Oolong Research Articles

Multienzyme-like MnO2@Ag aerogel as SERS/colorimetric sensing platform for the fermentation process of tea and assess the total antioxidant capacity

The unique feature of tea fermentation is the oxidation of polyphenols, which contributes to the distinct total antioxidant capacity (TAC) of different teas. In this study, we designed and synthesized a MnO2@Ag nanosheet aerogel with diverse enzyme-like activity. It exhibits an intrinsic laccase-like activity, capable of effectively oxidizing catechins to mimic the tea fermentation process, thereby generating quinone-type oxidation products (oxCC). Additionally, the MnO2@Ag aerogel exhibits surface-enhanced Raman scattering (SERS) activity, which allows for the sensitive detection of epigallocatechin gallate (EGCG) down to 1 µM. By utilizing the EGCG-induced MnO2@Ag aerogel, we have established an EGCG-TAC sensing platform to evaluate the TAC of various teas. The results indicate that the TAC of green tea > oolong tea > black tea > Pu'er tea, with Xinyang Maojian exhibiting the strongest TAC in green tea, reaching 889 µM EGCG.

Black Tea Manufacturing Process, Health Benefit, and Application in Food Industry: A Review

Tea (Camellia sinensis) is one of the most consumed beverages with its long history and was first consumed in China. People in ancient East Asia ate tea for centuries, perhaps even millennia, before ever consuming it as beverage. Based on the processing method, tea could be classified into six types, post-fermented (dark) tea, black tea, green tea, yellow tea, oolong tea, and white tea.

Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas

Kombucha is a traditional, fermented beverage made with an essential biomaterial known as SCOBY (symbiotic culture of bacteria and yeast). Three different tea types, namely black, green, and oolong, were compared in kombucha fermentation in terms of pH dynamics, the formation of SCOBY biomass, and the production of acetic acid. The rational, exponential, and polynomial models described pH dynamics with good fit, R2 > 0.98. The formation of SCOBY biomass and the production of acetic acid were modelled using sigmoidal functions, with three-parameter logistic and Gompertz models and four-parameter Boltzmann and Richards models. The F-test indicated that the three-parameter models were statistically adequate; thus, the Gompertz model was modified to present the biological meaning of the parameters. The SCOBY biomass formation rates ranged from 7.323 to 9.980 g/L-day, and the acetic acid production rates ranged from 0.047 to 0.049% acid (wt/vol)/day, with the highest values from the non-conventional substrate, oolong tea. The correlations between pH and SCOBY biomass or acetic acid using polynomial models enable the prediction of product formation in kombucha processing.

Concentration and health risk assessment of 16 rare earth elements in six types of tea in China

Rare Earth Elements (REEs) have been implicated in potential health effects. However, the health risk of REE exposure among tea drinkers in China remains poorly understood. This study aimed to characterize the concentration of REEs in different tea categories and evaluate the associated health risks for tea consumers in China. By analyzing the content of 16 REEs in 4326 tea samples from China, the exposure level of REEs to the general population was estimated. The content of these 16 REEs was similar across six types of tea, with oolong tea exhibiting the highest levels. The concentration of light rare earth elements (LREEs) in six types of tea was higher than that of heavy rare earth elements (HREEs). The daily mean and 95th percentile (P95) exposure to REEs from tea for the general population in China were 0.0328 μg/kg BW and 0.1283 μg/kg BW, respectively, which are significantly lower than the temporary acceptable daily dose (tADI). Our findings suggest that REEs from tea do not pose a known health risk to Chinese consumers.

The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn.

