Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves. (30th June 2020)

• Record Type: Journal Article
• Authors: Gao, Ying; Wang, Jie-Qiong; Fu, Yan-Qing; Yin, Jun-Feng; Shi, John; Xu, Yong-Quan
• Is Part Of: Food chemistry. Volume 316(2020)
• Publication Date: 2020-06-30
• Subjects: (−)-Epicatechin (PubChem CID: 72276) -- (+)-Catechin (PubChem CID: 1203) -- Procyanidin B2 (PubChem CID: 122738); Castanopsis lamontii -- Chemical composition -- Sensory quality -- Antioxidant -- Anti-inflammation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126370
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: CLB and CLM had similar non-volatile composition, but in different proportion. CLB contained more floral volatiles, while CLM contained more grassy volatiles. CLB had better overall acceptability in sensory quality than CLM. CLB displayed higher free radical-scavenging activity and anti-inflammatory activity. Epicatechin and procyanidin B2 contributed to the taste. Abstract: Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea.