Changes and Correlations of Chemical Components and Quality of <i>Moringa oleifera</i> Leaf Tea at Different Stages of Four Fermentation Methods

GUO Gangjun; HU Xiaojing; XU Rong; MA Shangxuan; ZHANG Zubing; HE Rui; LI Haiquan

doi:10.13386/j.issn1002-0306.2020110260

Volume 42 Issue 19

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(19): 267-274. > DOI: 10.13386/j.issn1002-0306.2020110260

GUO Gangjun, HU Xiaojing, XU Rong, et al. Changes and Correlations of Chemical Components and Quality of Moringa oleifera Leaf Tea at Different Stages of Four Fermentation Methods[J]. Science and Technology of Food Industry, 2021, 42(19): 267−274. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110260.

Citation:

PDF (2171 KB)

Changes and Correlations of Chemical Components and Quality of Moringa oleifera Leaf Tea at Different Stages of Four Fermentation Methods

1.
Yunnan Institute of Tropical Crops, Jinghong 666100, China
2.
Faculty of Chemistry and Engineering, Wenshan University, Wenshan 663000, China

More Information

Received Date: November 25, 2020
Available Online: July 28, 2021

Graphical Abstract

Abstract

Abstract

Moringa oleifera leaf tea were fermented by natural fermentation, yeast fermentation, Rhizopus fermentation and Aspergillus niger fermentation. Color indexs, sensory quality and chemical components of Moringa oleifera leaf tea samples in different fermentation stages were determined, and correlations among chemical components were analyzed. Results showed that the main chemical components and quality of Moringa oleifera leaf tea samples in different fermentation stages were converted obviously. When Moringa oleifera leaf tea was fermented for 16 days, its sensory quality had been improved, and the contents of soluble protein and caffeine increased, while the contents of polyphenol, flavonoid, polysaccharide and water extract decreased. The color indexes △E^*value, a^* value and b^* value of soups of Moringa oleifera leaf tea fermented samples increased with the increase of pile-up times. The fourth pile-up sample of Moringa oleifera leaf tea fermented by Aspergillus niger had the best sensory quality, the contents of its polyphenol, flavonoid, soluble protein, polysaccharide, caffeine and water extract were 13.48, 10.99, 16.46, 27.38, 2.39 and 342.70 mg/g, and the color indexes a^* value, △E^* value and b^* value of its soup were 15.66, 28.48 and 36.42, respectively. The contents of water extracts (Y) of different fermented samples of Moringa oleifera leaf tea were significantly positively correlated with the contents of polyphenol (X₁), soluble protein (X₃) and polysaccharide (X₄), their correlation coefficients were 0.8821, 0.7598 and 0.7240, respectively, and the regression equation was Y=15.8337+0.6793X₁+0.2360X₃+0.0897X₄. The results of this study can provide the references for exploitation of Moringa oleifera leaf fermentation tea and utilization of this resource.
- Moringa oleifera leaf tea,
- fermention,
- chemical component,
- quality,
- change,
- correlation

FullText(HTML)

References (33)

