| Title: | "Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves" |
| Author(s): | Gao Y; Wang JQ; Fu YQ; Yin JF; Shi J; Xu YQ; |
| Address: | "Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; College of Food Science, Southwest University, Chongqing 400715, China. Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yinjf@tricaas.com. Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada. Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yqx33@126.com" |
| DOI: | 10.1016/j.foodchem.2020.126370 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea" |
| Keywords: | Animals Astringents/analysis Fagaceae/*chemistry Humans Inflammation Mice Plant Leaves/chemistry RAW 264.7 Cells Taste (+)-Catechin (PubChem CID: 1203) (-)-Epicatechin (PubChem CID: 72276) Anti-inflammation Antioxidant Castanopsis lamontii Chemical compos; |
| Notes: | "MedlineGao, Ying Wang, Jie-Qiong Fu, Yan-Qing Yin, Jun-Feng Shi, John Xu, Yong-Quan eng England 2020/02/18 Food Chem. 2020 Jun 30; 316:126370. doi: 10.1016/j.foodchem.2020.126370. Epub 2020 Feb 6" |
