Article
Food Science & Technology
Yahan Zhou, Fan Luo, Xuejiao Gong, Dongna Liu, Lanying Li, Yu Yao, Chunyan Fang, Yulong Ye
Summary: Withering is a necessary step to enhance the flavor of black tea. In this study, the morphological changes during withering and dynamic changes in proteinaceous amino acids were investigated. The results showed that tea leaves gradually withered, shrunk, and darkened in color. Umami amino acids remained at higher levels throughout the withering process, while sweet and bitter amino acids exhibited a cumulative effect in the middle and late stages of withering. Several driving proteins involved in the metabolic regulation of specific amino acids were identified. Functional analysis revealed that tea leaf cells maintained high cellular activity during withering and toxins were decomposed at the end. These findings provide a metabolic basis for room temperature withering to improve the quality of black tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Jiazheng Lin, Fei Liu, Xiaofen Zhou, Zheng Tu, Lin Chen, Yuwan Wang, Yunfei Yang, Xun Wu, Haowei Lv, Hongkai Zhu, Yang Ye
Summary: This study comprehensively analyzed the metabolites in withered tea leaves under red light and dark conditions, revealing that amino acids, catechins, and dimeric catechins are most affected by red light treatment. The results provide insight into the dynamic effects of red light on tea withering and its application in quality control during tea processing.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Wenjing Huang, Guofu Lu, Wei-Wei Deng, Jingming Ning
Summary: This study compared the taste quality of Keemun black tea with different withering treatments and found significant differences in bitterness and astringency between teas with natural withering, sun withering, and warm-air withering. Chemical analysis showed that catechin content was highest in sun withering, possibly due to sunlight promoting its conversion. The study also revealed a synergistic relationship between taste and tasting compounds, highlighting the importance of different withering methods in quality control and flavor enhancement of Keemun black tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sinem Salman, Cemile Yilmaz, Vural Gokmen, Feramuz Ozdemir
Summary: The study investigated the effects of oxidation and picking periods on free amino acids and their derivatives in tea samples. Results showed that black and oolong teas had higher levels of most amino acids compared to green tea, but lower theanine content. The concentrations of kynurenine, kynurenic acid, quinolinic acid, and dopamine were mostly higher in green tea than black tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yilin Mao, He Li, Yu Wang, Kai Fan, Yujie Song, Xiao Han, Jie Zhang, Shibo Ding, Dapeng Song, Hui Wang, Zhaotang Ding
Summary: A monitoring model of the biochemical components of tea leaves based on hyperspectral imaging technology was established to quantitatively judge the withering and fermentation degrees of fresh tea leaves. The results showed that CARS and PLS methods performed the best in feature band selection and machine learning models.
Article
Horticulture
Jiazheng Lin, Zheng Tu, Hongkai Zhu, Lin Chen, Yuwan Wang, Yunfei Yang, Haowei Lv, Yan Zhu, Liaoyuan Yu, Yang Ye
Summary: Combined withering and shaking processes were evaluated for their effect on volatile compounds and aroma formation in black tea. The study found that withering-shaking produced a fruitier tea, while shaking-withering produced a more floral tea. This research provides a theoretical basis and technical guidance for the production of black teas with different floral-fruity aroma biases.
Article
Food Science & Technology
Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: The study found that withering time between 8±0.5 hours and 10±0.5 hours can improve the quality and nutritional characteristics of black tea.
Article
Food Science & Technology
Zhuanrong Wu, Yuanfang Jiao, Xinfeng Jiang, Chen Li, Weijiang Sun, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: The effects of different sun withering degrees on black tea sensory quality were investigated using sensory evaluation and metabolomics analysis. The results showed that black tea with 69-66% water content in withered leaves had higher sensory quality scores due to better freshness, sweeter taste, and a sweet and floral fruity aroma. Metabolomics analysis revealed that the increase in amino acids and theaflavins promoted the freshness and sweetness of black tea.
Review
Food Science & Technology
Penghui Yu, Hao Huang, Xi Zhao, Ni Zhong, Hongfa Zheng
Summary: Amino acids are essential components of black tea and undergo enzymatic and non-enzymatic reactions during tea processing. Enzymatic reactions occur mainly in the withering, rolling, and fermentation stages, while non-enzymatic reactions significantly affect amino acid content during the drying stage.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning
Summary: This study analyzed the aroma composition of Keemun black tea (KBT) under different withering methods, including natural withering, sun withering, and warm-air withering. Significant differences were found among the three samples. Eleven aroma-active compounds were identified as responsible for the differences in aroma caused by different withering methods. Linalool and geraniol were responsible for flowery and fruity aromas when sun withering was applied, while methional contributed to the intense roasty aroma when warm air withering was employed. The results were further validated by quantitative descriptive analysis and addition experiments.
