Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (<i>Nelumbo nucifera</i>) Leaf

Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (<i>Nelumbo nucifera</i>) Leaf

In this study, fresh lotus leaves at two maturity stages were processed to tea products by different methods (white-tea process, green-tea process and black-tea process). The volatile compounds, phytochemical profiles and antioxidant activities of lotus-leaf tea were investigated. A total of 81 vola...

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Bibliographic Details
Main Authors: Zhili Ma, Yu Ma, Yin Liu, Bei Zhou, Yalin Zhao, Ping Wu, Dexin Zhang, Deyuan Li
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
lotus leaf
tea
processing
volatiles
GC-IMS
phenols
Online Access:https://www.mdpi.com/2304-8158/12/1/198

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