Nitrogen fertilization level and harvesting season significantly impact tea aroma quality. In this study, we analyzed the volatile organic compounds of fresh Jin Xuan (JX) tea leaves under different nitrogen application levels (N0, N150, N300, N450) during summer and autumn. A total of 49 volatile components were identified by gas chromatography-mass spectrometry (GC-MS). Notably, (E)-2-hexenal, linalool, and geraniol were the main contributors to the aroma of fresh JX leaves. The no-nitrogen treatment (N0) presented the greatest quantity and variety of volatiles in both seasons. A greater difference in volatile compounds was observed between nitrogen treatments in summer vs. autumn. The N0 treatment had a greater total volatile concentration in summer, while the opposite was observed in the nitrogen application treatments (N150, N300, N450). Summer treatments appeared best suited to black tea production. The concentration of herbaceous aroma-type volatiles was higher in summer, while the concentration of floral volatiles was higher in autumn. Volatile concentrations were highest in the N0 and N450 treatments in autumn and appeared suitable for making black tea and oolong tea. Overall, this research provides valuable insights into how variations in N application rates across different harvesting seasons impact the aroma characteristics of tea leaves.

A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing.

The oxidation step in Oolong tea processing significantly influences its final flavor and aroma. In this study, a gas sensors detection system based on 13 metal oxide semiconductors with strong stability and sensitivity to the aroma during the Oolong tea oxidation production is proposed. The gas sensors detection system consists of a gas path, a signal acquisition module, and a signal processing module. The characteristic response signals of the sensor exhibit rapid release of volatile organic compounds (VOCs) such as aldehydes, alcohols, and olefins during oxidative production. Furthermore, principal component analysis (PCA) is used to extract the features of the collected signals. Then, three classical recognition models and two convolutional neural network (CNN) deep learning models were established, including linear discriminant analysis (LDA), k-nearest neighbors (KNN), back-propagation neural network (BP-ANN), LeNet5, and AlexNet. The results indicate that the BP-ANN model achieved optimal recognition performance with a 3-4-1 topology at pc = 3 with accuracy rates for the calibration and prediction of 94.16% and 94.11%, respectively. Therefore, the proposed gas sensors detection system can effectively differentiate between the distinct stages of the Oolong tea oxidation process. This work can improve the stability of Oolong tea products and facilitate the automation of the oxidation process. The detection system is capable of long-term online real-time monitoring of the processing process.

EFFECTIVENESS OF OOLONG TEA LEAVES EXTRACT AS A CORROSION INHIBITOR FOR ORTHODONTICS STAINLESS STEEL WIRE

Stainless steel orthodontic wire is the type most often used in the oral environment for long periods, which can potentially generate corrosion. The occurrence of corrosion will cause a hypersensitivity reaction caused by the wire components interacting with the oral environment. One of the efforts that can be used to reduce the corrosion rate is to use organic inhibitors containing antioxidants found in oolong tea leaves. This study aimed to determine the effectiveness of oolong tea leaves as a corrosion inhibitor on stainless steel orthodontic wires. This study is a laboratory experimental study with a post-test-only control group design using stainless steel orthodontic wire with a length of 4 cm and a diameter of 0.41 mm in as many as 24 samples. The samples were divided into four groups; one treatment group was artificial saliva, and the other three groups were a mixture of artificial saliva given oolong tea leaf extract with concentrations of 6.25%, 12.5%, and 25%, respectively. The measurement of the corrosion rate was carried out using the weight loss method. Then, the orthodontic wire was characterized after immersion using a Scanning Electron Microscope (SEM). The results of the data were analyzed using the Kruskall-Wallis test. The results showed that the highest corrosion rate was found in the artificial saliva group that was not treated at all, and the corrosion rate with treatment decreased. The group with oolong tea leaf extract with a concentration of 25% showed the best results in inhibiting the corrosion rate of wire. In conclusion, oolong tea leaf extract has proved to be an effective corrosion inhibitor for stainless steel orthodontic wire.

Online System for Monitoring the Degree of Fermentation of Oolong Tea Using Integrated Visible-Near-Infrared Spectroscopy and Image-Processing Technologies.

