Comparison of chemical and functional properties from different tea types to Dried Butterfly Pea Flower

Name: Jieyan Zhang

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University

Email : library@mfu.ac.th

keyword: Catechins

MeSH: Antioxidants

Classification :.DDC: e-thesis

; Dried Butterfly Pea Flower

MeSH: Diabetes

MeSH: Inflammation

MeSH: Obesity

MeSH: Tea

MeSH: Food sciences -- 311422

LCSH: Antioxidants

LCSH: Diabetes

LCSH: Inflammation

LCSH: Obesity

LCSH: Tea

Abstract: Teas are made of leaves of Camellia sinensis. It has been reported for various health benefits such as anti-cancer, anti-diabetes, reduced fat, reduced weight, anti-allergic and anti-aging. In recent decades, tea research mainly focused on the bioactive components of different tea varieties, while there was still a large gap in research on the utilization of waste tea biomass. In addition, during tea processing, tea waste, including broken tea leaves, buds and stems, is generated and disposed to the environment. The present study aimed to compare the chemical and biological property as well as the enzyme inhibition ability (α-amylase and α-glucosidase), in vitro antioxidant, cytotoxicity and anti-inflammatory of tea waste generated in full fermentation (raw Pu-erh tea, ripen Pu-erh tea and Anhua dark tea) and non-fermentation (green tea) processings in comparison with dried butterfly pea flower (DBPF) (non-Camellia sinensis), and to investigate the anti-diabetes property of Anhua dark tea waste using in vivo model. The results showed that total flavonoid (TFC) was found to be the highest in raw Pu-erh tea at 474.470 ± 47.173 mg RE/g, followed by ripened Pu-erh tea, green tea, Anhua dark tea, and DBPF, respectively. Similarly, raw Pu-erh tea also had the highest total phenolic (TPC) at 608.090 ± 2.795 mg GAE/g, followed by green tea, Anhua dark tea, ripen Pu-erh tea, and DBPF, respectively. On the other hand, total polysaccharides (TPS) content in DBPF (0.053 ± 0.007 g/100g) was the highest among samples, whereas that of raw Pu-erh tea (0.014 ± 0.001g/100g) was the lowest. According to the HPLC analysis, caffeine (CF) was the major catechin found in all types of tea waste and the total catechin content was in the order of raw Pu-erh tea (20.818 ± 0.320 µg/mL) > ripen Pu-erh tea (13.129 ± 0.160 µg/mL) > green tea (15.676 ± 0.220 µg/mL) > Anhua dark tea (7.752 ± 0.030 µg/mL) which was in agreement with the TPC results. However, the types of catechin were different in each sample. It is noteworthy that there was no CF in DBPF, and major catechin found in DBPF was catechin gallate. Likewise, antioxidant ability determined by DPPH was the most superior in raw Pu-erh tea (271.752 ± 19.782 μM TE/g), followed by green tea, ripen Pu-erh tea, Anhua dark tea and DBPF, respectively. ORAC antioxidant capacity was highest in the green tea (596.984 ± 13.483 µmol/L), while in raw Pu-erh tea, ripen Pu-erh tea and Anhua dark tea was lower but not significantly different, as expected, DBPF possessed the lowest ORAC antioxidant capacity. Four types of tea wastes showed superior α-glucosidase inhibitory, antioxidant effects and anti-inflammatory effects compared to DBPF. Ripen and Anhua showed the best anti-inflammatory (inhibiting the production of COX-2) and antioxidant effects (boosting the production of HO-1 and Nrf2 genes). Anhua dark tea waste extract also had a hypoglycemic effect on obese mice determined by significant reduction of serum fasting blood glucose in db/db diabetic mice after administration at 63, 70, and 77 days both in low-dose and high-dose of black tea. It also could improve blood lipids to a certain extent, slightly repairing pancreatic damage, and promoting insulin secretion). Thus, tea waste can be used in functional foods to prevent inflammatory diseases, hypoglycemic and increase industry value, potentially providing antioxidants, this is the search for the potential of tea waste to be a valuable source of healthy products.

LCSH: Food sciences -- 311422

Mae Fah Luang University. Learning Resources and Educational Media Centre

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Nattaya Konsue

Role: Advisor

Created: 2024

Modified: 2024-11-15

Issued: 2024-11-15

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: e-thesis

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science and Technology

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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