Article
Food Science & Technology
Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Bernard Ntezimana, Zhi Yu, Yuqiong Chen, Dejiang Ni
Summary: Research has shown that red-light withering (RLW) can enhance the floral aroma of summer-autumn black tea by increasing the content of main floral aroma components. RLW significantly up-regulates the expression of terpene synthesis-related genes in the late withering stage, promoting the synthesis of volatile terpenoids and improving the aroma quality of black tea. Additionally, RLW can increase glycosidase activity in the later withering stage, contributing to the enhancement of aroma in black tea processing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Spectroscopy
Ting An, Siyao Yu, Wenqian Huang, Guanglin Li, Xi Tian, Shuxiang Fan, Chunwang Dong, Chunjiang Zhao
Summary: This study aimed to address the challenge of rapid and non-destructive detection of moisture in withering leaves. More robust and accurate models were established, and the performance of different models was compared. The shuffled frog leaping algorithm combined with the successive projection algorithm was found to be the best method for analyzing moisture in withering leaves. The extreme learning machine was identified as the model with the best self-verification result. Local region models based on partial least squares and the shuffled frog leaping algorithm combined with the successive projection algorithm were developed to predict moisture in different regions of withering leaves.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2022)
Article
Food Science & Technology
Huajie Wang, Jinjin Wang, Haibo Yuan, Shuai Shen, Jia Li, Jinjie Hua, Yongwen Jiang
Summary: Appropriate withering degree has a positive impact on the quality of Dianhong Congou black tea by promoting the conversion of catechins, degrading flavonoid glycosides, and forming and converting soluble sugars and high-boiling volatile compounds. It also enhances the color attributes and sensory qualities of the tea.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Qincao Chen, Yin Zhu, Yafang Liu, Yang Liu, Chunwang Dong, Zhi Lin, Jie Teng
Summary: The present study systematically investigated the formation of black tea aroma during the fermentation period. It identified 158 volatile compounds and found that most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) increased significantly, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes. The study also revealed the degradation of fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs) to form aroma components. The intensity of green scent decreased while the intensities of sweet and floral/fruity scents increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to contribute more to the formation of sweet and floral/fruity scents than VTs.
Article
Biochemistry & Molecular Biology
Adila Saimaiti, Si-Yu Huang, Ruo-Gu Xiong, Si-Xia Wu, Dan-Dan Zhou, Zhi-Jun Yang, Min Luo, Ren-You Gan, Hua-Bin Li
Summary: This study investigated kombucha beverages made from vine tea and sweet tea. The results showed that these two kombucha beverages had strong antioxidant activities, and fermentation with tea residues increased their antioxidant capacities and total phenolic content. Furthermore, kombucha with tea residues had higher sensory evaluation scores.
Article
Energy & Fuels
Aftab Alam, Saleem Ullah, Saadia Aftab, Sahib Alam, Younas Khan, Khushnood Ur Rahman, Zahoor
Article
Agriculture, Dairy & Animal Science
S. Alam, H. U. Shah, M. Afzal, N. Magan
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2014)
Article
Food Science & Technology
Hamid Ullah Shah, Thomas J. Simpson, Sahib Alam, Khanzadi Fatima Khattak, Sajida Perveen
FOOD AND CHEMICAL TOXICOLOGY
(2010)
Article
Food Science & Technology
Sahib Alam, Hamid Ullah Shah, Naresh Magan
JOURNAL OF FOOD SCIENCE
(2010)
Article
Mycology
Sahib Alam, Hamid Ullah Shah, Habibullah Khan, Naresh Magan
Article
Food Science & Technology
S. Alam, H. U. Shah, N. Magan
WORLD MYCOTOXIN JOURNAL
(2009)
Article
Chemistry, Applied
M. Younis, A. Muhammad, S. Alam, A. Jalal
Article
Green & Sustainable Science & Technology
Habib Ullah, Sahib Alam, Waqar Ahmad, Stuart Morrow, Muhammad Sabir, Yacine Hemar
Summary: In a field study, the effect of acacia pruning-derived biochar and nitrogen applications on maize grain mineral profile was explored. The results showed that the combination of 10 t ha(-1) biochar application and 200 kg ha(-1) nitrogen application resulted in the highest concentrations of potassium, phosphorus, calcium, and magnesium in maize grains. The iron content was highest at the nitrogen application rate of 200 kg ha(-1), while zinc and copper had the highest concentration at 150 kg N ha(-1) without biochar. It was concluded that the integrated use of biochar and nitrogen could improve the nutritional quality of maize grains, and enriching biochar with micronutrients is recommended to address malnutrition.
