Food and Fermentation Industries >

2024 , Vol. 50 >Issue 20: 216 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038051

Fermentation process of rose black tea and non-targeted metabolomics analysis of water extract and evaluation of antioxidant activity in vitro

  • ZHANG Fei ,
  • LI Yujing ,
  • PENG Chunxiu ,
  • GONG Jiashun
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  • 1(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
    2(College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China)
    3(Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China)

Received date: 2023-11-23

  Revised date: 2023-12-21

  Online published: 2024-11-01

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Abstract

To investigate the changes in metabolites and antioxidant activity of fresh roses before and after fermentation, the processing technology of rose a uniform design test optimised black tea.The main components of dried rose petal water extract (RWE) and rose black tea aqueous extract (RBTE) were determined before and after fermentation.Their antioxidant capacity was evaluated in vitro.Non-targeted metabolomics was also used to analyse changes in metabolites.Results showed that the optimum processing technology of rose black tea was the withering time of 22 h, fermentation temperature of 31 ℃, and fermentation time of 8 h.RBTE contents of total polyphenols and polysaccharides were significantly higher than that of RWE.Contents of anthocyanins and free amino acids were significantly lower than that of RWE (P<0.05).Non-targeted metabolomics analysis identified 2 028 metabolites in rose extracts before and after fermentation.A total of 24 significantly different metabolites were screened.It was found that the contents of chicory, inosine, and harmine increased after rose fermentation, which gave rose black tea a unique flavour, physiological regulation, antioxidant, and anti-inflammatory functions.The KEGG enrichment analysis of differential metabolites revealed that the processing of rose black tea had a significant impact on amino acids, affecting the taste quality of the tea.At the same time, it was found that RBTE showed strong DPPH free radical and hydroxyl radical scavenging ability, indicating that fermentation helped enhance the antioxidant activity of roses.The results can provide a theoretical basis for rose black tea′s functional activity research and product development.

Key words： rose; fermentation process; extract; antioxidant activity; non-targeted metabolomics

Cite this article

ZHANG Fei , LI Yujing , PENG Chunxiu , GONG Jiashun . Fermentation process of rose black tea and non-targeted metabolomics analysis of water extract and evaluation of antioxidant activity in vitro[J]. Food and Fermentation Industries, 2024 , 50(20) : 216 -225 . DOI: 10.13995/j.cnki.11-1802/ts.038051

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