Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics. (1st March 2021)

• Record Type: Journal Article
• Authors: Li, Jia; Hua, Jinjie; Yuan, Haibo; Deng, Yuliang; Zhou, Qinghua; Yang, Yanqin; Dong, Chunwang; Zeng, Jun; Jiang, Yongwen
• Is Part Of: Food chemistry. Volume 339(2021)
• Publication Date: 2021-03-01
• Subjects: Chlorophyll a (PubChem CID: 12085802) -- Pheophytin a (PubChem CID: 135398712) -- PA (34:2) (PubChem CID: 9547167) -- PA (34:3) (PubChem CID: 52929544) -- PA (36:3) (PubChem CID: 52929548) -- PA (36:4) (PubChem CID: 46891867) -- PA (36:5) (PubChem CID: 52928943) -- PA (36:6) (Compound CID: 9547161) -- MGDG (36:6) (PubChem CID: 5771744); Green tea -- Manufacture -- Lipidomics -- Phosphatidic acid -- Chlorophyll -- Glycolipid; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128114
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: This is the first report on lipidomic changes during green tea manufacture. A total of 283 individual lipid species were detected in green tea by lipidomics. Green tea manufacture, especially fixation, causes significant lipidomic variations. Phosphatidic acids were most prominently decreased during fixation. Chlorophyll decomposition and glycolipids degradation were observed during fixation. Abstract: Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest. To date, the detailed lipid composition and variations during green tea manufacture are largely unknown. Herein, we performed a comprehensive characterization of the dynamic changes of lipids during green tea manufacture, by applying nontargeted lipidomics using ultrahigh performance liquid chromatography-quadrupole-Orbitrap mass spectrometry (UHPLC-Q-Exactive/MS) combined with chemometric tools. Totally, 283 lipid species were detected, covering 20 subclasses. Significant lipidomic variations were observed during green tea manufacture, especially in the fixation stage, mainly associated with chlorophyll decomposition, phosphatidic acids (PAs) reduction and glycolipids degradation, which potentially contribute to tea color and aroma quality. Specifically, the most prominent decrease of PAs content during green tea manufacture was identified for the first time. This study provides insights into the lipid metabolic fates upon green tea manufacture, and their roles in green tea sensory quality.