References

[1]	Nayak S, Khuntia S K. Development and study of properties of Moringa oleifera fruit fibers polyethylene terephthalate composites for packaging applications[J]. Composites Communications,2018,15:113−119.
[2]	盛军. 现代辣木生物学[M]. 昆明: 云南科技出版社, 2015: 2. Sheng J. Modern Moringa oleifera Lam.[M]. Kunming: Yunnan Science and Technology Press, 2015: 2.
[3]	郭刚军, 胡小静, 徐荣, 等. 干燥方式对辣木叶营养、功能成分及氨基酸组成的影响[J]. 食品科学,2018,39(11):39−45. [Guo G J, Hu X J, Xu R, et al. Effects of different drying methods on nutritional and functional components and amino acid composition of Moringa oleifera leaves[J]. Food Science,2018,39(11):39−45. doi: 10.7506/spkx1002-6630-201811007
[4]	刘昌芬. 神奇保健植物辣木及其栽培技术[M]. 昆明: 云南科技出版社, 2013: 1. Liu C F. Drumstick tree and cultivation techniques[M]. Kunming: Yunnan Science and Technology Press, 2013: 1.
[5]	Omotoso G O, Gbadamosi I T, Olajide O J, et al. Moringa oleifera phytochemicals protect the brain against experimental nicotine-induced neurobehavioral disturbances and cerebellar degeneration[J]. Pathophysiology,2018,25:57−62. doi: 10.1016/j.pathophys.2017.12.003
[6]	张秀芬, 何文, 谢君锋, 等. 辣木茶多酚的提取工艺优化及其抗氧化活性研究[J]. 化学与生物工程,2019,36(4):37−41. [Zhang X F, He W, Xie J F, et al. Optimization in extraction process of Moringa oleifera tea polyphenols and their antioxidant activity[J]. Chemistry and Bioengineering,2019,36(4):37−41. doi: 10.3969/j.issn.1672-5425.2019.04.009
[7]	Ziani B E C, Rached W, Bachari K, et al. Detailed chemical composition and functional properties of Ammodaucus leucotrichus Cross. & Dur. and Moringa oleifera Lamarck[J]. Journal of Functional Foods,2019,53:237−247. doi: 10.1016/j.jff.2018.12.023
[8]	Balusamya S R, Perumalsamy H, Ranjan A, et al. A dietary vegetable, Moringa oleifera leaves (drumstick tree) induced fat cell apoptosis by inhibiting adipogenesis in 3T3-L1 adipocytes[J]. Journal of Functional Foods,2019,59:251−260. doi: 10.1016/j.jff.2019.05.029
[9]	Liu Y, Wang X Y, Wei X M, et al. Values, properties and utility of different parts of Moringa oleifera: An overview[J]. Chinese Herbal Medicines,2018,10:371−378. doi: 10.1016/j.chmed.2018.09.002
[10]	李月, 钟惠萍, 陈晓雯, 等. 辣木活性成分、提取工艺及应用研究进展[J]. 内蒙古民族大学学报(自然科学版),2019,34(5):369−374. [Li Y, Zhong H P, Chen X W, et al. Research advances on active component extraction technology and application of Moringa oleifera[J]. Journal of Inner Mongolia University for Nationalities(Natural Sciences),2019,34(5):369−374.
[11]	陈玉芹, 尹红星, 王应清, 等. 辣木茶的氨基酸分析及营养价值评定[J]. 南方农业学报,2017,48(7):1280−1285. [Chen Y Q, Yin H X, Wang Y Q, et al. Amino acid components and nutritional value in Moringa oleifera Lam. tea[J]. Journal of Southern Agriculture,2017,48(7):1280−1285. doi: 10.3969/j.issn.2095-1191.2017.07.25
[12]	谷军, 张小彦. 固态发酵技术应用及进展[J]. 中国调味品,2019,44(10):197−200. [Gu J, Zhang X Y. Application and progress of solid-state fermentation technology[J]. China Condiment,2019,44(10):197−200. doi: 10.3969/j.issn.1000-9973.2019.10.045
[13]	Soccol C R, Costa E S F, Letti L A J, et al. Recent developments and innovations in solid state fermentation[J]. Biotechnology Research and Innovation,2017,1(1):52−71. doi: 10.1016/j.biori.2017.01.002
[14]	石鸿辉, 苑广伟, 廖正睿, 等. 不同菌种发酵对辣木茎叶粉的营养价值及其抗氧化活性的影响[J]. 食品工业科技,2019,40(9):91−97, 104. [Shi H H, Yuan G W, Liao Z R, et al. Effects of fermentation with different strains on the nutritional value and antioxidant activity of Moringa oleifera stem and leaf powder[J]. Science and Technology of Food Industry,2019,40(9):91−97, 104.
[15]	张云娟, 田洋, 周学, 等. 辣木叶毛霉固态发酵过程中主要营养成分及其抗氧化活性的动态变化研究[J]. 西南农业学报,2019,32(8):1773−1778. [Zhang Y J, Tian Y, Zhou X, et al. Dynamic changes of main nutrients and antioxidant activities of Moringa oleifera leaves during solid state fermentation of mucor[J]. Southwest China Journal of Agricultural Sciences,2019,32(8):1773−1778.
[16]	李倩, 夏杏洲, 周伟, 等. 辣木叶提取液在发酵过程营养成分及其抗氧化活性的变化[J]. 食品工业科技,2019,40(1):110−115. [Li Q, Xia X Z, Zhou W, et al. Changes of nutritional components and antioxidant activities of Moringa oleifera leaf extract during fermentation[J]. Science and Technology of Food Industry,2019,40(1):110−115.
