Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea

[Display omitted] •Fermentation and enzymes hydrolysis (FE) increased total phenolic content of GLT.•Soluble and insoluble-bound forms of phenolics were analyzed by HPLC.•FE processing gave the greatest yields of quercetin and kaempferol from GLT.•FE processing upgraded the antioxidant and α-glucosi...

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Bibliographic Details
Published in:Food chemistry Vol. 264; pp. 189 - 198
Main Authors: Wang, Lu, Luo, You, Wu, Yanan, Liu, Yan, Wu, Zhenqiang
Format: Journal Article
Language:English
Published: England Elsevier Ltd 30.10.2018
Subjects:
alpha-glucosidase
Antioxidant activity
Antioxidants - analysis
Antioxidants - metabolism
Antioxidants - pharmacology
Enzymatic hydrolysis
Fermentation
Flavonoids - analysis
Flavonoids - metabolism
Food Handling - methods
Glycoside Hydrolase Inhibitors - metabolism
Glycoside Hydrolase Inhibitors - pharmacology
Guava leaves tea
guavas
high-value products
Hydrolysis
kaempferol
leaves
Monascus purpureus
phenolic compounds
Phenolics compositions
Phenols - analysis
Phenols - metabolism
Plant Leaves - chemistry
Plant Leaves - metabolism
Psidium - chemistry
Psidium - metabolism
quercetin
Quercetin - analysis
Quercetin - metabolism
Saccharomyces cerevisiae
Solubility
tea
Teas, Herbal - analysis
α-Glucosidase inhibition activity
p-Hydroxybenzoic acid (Pubchem CID: 315)
F
Enzymatic hydrolysis
SPUF
SPF
DM
Chlorogenic acid (Pubchem CID: 1794427)
IBPUF
Vc
GLT
UF
Guava leaves tea
Quercitrin (Pubchem CID: 5280459)
α-Glucosidase inhibition activity
Syringic acid (Pubchem CID: 10742)
Rutin (Pubchem CID: 5280805)
Isoquercitrin (Pubchem CID: 5280804)
Gallic acid (Pubchem CID: 370)
DPPH
Caffeic acid (Pubchem CID: 689043)
Antioxidant activity
SSF
Quercetin-3-O-α-l-arabinoside (Pubchem CID: 5481224)
Coumaric acid (Pubchem CID: 637542)
Fermentation
IBPF
Avicularin (Pubchem CID: 5490064)
Phenolics compositions
IBPFE
Quercetin (Pubchem CID: 5280343)
Quercetin-3-O-β-d-xylopyranoside (Pubchem CID: 5320861)
SPFE
Ferulic acid (Pubchem CID: 445858)
Kaempferol (Pubchem CID: 5280863)
ABTS
FE
ISSN:0308-8146, 1873-7072, 1873-7072
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Summary:[Display omitted] •Fermentation and enzymes hydrolysis (FE) increased total phenolic content of GLT.•Soluble and insoluble-bound forms of phenolics were analyzed by HPLC.•FE processing gave the greatest yields of quercetin and kaempferol from GLT.•FE processing upgraded the antioxidant and α-glucosidase inhibition activity of GLT. There are both soluble and insoluble-bound forms of phenolics in tea-leaf products. In order to increase total soluble phenolics contents, guava leaves tea (GLT) was first fermented with Monascus anka and Saccharomyces cerevisiae, and then hydrolyzed with complex enzymes. The changes in phenolics profiles, antioxidant activities and inhibitory effect on α-glucosidase in processed GLT were investigated. Compared with the un-fermented GLT, fermentation and complex enzymatic processing (FE) significantly increased the total phenolics, total flavonoids, quercetin and kaempferol contents by 2.1, 2.0, 13.0 and 6.8 times, respectively. After the FE, a major proportion of phenolics existed in the soluble form. Quercetin was released in the highest amount among different phenolics. In addition, soluble phenolic extracts from GLT following FE exhibited a highest antioxidant activity and inhibitory effect on α-glucosidase. The paper suggested an improved method for processing GLT into high-value products rich in phenolics and flavonoids aglycones with enhanced health benefits.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2018.05.035