A comprehensive review on the promising purple leaf tea

Area of Science:

• Food Science
• Nutraceuticals
• Agricultural Chemistry

Background:

• Purple tea leaves (PTLs) possess unique chemical compositions, including anthocyanins and catechins, contributing to distinct flavors and health benefits.
• Current processing techniques for purple leaf tea products (PTPs) are not systematically generalized, leading to under-representation of their unique qualities.
• Limited knowledge exists on the link between PTL chemical composition, PTP processing, and resultant health benefits, hindering market exploitation.

Purpose of the Study:

• To review the chemical composition of PTLs and its variations based on processing techniques.
• To explore the flavor qualities and potential health benefits of PTPs.
• To identify challenges and future research directions for PTPs in the food industry.

Main Methods:

• Literature review summarizing existing research on PTL chemical composition.
• Analysis of how different tea processing techniques affect PTP flavor and chemical profiles.
• Exploration of PTP health benefits, including antioxidant, anti-inflammatory, and neuroprotective effects.
• Examination of PTP applications as natural colorants, dietary supplements, and in beverages.

Main Results:

• PTLs are rich in anthocyanins, catechins, O-methyl catechins, and aroma compounds like α/β-ionone and linalool.
• Processing techniques significantly influence PTP flavor profiles and the bioavailability of beneficial compounds.
• PTPs demonstrate potential antioxidant, anti-inflammatory, anticancer, neuroprotective, and anti-obesity properties, mainly attributed to polyphenols.
• PTPs show promise as natural colorants and in functional food and beverage applications.

Conclusions:

• Optimizing PTP processing is crucial for maximizing flavor and health benefits derived from their unique chemical composition.
• PTPs hold significant potential in the food industry as natural colorants and functional ingredients.
• Further research is needed to advance production techniques, systematically evaluate health benefits, and expand food applications of PTPs.