[17]	韦雪英, 冯红钰, 符策. 辣木茶加工技术初探[J]. 中国热带农业,2016(4):73. [Wei X Y, Feng H Y, Fu C. Preliminary study on processing technology of Moringa oleifera tea[J]. China Tropical Agriculture,2016(4):73. doi: 10.3969/j.issn.1673-0658.2016.04.021
[18]	Li Z Y, Feng C X, Luo X G, et al. Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis[J]. Food Microbiology,2018,76:405−415. doi: 10.1016/j.fm.2018.07.001
[19]	李瑶瑶, 祁忆青. 香樟果色素上染木单板的染色性能[J]. 林业工程学报,2019,4(6):62−68. [Li Y Y, Qi Y Q. Study on the dyeing properties of Cinnamomum camphora fruit dyes on wood veneer[J]. Journal of Forestry Engineering,2019,4(6):62−68.
[20]	Liu X D, Yan D H, Deng X M, et al. Quality assessment of crude and processed Leonuri Fructus by chemical and color analysis combined with chemometric method[J]. Chinese Herbal Medicines,2018,10:388−395. doi: 10.1016/j.chmed.2018.07.006
[21]	王秋萍, 龚加顺, 邹莎莎. 普洱茶发酵阶段色泽的变化及其与品质的关系[J]. 农业工程学报,2010,26(Supp. 1):394−399. [Wang Q P, Gong J S, Zou S S. Relationship between color change and quality of Pu-erh Tea during fermentation[J]. Transactions of the Chinese Society of Agricultural Engineering,2010,26(Supp. 1):394−399.
[22]	Peng C X, Liu J, Liu H R, et al. Influence of different fermentation raw materials on pyrolyzates of Pu-erh teatheabrownin by Curie-point pyrolysis-gas chromatography-mass spectroscopy[J]. International Journal of Biological Macromolecules,2013,54:197−203. doi: 10.1016/j.ijbiomac.2012.12.021
[23]	张建勇, 江和源, 袁新跃, 等. 菊花总黄酮、多酚及水浸出物含量分析[J]. 中国农学通报,2010,26(9):102−105. [Zhang J Y, Jiang H Y, Yuan X Y, et al. Content analysis of the flavonoids, polyphenols and water-extracts in Chrysanthemum[J]. Chinese Agricultural Science Bulletin,2010,26(9):102−105.
[24]	张硕, 倪亚红, 黄静, 等. 酶-超声辅助提取杨树皮总黄酮及其表征[J]. 林业工程学报,2019,4(2):73−79. [Zhang S, Ni Y H, Huang J, et al. Cellulase-ultrasonic extraction of total flavonoids frompoplar bark and its characterization[J]. Journal of Forestry Engineering,2019,4(2):73−79.
[25]	袁桂香, 罗小菊, 刘映良. 马尾松松花粉多糖提取工艺[J]. 林业工程学报,2016,1(4):80−84. [Yuan G X, Luo X J, Liu Y L. Extraction process of masson pine pollen polysaccharides[J]. Journal of Forestry Engineering,2016,1(4):80−84.
[26]	邓丽莉, 潘晓倩, 生吉萍, 等. 考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J]. 食品科学,2012,33(24):185−189. [Deng L L, Pan X Q, Sheng J P, et al. Optimization of experimental conditions for the determination of water soluble protein in apple pulp using Coomassie brilliant blue method[J]. Food Science,2012,33(24):185−189. doi: 10.7506/spkx1002-6630-201224038
[27]	陈学文, 罗一帆, 罗丽卿, 等. 茶叶中咖啡碱的提取、纯化与测定[J]. 中国民族民间医药,2004(5):297−299. [Chen X W, Luo Y F, Luo L Q, et al. Extraction, purification and determination of theine in tea leaves[J]. Chinese Journal of Ethnomedicine and Ethnopharmacy,2004(5):297−299. doi: 10.3969/j.issn.1007-8517.2004.05.024
[28]	成洲, 廖茜, 姚逸. 几种工夫红茶的茶汤色泽与感官品质之间的相关性[J]. 天津农业科学,2014,20(3):71−75. [Cheng Z, Liao Q, Yao Y. Correlation between tea soup color difference and quality evaluation of the congou black teas[J]. Tianjin Agricultural Sciences,2014,20(3):71−75. doi: 10.3969/j.issn.1006-6500.2014.03.016
[29]	龚加顺, 周红杰, 张新富, 等. 云南晒青绿毛茶的微生物固态发酵及成分变化研究[J]. 茶叶科学,2005,25(4):300−306. [Gong J S, Zhou H J, Zhang X F, et al. Changes of chemical components in Pu'er tea produced by solid state fermentation of sundried green tea[J]. Journal of Tea Science,2005,25(4):300−306. doi: 10.3969/j.issn.1000-369X.2005.04.011
[30]	Lv H P, Zhang Y J, Lin Z, et al. Processing and chemical constituents of Pu-erh tea: A review[J]. Food Research International,2013,53(2):608−618. doi: 10.1016/j.foodres.2013.02.043
[31]	何国藩, 林月婵, 徐福详. 广东普洱茶渥堆中细胞组织的显微变化及微生物分析[J]. 茶叶科学,1987,7(2):54−57. [He G F, Lin Y C, Xu F X. Microscopic changes and microbiological analysis of cell tissue during pile fermentation of Guangdong Pu-erh tea[J]. Journal of Tea Science,1987,7(2):54−57.
[32]	王银诚, 袁海渡, 江用文. 黑茶品质成分及加工研究进展[J]. 中国农学通报,2016,32(22):194−199. [Wang Y C, Yuan H D, Jiang Y W. Advances in quality components and process of dark tea[J]. Chinese Agricultural Science Bulletin,2016,32(22):194−199. doi: 10.11924/j.issn.1000-6850.casb15120122
[33]	田洋, 肖蓉, 徐昆龙, 等. 普洱茶加工过程中主要成分变化及相关性研究[J]. 食品科学,2010,31(11):20−24. [Tian Y, Xiao R, Xu K L, et al. Changes and correlations of main chemical components during Pu'er tea processing[J]. Food Science,2010,31(11):20−24.

