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Metabolomic analysis of the effect of shade treatment on the nutritional and sensory qualities of green tea.
J Agric Food Chem. 2013 Jan 16; 61(2):332-8.JA

Abstract

We analyzed metabolites from a 50% aqueous methanol extract of green teas treated with different shade periods (0, 15, 18, and 20 days) to investigate the effect of low light on their nutritional and sensory qualities. The shaded groups could be clearly distinguished from the control (0 day), and the 20 day group was separated from the 15 and 18 day groups. The shade treatment increased quercetin-galactosylrutinoside, kaempferol-glucosylrutinoside, epicatechin gallate, epigallocatechin gallate, tryptophan, phenylalanine, theanine, glutamine, glutamate, and caffeine levels but decreased quercetin-glucosylrutinoside, kaempferol-glucoside, gallocatechin, and epigallocatechin levels. Further studies on the nutritional benefits of these metabolites are needed. However, this result, along with the sensory evaluation and color measurement data, suggests that shade treatment improves the nutritional and sensory quality of green tea. Thus, we proposed a metabolomic pathway related to the effect of low light, which could elucidate the relationship between low light and tea quality.

Authors+Show Affiliations

Korea Food Research Institute, 516 Baekhyun-dong, Bundang-gu, Seongnam, Gyeonggi 463-746, Republic of Korea.No affiliation info availableNo affiliation info availableNo affiliation info availableNo 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

23256790

Citation

Lee, Lan-Sook, et al. "Metabolomic Analysis of the Effect of Shade Treatment On the Nutritional and Sensory Qualities of Green Tea." Journal of Agricultural and Food Chemistry, vol. 61, no. 2, 2013, pp. 332-8.
Lee LS, Choi JH, Son N, et al. Metabolomic analysis of the effect of shade treatment on the nutritional and sensory qualities of green tea. J Agric Food Chem. 2013;61(2):332-8.
Lee, L. S., Choi, J. H., Son, N., Kim, S. H., Park, J. D., Jang, D. J., Jeong, Y., & Kim, H. J. (2013). Metabolomic analysis of the effect of shade treatment on the nutritional and sensory qualities of green tea. Journal of Agricultural and Food Chemistry, 61(2), 332-8. https://doi.org/10.1021/jf304161y
Lee LS, et al. Metabolomic Analysis of the Effect of Shade Treatment On the Nutritional and Sensory Qualities of Green Tea. J Agric Food Chem. 2013 Jan 16;61(2):332-8. PubMed PMID: 23256790.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Metabolomic analysis of the effect of shade treatment on the nutritional and sensory qualities of green tea. AU - Lee,Lan-Sook, AU - Choi,Ji Hea, AU - Son,Nari, AU - Kim,Sang-Hee, AU - Park,Jong-Dae, AU - Jang,Dae-Ja, AU - Jeong,Yoonhwa, AU - Kim,Hyun-Jin, Y1 - 2013/01/04/ PY - 2012/12/22/entrez PY - 2012/12/22/pubmed PY - 2013/12/16/medline SP - 332 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 2 N2 - We analyzed metabolites from a 50% aqueous methanol extract of green teas treated with different shade periods (0, 15, 18, and 20 days) to investigate the effect of low light on their nutritional and sensory qualities. The shaded groups could be clearly distinguished from the control (0 day), and the 20 day group was separated from the 15 and 18 day groups. The shade treatment increased quercetin-galactosylrutinoside, kaempferol-glucosylrutinoside, epicatechin gallate, epigallocatechin gallate, tryptophan, phenylalanine, theanine, glutamine, glutamate, and caffeine levels but decreased quercetin-glucosylrutinoside, kaempferol-glucoside, gallocatechin, and epigallocatechin levels. Further studies on the nutritional benefits of these metabolites are needed. However, this result, along with the sensory evaluation and color measurement data, suggests that shade treatment improves the nutritional and sensory quality of green tea. Thus, we proposed a metabolomic pathway related to the effect of low light, which could elucidate the relationship between low light and tea quality. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23256790/Metabolomic_analysis_of_the_effect_of_shade_treatment_on_the_nutritional_and_sensory_qualities_of_green_tea_ L2 - https://doi.org/10.1021/jf304161y DB - PRIME DP - Unbound Medicine ER -