During the fermentation process of Oolong tea, significant changes occur in both its external characteristics and its internal components. This study aims to determine the fermentation degree of Oolong tea using visible-near-infrared spectroscopy (vis-VIS-NIR) and image processing. The preprocessed vis-VIS-NIR spectral data are fused with image features after sequential projection algorithm (SPA) feature selection. Subsequently, traditional machine learning and deep learning classification models are compared, with the support vector machine (SVM) and convolutional neural network (CNN) models yielding the highest prediction rates among traditional machine learning models and deep learning models with 97.14% and 95.15% in the prediction set, respectively. The results indicate that VIS-NIR combined with image processing possesses the capability for rapid non-destructive online determination of the fermentation degree of Oolong tea. Additionally, the predictive rate of traditional machine learning models exceeds that of deep learning models in this study. This study provides a theoretical basis for the fermentation of Oolong tea.

The shaking and standing processing improve the aroma quality of summer black tea

Black teas harvested during the summer season usually have the defect of low aroma intensity, resulting in unacceptability from consumers. The shaking and standing (SS) process is key to the production of oolong tea and is believed to significantly improve the aroma quality. However, the specific effects of the shaking process on the aroma quality of black tea have not been elucidated. SSBT has a higher aroma intensity than BT, especially floral and sweet odors. By Aroma Extract Dilution Analysis (AEDA), 27 volatiles with flavor dilution factor (FD) above 8 were selected, of which 20 had odor activity values (OAV) values above 1; among them, 9 floral and sweet volatiles with high OAV were linalool (485 for BT, 918 for SSBT), (E)-β-ionone (389, 699), geraniol (315, 493), β-myrcene (25, 62), (E)-2-hexenal (2, 7), phenylacetaldehyde (44, 75), (Z)-3-hexenyl hexanoate (19, 41), 1-hexanol (9, 26), and 2-phenylethanol (2,3). Aroma reconstitution of these 20 volatiles showed reliable results of floral, sweet, fruity, and roasted odors, further validating the aroma and intensity profiles of the key odorants. Overall, our results reveal that the metabolite mechanism of the SS process improves the aroma quality of black tea, providing a theoretical basis and guiding measures for the production of high-aroma black tea.

Rapid identification of oolong tea category by synergetic application of E-nose and E-tongue combined with a modified GAN - TCN composite model

Rapid identification of oolong tea category by synergetic application of E-nose and E-tongue combined with a modified GAN - TCN composite model

Jasmonates Play an Important Role in Differential Accumulation of Key Oolong Tea Aromas in Two Tea Varieties (Camellia sinensis)

Aroma is an important factor in the measurement of the quality and market value of oolong tea. However, it is hard to develop an oolong tea with good aroma quality using unsuitable tea varieties. To explore the key factors of tea varieties in the formation of oolong tea aromas, the fresh leaves of the Chungui variety (CG, suitable for oolong tea, Camellia sinensis (L.) O. Kuntze) and the Fuyun No. 6 variety (F6, unsuitable for oolong tea, Camellia sinensis (L.) O. Kuntze) were harvested and treated by withering and mechanical stress in order. Then, aroma, transcriptome, and jasmonate (JA) contents, and weighted gene co-expression network analysis (WGCNA), of samples were investigated. The contents of characteristic oolong tea aromas, including indole, (E)-β-ocimene, (E)-nerolidol, α-farnesene, and jasmine lactone, were all accumulated in much higher quantities in the CG variety after withering and mechanical stress. Accordingly, the coding genes of aroma formation synthases TSB2, OCS, NES, AFS, and LOX1, and related genes in MVA, MEP, and ALA pathways, were all much more highly activated. These differential reactions are mainly caused by the higher accumulation of jasmonates, especially methyl jasmonate, a type of important plant signal chemical, in CG after mechanical stress. WGCNA analysis indicated 34 different transcription factors from different families are predicted to be involved in this jasmonate-responsive reaction.

