| Title: | "Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea" |
| Author(s): | Guo H; Yang X; Zhou H; Luo X; Qin P; Li J; Ren G; |
| Address: | "School of Chemical Engineering and Technology, Tianjin Univ., Tianjin, 300350, P. R. China. the Inst. of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, P. R. China. Zhangjiakou Academy of Agricultural Sciences, Zhangjiakou, 075000, P. R. China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Tartary buckwheat tea (TBT) is becoming increasingly popular for its unique flavor and health benefits. However, there is little information regarding the differences in nutritional quality among different kinds of TBT. Two kinds of TBT samples, whole grain tea (WGT) and whole plant tea (WPT), were collected from markets in China. The content of their nutritional compositions, including protein, amino acids, starch, fat, fatty acids, and flavonoids, as well as aroma compounds, were determined. Antioxidant and alpha-glucosidase inhibitory activities were also evaluated. WPT showed higher levels of protein and fat relative to WGT, but the content of essential amino acids and fatty acids was lower. WPT contained more total flavonoids with quercetin as the predominant flavonoid (81%), while rutin was the principal flavonoid compound (86%) in WGT. GC-MS analysis indicated that there were some differences in the aroma compound profile between WGT and WPT, though 14 aroma compounds were identified in both of them with 3-ethyl-2,5-dimethyl-pyrazine as the predominant compound. In addition, WPT showed superior antioxidant and alpha-glucosidase inhibitory activities than WGT. However, the total flavonoid content determined in tea soup was decreased by 60% and 98% compared with that in the alcohol extracts of WGT and WPT, respectively. The antioxidant and alpha-glucosidase inhibitory activities of tea soup were also lowered, especially for WPT. The differences between 2 kinds of TBT might be due to the variety of raw materials and processing methods. Diversified plant materials and scientific processing technologies should be taken into account to develop a nutritional and healthy TBT product" |
| Keywords: | Antioxidants/analysis China Fagopyrum/*chemistry Flavonoids/analysis Gas Chromatography-Mass Spectrometry Glycoside Hydrolase Inhibitors/analysis Nutritive Value Odorants/analysis Quercetin/analysis Rutin/analysis Tea/chemistry Volatile Organic Compounds/; |
| Notes: | "MedlineGuo, Huimin Yang, Xiushi Zhou, Haitao Luo, Xiuxiu Qin, Peiyou Li, Jincai Ren, Guixing eng Comparative Study 2017/06/10 J Food Sci. 2017 Jul; 82(7):1735-1741. doi: 10.1111/1750-3841.13772. Epub 2017 Jun 9" |
