2. Academic Validation
  3. Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process

Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process

  • Food Chem. 2024 Dec 7:468:142409. doi: 10.1016/j.foodchem.2024.142409.
Haiwei Ren 1,  Danni Peng 1,  Meiqi Liu 2,  Yizhen Wang 3,  Zhijuan Li 2,  Hongyuan Zhao 4,  Yi Zheng 5,  Yuan Liu 6,  Xiaoxiao Feng 7
Affiliations

Affiliations

  • 1 School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China; China Northwest Collaborative Innovation Center of Low-carbon Urbanization Technologies of Gansu and MOE, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China.
  • 2 School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China.
  • 3 Clinical College of Traditional Chinese Medicine, Gansu University of Traditional Chinese Medicine, Lanzhou 730000, PR China.
  • 4 School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China. Electronic address: 20230064@lut.edu.cn.
  • 5 Department of Grain Science and Industry, Kansas State University, 101C BIVAP, 1980 Kimball Avenue, Manhattan, KS, 66506, USA.
  • 6 Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
  • 7 Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China. Electronic address: fxxhzl@sjtu.edu.cn.
PMID: 39671923 DOI: 10.1016/j.foodchem.2024.142409
Abstract

In order to elucidate the dynamic changes of quality characteristics in Xanthoceras sorbifolium leaf tea (XLT), this work investigated the chemical components, volatile profile, and antioxidant properties at key stages of fixation, shaping, and drying. The process of fixation and drying emerged as critical stages that affected the chemical components and taste of XLT. Total Polyphenols, reducing sugars and chlorophyll were the differential compounds, which decreased by 29.1 %, 63.3 % and 69.5 % during processing, respectively. Threonine, glycine, arginine, reducing sugar, caffeine, catechin (C), and epicatechin gallate (ECG) were primary taste characteristic compounds. A total of 95 volatile organic components (VOCs) and 24 key odorants with relative odor activity value (ROAV) > 1.0 were identified in XLT, ethyl 2-methylbutanoate-D, dimethyl disulfide, and ethyl isobutyrate (ROAV = 100) were the central contributors to volatiles profile. Moreover, tea manufacturing enhanced the antioxidant potency composite (APC) by 1.1 %, primarily due to its high water extract content.

Keywords

Antioxidant; Phytochemical components; Processing; Volatile organic components (VOCs); Xanthoceras sorbifolium leaf tea (XLT).

Figures
Products
嗨！很高兴为您提供帮助！

尊敬的 MCE 客户您好，
请您选择所在区域，我们将转接对应客服为您服务！

热门区域

A

B

C

F

G

H

J

L

N

Q

S

T

X

Y

Z

热 A B C F G H J L N Q S T X Y Z