Browse > Article
http://dx.doi.org/10.9721/KJFST.2022.54.2.228

Comparison of quality and bioactive components of Korean green, white, and black teas and their associated GABA teas  

Choi, Sung-Hee (Department of Korean Culture, Wonkwang University)
Kim, Il-Doo (International Institute of Agricultural Research and Development, Kyungpook National University)
Dhungana, Sanjeev Kumar (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.2, 2022 , pp. 228-234 More about this Journal
Abstract
Various types of tea have been cultivated to obtain different flavors and enhance their functional properties. The objective of this study was to investigate the physicochemical properties of γ-aminobutyric acid (GABA) teas produced from commercial Korean green, white, and black teas. The concentration of total minerals was reduced in GABA green tea and GABA white tea but was improved in GABA black tea. The essential, non-essential, and total free amino acid contents were remarkably increased in the GABA teas. The amino acid GABA content was increased by 561.00 and 294.20 times in GABA white tea and GABA black tea, respectively. The antioxidant potential was not reduced, although the total polyphenol and total flavonoid contents decreased in GABA green tea and GABA black tea. The results indicated that the overall nutritional value of commercial green, white, and black teas could be improved by processing them into GABA teas.
Keywords
amino acid; flavonoid; ${\gamma}$-aminobutyric acid tea; mineral; polyphenol;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Tsushida T, Murai T, Omori M, Okamoto J. Production of a new type tea containing a high level of γ-aminobutyric acid. J. Agric. Chem. Soc. Jpn. 61: 817-822 (1987)
2 Young IS, Woodside JV. Antioxidants in health and disease. J. Clin. Pathol. 54: 176-186 (2001)   DOI
3 Vinson JA. Black and green tea and heart disease: A review. BioFactors 13: 127-132 (2000)   DOI
4 Dhungana SK, Kim I-D, Kwak H-S, Shin D-H. Unraveling the effect of structurally different classes of insecticide on germination and early plant growth of soybean [Glycine max (L.) Merr.]. Pestic. Biochem. Physiol. 130: 39-43 (2016)   DOI
5 Zhao C-N, Tang G-Y, Cao S-Y, Xu X-Y, Gan R-Y, Liu Q, Mao Q-Q, Shang A, Li H-B. Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants 8: 215 (2019)   DOI
6 Widowati W, Herlina T, Ratnawati H, Constantia G, Deva ID, Maesaroh M. Antioxidant potential of black, green and oolong tea methanol extracts. Biol. Med. Nat. Prod. Chem. 4: 35-39 (2015)   DOI
7 Atoui AK, Mansouri A, Boskou G, Kefalas P. Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chem. 89: 27-36 (2005)   DOI
8 Babu PVA, Sabitha KE, Shyamaladevi CS. Therapeutic effect of green tea extract on oxidative stress in aorta and heart of streptozotocin diabetic rats. Chem. Biol. Interact. 162: 114-120 (2006)   DOI
9 Choi S-H, Kim I-D, Dhungana SK, Kim D-G. Comparison of quality characteristic and antioxidant potential of cultivated Pu-erh and Gushu Pu-erh tea extracts at two temperatures. J. Pure Appl. Microbiol. 12: 1155-1161 (2018)   DOI
10 Crespy V, Williamson G. A review of the health effects of green tea catechins in In vivo animal models. J. Nutr. 134: 3431S-3440S (2004)   DOI
11 Hazra A, Saha J, Dasgupta N, Sengupta C, Kumar PM, Das S. Health-benefit assets of different Indian processed teas: A comparative approach. Am. J. Plant Sci. 08: 1607-1623 (2017)   DOI
12 Millin DJ, Rustidge DW. Tea manufacture. Process Biochem. 6: 9-13 (1967)
13 Wang HF, Tsai YS, Lin ML, Ou AS. Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chem. 96: 648-653 (2006)   DOI
14 Hertog MGL, Hollman PCH, Katan MB, Kromhout D. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands. Nutr. Cancer 20: 21-29 (1993)   DOI
15 Kim I-D, Lee J-W, Kim S-J, Cho J-W, Dhungana SK, Lim Y-S, Shin D-H. Exogenous application of natural extracts of persimmon (Diospyros kaki Thunb.) can help in maintaining nutritional and mineral composition of dried persimmon. Afr. J. Biotechnol. 13: 2231-2239 (2014)   DOI
16 Krogsgaard-Larsen P. GABA receptors. pp. 349-383. In: Receptor Pharmacology and Function. Williams M, Glennon RA, Timmermans PMWM (eds). Marcel Dekker Inc., New York, NY, USA (1989)
17 Lin JK, Liang YC. Cancer chemoprevention by tea polyphenols. Proc. Natl. Sci. Counc. Repub. China B. 24: 1-13 (2000)
18 Lin Y-L, Juan I-M, Chen Y-L, Liang YC, Lin JK. Composition of polyphenols in fresh tea leaves and associations of their oxygenradical- absorbing capacity with antiproliferative actions in fibroblast cells. J. Agric. Food Chem. 44: 1387-1394 (1996)   DOI
