The formation process of green substances in Chrysanthemum morifolium tea

Yuxiao Wang; Jingming Li; Zhenzhen Xu; Mo Li; Kunli Wang; Sicheng Pang; Yuanying Ni

doi:10.1016/j.foodchem.2020.127028

The formation process of green substances in Chrysanthemum morifolium tea

Food Chem. 2020 Oct 1:326:127028. doi: 10.1016/j.foodchem.2020.127028. Epub 2020 May 16.

Authors

Yuxiao Wang¹, Jingming Li², Zhenzhen Xu³, Mo Li², Kunli Wang⁴, Sicheng Pang⁴, Yuanying Ni⁵

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
³ Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100083, China.
⁴ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
⁵ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China. Electronic address: niyycau@hotmail.com.

PMID: 32428857
DOI: 10.1016/j.foodchem.2020.127028

Abstract

One interesting phenomenon of Chrysanthemum morifolium tea is its formation of a green or dark green color after hours of brewing, and it is important to study the compounds that form this color and whether they might be involved in health benefits. Non-targeted metabolomics could clearly distinguish between green and non-green species by sparse partial least squares discriminant analysis (sPLS-DA) and heat-mapping. We found that the pH was the primary factor in the formation of the green color. Two green precursors (GP1 and GP2) were separated and purified with preparative HPLC. FT-IR analysis and the saccharide content analysis showed that GP1 had the typical characteristics of saccharides. GP2 was identified as chlorogenic acid by ESI-Q-TOF/MS and NMR. We raised the formation process of green substances was caused by the hydrolysates of chlorogenic acid reacting with glycosides or groups attached to the saccharides, which suggests a new mechanism for color-forming reactions.

Keywords: Chrysanthemum morifolium; ESI-Q-TOF/MS; Green precursors; Non-targeted metabolomics; Process.

MeSH terms

Chromatography, High Pressure Liquid
Chrysanthemum / chemistry*
Color
Flowers / chemistry
Glycosides / analysis
Least-Squares Analysis
Plant Extracts / chemistry
Spectroscopy, Fourier Transform Infrared
Tea / chemistry*

Substances

Glycosides
Plant Extracts
Tea