AI Article Synopsis
- The study extracted and purified raw and aged polysaccharides from Liupao tea, resulting in five refined fractions.
- The analysis showed that the polysaccharide content increased in aged tea while the molecular weight decreased due to fermentation.
- Aged tea polysaccharides (ALTPS) demonstrated better thermal stability and health benefits, including improved anticoagulant and bile acid binding activities compared to raw tea polysaccharides (RLTPS).
Article Abstract
The raw tea polysaccharides (RLTPS) and the aged tea polysaccharides (ALTPS) from raw and aged Liupao tea were extracted and purified to afford five refined fractions. Component analysis revealed that the crude polysaccharide content from raw Liupao tea increased from 1.83 ± 0.09 g / 100 g to 3.44 ± 0.28 g / 100 g and the molecular weight decreased after fermentation. Structural analysis indicated that the molar ratio of rhamnose, galactose, and galacturonic acid increased in refined ALTPS. All the refined polysaccharides were glycoprotein complexes contained pyranose ring structure. The thermal stability and asymmetry of refined ALTPS were stronger than refined RLTPS. For activities in vitro, ALTPS had better anticoagulant activity and bile acid binding capacity than RLTPS. Although the activities of the refined ALTPS fractions were lower than ALTPS, they were still higher than the refined RLTPS. Fermentation plays an important role in improving the quality and biological activity of dark tea.
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| http://dx.doi.org/10.1016/j.foodchem.2021.129419 | DOI Listing |
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Article Synopsis
- * Researchers analyzed six samples of Liupao tea using metabolomics and sensory evaluation, identifying 477 non-volatile compounds, including 18 potential bitter and 22 potential astringent compounds.
- * Key compounds linked to bitterness (like caffeine and catechin gallate) and astringency (like gallic acid) varied significantly during fermentation, affecting the tea's flavor profile and offering insights for quality enhancement.
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