Chemical profiles, dissolution patterns, and in vitro bioactivities of selenium-enriched green teas: impact of brewing conditions
Yang Wei | Di Zhang | Yi Liang | Jiachen Shi | Kang Wei | Lanlan Peng | Haofeng Gu | Peihua Ma | Qian Wang | Zhanwang Zhu | Xinlin Wei | Yuanfeng Wang
The dissolution patterns of different teas determine the sensory quality and health attributes of the tea infusion. In this study, the chemical profiles of two typical selenium-enriched green teas, Xiazhou Bifeng (Se-BF), Enshi Yulu (Se-YL), and their corresponding regular green teas (BF and YL) were determined. Under the application of selenium fertilizer, the contents of caffeine, polyphenols, and gallic acid decreased, while the contents of theaflavins, theabrownins, and chlorophylls increased. The selenium content in BF and YL is 0.05−0.16 mg/kg and 0.33−0.43 mg/kg respectively, while after the application of exogenous selenium, the selenium content in Se-BF and Se-YL reached 1.28 to 2.17 mg/kg and 0.37−2.23 mg/kg respectively. The dissolution patterns of Se-BF and Se-YL were investigated under different brewing conditions (temperature and duration), and the main components of Se-YL were more easily dissolved out than Se-BF, which might be attributed to the steaming process of Se-YL. Based on the sensory evaluation of tea infusion, 100 °C and 5 min were the optimal brewing conditions. Based on a daily tea consumption model, the increased brewing time reduced the content of dissolved components in tea infusions, along with the decreased in vitro antioxidant and hypoglycemic activities. Collectively, Se-YL demonstrated superior sensory and nutritional attributes compared to Se-BF. This study explored the influence of brewing conditions on the dissolution patterns and in vitro bioactivities of selenium-enriched green teas, providing guidance for scientific tea brewing and consumption.
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