Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation

Wen, Mingchun; Han, Zisheng; Cui, Yuqing; Ho, Chi‐Tang; Wan, Xiaochun; Liang, Zhang

doi:10.1016/j.foodchem.2021.130803

Cited by 39 publications

(21 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The contents of theogallin, chlorogenic acid, 3-coumaroylquinic acid, and chicoric acid in black tea decreased by 15.9, 24.5, 11.5, and 11.0%, respectively, after 19 months of storage. A recent study demonstrated that 4-coumaroylquinic acid is a critical astringent phenolic acid compound of Keemun black tea with a taste threshold concentration of 38 μM . In this study, the contents of 4-coumaroylquinic acid and digalloylglucose decreased within 0–12 months but increased slightly at 19 months.…”

Section: Results and Discussionsupporting

confidence: 46%

See 1 more Smart Citation

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea

Chen

Zhao

Peng

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

Tea market is currently oversupplied, and unsold tea often needs to be properly stored for a period of time. However, the chemical changes occurring in black tea during storage are limitedly understood. In this study, a comprehensive nontargeted and targeted metabolomics approach was used to investigate the dynamic changes in compounds in time-series (0−19 months)-stored black teas. The contents of flavanols, theaflavins (TFs), theasinensins, procyanidins, most phenolic acids, amino acids, quercetin-Oglycosides, and myricetin-O-glycosides decreased during storage, while the contents of N-ethyl-2-pyrrolidinone-substituted flavanols, flavone-C-glycosides, and most kaempferol-O-glycosides increased. More importantly, four novel compounds strongly positively correlated with storage duration (r = 0.922−0.969) were structurally assigned as N-ethyl-2-pyrrolidinone-substituted TFs and validated with synthetic reactions of TFs and theanine standards. The content of N-ethyl-2-pyrrolidinone-substituted TFs was 51.54 μg/g in black tea stored for 19 months. To the best of our knowledge, N-ethyl-2-pyrrolidinone-substituted TFs were discovered in tea for the first time.

show abstract

Section: Results and Discussionsupporting

confidence: 46%

“…A recent study demonstrated that 4-coumaroylquinic acid is a critical astringent phenolic acid compound of Keemun black tea with a taste threshold concentration of 38 μM. 32 In this study, the contents of 4-coumaroylquinic acid and digalloylglucose decreased within 0−12 months but increased slightly at 19 months.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea

Chen

Zhao

Peng

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…To explore the active components in CP, the extract of CP was separated using several organic solvents according to our previous study ( 22 ). In brief, 10.00 g CP powder (3-years) was extracted for 30 min at 80°C using 200 mL 75% ethanol ( v / v ) by reflux extraction method, then the extract was concentrated by a rotary vacuum evaporator mentioned above, and finally dissolved in 50 mL distilled water.…”

Section: Methodsmentioning

confidence: 99%

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis

et al. 2022

Self Cite

View full text Add to dashboard Cite

The peel of Citrus reticulata “Chachi” (CP) possesses various health-promoting benefits and is not only one of the most famous Chinese herbal medicine, but also an ingredient in fermented foods. In the present study, the effects of storage years (1-, 3-, 4-, 5-, 6-, and 11-years) on the chemical profiling and potential bioactive compounds of CP were compared by metabolomics and in vitro bioactivity analysis. With the increase of storage time, the content of hesperidin significantly decreased, but nobiletin, 3,5,6,7,8,3′,4′-heptamethoxyflavone, and tangeretin were increased. Meanwhile, the antioxidant activity of CP was enhanced. Phenolic acids, flavonol glycosides, fatty acids, and alkyl glycosides were marker compounds that were responsible for distinguishing the storage time of CP. Correlation analysis suggested that some polyphenols including quercetin-glucoside, quinic acid, trihydroxydimethoxyflavone, and rutin were potential antioxidant compounds in CP. The dichloromethane and n-butanol fractions showed the better antioxidant capacity and inhibitory effects on glucose-hydrolysis enzymes. They mainly contained ferulic acid, nobiletin, 3,5,6,7,8,3′,4′-heptamethoxyflavone, kaempferol, and hesperidin.

show abstract

“…In vitro and in vivo experiments have shown that CP has protective effects against cardiovascular system diseases and disorders of glucolipid metabolism ( 17 , 18 ). Guang Chen Pi (GCP), the peel of a specific cultivar C. reticulata “Chachi” exclusively collected from the Xinhui district of Guangdong province ( 19 , 20 ), is considered to be the best CP due to its high medicinal and edible health effects in China. Our previous study showed that polymethoxyflavones (PMFs) are the most influential markers of GCP vs. other types of CP ( 21 , 22 ).…”

Section: Introductionmentioning

confidence: 99%

Three polymethoxyflavones from the peel of Citrus reticulata “Chachi” inhibits oxidized low-density lipoprotein-induced macrophage-derived foam cell formation

Liang

et al. 2022

Front. Cardiovasc. Med.

Self Cite

View full text Add to dashboard Cite

Foam cell formation is the hallmark of the development and progression of atherosclerosis. The aim of this study was to investigate the regulatory effects of three polymethoxyflavones (PMFs), namely, tangeretin (TAN), 5,6,7,3′,4′,5′-hexamethoxyflavone (HxMF), and 3,5,6,7,8,3′,4′-heptamethoxyflavone (HpMF) on macrophage-derived foam cell formation and to further explore the molecular mechanisms. The RAW264.7 macrophage-derived foam cell model was successfully induced by oxidized low-density lipoprotein (ox-LDL) (80 μg/ml). It showed that TAN, HxMF, and HpMF alleviated ox-LDL-induced NO release while also inhibiting the expression of IL-1β, IL-6, and TNF-α in RAW264.7 cells. Uptake of excess ox-LDL was inhibited by TAN, HxMF, and HpMF, resulting in the reduction of its foam cell formation. Moreover, TAN, HxMF, and HpMF promoted HDL-mediated cholesterol efflux. Western blot experiment showed that TAN, HxMF, and HpMF inhibited the expression of scavenger receptor class A type I (SRA1) and cluster of differentiation 36 (CD36), while upregulating peroxisome proliferator-activated receptor γ (PPARγ), liver X receptor α (LXRα), phospholipid ATP-binding cassette transporter G1 (ABCG1), and scavenger receptor class B type I (SRB1) expression. Together, our findings suggested that PMFs inhibited foam cell formation might inhibit lipid uptake via downregulating SRA1/CD36 expression and promote cholesterol efflux from foam cells via upregulating PPARγ/LXRα/ABCG1/SRB1 expression. This antiatherosclerotic activity is expected to provide new insights into the development of healthcare uses for PMFs.

show abstract

Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation

Cited by 39 publications

References 39 publications

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis

Three polymethoxyflavones from the peel of Citrus reticulata “Chachi” inhibits oxidized low-density lipoprotein-induced macrophage-derived foam cell formation

Contact Info

Product

Resources

About