foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-2-260-266foodsyst-774Research ArticleСтатьиBiochemical characteristics of tea from amaranth leaves (Amaranthus cruentus L.) of the ‘Frant’ varietyБиохимическая характеристика чая из листьев амаранта (Amaranthus cruentus L.) сорта «Франт»https://orcid.org/0000-0002-9967-7454СоколоваД. В.SokolovaD. V.

Соколова Диана Викторовна — кандидат биологических наук, старший научный сотрудник, Отдел овощных и бахчевых культур

Санкт-Петербург, ул. Большая Морская, 42, 44

Тел.: +7–812–312–51–61

Diana V. Sokolova, Candidate of Biological Sciences, Senior Researcher, Department of Genetic Resources of Vegetable and Melon Crops

42, 44 B. Morskaya Str., 190031, St. Petersburg

Tel.: +7–812–312–51–61

dianasokol@bk.ruhttps://orcid.org/0000-0002-6201-4294СоловьеваА. Е.SolovyevaA. E.

Соловьева Алла Евгеньевна — кандидат биологических наук, старший научный сотрудник, Отдел биохимии и молекулярной биологии

Санкт-Петербург, ул. Большая Морская, 42, 44

Тел.: +7–812–312–51–61

Alla E. Solovyeva, Candidate of Biological Sciences, Senior Researcher, Department of Biochemistry and Molecular Biology

42, 44 B. Morskaya Str., 190031, St. Petersburg

Tel.: +7–812–312–51–61

alsol64@mail.ruВсероссийский институт генетических ресурсов растений им. Н. И. Вавилова (ВИР)РоссияN. I Vavilov All-Russian Institute of Plant Genetic Resources (VIR)Russian Federation20251807202582260266Copyright © Sokolova D.V., Solovyeva A.E., 20252025Соколова Д.В., Соловьева А.Е.Sokolova D.V., Solovyeva A.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/774

Tea and various tea beverages have always been popular products rich in antioxidants. Amaranth is considered a “super product” due to the content of high-quality gluten-free protein, unsaturated fatty acids, vitamins and minerals. The leaves of the red-colored varieties of Amaranthus cruentus L., rich in amaranthine, are an excellent raw material for the production of tea beverages. The purpose of this study was comparative investigation of the biochemical composition and antioxidant activity of tea from amaranth leaves of the ‘Frant’ variety prepared both with and without fermentation. For the first time, the content of valuable biochemical substances in a tea drink made from amaranth has been established: ascorbic acid, chlorophylls, carotenoids and lutein, which are strong antioxidants and necessary for human health. The composition of tea has a high content of chlorophylls (540.14–567.65 mg/100g), carotenoids (116.62–127.64 mg/100g), and amaranthine (44.61– 54.18 mg/100g). During fermentation, there was a significant increase in ascorbic acid, lutein and total acidity. Analysis of the content of low-molecular-weight components of the carbohydrate profile showed a significant decrease of sucrose, raffinose and monosaccharide altrose and an increase in glucose and ribose. The composition of the acids included 28 compounds with a predominance of inorganic phosphoric acid and organic acids: succinic and glyceric. It has been established that during the fermentation process accompanied by an increase in total acidity, the carbohydrate content decreases, which leads to a decrease in the sweet taste of tea. Factors associated with the antioxidant activity of amaranth tea were identified. The benefit of amaranth tea is confirmed by the significant presence of quercetin, ferulic and ellagic acids. The identified correlations are of theoretical and practical importance for understanding the processes occurring during the fermentation of amaranth leaves.

Чай и различные чайные сборы всегда являлись популярными продуктами, богатыми антиоксидантами. Амарант считается «суперпродуктом» благодаря содержанию высококачественного безглютенового белка, ненасыщенных жирных кислот, витаминов и минералов. Богатые амарантином листья красноокрашенных сортов Amaranthus cruentus L. являются прекрасным сырьем для производства чайных напитков. Целью настоящей работы явилось сравнительное изучение биохимического состава и антиоксидантной активности чая из листьев амаранта сорта «Франт», приготовленного с помощью ферментации. Впервые установлено содержание ценных биохимических веществ в чайном напитке из амаранта — аскорбиновой кислоты, хлорофиллов, каротиноидов и лютеина, являющихся сильными антиоксидантами, необходимыми для здоровья человека. Определено содержание хлорофиллов (540,14–567,65 мг/100 г), каротиноидов (116,62–127,64 мг/100 г), амарантина (44,61–54,18 мг/100 г). В процессе ферментации происходило достоверное увеличение аскорбиновой кислоты, лютеина и общей кислотности. Анализ содержания низкомолекулярных компонентов углеводного профиля показал достоверное снижение сахарозы, рафинозы и моносахарида альтрозы, а также увеличение глюкозы и рибозы. В составе кислот определено 28 соединений, среди которых преобладают неорганическая фосфорная кислота и органические кислоты: янтарная и глицериновая. Установлено, что в процессе ферментации, сопровождающемся повышением общей кислотности, снижается содержание углеводов, что способствует уменьшению сладости вкуса чая. Выявлены факторы, сопряженные с антиоксидантной активностью амарантового чая. Пользу чайного продукта из амаранта подтверждает высокое содержание кверцетина, феруловой и эллаговой кислот. Выявленные корреляции имеют теоретическую и практическую значимость для понимания процессов, происходящих при ферментации листьев амаранта.

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The authors declare that there are no conflicts of interest present.