Profiling of Branched Fatty Acid Esters of Hydroxy Fatty Acids in Teas and Their Potential Sources in Fermented Tea

• DOI: 10.1021/acs.jafc.2c01210
• Publication Date: 2022-04-21T11:43:19Z
• Authors: Quan-Fei Zhu; Ya-Hui Ge; Na An; Na Li; Ying Xiao; Guo-Xin Huang; Li-Li Zhang; Yu-Qi Feng; Jian-Lin Wu
• Keywords: 0301 basic medicine; 03 medical and health sciences; Tea; Fatty Acids; Esters; Mass Spectrometry; Chromatography, Liquid

Branched fatty acid ester of hydroxy (FAHFA) is a class natural lipid with important biological functions. In this study, we first profiled natural-origin FAHFAs in different teas using the chemical labeling-assisted liquid chromatography-mass spectrometry method. Consequently, observed rich molecular diversity multiple regioisomers teas. Additionally, FAHFA contents had positive relationship tea fermentation degree and negative homologous acids. Moreover, highly accumulated (e.g., 3-MAHMA) some postfermented Fu brick tea) were also basically interpreted regiospecificity both fungus. This study revealed that source FAHFAs, abundant might be functional molecules accounting for antidiabetic function