Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea

We analyzed metabolites from a 50% aqueous methanol extract of green teas treated with different shade periods (0, 15, 18, and 20 days) to investigate the effect of low light on their nutritional and sensory qualities. The shaded groups could be clearly distinguished from the control (0 day), and th...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-01, Vol.61 (2), p.332-338
Main Authors: Lee, Lan-Sook, Choi, Ji Hea, Son, Nari, Kim, Sang-Hee, Park, Jong-Dae, Jang, Dae-Ja, Jeong, Yoonhwa, Kim, Hyun-Jin
Format: Article
Language:English
Subjects:
Agriculture - methods
Biological and medical sciences
caffeine
Camellia sinensis - growth & development
Camellia sinensis - metabolism
Coffee, tea and other stimulative beverage industries
color
epicatechin
epigallocatechin
Feeding. Feeding behavior
Food industries
Food Quality
Fundamental and applied biological sciences. Psychology
glutamine
green tea
Humans
metabolites
Metabolomics - methods
methanol
Nutritive Value
phenylalanine
Plant Extracts
Plant Leaves - growth & development
Plant Leaves - metabolism
Republic of Korea
Sensation
sensory evaluation
sensory properties
Sunlight
Tea - chemistry
theanine
Time Factors
tryptophan
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:We analyzed metabolites from a 50% aqueous methanol extract of green teas treated with different shade periods (0, 15, 18, and 20 days) to investigate the effect of low light on their nutritional and sensory qualities. The shaded groups could be clearly distinguished from the control (0 day), and the 20 day group was separated from the 15 and 18 day groups. The shade treatment increased quercetin-galactosylrutinoside, kaempferol-glucosylrutinoside, epicatechin gallate, epigallocatechin gallate, tryptophan, phenylalanine, theanine, glutamine, glutamate, and caffeine levels but decreased quercetin-glucosylrutinoside, kaempferol-glucoside, gallocatechin, and epigallocatechin levels. Further studies on the nutritional benefits of these metabolites are needed. However, this result, along with the sensory evaluation and color measurement data, suggests that shade treatment improves the nutritional and sensory quality of green tea. Thus, we proposed a metabolomic pathway related to the effect of low light, which could elucidate the relationship between low light and tea quality.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf304161y