Dated: May 30, 2023

Publication Name: Food Chemistry

Citations : Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea

This study aims to explore whether ultra-high pressure (UHP) pre-treatment strengthened the bioaccessibility and bioactivities of the free (QF), esterified (QE) and insoluble-bound phenolics (QIB) from Que Zui tea (QT). The results revealed that the extraction yields, the total phenolic (TPC) and total flavonoid contents (TFC) of three phenolic fractions from QT were markedly increased after ultra-high pressure (UHP) processing (p < 0.05).
Contributors: Yongpeng Wang, Zhengxuan Wang, Qingwang Xue, Li Zhen, Yudan Wang, Jianxin Cao, Yaping Liu, Afsar Khan, Tianrui Zhao, Guiguang Cheng

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