Gut Microbiota Mediate the Neuroprotective Effect of Oolong Tea Polyphenols in Cognitive Impairment Induced by Circadian Rhythm Disorder.

Oolong tea polyphenols (OTP) have attracted wide attention due to their ability to reduce inflammatory response, regulate gut microbiota, and improve cognitive function. However, exactly how the gut microbiota modulates nervous system activity is still an open question. We previously expounded that supplementing with OTP alleviated neuroinflammation in circadian rhythm disorder (CRD) mice. Here, we showed that OTP can relieve microglia activation by reducing harmful microbial metabolites lipopolysaccharide (LPS) that alleviate CRD-induced cognitive decline. Mechanistically, OTP suppressed the inflammation response by regulating the gut microbiota composition, including upregulating the relative abundance of Muribaculaceae and Clostridia_UCG-014 and downregulating Desulfovibrio, promoting the production of short-chain fatty acids (SCFAs). Moreover, the use of OTP alleviated intestinal barrier damage and decreased the LPS transport to the serum. These results further inhibited the activation of microglia, thus alleviating cognitive impairment by inhibiting neuroinflammation, neuron damage, and neurotoxicity metabolite glutamate elevation. Meanwhile, OTP upregulated the expression of synaptic plasticity-related protein postsynaptic density protein 95 (PSD-95) and synaptophysin (SYN) by elevating the brain-derived neurotrophic factor (BDNF) level. Taken together, our findings suggest that the OTP has the potential to prevent CRD-induced cognition decline by modulating gut microbiota and microbial metabolites.

The quality difference in five oolong tea accessions under different planting management patterns in south Fujian of China

IntroductionOolong tea, celebrated for its significance in Chinese tea culture, was the subject of investigation in this study.MethodsFive varieties of Minnan oolong tea were sampled, each cultivated under two distinct management approaches: conventional management and natural growth methods. The study aimed to discern variations in sensory attributes, encompassing appearance and liquor color, alongside the analysis of chemical composition.Results and discussionThe results indicated that oolong tea cultivated through conventional manual management generally exhibited qualities in terms of shape and foliage appearance, in contrast to those grown naturally. However, naturally grown oolong tea tended to exhibit more favorable aroma and taste profiles compared to conventionally managed counterparts. Furthermore, the content of water extract, amino acids, polyphenols, caffeine, and other pivotal chemical constituents were typically higher in naturally grown tea varieties compared to conventionally managed ones. Conversely, catechin content was found to be more abundant in traditionally managed bushes than in those grown naturally. These findings emphasize the significance of implementing appropriate natural growth management practices to enhance the quality of Minnan oolong tea and maintain ecological sustainability.

Changes in amino acids, catechins and alkaloids during the storage of oolong tea and their relationship with antibacterial effect

The storage process has a significant impact on tea quality. Few is known about effect of storage on quality of oolong tea. This study aimed to assess the effect of different storage times on the key chemical components of oolong tea by measuring changes in catechin, free amino acid, and alkaloid content. Variation in the main substances was determined by principal component analysis and heat map analysis. The results revealed notable effects of the storage process on the levels of theanine, epigallocatechin gallate (EGCG), and glutamine. These findings suggest that these compounds could serve as indicators for monitoring changes in oolong tea quality during storage. Additionally, the study observed an increase in the antibacterial ability of tea over time. Correlation analysis indicated that the antibacterial ability against Micrococcus tetragenus and Escherichia coli was influenced by metabolites such as aspartic acid, threonine, serine, gamma-aminobutyric acid, ornithine, alanine, arginine, and EGCG. Overall, this study presents an approach for identifying key metabolites to monitor tea quality effectively with relatively limited data.

