Abstract
Excessive intake of high-caffeine tea will induce health-related risk. Therefore, breeding and cultivating tea cultivars with less caffeine is a feasible way to control daily caffeine intake. Cocoa tea (Camellia ptilophylla Chang) is a wild tea plant which grows leaves with little or no caffeine. However, the vegetative propagation of cocoa tea plants is difficult due to challenges with rooting. Whether natural seeds collected from wild cocoa tea plants can be used to produce less-caffeinated tea remains unknown, because research on the separation of traits among the seed progeny population is lacking. The present study was set to investigate the variation of caffeine and other chemical compositions in seed-propagated plant individuals using colorimetric and HPLC methods. It shows that there were great differences in chemical composition among the seed-propagated population of wild cocoa tea plants, among which some individuals possessed caffeine contents as high as those of normal cultivated tea cultivars (C. sinensis), suggesting that the naturally seed-propagated cocoa tea seedlings are not suitable for directly cultivating leaf materials to produce low-caffeine tea. Therefore, the cocoa tea plants used for harvesting seeds for growing low-caffeine tea plants should be isolated in order to prevent their hybridization with normal cultivated C. sinensis plants. Interestingly, the leaves of cocoa tea seedlings contained high levels of gallocatechin gallate (GCG) and would be a good source of leaf materials for extracting more stable antioxidant, because GCG is a more stable antioxidant than epigallocatechin gallate (EGCG), the dominant component of catechins in normal cultivated tea cultivars. Some plant individuals which contained low levels of caffeine along with high levels of amino acids and medium levels of catechins, are considered to be promising for further screening of less-caffeinated green tea cultivars.
Funder
the China Agriculture Research System of MOF and MARA
Major Science and Technology Project of Guangxi
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference37 articles.
1. Fu, Q.Y., Li, Q.S., Lin, X.M., Qiao, R.Y., Yang, R., Li, X.M., Dong, Z.B., Xiang, L.P., Zheng, X.Q., and Lu, J.L. (2017). Antidiabetic effects of tea. Molecules, 22.
2. Protective effects of gallocatechin gallate against ultraviolet B induced skin damages in hairless mice;Sheng;Sci. Rep.,2022
3. Association mapping of caffeine content with TCS1 in tea plant and its related species;Jin;Plant Physiol. Biochem.,2016
4. The cardiovascular benefits of caffeinated beverages: Real or surreal? “Metron ariston-all in moderation”;Manolis;Curr. Medi. Chem.,2022
5. Caffeine in tea Camellia sinensis—Content, absorption, benefits and risks of consumption;J. Nutr. Health Aging,2014
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献