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Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year.
J Agric Food Chem. 2010 Jan 13; 58(1):345-52.JA

Abstract

Liquid chromatography-mass and multivariate analyses were employed to measure the composition of pu-erh teas and to determine the general changes in the compositional patterns of pu-erh teas during postfermentation. Principle component analysis of pu-erh teas indicated two large distinct clusters in the score plot: ripened pu-erh teas and raw pu-erh teas. The raw pu-erh teas contained more antioxidant compounds compared to ripened pu-erh teas. As a result, the raw pu-erh teas showed significantly higher antioxidant activities than the ripened pu-erh teas in the 1,1-diphenyl-2-picrylhydrazyl, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power assays. In addition, raw pu-erh teas showed significantly higher NO inhibitory and cell protective activities than the ripened pu-erh teas. Significant correlations between compounds and postfermentation year were observed in raw pu-erh teas; epigallocatechin-3-gallate, epigallocatechin, epicatechin-3-gallate, and quinic acid were decreased and gallic acid was increased in a year-dependent manner. The antioxidant activity was shown to decrease as the number of antioxidant compounds in raw pu-erh tea decreased. These findings indicate that a metabolomic approach is a useful tool for analyzing manufacturing type, postfermentation year, and antioxidant activity of pu-erh tea.

Authors+Show Affiliations

Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Kon-Kuk University, Seoul 143-701, Republic of Korea.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19916505

Citation

Ku, Kang Mo, et al. "Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes With Different Postfermentation Year." Journal of Agricultural and Food Chemistry, vol. 58, no. 1, 2010, pp. 345-52.
Ku KM, Kim J, Park HJ, et al. Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year. J Agric Food Chem. 2010;58(1):345-52.
Ku, K. M., Kim, J., Park, H. J., Liu, K. H., & Lee, C. H. (2010). Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year. Journal of Agricultural and Food Chemistry, 58(1), 345-52. https://doi.org/10.1021/jf902818c
Ku KM, et al. Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes With Different Postfermentation Year. J Agric Food Chem. 2010 Jan 13;58(1):345-52. PubMed PMID: 19916505.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year. AU - Ku,Kang Mo, AU - Kim,Jiyoung, AU - Park,Hye-Jin, AU - Liu,Kwang-Hyeon, AU - Lee,Choong Hwan, PY - 2009/11/18/entrez PY - 2009/11/18/pubmed PY - 2010/3/23/medline SP - 345 EP - 52 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 58 IS - 1 N2 - Liquid chromatography-mass and multivariate analyses were employed to measure the composition of pu-erh teas and to determine the general changes in the compositional patterns of pu-erh teas during postfermentation. Principle component analysis of pu-erh teas indicated two large distinct clusters in the score plot: ripened pu-erh teas and raw pu-erh teas. The raw pu-erh teas contained more antioxidant compounds compared to ripened pu-erh teas. As a result, the raw pu-erh teas showed significantly higher antioxidant activities than the ripened pu-erh teas in the 1,1-diphenyl-2-picrylhydrazyl, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power assays. In addition, raw pu-erh teas showed significantly higher NO inhibitory and cell protective activities than the ripened pu-erh teas. Significant correlations between compounds and postfermentation year were observed in raw pu-erh teas; epigallocatechin-3-gallate, epigallocatechin, epicatechin-3-gallate, and quinic acid were decreased and gallic acid was increased in a year-dependent manner. The antioxidant activity was shown to decrease as the number of antioxidant compounds in raw pu-erh tea decreased. These findings indicate that a metabolomic approach is a useful tool for analyzing manufacturing type, postfermentation year, and antioxidant activity of pu-erh tea. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19916505/Application_of_metabolomics_in_the_analysis_of_manufacturing_type_of_pu_erh_tea_and_composition_changes_with_different_postfermentation_year_ L2 - https://dx.doi.org/10.1021/jf902818c DB - PRIME DP - Unbound Medicine ER -