3D printed kombucha biomaterial as a tissue scaffold and L929 cell cytotoxicity assay

AbstractTissue engineering includes the construction of tissue‐organ scaffold. The advantage of three‐dimensional scaffolds over two‐dimensional scaffolds is that they provide homeostasis for a longer time. The microbial community in Symbiotic culture of bacteria and yeast (SCOBY) can be a source for kombucha (kombu tea) production. In this study, it was aimed to investigate the usage of SCOBY, which produces bacterial cellulose, as a biomaterial and 3D scaffold material. 3D printable biomaterial was obtained by partial hydrolysis of oolong tea and black tea kombucha biofilms. In order to investigate the usage of 3D kombucha biomaterial as a tissue scaffold, “L929 cell line 3D cell culture” was created and cell viability was tested in the biomaterial. At the end of the 21st day, black tea showed 51% and oolong tea 73% viability. The cytotoxicity of the materials prepared by lyophilizing oolong and black tea kombucha beverages in fibroblast cell culture was determined. Black tea IC50 value: 7.53 mg, oolong tea IC50 value is found as 6.05 mg. Fibroblast viability in 3D biomaterial + lyophilized oolong and black tea kombucha beverages, which were created using the amounts determined to these values, were investigated by cell culture Fibroblasts in lyophilized and 3D biomaterial showed viability of 58% in black tea and 78% in oolong tea at the end of the 7th day. In SEM analysis, it was concluded that fibroblast cells created adhesion to the biomaterial. 3D biomaterial from kombucha mushroom culture can be used as tissue scaffold and biomaterial.

Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea.

The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried out using the leaf samples collected at different stages of the ECS of Aijiao oolong tea. Out of the identified 306 non-volatile metabolites and 85 volatile metabolites, 159 non-volatile metabolites and 42 volatile metabolites were screened out as key differential metabolites for dynamic changes during the ECS. A multivariate statistical analysis on the key differential metabolites showed that the accumulations of most metabolites exhibited dynamic changes, while some amino acids, nucleosides, and organic acids accumulated significantly after turning-over treatment. The evolution characteristics of 27 key precursors or transformed VOCs during the ECS of Aijiao oolong tea were clarified, and it was found that the synthesis of aroma substances was mainly concentrated in lipids as precursors and glycosides as precursor pathways. The results revealed the dynamic changes in the flavor metabolites in the ECS during the processing of Aijiao oolong tea, which provided valuable information for the formation of the characteristic flavor of Aijiao oolong tea.

Consumer Satisfaction and Perception Towards Green Tea

Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas.[1] Green tea originated in China, but its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. Although there has been considerable research on the possible health effects of consuming green tea regularly, there is little evidence that drinking green tea has any effects on health

Determination of trace levels of thiazopyr residues in oolong tea samples using metal sieve-linked double syringe based liquid-phase microextraction coupled with gas chromatography-mass spectrometry

Thiazopyr has raised concerns about its potential impact on human health. Hence, detection of trace levels of thiazopyr herbicide has become critically important. This study presents a highly precise and accurate method to determine thiazopyr at trace levels using a combination of metal sieve-linked double syringe based liquid-phase microextraction (MSLDS-LPME) and Gas Chromatography-Mass Spectrometry (GC-MS) system. A thorough optimization of all parameters affecting the method's efficiency was performed using a univariate optimization approach, followed by an evaluation of the system's analytical performance. Employing the developed method in conjunction with the MSLDS-LPME-GC-MS system yielded a limit of detection (LOD) of 2.73 µg/kg and a limit of quantification (LOQ) of 9.11 µg/kg. To assess the method's applicability, a recovery study was conducted using oolong tea as a real sample matrix, employing a matrix-matching calibration approach. The results of recovery studies demonstrated acceptable recoveries ranging from 87.5 % to 101.9 %.

