Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis

Abstract This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation....

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Autores principales:	Soumya Majumder, Sumedha Saha, Arindam Ghosh, Sukanya Acharyya, Sahadeb Sarkar, Sourav Chakraborty, Malay Bhattacharya
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Tea petal Antioxidant GC-MS Fermentation brewer’s yeast Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/93fadeb5c93d40ef91ac38751b94b8b9
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spelling	oai:doaj.org-article:93fadeb5c93d40ef91ac38751b94b8b92021-11-08T11:01:35ZProduction of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis10.1186/s43014-021-00075-92661-8974https://doaj.org/article/93fadeb5c93d40ef91ac38751b94b8b92021-11-01T00:00:00Zhttps://doi.org/10.1186/s43014-021-00075-9https://doaj.org/toc/2661-8974Abstract This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation. Antioxidant activity and chromatographic separation of potential candidates were assessed. Primary investigations for qualitative characters on this fermented broth revealed the presence of steroids, tannin, flavonoids, phenol, cardiac glycosides, coumarin, caffeine etc. Our manufactured fermented broth showed high free radical scavenging activity after 2 months of aging. High DPPH scavenging activities were also observed in solvent fractions of acetone, ethanol and methanol. The antioxidant activity, alcohol percentage and other qualities were seen to be gradually increased during aging. Gas chromatography-mass spectrometry analysis revealed the presence of 44 compounds including many potential antioxidant molecules and other bioactive agents. Hopefully, presence of alcohol with medicinally active compounds and antioxidant activity will make it as acceptable as a good wine and tea flower as economically functional. Graphical abstractSoumya MajumderSumedha SahaArindam GhoshSukanya AcharyyaSahadeb SarkarSourav ChakrabortyMalay BhattacharyaBMCarticleTea petalAntioxidantGC-MSFermentationbrewer’s yeastNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Tea petal Antioxidant GC-MS Fermentation brewer’s yeast Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Tea petal Antioxidant GC-MS Fermentation brewer’s yeast Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Soumya Majumder Sumedha Saha Arindam Ghosh Sukanya Acharyya Sahadeb Sarkar Sourav Chakraborty Malay Bhattacharya Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
description	Abstract This research work was designed to attempt and propose the first report on production and biochemical characterization of fermented tea flower petal decoction or simply tea petal wine. The tea petal decoction and brewer’s yeast or Saccharomyces cerevisiae were co-cultured for fermentation. Antioxidant activity and chromatographic separation of potential candidates were assessed. Primary investigations for qualitative characters on this fermented broth revealed the presence of steroids, tannin, flavonoids, phenol, cardiac glycosides, coumarin, caffeine etc. Our manufactured fermented broth showed high free radical scavenging activity after 2 months of aging. High DPPH scavenging activities were also observed in solvent fractions of acetone, ethanol and methanol. The antioxidant activity, alcohol percentage and other qualities were seen to be gradually increased during aging. Gas chromatography-mass spectrometry analysis revealed the presence of 44 compounds including many potential antioxidant molecules and other bioactive agents. Hopefully, presence of alcohol with medicinally active compounds and antioxidant activity will make it as acceptable as a good wine and tea flower as economically functional. Graphical abstract
format	article
author	Soumya Majumder Sumedha Saha Arindam Ghosh Sukanya Acharyya Sahadeb Sarkar Sourav Chakraborty Malay Bhattacharya
author_facet	Soumya Majumder Sumedha Saha Arindam Ghosh Sukanya Acharyya Sahadeb Sarkar Sourav Chakraborty Malay Bhattacharya
author_sort	Soumya Majumder
title	Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
title_short	Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
title_full	Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
title_fullStr	Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
title_full_unstemmed	Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
title_sort	production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and gc-ms analysis
publisher	BMC
publishDate	2021
url	https://doaj.org/article/93fadeb5c93d40ef91ac38751b94b8b9
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Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis

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