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Open AccessArticle

Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea

1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2
Department of Food Engineering, Mokpo National University, 61 Dorimri, Chungkyemyon, Muangun, Jeonnam 534-729, Korea
3
College of Pharmacy, Korea University, Sejong 30019, Korea,
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(16), 2917; https://doi.org/10.3390/molecules24162917
Received: 18 July 2019 / Revised: 31 July 2019 / Accepted: 5 August 2019 / Published: 12 August 2019
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Abstract

In the present study, we aimed to develop a novel fermented tea (NFT) product and to evaluate their in vitro antioxidant potential and chemical composition. We found that NFT contained a high level of total phenolic compounds (102.98 mg gallic acid equivalents/g extract) and exhibited diverse antioxidant activities, such as scavenging of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl radicals, as well as reducing power. The total catechins in NFT were comparable to those of Lipton black tea (LBT), but lower than those of Boseong green tea (BGT) or Tieguanyin oolong tea (TOT). Among all catechins tested, epigallocatechin (EGC) and epigallocatechin-3-O-gallate (EGCG) were the predominant compounds in NFT. In particular, the contents of total theaflavins (TFs), theaflavin (TF), theaflavin-3-gallate (TF3G), and theaflavin-3’-gallate (TF3’G) in NFT were significantly higher than that of BGT, TOT, or LBT. NFT had the highest level of total essential amino acid and γ-aminobutyric acid (GABA) compared with BGT, TOT and LBT. Furthermore, the sensory evaluation results showed that NFT had satisfactory color, aroma, taste, and overall acceptability scores. Our results highlight the potential usefulness of this novel fermented tea as a nutraceutical food/ingredient with special functional activities. View Full-Text
Keywords: Camelia sinensis; fermented tea; antioxidant; catechin; theaflavin; γ-aminobutyric acid Camelia sinensis; fermented tea; antioxidant; catechin; theaflavin; γ-aminobutyric acid
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Tong, T.; Liu, Y.-J.; Kang, J.; Zhang, C.-M.; Kang, S.-G. Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea. Molecules 2019, 24, 2917.

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