Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 558537
Title A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation
Author(s) Liu, Zhibin; Bruins, Marieke E.; Bruijn, Wouter J.C. de; Vincken, Jean Paul
Source Journal of Food Composition and Analysis 86 (2020). - ISSN 0889-1575
Department(s) Food Chemistry
BBP Bioconversion
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Agricultural waste utilisation - Degalloylation - Linear discriminant analysis effect size - Old tea leaves - Principal component analysis - Tea phenolic compounds - UHPLC-Q-Orbitrap-MS - Young tea leaves

Old tea leaves (OTL), which are normally discarded as agricultural waste, are potential sources of tea phenolic compounds. However, little details are known about their phenolic composition. In this study, the phenolic profiles of OTL and young tea leaves (YTL) were compared by using ultra-high performance liquid chromatography coupled to hybrid quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap-MS) analyses, with an untargeted approach. A total of 60 phenolic compounds were tentatively identified. Principal component analysis illustrated distinct differences in overall phenolic profiles between OTL and YTL. In particular, after maturation, flavanols and phenolic acids decreased 1.7- and 3.0-fold, respectively, whereas flavonols increased 1.5-fold. In addition, degalloylation commonly occurred with leaf maturation, as evidenced by a decrease in galloylated catechins and flavanol dimers upon aging. Furthermore, by applying linear discriminant analysis effect size (LEfSe) algorithm, 14 representative phenolic compounds were identified which underwent extensive quantitative changes upon leaf aging, including: rutin, epigallocatechin, epicatechin, epigallocatechin gallate, epicatechin gallate, and epiafzelechin gallate. In conclusion, this study provides detailed insights in the phenolic composition of old and young tea leaves, facilitating the future utilisation of OTL as a new and cost-effective source of tea phenolics.

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