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	张晨旭，王微，曾成容，刘馨，杨芸芸，冯轶，陈江凤，姜海波，杨颖，文明. 饲喂发酵红薯渣饲料对鲤鱼生长性能、肠道形态及非特异性免疫的影响. 中国饲料. 2024(13): 109-115 .
2.	杨慧珍，张剑飞，伍一炜，张韵寒，朱寅荻，范欣荣，徐暾海. 蜡梅属植物化学成分、药理活性及临床应用研究进展. 中国现代中药. 2024(11): 1989-2001 .
3.	黎鑫，杨菲，陈美霞，魏奇，刘伟. 柳叶蜡梅化学成分及生物活性研究进展. 粮食与油脂. 2023(01): 25-28+33 .
4.	魏奇，黎鑫，杨菲，周逢芳，黄伟卿，陈美霞，刘伟. 柳叶蜡梅醇提物对大黄鱼营养代谢的影响. 水产学杂志. 2023(04): 54-60 .
5.	魏日凤，彭成彬，陈美霞，张政雄，阮俊峰，刘伟. 柳叶蜡梅真菌病害分离鉴定及生物学特性. 中国农学通报. 2022(03): 127-133 .
6.	何骞，吴怡迪，周志雄，郑文彬，周祉吟，郝帅峰，魏煜麒，濮菲，陈佳，徐鹏. 大黄鱼肌纤维性状的全基因组关联分析. 水产学报. 2022(08): 1313-1323 .
7.	黎鑫，魏奇，周逢芳，陈美霞，刘伟. 柳叶蜡梅提取物对大黄鱼肌肉营养品质的影响. 饲料研究. 2022(14): 54-59 .
8.	董瑞霞，潘俊杰，金叶，方洁，施林妹，程科军. 两种蜡梅属药食兼用茶化学成分及药理活性研究进展. 食品工业科技. 2021(16): 429-437 . 本站查看

Other cited types(6)

Get Citation

PDF

XML

Article Metrics

Article views (338) PDF downloads (43) Cited by(14)

Science and Technology of Food Industry

Changes and Correlations of Chemical Components and Quality of Moringa oleifera Leaf Tea at Different Stages of Four Fermentation Methods

Abstract

References

Cited by

Periodical cited type(8)

Other cited types(6)

Catalog

Article Metrics

Export File

Citation

Format

Content