| Title: | Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model |
| Author(s): | Li M; Guo L; Zhu R; Yang D; Xiao Y; Wu Y; Zhong K; Huang Y; Gao H; |
| Address: | "College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. West China School of Public Health, Sichuan University, Chengdu 610065, China. Sichuan Calfstone Analysis Co., Ltd., Chengdu 610052, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochemicals including volatile compounds, amino acids, catechins and alkaloids, together with evaluating their tastes and lipid-lowering effects. PGT and SGT could be distinguished clearly by orthogonal partial least squares discriminant analysis (OPLS-DA) and heatmap. SGT had higher contents of volatile alcohols (44.75%) with green and floral attributes, while PGT had higher contents of volatile esters (22.63%) with fruity and sweet attributes. Results of electronic tongue analysis showed that PGT and SGT had similar taste of strong umami and sweetness, but little astringency and bitterness. In addition, amino acids were more abundant in PGT (41.47 mg/g in PGT, 33.79 mg/g in SGT), and catechins were more abundant in SGT (111.36 mg/g in PGT, 139.68 mg/mg in SGT). Zebrafish larvae high-fat model was applied to study the lipid-lowering effects of PGT and SGT. Results showed that both SGT and PGT had lipid-lowering effects, and the lipid level was decreased to 61.11 and 54.47% at concentration of 300 mg/L compared to high-fat group, respectively. Generally, different fixation methods of pan-fire and steam showed significant effects on aroma and contents of characteristic chemical compounds (amino acids and catechins) of green tea, but no effects on the taste and lipid-lowering activity" |
| Keywords: | chemical compounds hypolipidemic effect pan-fire steam tea quality; |
| Notes: | "PubMed-not-MEDLINELi, Maoyun Guo, Lulu Zhu, Ruixue Yang, Dongmei Xiao, Yue Wu, Yanping Zhong, Kai Huang, Yina Gao, Hong eng 2020YFG0073/the Science and Technology Plan Project of Sichuan Province of China/ 2021CDLZ-20/the Sichuan University and Luzhou City Strategic Cooperation Project/ Switzerland 2022/06/11 Foods. 2022 May 28; 11(11):1582. doi: 10.3390/foods11111582" |
