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The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea

Received: 2 October 2020     Accepted: 12 October 2020     Published: 22 March 2021
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Abstract

Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 1)
DOI 10.11648/j.ijnfs.20211001.15
Page(s) 24-32
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Purple Tea, Processing, Composition, Functional Activity, Anthocyanin

References
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  • APA Style

    Yaoyao Li, Peipei Yuan, Chengyan Wang, Zhengqi Wu. (2021). The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea. International Journal of Nutrition and Food Sciences, 10(1), 24-32. https://doi.org/10.11648/j.ijnfs.20211001.15

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    ACS Style

    Yaoyao Li; Peipei Yuan; Chengyan Wang; Zhengqi Wu. The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea. Int. J. Nutr. Food Sci. 2021, 10(1), 24-32. doi: 10.11648/j.ijnfs.20211001.15

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    AMA Style

    Yaoyao Li, Peipei Yuan, Chengyan Wang, Zhengqi Wu. The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea. Int J Nutr Food Sci. 2021;10(1):24-32. doi: 10.11648/j.ijnfs.20211001.15

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  • @article{10.11648/j.ijnfs.20211001.15,
      author = {Yaoyao Li and Peipei Yuan and Chengyan Wang and Zhengqi Wu},
      title = {The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {10},
      number = {1},
      pages = {24-32},
      doi = {10.11648/j.ijnfs.20211001.15},
      url = {https://doi.org/10.11648/j.ijnfs.20211001.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211001.15},
      abstract = {Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea
    AU  - Yaoyao Li
    AU  - Peipei Yuan
    AU  - Chengyan Wang
    AU  - Zhengqi Wu
    Y1  - 2021/03/22
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ijnfs.20211001.15
    DO  - 10.11648/j.ijnfs.20211001.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 24
    EP  - 32
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20211001.15
    AB  - Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.
    VL  - 10
    IS  - 1
    ER  - 

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Author Information
  • Department of Food Science and Engineering, Hubei University of Technology, Wuhan, China

  • Department of Food Science and Engineering, Hubei University of Technology, Wuhan, China

  • Department of Food Science and Engineering, Hubei University of Technology, Wuhan, China

  • Department of Food Science and Engineering, Hubei University of Technology, Wuhan, China

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