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Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea

Pedan, V.; Rohn, S.; Holinger, M. and Chetschik, I. (2018) Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea. Molecules, 23 (8), E1931.

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Document available online at: https://www.ncbi.nlm.nih.gov/pubmed/30072634


Abstract: Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (-)-epigallocatechin gallate, and 40.1 mg/g (-) epicatechin gallate, on average. Young ripened pu’er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7mg/g (-)-epigallocatechin gallate, and 1.8mg/g (-)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu’er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu’er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu’er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu’er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu’er tea.

EPrint Type:Journal paper
Keywords:Pu’er tea, LC-MS analysis, polyphenols, principal component analysis, hierarchical cluster analysis, brewing condition
Subjects: Food systems > Food security, food quality and human health
Crop husbandry
Research affiliation: Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Animal > Animal breeding
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality
DOI:doi: 10.3390/molecules23081931.
Deposited By: Holinger, Dr. sc ETH Mirjam
ID Code:34506
Deposited On:14 Feb 2019 11:30
Last Modified:03 Aug 2021 07:34
Document Language:English
Refereed:Peer-reviewed and accepted

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