ArticleMolecules (Basel, Switzerland)2019
Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed, 27 citations in OpenAlex.
- UPLC-ESI/MS-MS-based phytochemical analysis of Schinopsis balansae leaf extract and anti-skin ageing properties supported with in silico molecular docking experiments.Scientific reports · 2026Article
- Article
- Effects of Region, Processing, and Their Interaction on the Elemental Profiles of Pu-Erh Tea.Foods (Basel, Switzerland) · 2025Article
- Effects of Geographical Origin and Tree Age on the Stable Isotopes and Multi-Elements of Pu-erh Tea.Foods (Basel, Switzerland) · 2024Article
- Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review.Nutrients · 2023Review
- Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars.Foods (Basel, Switzerland) · 2022Article
- Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea.Molecules (Basel, Switzerland) · 2021Article
- Pu-erh tea extraction alleviates intestinal inflammation in mice with flora disorder by regulating gut microbiota.Food science & nutrition · 2021Article
- Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha.Journal of food science and technology · 2021Article
- Investigations of Olive Oil Industry By-Products Extracts with Potential Skin Benefits in Topical Formulations.Pharmaceutics · 2021Article
- Phenolic Compounds from Leaves and Flowers ofPlants (Basel, Switzerland) · 2021Article
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7 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Herein, we reported a detailed profiling of soluble components of two fermented varieties of Chinese green tea, namely raw and ripe pu-erh. The identification and quantification of the main components was carried out by means of mass spectrometry and UV spectroscopy, after chromatographic separation. The antioxidant capacity towards different radical species, the anti-microbial and the enzyme inhibition activities of the extracts were then correlated to their main constituents. Despite a superimposable qualitative composition, a similar caffeine content, and similar enzyme inhibition and antimicrobial activities, raw pu-erh tea extract had a better antioxidant capacity owing to its higher polyphenol content. However, the activity of raw pu-erh tea seems not to justify its higher production costs and ripe variety appears to be a valid and low-cost alternative for the preparation of products with antioxidant or antimicrobial properties.
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