Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan ( Camellia sinensis var. assamica ) and characterization of their antioxidant activities

Lv, Haipeng; Dai, Weidong; Tan, Junfeng; Guo, Li; Zhu, Yin; Zhi, Lin

doi:10.1016/j.jff.2015.05.043

Cited by 55 publications

(32 citation statements)

References 36 publications

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“…These results suggest that the lower the anthocyanin content in a cultivar is, the lesser the diversity in monomers is. In addition, the variation in the anthocyanin composition and individual type among different genotypes, as recorded in blueberry genotypes [33], may be attributed to the difference in the genotype-one of the major determinants of the anthocyanin composition in plants [34].…”

Section: Anthocyanin Profilesmentioning

confidence: 99%

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes

Liu

Lü

Guo

et al. 2018

Journal of Food Quality

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Seven varieties of Chinese dwarf cherries were evaluated and compared with respect to their weight, diameter, titratable acidity, total soluble solids, color, polyphenol contents, ascorbic acid levels, anthocyanin profiles, enzymatic activity, and antioxidant capacity. The fruits are rich in phenolic content (339.07–770.30 mg/100 g fresh weight). Nine anthocyanins were obtained from fruits after chromatographic separation and their structures analyzed using HPLC-ESI-MS/MS. Cyanidin-3-glucoside was the major anthocyanin with 50.36–78.39% concentration. Three anthocyanins were reported for the first time in these cherries. They exhibit low polyphenol oxidase and peroxidase activities, but their superoxide dismutase activity is high (572.75–800.17 U/g FW). The highest amounts of soluble solid content (15.67 Brix %), total titratable acid (1.90%), ascorbic acid (18.47 mg/100 g FW), and total anthocyanin (152.66 mg/100 g FW) were observed. Three methods (DPPH-scavenging ability, oxygen radical absorbance capacity assay, and cellular antioxidant activity assay) were employed to evaluate the antioxidant capacity of the phenolic extracts of these cherries. Number 5 has the highest values of ORAC and CAA of 205.68 μmol TE/g DM and 99.67 μmol QE/100 g FW, respectively.

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Section: Anthocyanin Profilesmentioning

confidence: 99%

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes

Liu

Lü

Guo

et al. 2018

Journal of Food Quality

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“…Current studies about Zijuan tea mainly focus on the chemical component analysis of different tea products (Jiang and others ; Lv and others ) and extraction technology of anthocyanins (Fei and others ). Besides antioxidant (Fan and others ; Lv and others ; Lv and others ) and hypolipidemic activities (Wang and others ), to the best of our knowledge, no other biological activity has been reported for Zijuan tea. On the other hand, numerous studies have demonstrated that the major bioactive components in tea are polyphenols, which are responsible for various health beneficial effects (Yang and Hong ).…”

Section: Introductionmentioning

confidence: 82%

“…In 2013, Jiang and others () isolated and identified 4 anthocyanins from green Zijuan tea. Subsequently, Lv and others () identified and quantified 8 anthocyanins in 6 different types of Zijuan tea products. In addition, except for high anthocyanins content, Zijuan tea also contains abundant polyphenols, catechins, alkaloids (Yang and others ; Lv and others ), and amino acids (Jiang and others ).…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals, Anti‐Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea

Guan

et al. 2018

Journal of Food Science

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“…This drove the scholar’s initiatives to explore the specialty of tea varieties, including white tea, yellow tea, anthocyanin-rich tea. Several purple-leaf tea varieties were reported in different tea planting areas (Joshi et al ., 2015; Kerio et al ., 2013; Lv et al ., 2015). A new purple-leaf tea variety ‘Mooma 1’ was reported in this paper, which was selected from the natural hybrid population of ‘Longjing 43’.…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, the concentration of anthocyanins is few to zero in normal tea leaves. Recently, researchers have developed special purple-leaf tea varieties in different tea growing countries (Joshi et al ., 2015; Lv et al ., 2015; Saito et al ., 2011; Terahara et al ., 2001). These special tea varieties have been shown to contain high quantity of anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of key genes that promote flavonoid accumulation in purple-leaf tea (Camellia sinensisL.)

Zhao

Gao

et al. 2017

Preprint

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There were several high concentrations of flavonoid components in tea leaves that present health benefits. A novel purple-leaf tea variety, 'Mooma1', was obtained from the natural hybrid population of Longjing 43 variety. The buds and young leaves of 'Mooma1' were displayed in bright red. HPLC and LC-MS analysis showed that anthocyanins and O-Glycosylated flavonols were remarkably accumulated in the leaves of 'Mooma1', while the total amount of catechins in purple-leaf leaves was slightly decreased compared with the control. A R2R3-MYB transcription factor (CsMYB6A) and a novel UGT gene (CsUGT72AM1), that were highly expressed in purple leaf were isolated and identified by transcriptome sequencing. The over-expression of transgenic tobacco confirmed that CsMYB6A can activate the expression of flavonoid-related structural genes, especially CHS and 3GT, controlling the accumulation of anthocyanins in the leaf of transgenic tobacco. Enzymatic assays in vitro confirmed that CsUGT72AM1 has catalytic activity as a flavonol 3-O-glucosyltransferase, and displayed broad substrate specificity. The results were useful for further elucidating the molecular mechanisms of the flavonoid metabolic fluxes in the tea plant.

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Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan ( Camellia sinensis var. assamica ) and characterization of their antioxidant activities

Cited by 55 publications

References 36 publications

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes

Phytochemicals, Anti‐Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea

Isolation and characterization of key genes that promote flavonoid accumulation in purple-leaf tea (Camellia sinensisL.)

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