Abstract
Herein, we reported a detailed profiling of soluble components of two fermented varieties of Chinese green tea, namely raw and ripe pu-erh. The identification and quantification of the main components was carried out by means of mass spectrometry and UV spectroscopy, after chromatographic separation. The antioxidant capacity towards different radical species, the anti-microbial and the enzyme inhibition activities of the extracts were then correlated to their main constituents. Despite a superimposable qualitative composition, a similar caffeine content, and similar enzyme inhibition and antimicrobial activities, raw pu-erh tea extract had a better antioxidant capacity owing to its higher polyphenol content. However, the activity of raw pu-erh tea seems not to justify its higher production costs and ripe variety appears to be a valid and low-cost alternative for the preparation of products with antioxidant or antimicrobial properties.
Highlights
IntroductionDespite a superimposable qualitative composition, a similar caffeine content, and similar enzyme inhibition and antimicrobial activities, raw pu-erh tea extract had a better antioxidant capacity owing to its higher polyphenol content
A comparable extraction yield was obtained for water extracts, while hydro alcoholic extraction seems to have twice the yield for raw pu-erh tea, probably due to a higher flavonoid recovery, which is the only parameter correlating with the extraction yield (Pearson’s r = 0.9827, p = 0.0173)
Based on the overall results, the higher cost of raw pu-erh tea does not seem to be justified by its antioxidant, anti-enzyme or antibacterial activity considering that compared to the ripe type it is more than fivefold expensive, while the extracts have comparable antibacterial activity, a lower enzyme inhibition activity towards tyrosinase and hyaluronidase and the average antioxidant activity as measured by different assays is only three to fourfold higher
Summary
Despite a superimposable qualitative composition, a similar caffeine content, and similar enzyme inhibition and antimicrobial activities, raw pu-erh tea extract had a better antioxidant capacity owing to its higher polyphenol content. Pu-erh tea is very popular in Asian countries, mainly in southwestern China and south Asian countries, but its consumption becomes even more popular in Europe, due to the well-documented beneficial effects on human health [2]. Both ripened and raw pu-erh tea have been shown lowering the atherosclerotic risk in animal models, by decreasing the level of cholesterol and triglycerides [3].
Sign-in/Register to view highlights & summary 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.
