Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea
This study evaluated the effects of fermentation time and temperature on the content of high molecular weight polyphenol mitochondrial activation factors (MAFs) and other polyphenols in Congou black tea using high‐performance liquid chromatography (HPLC). There were two broad chromatographic peaks i...
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| Published in | Journal of Food Processing and Preservation Vol. 45; no. 10 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English Japanese |
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Hindawi Limited
01.10.2021
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| Abstract | This study evaluated the effects of fermentation time and temperature on the content of high molecular weight polyphenol mitochondrial activation factors (MAFs) and other polyphenols in Congou black tea using high‐performance liquid chromatography (HPLC). There were two broad chromatographic peaks in the HPLC spectra of MAFs: MAFs‐1 (16.163 min) and MAFs‐2 (34.31 min); MAFs‐2 was satisfactorily analyzed by HPLC, with separation by paper chromatography. The MAFs‐2 contents increased gradually in different varieties of Congou black tea as the fermentation time and temperature increased; the maximum MAFs‐2 content was 5.11% in Xiaoxianghong 21‐3 after 8 hr of fermentation. The total polyphenols and catechins contents decreased, whereas the theabrownins contents increased as the fermentation time and temperature increased; the theaflavins and thearubigins contents in different Congou black teas showed different variation tendencies. Therefore, studies regarding changes in polyphenols during fermentation will help improve the quality of Congou black tea and enhance its health benefits.
Novelty impact statement
A new method for the determination of MAFs‐2 by high‐performance liquid chromatography combined with paper chromatography was established. The content of MAFs‐2 increased initially and then stabilized as fermentation was continued from 2 to 8 hr, it increased gradually as the fermentation temperature was increased from 23 to 37°C. These results provide a new analytical method for MAFs in black tea and a theoretical basis and technical guidance for improving the quality of Congou black tea. |
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| AbstractList | This study evaluated the effects of fermentation time and temperature on the content of high molecular weight polyphenol mitochondrial activation factors (MAFs) and other polyphenols in Congou black tea using high‐performance liquid chromatography (HPLC). There were two broad chromatographic peaks in the HPLC spectra of MAFs: MAFs‐1 (16.163 min) and MAFs‐2 (34.31 min); MAFs‐2 was satisfactorily analyzed by HPLC, with separation by paper chromatography. The MAFs‐2 contents increased gradually in different varieties of Congou black tea as the fermentation time and temperature increased; the maximum MAFs‐2 content was 5.11% in Xiaoxianghong 21‐3 after 8 hr of fermentation. The total polyphenols and catechins contents decreased, whereas the theabrownins contents increased as the fermentation time and temperature increased; the theaflavins and thearubigins contents in different Congou black teas showed different variation tendencies. Therefore, studies regarding changes in polyphenols during fermentation will help improve the quality of Congou black tea and enhance its health benefits.
Novelty impact statement
A new method for the determination of MAFs‐2 by high‐performance liquid chromatography combined with paper chromatography was established. The content of MAFs‐2 increased initially and then stabilized as fermentation was continued from 2 to 8 hr, it increased gradually as the fermentation temperature was increased from 23 to 37°C. These results provide a new analytical method for MAFs in black tea and a theoretical basis and technical guidance for improving the quality of Congou black tea. This study evaluated the effects of fermentation time and temperature on the content of high molecular weight polyphenol mitochondrial activation factors (MAFs) and other polyphenols in Congou black tea using high‐performance liquid chromatography (HPLC). There were two broad chromatographic peaks in the HPLC spectra of MAFs: MAFs‐1 (16.163 min) and MAFs‐2 (34.31 min); MAFs‐2 was satisfactorily analyzed by HPLC, with separation by paper chromatography. The MAFs‐2 contents increased gradually in different varieties of Congou black tea as the fermentation time and temperature increased; the maximum MAFs‐2 content was 5.11% in Xiaoxianghong 21‐3 after 8 hr of fermentation. The total polyphenols and catechins contents decreased, whereas the theabrownins contents increased as the fermentation time and temperature increased; the theaflavins and thearubigins contents in different Congou black teas showed different variation tendencies. Therefore, studies regarding changes in polyphenols during fermentation will help improve the quality of Congou black tea and enhance its health benefits. NOVELTY IMPACT STATEMENT: A new method for the determination of MAFs‐2 by high‐performance liquid chromatography combined with paper chromatography was established. The content of MAFs‐2 increased initially and then stabilized as fermentation was continued from 2 to 8 hr, it increased gradually as the fermentation temperature was increased from 23 to 37°C. These results provide a new analytical method for MAFs in black tea and a theoretical basis and technical guidance for improving the quality of Congou black tea. |
| Author | Jihua Duan Kun Zhu Xiaofen Wu Zhonghua Liu Jianan Huang Tetsuo Ozawa Yinhua Li Keqin Wang |
| Author_xml | – sequence: 1 givenname: Xiaofen orcidid: 0000-0002-4534-4638 surname: Wu fullname: Wu, Xiaofen organization: Hunan Academy of Agricultural Sciences – sequence: 2 givenname: Tetsuo surname: Ozawa fullname: Ozawa, Tetsuo organization: University of Tsukuba – sequence: 3 givenname: Yinhua surname: Li fullname: Li, Yinhua organization: Co‐Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients – sequence: 4 givenname: Jihua surname: Duan fullname: Duan, Jihua organization: Hunan Academy of Agricultural Sciences – sequence: 5 givenname: Kun orcidid: 0000-0003-1531-016X surname: Zhu fullname: Zhu, Kun organization: Hunan Agricultural University – sequence: 6 givenname: Jianan surname: Huang fullname: Huang, Jianan organization: Co‐Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients – sequence: 7 givenname: Zhonghua surname: Liu fullname: Liu, Zhonghua email: larkin-liu@163.com organization: Co‐Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients – sequence: 8 givenname: Keqin orcidid: 0000-0002-1777-5406 surname: Wang fullname: Wang, Keqin email: wkq6412@163.com organization: Hunan Academy of Agricultural Sciences |
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| Cites_doi | 10.1016/0021-9673(94)85300-2 10.1016/S0308-8146(00)00232-6 10.3390/nu11092131 10.1016/j.lwt.2020.109535 10.1016/j.foodchem.2011.05.012 10.1016/j.chroma.2018.05.060 10.1371/journal.pone.0069480 10.1016/j.foodres.2019.02.039 10.1016/j.foodchem.2020.128088 10.1002/jsfa.2740310909 10.3390/molecules22040548 10.1271/bbb.120493 10.1016/j.lwt.2020.110291 10.1016/j.foodres.2015.11.018 10.1016/j.chroma.2020.461049 10.1155/2018/4312875 10.1080/10408398.2020.1762161 10.1007/s13197-013-1230-5 10.1016/j.jfca.2020.103751 10.1271/bbb.60562 10.1016/j.foodchem.2008.10.006 10.1016/j.snb.2021.129662 10.1016/j.lwt.2019.108646 |
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| SubjectTerms | black tea fermentation flavanols high performance liquid chromatography mitochondria molecular weight paper chromatography temperature theaflavins |
| Title | Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea |
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