Impact of different Osmanthus fragrans cultivars on the biochemical composition and antioxidant activity of osmanthus green tea

doi:10.14088/j.cnki.issn0439-8114.2025.09.016

Abstract

Abstract: To clarify the effects of different Osmanthus fragrans cultivars on the functional quality of osmanthus green tea, green tea processed from Fuding Dabaicha was used as the tea base and scented with Jingui, Yingui, Dangui, and Sijigui under a unified scenting process to prepare four types of osmanthus green tea samples. The active components, including total phenols, total flavonoids, tea polyphenols, caffeine, amino acids, and soluble sugars, were determined, and the antioxidant activity was evaluated. The results showed that different Osmanthus fragrans cultivars significantly influenced the functional composition and antioxidant capacity of osmanthus green tea. Among them, Jingui showed a balanced performance in all three antioxidant indices, achieving a comprehensive APC evaluation score of 93.54%, which was higher than that of the other treatments. The addition of osmanthus flowers significantly increased the amino acid (up to 80.18%) and soluble sugar contents in the tea infusion, while slightly decreasing the total catechin and tea polyphenol contents. Correlation analysis indicated that the contents of tea polyphenols and catechins were significantly positively correlated with the scavenging capacities of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals(r> 0.6, P<0.05).

Key words: Osmanthus fragrans cultivars, osmanthus green tea, biochemical composition, antioxidant activity, correlation analysis

CLC Number:

GUO Zhi-ming, YU Zi-ming, CHENG Fan-yang, CHEN De-lin, CHENG Chang-song, JIANG Hua, YU You-wen, ZI Hua-bin, TU Xiu-liang. Impact of different Osmanthus fragrans cultivars on the biochemical composition and antioxidant activity of osmanthus green tea[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(9): 96-101.

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