Effects of Key Components on the Antioxidant Activity of Black Tea
文献类型: 外文期刊
第一作者: Wang, Weiwei
作者: Wang, Weiwei;Le, Ting;Wang, Wei;Yu, Luting;Yang, Lijuan;Jiang, Heyuan
作者机构:
关键词: black tea; antioxidant activity; catechins; oxidation polymer; theabrownin
期刊名称:FOODS ( 影响因子:5.2; 五年影响因子:5.5 )
ISSN:
年卷期: 2023 年 12 卷 16 期
页码:
收录情况: SCI
摘要: Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea. In this study, the antioxidant activity and contents of tea polyphenols, catechins, theaflavins, thearubigins, theabrownins, TSA, total flavonoids, amino acids, caffeine, and total soluble sugar were analyzed in 51 black teas. Principal component analysis (PCA), orthogonal partial least-squares discrimination analysis (OPLS-DA), and the correlation analysis method were used for data analysis. The results showed that catechins in tea polyphenols were the most important components that determine the antioxidant activity of black tea. Among them, epicatechin gallate (ECG), epi-gallocatechin gallate (EGCG), epicatechin (EC), and epi-gallocatechin (EGC) were significantly positively correlated with the antioxidant activity of black tea, and theabrownin was negatively correlated with the antioxidant activity of black tea. Furthermore, this study analyzed the correlation between the changes in catechin and its oxidized polymers with antioxidant activity during black tea fermentation; it verified that catechins were significantly positively correlated with the antioxidant activity of black tea, and theabrownin showed a negative correlation. And the antioxidant activity of catechins and their oxidation products in vitro and their correlation in black tea processing were used as validation. This study provides a comparison method for comparing the antioxidant activity of black tea.
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