improved compared with the unfermented one, indicating that the increased tea pigments and volatile metabolites (such as linalool and geraniol) after fermentation with P. sajor-caju may also contribute to the antioxidant capacity of fermented green tea infusion. Overall, the innovative approach driven by P. sajor-caju fermentation has achieved promising potential to manipulate the green tea flavor.https://www.frontiersin.org/articles/10.3389/fnut.2022.865991/fullantioxidant activitygreen teaPleurotus sajor-cajusubmerged fermentationvolatile components |
| spellingShingle | Wei-Ying Su Shu-Yi Gao Si-Jia Zhan Qi Wu Gui-Mei Chen Jin-Zhi Han Jin-Zhi Han Xu-Cong Lv Xu-Cong Lv Ping-Fan Rao Li Ni Li Ni Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom) Frontiers in Nutrition antioxidant activity green tea Pleurotus sajor-caju submerged fermentation volatile components |
| title | Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom) |
| title_full | Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom) |
| title_fullStr | Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom) |
| title_full_unstemmed | Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom) |
| title_short | Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom) |
| title_sort | evaluation of volatile profile and in vitro antioxidant activity of fermented green tea infusion with pleurotus sajor caju oyster mushroom |
| topic | antioxidant activity green tea Pleurotus sajor-caju submerged fermentation volatile components |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.865991/full |
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