Characterisation of the phytochemical and bioactivity profiles of raw tea, stale-aroma, and betelnut-aroma type of Liupao tea through GC/LC-MS-based metabolomics

Abstract

Liupao tea (LPT) is a Chinese dark tea known to possess a unique flavour. Microbial fermentation plays a crucial role in flavour development and enrichment. Currently, the phytochemical profiles and bioactivities of LPT with and without fermentation are not fully known. In this study, we compared the chemical composition of raw tea (SF), stale-aroma (SA), and betelnut-aroma (BA) type LPT through the application of GC/LC-MS-based metabolomics, and experimentally investigated their bioactivities via antioxidant, anti-inflammatory, hypolipidemic, and hypoglycemic assays in vitro. The results indicated that fermentation enhanced the flavour of LPT as evidenced by the sweetness-producing substances, decreased bitterness and astringency-related compounds and enriched abundance of aroma-generating compounds. Two and four volatiles were detected to be major contributors to the aroma in SA and BA, respectively. Fatty acids and phosphatidylcholines were the primary lipids, among which the lysing diacylglycerol trimethyl homoserines were found to be a new class of lipids in LPT. Notably, the fermentation resulted in the degradation of compounds, particularly glycerophospholipids and saccharolipids. SF had the highest level of bioactivity, followed by BA and SA. These findings expand the present understanding regarding the development of flavour, nutrition, and medicinal value of LPT. Moreover, they provide a theoretical basis for the identification of BA and SA and serve as a reference value for consumers in their selection of LPT products.