Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin,  and thearubigin of Turkish black tea

Özdemir, Feramuz; Nadeem, Hilal Şahin; Akdoğan, Aybegüm; Dinçer, Cüneyt; Topuz, Ayhan

doi:10.3906/tar-1710-21

Cited by 22 publications

(17 citation statements)

References 24 publications

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“…The water content of EKKBP obtained in this study has met the specified extract water content standard. EKKBP water content in this study ranged from 9.93 to 10.96%, higher than the results of research Ozdemir et al (2018) the water content of catechin extracts in black tea ranged from 4.78 to 5.45%. Yunarto et al (2015) reported the moisture content of the ethyl acetate fraction of gambir leaf extract was 2.23%.…”

Section: Catechin Extractioncontrasting

confidence: 83%

Extraction of Catechins from Areca catechu L.Peel with different Solvent Type for Feed Additive of Broiler

Agustina¹,

Rizal²,

Ardi³

et al. 2019

IJEAB

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Catechins are secondary metabolites compound of flavonoids group that is naturally produced by plants and have health benefits as cholesterol-lowering, antioxidant, antimicrobial in mice.Rapid growth in broilers is often followed by high-fat growth as well, thus causing a high cholesterol content in the broiler's meat especially in thigh meatand wings.Feeding extract catechin in broiler as feed additive will reduce cholesterol or fat in broiler's meat. The catechins could be extracted by maceration method, so far there is no information about the type of solvent and extraction method for extraction of catechin from Areca catechu peel. The aims of this study to obtain the best combination of solvent type and maceration duration in extracting of catechins from betel nut peel. Areca catechu peel used in this study is a green-colored fruit peel, which washarvested from betel nut seeds in Batu Balang village,

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Section: Catechin Extractioncontrasting

confidence: 83%

Extraction of Catechins from Areca catechu L.Peel with different Solvent Type for Feed Additive of Broiler

Agustina¹,

Rizal²,

Ardi³

et al. 2019

IJEAB

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“…The results showed that infusion time is only a critical parameter for black tea and moderately for oolong tea. For the reason that, low molecular catechins are oxidized to form high molecular weight polymers, TFs and TRs during fermentation . This resulted in the loss of TPC of the black tea and so the phenolic amount is found to be lower than other tea types.…”

Section: Resultsmentioning

confidence: 99%

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types

Bilge

Özdemir

2020

J Sci Food Agric

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BACKGROUND The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) combined chemometrics as a rapid method. In this study, black tea, oolong tea, green tea, and green tea powder (matcha) samples were brewed at 80 °C and 96 °C for 2.5 to 30 min. Synchronous fluorescence spectra were recorded at different wavelength interval (Δλ) values for optimal models. AA and TPC of tea samples were determined by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay and Folin–Ciocalteu methods as reference methods, respectively. Partial least square (PLS) method was used for correlation between reference methods and SFS method. RESULTS Results showed that SFS combined with chemometrics could be an alternative rapid way to monitor TPC and AA of teas with 0.932 and 0.918 of validation R2 values in fermented teas (black tea–oolong) while with 0.961 and 0.860 of validation R2 values in non‐fermented teas (green tea and green tea powder), respectively. Limit of detection (LOD) and root mean square error of prediction (RMSEP) values were ≤ 6.61 μg mL−1 and ≤ 17.42, respectively. CONCLUSION Based on the lowest R2 value (0.860) on TPC analysis, the proposed method is more appropriate for AA analysis of green tea and green tea powder. Furthermore, infusion time was more effective for obtaining different amounts of TPC and AA in fermented tea types while only infusion temperature was effective on green tea and green tea powder samples. Therefore, obtained calibration‐validation models gave better results for fermented tea types.

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“…In 100 g of skins, however, these contents were lower and ranged only from 660 to 1.839 mg of catechin equivalents. Values of antioxidant activity were assessed by DPPH and Ozdemir et al 2018]. The grapevine seed extract was rich both in oligomeric and polymeric flavanols.…”

Section: Assessment Of Isorhamnetin Isorhamnetin Is Anmentioning

confidence: 99%

Assessment of Antioxidants by HPLC-MS in Grapevine Seeds

Sochorová

Klejdus

Baroň

et al. 2019

asphc

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It is well known, that grapevine seeds are rich in significant antioxidants. However, the issue of dealing with the analysis and comparison of antioxidant components in the seeds of Vitis vinifera L. in individual cultivars has not yet been sufficiently studied. The experiment was performed with extracts of three varieties (Blaufränkish, Italian Riesling and Cabernet Moravia) and three interspecific cultivars (Nativa, Marlen and Kofranka). Contents of nine major flavonoids (apigenin, astragalin, hyperoside, isorhamnetin, kaempferol, myricetin, quercetin, quercitrin and rutin) and two procyanidins (procyanidin A 2 and procyanidin B 1 ) were assessed by the HPLC/MS method. The highest contents of antioxidants were found out in interspecific cultivars Marlen and Nativa while the lowest one was assessed in the cultivar Cabernet Moravia. The most represented flavonoid was hyperoside (cultivar Marlen -15.66 mg•l -1 ), least represented was kaempferol (cultivar Cabernet Moravia -1.81 µg•l -1 ).

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Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin, and thearubigin of Turkish black tea

Cited by 22 publications

References 24 publications

Extraction of Catechins from Areca catechu L.Peel with different Solvent Type for Feed Additive of Broiler

Extraction of Catechins from Areca catechu L.Peel with different Solvent Type for Feed Additive of Broiler

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types

Assessment of Antioxidants by HPLC-MS in Grapevine Seeds

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