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Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea.
- Source :
-
Food Chemistry . Jan2022, Vol. 366, pN.PAG-N.PAG. 1p. - Publication Year :
- 2022
-
Abstract
- • Characteristic components of white tea in different years were profiled. • Total polyphenols decreased while TRs and TBs increased in aging. • A dynamic conversion of glycosyl flavonols to flavonols were found in aging. • The phenolic component changes were key for aging white tea. It is a common belief in China that aging could improve the quality of white tea. However, the stored-induced compositional changes remain elusive. In this study, ten subsets of white tea samples, which had been stored for 1-, 2-, 3-, 4-, 5-, 6-, 7-, 10-, 11- and 13- years, were selected. Macro-compositions were quantified firstly. As the results showed, it was interesting to find total flavonoids, thearubigins (TRs), and theabrownines (TBs) increasing, accompanied with a gradual decrease of total polyphenols, which suggest a conversion of phenolic component in the aging process. Then, nontargeted metabolomics was further conducted on selected subsets of samples, including 1-, 7- and 13- years stored to profile their conversion. As a result, most different metabolites were related to flavonol glycosides and flavone glycosides, suggesting dynamic phenolic component changes were vital in aging. The partial least-squares-discriminant analysis (PLS-DA) also identified them as markers in distinguishing. [ABSTRACT FROM AUTHOR]
- Subjects :
- *FLAVONOL glycosides
*METABOLOMICS
*FLAVONOLS
*TEA
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 366
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 152314726
- Full Text :
- https://doi.org/10.1016/j.foodchem.2021.130593