Article
Microbiology
Sahib Alam, Hamed K. Abbas, Michael Sulyok, Vivek H. Khambhati, Wahab O. Okunowo, Wayne Thomas Shier
Summary: The study demonstrated that Macrophomina phaseolina can produce red pigment by adding glycine in the culture medium, which is correlated with the production of the mycotoxin (-)-botryodiplodin. The production of pigment and mycotoxin by the pathogenic isolates showed a positive correlation, indicating a potential method for detecting mycotoxin production by M. phaseolina isolates.
Article
Pharmacology & Pharmacy
Falak Zeb, Mahpara Safdar, Saleem Khan, Sahib Alam, Mumtaz Muhammad, Ayesha Syed, Fozia Habib, Hira Shakoor
PAKISTAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2018)
Article
Chemistry, Multidisciplinary
Zulqarnain, Fazal Mahmood, Hamid Ullah Shah, Sahib Alam, Maazullah Khan, Mohammad Amjad Sabir
JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN
(2012)
Article
Zoology
Sahib Alam, Hamid Ullah Shah, Naresh Magan, Javed I. Qazi, Muhammad Arif
PAKISTAN JOURNAL OF ZOOLOGY
(2010)
Article
Food Science & Technology
Sahib Alam, Hamid Ullah Shah, Saleemullah, Ayesha Riaz
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2007)
Article
Chemistry, Multidisciplinary
Wafa A. Bawazir, Maymoona A. Al-Mahmood, Rawan S. Almalki, Ghadi F. Alofi, Raghad S. Alharbi, Zoya Zaheer
Summary: This study investigates the interaction between sulfathiazole and three types of surfactants using UV-visible spectroscopy and conductivity measurements. The results show that the critical micelle concentration of cationic and anionic surfactants decreases with increasing sulfathiazole concentration, while the interaction with non-ionic surfactant is weak.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Musaad K. Aleid, Khalid N. Alharbi, Mona A. Aljufareen, Areej S. Aloliwi, Alhanouf K. Almutairi, Rahaf S. Alsaif, Nada K. Alshayeb, Mohammed S. Almoiqli
Summary: This study assessed the levels of trihalomethane compounds in the water network of Riyadh city and identified the factors influencing their formation. The concentrations of trihalomethane compounds were within the permissible limits, indicating the water's safety for human consumption. The presence of bromide ions, organic carbon, free chlorine, and pH values were found to affect trihalomethane formation.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Said Arhzaf, Jamal Houssaini, Mohammed Naciri Bennani, Marwa Alaqarbeh, Mohammed Bouachrine
Summary: The study shows that Mg-Al hydrotalcite catalysts intercalated with acetate and carbonate anions exhibit superior catalytic activity in the aldol condensation reaction between furfural and acetone. The optimal reaction conditions are at 90 degrees C for 2 hours, achieving conversion rates of over 98% with high selectivity towards F2A for the acetate catalyst.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Uyen-Chi Nguyen Le, Ngoc Xuan Dat Mai, Kieu-Minh Le, Hoang Anh Vu, Huynh-Nhu Thi Tran, Tan Le Hoang Doan
Summary: This study aimed to enhance the bioavailability of rosmarinic acid, a bioactive compound with high anticancer activity, by encapsulating it in tetrasulfide-based porous organosilica nanoparticles. The synthesized nanoparticles were small in size and had a high surface area and an average pore diameter. The nanoparticles showed effective accumulation in cancer cells without toxicity to normal cells. Treatment with rosmarinic acid-containing nanoparticles resulted in significant cell death in cancer cells. Overall, these findings suggest that the synthesized nanoparticles can enhance the pharmacological effects of rosmarinic acid.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Jiamin Qi, Hengxi Zhu, Tianyu Yang, Xingyuan Wang, Zixuan Wang, Xiaoli Lei, Bin Li, Wenmin Qian
Summary: This study synthesized a novel iron-biochar adsorbent using the iron content in red mud to remove heavy metals from wastewater. The adsorbent showed excellent removal efficiency and sustainability. This method addresses both industrial waste recovery and heavy metal adsorption issues.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Bo Yi, Li Zhang, Haiyang Zhou
Summary: Plasma protein binding plays a crucial role in the pharmacokinetics and pharmacodynamics of therapeutic bioactive materials. In this study, the interaction of nordentatin, a member of coumarins, with human alpha-1 acid glycoprotein (AGP) was investigated, and the anticancer potency of nordentatin against human colorectal cancer cells was evaluated. The results showed that nordentatin binds to AGP through a static quenching mechanism and exhibits inhibitory effects on the growth of HCT-116 cells by increasing intracellular ROS and [Ca2+] levels and triggering apoptosis-related gene overexpression. Therefore, nordentatin could be a promising plant-based therapy for colorectal cancer.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Qiming Pang, Cui Wang, Bangtao Li, Suli Zhang, Jiaoyang Li, Shuo Gu, Xueyu Shi
