Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)

• Published in: Food Chemistry: X Vol. 24; p. 101809
• Main Authors: Qin, Chunyin, Han, Zisheng, Jiang, Zongde, Ke, Jia-Ping, Li, Wen, Zhang, Liang, Li, Daxiang
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.12.2024; Elsevier
• Subjects: Antioxidant activity; Metabolomics; Non-volatile compounds; Volatiles; Yellow tea; α-Glucosidase inhibition; Metabolomics; α-Glucosidase inhibition; Yellow tea; Volatiles; Antioxidant activity; Non-volatile compounds
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101809

In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (Camellia sinensis var. sinensis), and the effects of raw material tenderness on the chemical profile and bioactivities of these teas were investigated. The results showed that 11 crucial compounds were screened by headspace solid-phase microextraction-gas chromatography–mass spectrometry from 64 volatiles in these yellow teas, among which the heterocyclic compounds showed the greatest variations. In addition, 43 key compounds including organic acids, flavan-3-ols, amino acids, saccharides, glycosides and other compounds were screened by liquid chromatography-mass spectrometry from 1781 non-volatile compounds. BYT showed the best α-glucosidase inhibitory activity and antioxidant capacity among the selected yellow teas, which might be contributed by the higher content of galloylated catechins. These findings provided a better understanding of the chemical profile and bioactivities of yellow teas. [Display omitted] •Three types of yellow teas were chemically analyzed by metabolomics.•Raw material tenderness of yellow teas greatly affected their chemical profiles.•Bud yellow tea varied greatly from large-leaf yellow tea.•Heterocyclics were the main differential volatile compounds in the yellow teas.•Bud yellow tea showed the best α-glucosidase inhibitory and antioxidant activities.