Comparative studies on the physicochemical and antioxidant properties of different tea extracts

Chen, Hạixia; Lu, Xueming; Qu, Zhishuang

doi:10.1007/s13197-011-0291-6

Cited by 30 publications

(27 citation statements)

References 20 publications

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“…Many studies reported differences in quality and antioxidant property depending on polyphenols and bioactive compounds content of different teas (Chen et al 2012;El-Shahawi 2012;Rahim et al 2014;Zhang et al 2013) according to tea type (Bae et al 2015;Lin et al 2014a, b;Yang and Liu 2013), geographic origin (Dias et al 2014) and seasonal variation (Laddi et al 2014). Effect of infusion conditions on bioactive compounds extraction has been studied (Araújo Ramalho et al 2013;Bae et al 2015;Rusak et al 2008) showing that temperature and time are the most crucial parameters affecting polyphenol content and antioxidant capacity (Araújo Ramalho et al 2013;Damiani et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

Lantano

Rinaldi²,

Cavazza

et al. 2015

J Food Sci Technol

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Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation.

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Section: Introductionmentioning

confidence: 99%

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

Lantano

Rinaldi²,

Cavazza

et al. 2015

J Food Sci Technol

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“…Tea polyphenol (TP), which is mainly made from great tea, has beneficial anti-bacterial and anti-oxidative activities, showing good prospects for use as preservatives and antioxidants in food industry especially in the field of the preservation of manufactured meat (Chen et al 2012;Azam et al 2004). Further studies demonstrated antioxidative activities of TP in some cases are up to five times more effective than vitamin C or vitamin E (Dreosti 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of tea polyphenol on quality and shelf life of pork sausages

et al. 2013

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The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20°C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physical (Hunter color of L * , a * , b * ), chemical (pH, TBA value) and sensory characteristics. It was found that samples added with tea polyphenol showed lower changes in total viable count, pH, TBA value and sensory characteristics than control samples, respectively. The results indicated that the sausage samples with tea polyphenol added was to enable the good quality and sensory characteristics than the control sausage samples and prolonged the shelf life of the sausages.

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“…In this paper this method was applied to tea. Tea is one of the most widely consumed beverages in the world [7]. It is valued both for the taste and for the health benefits associated with its antioxidant content [1,[7][8][9][10].…”

mentioning

confidence: 99%

“…In such conditions, polyphenol oxidation is inactivated, which prevents the oxidation of polyphenols. As a result, the raw material remains rich in flavonols such as: catechin, epicatechin, epigallocatechin, flavonoids and simple phenolic acids [7,11]. Fermentation is necessary in order to produce black tea.…”

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confidence: 99%

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Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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including tea; these methods are based on different mechanisms, using a variety of detection techniques and are therefore not standardized. Hence, the comparison of the antioxidant capacity values obtained in different laboratories is not possible. On the other hand, the antioxidant capacity values obtained in the same laboratory through the use of different methods and parameters are also not consistent, due to the use of different interactions. Therefore the research is leading to the modification of existing methods and new methods are constantly sought. Recently, an EPR method based on a new semi-empirical mathematical model were proposed [5]. This method allows for a quick and precise determination of the antioxidant capacity of food products. In this paper this method was applied to tea. Tea is one of the most widely consumed beverages in the world [7]. It is valued both for the taste and for the health benefits associated with its antioxidant content [1,[7][8][9][10]. All varieties of tea are produced from young, tender leaves of Camellia sinensis (L.) (family Theaceae). Through using a wide variety of methods, different types of tea are produced: unfermented (green and white), partially fermented (oolong) and fermented (black and red). Green tea is produced through treating the leaves with hot steam and subsequently drying them. In such conditions, polyphenol oxidation is inactivated, which prevents the oxidation of polyphenols. As a result, the raw material remains rich in flavonols such as: catechin, epicatechin, epigallocatechin, flavonoids and simple phenolic acids [7,11]. Fermentation is necessary in order to produce black tea. This process consists of enzymatic oxidation by endogenous polyphenol oxidases and peroxidases of tea polyphenols, namely colorless flavonols that are partially converted into theaflavins and thearubigins, responsible for the characteristic aroma and color of the black and oolong teas. About 75% of the catechin contained in leaves undergoes enzymatic oxidation [12]. AbstractThe antioxidant properties of different types of tea-green, black and earl grey-were investigated using the EPR spectroscopy method based on a new semi-empirical mathematical model and on a single EPR spectroscopy measurement. The obtained values of the antioxidant capacity were correlated with the bioactive ingredient content identified through the NMR spectroscopy. Moreover, an attempt was made to determine what impact on the antioxidant properties of tea does adding sugar, milk, lemon and honey have. All studied teas exhibited antioxidant properties. The best DPPH free radical scavengers were green teas. Adding sugar, milk and lemon juice to tea did not significantly impact the antioxidant properties of the infusion; adding honey, however, caused an increase in the total antioxidant capacity of the infusion. The aromatic proton content correlates positively with the antioxidant capacity value.

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Comparative studies on the physicochemical and antioxidant properties of different tea extracts

Cited by 30 publications

References 20 publications

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

Effects of tea polyphenol on quality and shelf life of pork sausages

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

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