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
Highlights
Fermented beverages are associated with several health benefits as these are rich sources of substances like alcohols, fatty acids, terpenoids, flavonoids, anthocyanins, flavonols, catechins, other polyphenols and several other secondary metabolites of fermenting yeasts (German & Walzem 2000; Natella et al 2001; Villano et al 2006) which exhibit wide range of biological activities, mainly antioxidant activity
The jar was incubated under a dark condition at 25 ± 1 °C to produce fermented tea petal decoction (FTPD) which was collected at regular intervals for further studies
Fractionation of FTPD and antioxidant activity (DPPH assay) We extended our study with in vitro antioxidant activity of the components present in FTPD by fractionating
Summary
Fermented beverages are associated with several health benefits as these are rich sources of substances like alcohols, fatty acids, terpenoids, flavonoids, anthocyanins, flavonols, catechins, other polyphenols and several other secondary metabolites of fermenting yeasts (German & Walzem 2000; Natella et al 2001; Villano et al 2006) which exhibit wide range of biological activities, mainly antioxidant activity. Antioxidants (e.g. catechin and their oligomers and proanthocyanidins, quercetin, resveratrol and other polyphenols) are the reason behind health protective properties of fermented beverages or wines which have been reported to have bioactivities like cardioprotective, anti-carcinogenic, anti-diabetic, anti-atherogenic, anti-. Most research on metabolomics of tea has been done mainly on leaves of the plant as leaf is the only organ for which tea plant is cultivated and praised for magnificent bioactive properties. Occurrence of signature tea leaf components, i.e., catechins, flavonol, caffeine, and other bioactive compounds like amino acids, saponins, terpenes etc. It is reported that planters often use some chemicals (ethephon and α-naphthalene acetic acid) to suppress tea plant blossoming (Chen et al 2018) to promote the yield and quality of tea leaves or, in advance to upregulate the vegetative growth of plants to boost the economy. Flowers of tea plant have zero economic value in plantations around the tea growing regions of the world
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
