Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion

Qin, Chunyin; Lian, Li; Xu, Wen; Jiang, Zongde; Wen, Mingchun; Han, Zisheng; Liang, Zhang

doi:10.1039/d2fo00707j

Cited by 11 publications

(2 citation statements)

References 53 publications

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“…Concerning white teas, the levels were not considered to be very high in a previous study [ 20 ]. In another study conducted on aqueous methanol (70%) extracts, DPPH radical scavenging activity and antiproliferative effects of white tea against colorectal cancer cell line HCT-116 were most likely due to its catechin content [ 31 , 33 ]. The determination of antioxidant and others biochemical properties of these food formulations may lead to explanations for others health claims [ 2 , 11 , 34 ].…”

Section: Discussionmentioning

confidence: 99%

Biological Activities and Polyphenol Content of Qi Cha Tea®, a Functional Beverage of White Tea Containing Botanicals and Dry Botanical Extracts with European Health Claims

Maixent,

Belaiba,

Pons

et al. 2023

Plants

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Infusions of Camellia sinensis leaves have been known for their health benefits. The Bio Concentrate Assets® (ABC) method is a method of enriching organic infusion leaves (from Camellia sinensis) with organic dry and concentrated extracts using organic acacia gum, and its application to white tea has provided Qi cha tea®. In the present study, the content of tea polyphenols and caffeine, and the biochemical properties of Qi cha tea® and its botanical constituents (elderberry, tulsi, Echinacea purpurea, orange peel, lemongrass, and acacia gum) were assessed. Antioxidant and cell viability activities were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and MTT (3-(4, 5-dimethyl thiazol-2-yl)-2, 5-diphenyl tetrazolium bromide) assay in human Caco-2 and HCT-116 cell lines, and ascorbic acid and tamoxifen, respectively. The caffeine and polyphenol composition of Qi cha tea® was modified with less caffeine and gallic acid and more epigallocatechin gallate (EGCG) than the original white tea. The majority of the tested botanical samples including Qi cha tea® at 50 µg/mL show similar antioxidant activities, with the exception of Echinacea purpurea. The greatest effect was found for white tea. The antioxidant power of the Qi cha tea® (90% at 50 µg/mL for pressurized liquid extraction (PLE) was divided by approximately a factor of two (61% at 50 µg/mL for pressurized liquid extraction products (PLEP)), which corresponds to the 48.3% (mass/mass) white tea original content in the Qi cha tea®. Qi cha tea® shows the lowest cytotoxic activity in the viability of the two cell lines when compared to white tea. The application of the ABC method to Qi cha tea® using various botanicals and dry extract with acacia gum as blinder has allowed the development of a new innovative functional health beverage that complies with European health claims.

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Section: Discussionmentioning

confidence: 99%

Biological Activities and Polyphenol Content of Qi Cha Tea®, a Functional Beverage of White Tea Containing Botanicals and Dry Botanical Extracts with European Health Claims

Maixent,

Belaiba,

Pons

et al. 2023

Plants

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“…Analysis of the anti-inflammatory activities of black tea leaves and stems was performed according to the method described by Qin et al [15]. RAW264.7 murine macrophage cells were obtained from the Shanghai Cell Bank, Chinese Academy of Sciences.…”

Section: Anti-inflammatory Activitiesmentioning

confidence: 99%

Keemun black tea stems and leaves: Comparison of chemical characterization and anti-inflammatory activities

Zhu,

Rong,

Wen

et al. 2024

Food Science and Human Wellness

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This work aims to compare the chemical composition and anti-inflammatory effects on RAW264.7 macrophages of Keemun black tea stems and leaves. Fifty volatile compounds were identified in tea stems and leaves, and aldehydes, alcohols, and esters were the main volatile compound categories. Eleven key volatile compounds, including geraniol, phenylacetaldehyde, methyl salicylate, linalool, etc. contributed to distinguishing the tea stems from the tea leaves. In the quantitative and LC-MS-based metabolomics analysis, higher contents of amino acids, monosaccharides, and quinic acid were found in stems than in leaves. Inversely, higher contents of tea pigments, flavan-3-ols, gallic acid, purine alkaloids, and flavonol glycosides were present in tea leaves than in stems. LC-MS-based metabolomics also revealed that organic acids were the most critical non-volatile compounds responsible for the differences between tea stems and leaves. Furthermore, tea stems had better inhibiting effects of pro-inflammatory cytokines (IL-1β and IL-6) in lipopolysaccharide-challenged RAW264.7 macrophages than tea leaves, while no significant differences exist between leaves and stems for inhibiting the secretion of TNF-α and NO. In conclusion, our results support using Keemun black tea stems as a novel source of anti-inflammatory compounds.

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Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments

Zhao,

Wen,

Jiang

et al. 2024

Food Bioscience

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Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion

Abstract: Tea cream is a kind of turbid substance commonly existing in tea infusion and tea beverage upon cooling.

Cited by 11 publications

References 53 publications

Biological Activities and Polyphenol Content of Qi Cha Tea®, a Functional Beverage of White Tea Containing Botanicals and Dry Botanical Extracts with European Health Claims

Biological Activities and Polyphenol Content of Qi Cha Tea®, a Functional Beverage of White Tea Containing Botanicals and Dry Botanical Extracts with European Health Claims

Keemun black tea stems and leaves: Comparison of chemical characterization and anti-inflammatory activities

Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments

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