Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves
文献类型： 外文期刊
作者： Chai, Zhi 1 ; Tian, Liangliang 2 ; Yu, Hong 2 ; Zhang, Liangcong 1 ; Zeng, Qilong 2 ; Wu, Han 1 ; Yan, Zheng 1 ; Li, Daji 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, 50 Zhongling St, Nanjing 210014, Peoples R China
2.Jiangsu Prov & Chinese Acad Sci, Inst Bot, Nanjing, Peoples R China
3.Yangzhou Univ, Inst Translat Med, Yangzhou, Jiangsu, Peoples R China
4.Yangzhou Univ, Med Coll, Yangzhou, Jiangsu, Peoples R China
5.Jiangsu Acad Agr Sci, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing, Peoples R China
6.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China
关键词： Antioxidant capacities; Blueberry leaves; Chemical composition; Fermentation; Tea
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2020 年 8 卷 3 期
页码：
收录情况： SCI
摘要： Blueberry leaves, by-products of the blueberry industry, could be explored as source of functional foods, such as teas. Three different types of tea, including nonfermented green tea, semifermented oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical compositions and antioxidant capacities here. The contents of individual amino acids in three types varied, while the total amounts retained constant. A total of 167 volatiles were detected with alcohols, alkenes, and aldehydes as the dominant. More volatiles produced in the fermented teas. The total phenolic/flavonoid contents were highest in the green tea and decreased significantly in the oolong and red teas, correlating inversely with the fermentation degree. The highest levels of representative phenolics, that is, phenolic acids and flavonol glycosides, contributed to the strongest antioxidant capacity in the green tea. These indicated that blueberry leaves provided promising and prospective potential to develop new teas beneficial for health.
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