Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea
Citations Over TimeTop 12% of 2012 papers
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.
Related Papers
- → Absorption of (-)-Epigallocatechin Gallate into Rat Portal Vein.(1995)33 cited
- → Semi-synthesis and proteasome inhibition of D-ring deoxy analogs of (–)-epigallocatechin gallate (EGCG), the active ingredient of green tea extract(2008)12 cited
- Quality evaluation of various green tea by the physico-chemical analysis and organoleptic characteristics(1988)
- Analysis of Theanine Contents in Commercial Green Tea(1992)
- 시판 녹차로부터 Theanine 함량의 분석(1992)