Magnetic covalent organic frameworks combined with HPLC for determination of alkylphenols

Alkylphenols are widely applied in the field of industry and agriculture, but their endocrine disrupting properties harm to human health. Moreover, alkylphenols often exhibit the low content in complex samples. Thus, we proposed magnetic covalent organic framework composites (Fe3O4@TatTpa) for efficient magnetic solid phase extraction (MSPE) of alkylphenols via hydrogen bonding, π-π and hydrophobic interactions. In combination with HPLC detection, good linearity (0.006–10 µg mL−1) with R2 (≥0.997) and low limit of detections (1.8–6 × 10−3 µg mL−1) were realized for alkylphenols. The proposed method was successfully employed to determine alkylphenols in soft drink, black oolong tea, and watermelon samples with satisfactory recoveries (86.1–118.5 %) and relative standard deviations (6.3–14.8 %).

Teaghrelin protected dopaminergic neurons in MPTP-induced Parkinson's disease animal model by promoting PINK1/Parkin-mediated mitophagy and AMPK/SIRT1/PGC1-α-mediated mitochondrial biogenesis.

Mitochondrial dysfunction, a common cellular hallmark in both familial and sporadic forms of Parkinson's disease (PD), is assumed to play a significant role in pathologic development and progression of the disease. Teaghrelin, a unique bioactive compound in some oolong tea varieties, has been demonstrated to protect SH-SY5Y cells against 1-methyl-4-phenylpyridinium induced neurotoxicity by binding to the ghrelin receptor to activate the AMPK/SIRT1/PGC-1α pathway. In this study, an animal model was established using a neurotoxin, 1-methyl-4phenyl-1,2,3,6-tetrahydropyridine (MPTP), a byproduct of a prohibited drug, to evaluate the oral efficacy of teaghrelin on PD by monitoring motor dysfunction of mice in open field, pole, and bean walking tests. The results showed that MPTP-induced motor dysfunction of mice was significantly attenuated by teaghrelin supplementation. Tyrosine hydroxylase and dopamine transporter protein were found reduced in the striatum and midbrain of MPTP-treated mice, and significantly mitigated by teaghrelin supplementation. Furthermore, teaghrelin administration enhanced mitophagy and mitochondria biogenesis, which maintained cell homeostasis and prevented the accumulation of αSyn and apoptosis-related proteins. It seemed that teaghrelin protected dopaminergic neurons in MPTP-treated mice by increasing PINK1/Parkin-mediated mitophagy and AMPK/SIRT1/PGC-1α-mediated mitochondria biogenesis, highlighting its potential therapeutic role in maintaining dopaminergic neurons function in PD. Mitochondrial dysfunction, a common cellular hallmark in both familial and sporadic forms of Parkinson's disease (PD), is assumed to play a significant role in pathologic development and progression of the disease. Teaghrelin, a unique bioactive compound in some oolong tea varieties, has been demonstrated to protect SH-SY5Y cells against 1-methyl-4-phenylpyridinium induced neurotoxicity by binding to the ghrelin receptor to activate the AMPK/SIRT1/PGC-1α pathway. In this study, an animal model was established using a neurotoxin, 1-methyl-4phenyl-1,2,3,6-tetrahydropyridine (MPTP), a byproduct of a prohibited drug, to evaluate the oral efficacy of teaghrelin on PD by monitoring motor dysfunction of mice in open field, pole, and bean walking tests. The results showed that MPTP-induced motor dysfunction of mice was significantly attenuated by teaghrelin supplementation. Tyrosine hydroxylase and dopamine transporter protein were found reduced in the striatum and midbrain of MPTP-treated mice, and significantly mitigated by teaghrelin supplementation. Furthermore, teaghrelin administration enhanced mitophagy and mitochondria biogenesis, which maintained cell homeostasis and prevented the accumulation of αSyn and apoptosis-related proteins. It seemed that teaghrelin protected dopaminergic neurons in MPTP-treated mice by increasing PINK1/Parkin-mediated mitophagy and AMPK/SIRT1/PGC-1α-mediated mitochondria biogenesis, highlighting its potential therapeutic role in maintaining dopaminergic neurons function in PD.