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Chemical Analysis / Biological Functions of Tea
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Chemical Analysis / Biological Functions of Tea

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 3046

Special Issue Editors

Dr. Qiang Chu

E-Mail Website
Guest Editor
Tea Research Institute, College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China
Interests: tea chemistry and development of functional components; construction and application of tea-based micro- and nanocarriers; tea processing and quality evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Ping Chen

E-Mail Website
Guest Editor
Tea Research Institute, College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China
Interests: tea functional research; plant biochemistry; tea processing and quality evaluation; flavor biochemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Tea is one of the most widely consumed beverages in the world and has been used for centuries for its biological functions. The biological functions of tea have been attributed to its abundant active components, which include tea polyphenol, caffeine, theanine, among others. Despite much excellent chemical and biological exploration, unexploited potentials of tea compounds still exist. The large number and variety of tea compounds as well as their secondary metabolites need further exploration. Chemical analysis, especially the advancement of high-precision analysis techniques and modern data analysis methods, has provided new tools for qualitative and quantitative analysis of tea compounds. These components have been found to not only exhibit various biological functions in animals, such as anti-inflammatory, anti-cancer, neuroprotective, and cardiovascular protective effects, but also act on the growth and development of plants, such as providing defense against pests and diseases, growth regulation, and stress tolerance. Moreover, the various effects of tea components on microorganisms such as bacteria, fungi, and viruses have also been reported. Intensive research of tea components and their biological functions will potentially contribute to their wider and more efficient use in the fields of biologic, medical, and environmental industries.

This Special Issue aims to provide recent findings on the chemical analysis, biological functions, and action mechanisms and applications of tea components. Both original research and review articles are welcome.

Dr. Qiang Chu
Dr. Ping Chen
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • tea
  • chemical analysis
  • biological functions
  • action mechanisms
  • applications of tea components

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Published Papers (2 papers)

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Research

12 pages, 1378 KiB  
Article
Fertilizer Effects on the Nitrogen Isotope Composition of Soil and Different Leaf Locations of Potted Camellia sinensis over a Growing Season
by Zuchuang Guo, Chunlin Li, Xin Li, Shengzhi Shao, Karyne M. Rogers, Qingsheng Li, Da Li, Haowei Guo, Tao Huang and Yuwei Yuan
Plants 2024, 13(12), 1628; https://doi.org/10.3390/plants13121628 - 13 Jun 2024
Viewed by 914
Abstract
The nitrogen-stable isotopes of plants can be used to verify the source of fertilizers, but the fertilizer uptake patterns in tea (Camellia sinensis) plants are unclear. In this study, potted tea plants were treated with three types of organic fertilizers (OFs), [...] Read more.
The nitrogen-stable isotopes of plants can be used to verify the source of fertilizers, but the fertilizer uptake patterns in tea (Camellia sinensis) plants are unclear. In this study, potted tea plants were treated with three types of organic fertilizers (OFs), urea, and a control. The tea leaves were sampled over seven months from the top, middle, and base of the plants and analyzed for the δ15N and nitrogen content, along with the corresponding soil samples. The top tea leaves treated with the rapeseed cake OF had the highest δ15N values (up to 6.6‰), followed by the chicken manure, the cow manure, the control, and the urea fertilizer (6.5‰, 4.1‰, 2.2‰, and 0.6‰, respectively). The soil treated with cow manure had the highest δ15N values (6.0‰), followed by the chicken manure, rapeseed cake, control, and urea fertilizer (4.8‰, 4.0‰, 2.5‰, and 1.9‰, respectively). The tea leaves fertilized with rapeseed cake showed only slight δ15N value changes in autumn but increased significantly in early spring and then decreased in late spring, consistent with the delivery of a slow-release fertilizer. Meanwhile, the δ15N values of the top, middle, and basal leaves from the tea plants treated with the rapeseed cake treatment were consistently higher in early spring and lower in autumn and late spring, respectively. The urea and control samples had lower tea leaf δ15N values than the rapeseed cake-treated tea and showed a generalized decrease in the tea leaf δ15N values over time. The results clarify the temporal nitrogen patterns and isotope compositions of tea leaves treated with different fertilizer types and ensure that the δ15N tea leaf values can be used to authenticate the organic fertilizer methods across different harvest periods and leaf locations. The present results based on a pot experiment require further exploration in open agricultural soils in terms of the various potential fertilizer effects on the different variations of nitrogen isotope ratios in tea plants. Full article
(This article belongs to the Special Issue Chemical Analysis / Biological Functions of Tea)
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18 pages, 2680 KiB  
Article
Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars
by Yating Guo, Yili Shen, Boya Hu, Huichun Ye, Haowei Guo, Qiang Chu and Ping Chen
Plants 2023, 12(21), 3707; https://doi.org/10.3390/plants12213707 - 27 Oct 2023
Cited by 2 | Viewed by 1603
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different [...] Read more.
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The “mellow” taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the “astringent” taste. “Kokumi” contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a “pure” and “clean and refreshing” aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the “chestnut” flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the “fresh” flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu. Full article
(This article belongs to the Special Issue Chemical Analysis / Biological Functions of Tea)
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