Enrichment of Bioactive Compounds from Lotus (Nelumbo nucifera ‘Roseum Plenum’) Tea through Fermentation
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Abstract
Lotus tea, tea made from the Double red lotus (Nelumbo nucifera ‘Roseum Plenum’). This advantageous characteristic is caused by its bioactive compounds, which include flavonoids and alkaloids. However, stirring the tea with hot water rapidly extracts the active compounds, which may result in a lower overall yield. Additionally, the related flavonoids and alkaloids have good solubility in alcohol. This study aimed to evaluate the feasibility of using lotus tea as a substrate for wine fermentation and to investigate the effect of fermentation on the extraction and enrichment of bioactive compound. Lotus tea and tea infusion used as substrate for the fermentation and HPLC utilized for measuring interesting bioactive compounds. The results indicate that both lotus tea and tea infusion underwent steady fermentation, producing ethanol levels of approximately 6% (v/v) within the first 7 days. All samples displayed characteristics typical of sweet wine, with alcohol content ranging from 6-8% (v/v) by day 28. Fermentation increased the concentrations of bioactive compounds, including catechin, epigallocatechin gallate (EGCG), and nuciferine, to approximately 2–5 times those in the original tea infusion, indicating enhanced extraction during fermentation. While fermentation increased the content of bioactive compounds in lotus tea, further in vivo and clinical investigations are necessary to establish the biological relevance of these findings and assess any potential health effects.
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