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Updated: Jul 21, 2026
A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Targeted quantitative analysis and antioxidant activity reveal the quality characteristics of Chinese black teas from
Lichi Qu1, Jinjin Wang2, Yongwen Jiang2
1Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China; College of Horticulture, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha, Hunan 410128, PR China.
Abstract:
Regional variations in non-volatile quality indicators and in vitro antioxidant activities of Chinese black teas remain unclear, despite its widespread consumption. Here, we evaluated 44 non-volatile quality indicators and three antioxidant parameters across 36 Chinese black teas. Multivariate statistical analyses distinguished large-leaf black teas from small- and medium-leaf black teas, identifying 14 key discriminatory indicators. Large-leaf black teas exhibited higher levels of epicatechin gallate (0.59%-2.01%), thearubigins (3.98%-6.35%), and theaflavins (0.29%-0.63%) (p ≤ 0.01), and stronger hydroxyl radical scavenging capacity (111.37-199.25 U/mg) (p ≤ 0.01), and deeper red liquor color and strong, brisk taste. Small- and medium-leaf black teas demonstrated elevated quercetin-3-O-glucoside (0.15%-0.58%, p ≤ 0.01), orange-yellow liquor color, and a sweet-mellow flavor. Correlation analysis confirmed that epicatechin gallate and thearubigin-related compounds significantly contributed to in vitro antioxidant activity. This study provides new insights into the non-volatile constituents of Chinese black teas and their antioxidant capacities.