19 McKay DL, Blumberg JB. The role of tea in human health: An update. J. Am. Coll. Nutr. 21: 1-13 (2002)   DOI
20 Houston MC, Harper KJ. Potassium, magnesium, and calcium: Their role in both the cause and treatment of hypertension. J. Clin. Hypertens. 10: 3-11 (2008)   DOI
21 Frankel EN, Meyer AS. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80: 1925-1941 (2000)   DOI
22 Alcazar A, Ballesteros O, Jurado JM, Pablos F, Martin MJ, Vilches JL, Navalon A. Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content. J. Agric. Food. Chem. 55: 5960-5965 (2007)   DOI
23 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI
24 Dhakal R, Bajpai VK, Baek K-H. Production of GABA (γ-aminobutyric acid) by microorganisms: a review. Braz. J. Microbiol. 43: 1230-1241 (2012)   DOI
25 Hilal Y. Morphology, manufacturing, types, composition and medicinal properties of tea (Camellia sinensis). J. Basic Appl. Plant Sci. 1: 107 (2017)
26 Jt B, Je D. Black tea flavonoids: A focus on thearubigins and their potential roles in diet & health. Nutr. Food Technol. Open Access 6 (2020)
27 Liang Y, Lu J, Zhang L, Wu S, Wu Y. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions. Food Chem. 80: 283-290 (2003)   DOI
28 Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn. Rev. 4: 118-126 (2010)   DOI
29 Mody I, De Koninck Y, Otis TS, Soltesz I. Bridging the cleft at GABA synapses in the brain. Trends Neurosci. 17: 517-525 (1994)   DOI
30 Munteanu C, Iliuta A. The role of sodium in the body. Balneo-Res. J. 2: 70-74 (2011)   DOI
31 Nikmaram N, Dar B, Roohinejad S, Koubaa M, Barba FJ, Greiner R, Johnson SK. Recent advances in γ-aminobutyric acid (GABA) properties in pulses: An overview. J. Sci. Food Agric. 97: 2681-2689 (2017)   DOI
32 Ramdani D, Chaudhry AS, Seal CJ. Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants. J. Agric. Food Chem. 61: 4961-4967 (2013)   DOI
33 Robertson A. The chemistry and biochemistry of black tea production-the non-volatiles. pp. 555-601. In: Tea. Willson KC, Clifford MN (eds). Chapman & Hall, London, UK (1992)
34 Rusak G, Komes D, Likic S, Horzic D, Kovac M. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem. 110: 852-858 (2008)   DOI
35 Sano M, Tabata M, Suzuki M, Degawa M, Miyase T, Maeda-Yamamoto M. Simultaneous determination of twelve tea catechins by high-performance liquid chromatography with electrochemical detection. The Analyst 126: 816-820 (2001)   DOI
36 Roomi MW, Ivanov V, Kalinovsky T, Niedzwiecki A, Rath M. In vitro and in vivo antitumorigenic activity of a mixture of lysine, proline, ascorbic acid, and green tea extract on human breast cancer lines MDA-MB-231 and MCF-7. Med. Oncol. 22: 129-138 (2005)   DOI
37 Tohidi B, Rahimmalek M, Arzani A. Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran. Food Chem. 220: 153-161 (2017)   DOI
38 Oh C-H, Oh S-H. Effects of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis. J. Med. Food 7: 19-23 (2004)   DOI
39 Shen F-M, Chen H-W. Element composition of tea leaves and tea infusions and its impact on health. Bull. Environ. Contam. Toxicol. 80: 300-304 (2008)   DOI
40 Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999)   DOI
41 Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. pp. 152-178. In: Methods in Enzymology. Packer L (ed). Elsevier B.V., Amsterdam, Netherlands (1999)
42 Takahashi H, Tiba M, Iino M, Takayasu T. The effect of γ-Aminobutyric acid on on blood pressure. Jpn. J. Physiol. 5: 334-341 (1955)   DOI
43 Je J-Y, Park P-J, Jung W-K, Kim S-K. Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods. Food Chem. 91: 15-18 (2005)   DOI
44 Unno K, Takabayashi F, Yoshida H, Choba D, Fukutomi R, Kikunaga N, Kishido T, Oku N, Hoshino M. Daily consumption of green tea catechin delays memory regression in aged mice. Biogerontology 8: 89-95 (2007)   DOI
45 Takemoto M, Takemoto H. Synthesis of theaflavins and their functions. Molecules 23: 918 (2018)   DOI
46 Skujins S. Handbook for ICP-AES (Varian-Vista). A Short Guide to Vista Series ICP-AES Operation. Varian Int. AG, Zug, Switzerland (1998)
47 Wu G. Amino acids: metabolism, functions, and nutrition. Amino Acids 37: 1-17 (2009)   DOI
48 Dhungana SK, Kim I-D, Adhikari B, Kim J-H, Shin D-H. Reduced germination and seedling vigor of weeds with root extracts of maize and soybean, and the mechanism defined as allelopathic. J. Crop Sci. Biotechnol. 22: 11-16 (2019)   DOI