Abstract
Ginkgo tea is a kind of health food produced from Ginkgo biloba leaves. The market of Ginkgo tea encountered many difficulties because of its bad palatability and vague function statement. In this study, two kinds of glycosidase were used to improve the flavor of Ginkgo tea, and three kinds of bioactivities were selected to investigate the health care function of the tea infusion. The aroma components extracted by headspace absorb (HSA) method during the making of Ginkgo tea were analyzed by GC-MS. The flavonoids and ginkgolides released into the tea infusion were studied by HPLC. A combination of β-glucosidase (β-G) and α-rhamnosidase (α-R) was applied during the making of the tea. The contents of characteristic aroma components and the release of total flavonoids and ginkgolides were increased significantly by adding β-G and α-R. The composition of flavone glycosides was changed greatly. The free radical scavenging, inhibition of inflammatory cell activation, and tumor cytotoxicity activities of the tea were demonstrably improved. According to the release of active components, Ginkgo tea can be brewed repeatedly for at least three times. The enzymes used here show potential application prospects in the making of Ginkgo tea or tea drink to get higher contents of flavonoids, ginkgolides, and aroma components.
Highlights
Ginkgo biloba is popular plant with long history, and is widespread in China, Europe, America, and other countries
Four kinds of ginkgo tea were selected and studied for the amount of total flavonoids and ginkgolides releasing into the water during the making of the tea
The results indicated that flavonoids were released into the tea infusion every time the tea was brewed with the same material (Figure 1A), and that the release amount of the last time accounted for 18–24% of the total release
Summary
Ginkgo biloba is popular plant with long history, and is widespread in China, Europe, America, and other countries. Tea has been consumed for thousands of years as a daily health drink in. China and Japan have described its biological activities including extensive antioxidant and antitumor activities of the active ingredients [2,3]. Ginkgo tea, which is made from ginkgo leaves, is healthy. The main active ingredients of ginkgo tea are ginkgo flavonoid, ginkgolides, and some other glycosides [4]. Ginkgo tea is thought to be good for health [5], the flavor components and active compounds released during the making of the tea are not systematically studied [6]. Ginkgo flavonoids usually exist in the glycoside form in nature, including the aglycones of Molecules 2019, 24, 2009; doi:10.3390/molecules24102009 www.mdpi.com/journal/molecules
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