ArticleMolecules (Basel, Switzerland)2021
Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Metabolomics Analysis of Aged Garlic Extract for the Identification of Novel Compounds.Metabolites · 2026Article
- Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis.Foods (Basel, Switzerland) · 2024Article
- Proteomic and metabolomic revealed the effect of shading treatment on cigar tobacco.Frontiers in plant science · 2024Article
- Metabolomic Analysis of Fermented Tibetan Tea Using Bacillus circulans and Their Biological Activity on Mice via the Intestine-Hepatic Axis.Probiotics and antimicrobial proteins · 2023Article
- Study on the Dynamic Changes in Non-Volatile Metabolites of Rizhao Green Tea Based on Metabolomics.Molecules (Basel, Switzerland) · 2023Article
- Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications.Foods (Basel, Switzerland) · 2023Review
- Medicinal Values and Potential Risks Evaluation ofMolecules (Basel, Switzerland) · 2022Article
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Abstract
Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing. Untargeted metabolomics analysis revealed that the pile-fermentation and turnover (post-fermentation, FT) was the crucial stage in transforming the main compounds of QZT, whose contents of flavan-3-ols and flavonoids glycosides were decreased significantly. The bioactivities, including the antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase, were also reduced after the FT process. It was suggested that although the QZT sensory properties improved following pile-fermentation and aging, the bioactivities remained restrained. Correlation analysis indicated that the main galloylated catechins and flavonoid glycosides were highly related to their antioxidant capacity and inhibitory effects on α-amylase and α-glucosidase.
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