Summary: This study evaluated the effects of resveratrol loaded in copolymer nanoparticles on cerebral ischemia/reperfusion (I/R) injury in rats. The results showed that RES.CP.NPs could have neuroprotective effects through their antioxidant and anti-inflammatory activities, leading to improved neurological disability scores and decreased oxidative stress levels.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Maryam Rachmawati Sumitra, Lung-Ching Chen, Wei-Chen Tsai, Muhamad Ansar, Bashir Lawal, Ntlotlang Mokgautsi, Jih-Hwa Guh, Alexander T. H. Wu, Hsu-Shan Huang
Summary: Tetraheterocyclic compounds derived from natural sources and contemporary pharmaceuticals have shown promise as multitarget therapeutic agents. In this study, a series of synthesized compounds were evaluated for their potential in breast cancer treatment. Compounds 18 and 20 demonstrated significant antiproliferative activity against breast cancer cell lines and their mode of action was revealed through molecular docking simulations.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Mohammad Khosravani, Mohsen Dehghani Ghanatghestani, Farid Moeinpour, Hossein Parvaresh
Summary: The aim of removing Pb(II) from water is to minimize the potential harm posed by toxic metals to both human health and the environment. A covalent organic framework adsorbent called TFPOTDB-SO3H was developed with excellent properties such as high repeatability, selectivity, and easy solid-liquid separation. The adsorbent showed impressive capability of adsorbing Pb(II) and effective removal of it from a solution with various ions, suggesting its potential for effectively adsorbing and removing Pb(II) heavy metal ions from wastewater.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Ashraf H. Farha, Mohamed S. Shams, Hasna A. Alali, Zakia H. Alhashem, Shehab A. Mansour, Shrouq H. Aleithan, Ragab A. Elsad
Summary: The current study examines the dielectric and thermal properties of transformer oil incorporated with Mn0.5 Zn0.5 Fe2O4 nanoparticles. The results show that the addition of Mn-Zn ferrite NPs improves the dielectric constant, dissipation factor, AC breakdown voltage, and convective heat transfer of the nanofluid.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Limin Hou, Zongpei Jiang, Minqi Ye, Xueyan Sun, Kexin Liu, Yifan Zhu, Xiaoyu Wang, Liangzhu Chen, Ruiheng Gu, Binghu Fang
Summary: The excessive accumulation of antibiotic residue in animal-derived foods poses a threat to health. Therefore, it is necessary to establish a rapid, simple, effective, safe, and highly sensitive method for detecting lincomycin residues. By using a pre-column derivatization method on high-performance liquid chromatography equipped with ultraviolet, the UV absorption of lincomycin is improved, allowing for detection and quantification.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Kun Tang, Xin-Xin Wang, Jin-Jin Zhao, Ning Ren, Jian-Jun Zhang
Summary: This study reports the synthesis, crystal structures, and thermal degradation properties of three new rare earth coordination compounds. Compounds 1-3 exhibit binuclear structures which can form chain-like structures via hydrogen bonding. Compound 2 shows potential application value in the orange-red luminescence region.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Seoyoun Yang, Eunbi Yu, See-Hyoung Park, Sae Woong Oh, Kitae Kwon, Su Bin Han, Soo Hyun Kang, Jung Hyun Lee, Heejun Ha, Minkyung Song, Jae Youl Cho, Jongsung Lee
Summary: This study investigated the effects of blue light on the hypodermis and found that it has antiadipogenic properties by reducing lipid accumulation and downregulating the expression of adipogenic genes. Blue light also increased the phosphorylation of PPAR gamma and TRPV1, suggesting its anti-adipogenic effect through these signaling pathways.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Abdul Nasir, Abdul Waheed Khan, Hamid Rafiq Khattak, Abdus Samad, Sami Ullah, Haroon Khan, Muhammad Faheem, Qian Bai
Summary: This study evaluated the effects of isoxazolone derivatives on cisplatin-induced neuropathy in a rat model. The results showed that isoxazolone derivatives effectively reversed mechanical allodynia, similar to the known therapeutic agent pregabalin. Molecular docking analysis indicated that isoxazolone derivatives have strong binding affinity for relevant receptors and potential inhibitory activity against relevant signaling pathways. This study has innovative implications for the treatment of cisplatin-induced neuropathic pain.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Chemistry, Multidisciplinary
Shahid Wahab, Haroon Muhammad Ali, Maham Khan, Tariq Khan, Chandran Krishnaraj, Soon-Il Yun
Summary: In this study, we synthesized chitosan nanoparticles, silver nanoparticles, and chitosan/silver nanocomposites using aqueous ginger extract as a green approach. These nanomaterials showed significant antibacterial properties and low toxicity. Furthermore, the nanomaterials conjugated with tobramycin demonstrated enhanced antibacterial efficacy and exhibited interactions with Pseudomonas aeruginosa.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
