“…assamica (tree with large leaves) ( Jia, Zhang, Fernie, & Wen, 2021 ). The chemical composition, types, qualities and characteristics of flavor, aroma and color of tea are mainly associated with processing (harvesting, cleaning the leaves, selection, partial or total drying of the leaves, rolling and storage), as well as the degree of fermentation (unfermented, partially fermented, fully fermented and post-fermented) ( Chen et al, 2021 , Shang et al, 2021 ). In this way, tea can be classified ( Fig.…”
Section: Camellia Sinensismentioning
confidence: 99%
“…In this way, tea can be classified ( Fig. 1 ) into white tea, green tea, yellow tea, oolong tea (also known as red tea), black tea and dark tea (pu-erh) ( Chen, Wang, Tsai, et al, 2021 ). Fig.…”
Section: Camellia Sinensismentioning
confidence: 99%
“…Teas have prevailed for their hypoglycemic, antioxidant, anti-inflammatory, neuroprotective, anticarcinogenic, anti-obesity, cardiovascular and liver protection properties, especially when consumed through functional foods or food supplements ( Shang et al, 2021 ). These biological activities are mainly associated with teas richness in bioactive compounds, such as phenolic acids and flavonoids ( Chen, Wang, Tsai, et al, 2021 ).…”
Section: Camellia Sinensismentioning
confidence: 99%
“… Note: ND: not detected. ( n ) References by column: (1) Zhao et al (2019) ; (2) Sun et al (2019) ; (3) Li, Zeng, Liao, Tang, and Yang (2020) ; (4) Ribeiro et al (2021) ; (5) Liu et al (2019) ; (6) Klepacka, Tońska, Rafałowski, Czarnowska-Kujawska, and Opara (2021) ; (7) Jiang et al (2019) ; (8) Samadi and Raouf Fard (2020) ; (9) Azevedo et al (2019) ; (10) Tang et al (2021) ; (11) Liu et al (2020) ; (12) Chen, Wang, Tsai, et al (2021 ); (13) Zhou et al (2019) ; (14) Armstrong et al (2020) ; (15) Zhou, Ma, Wu, Xu, & Wang (2020) . …”
Section: Bioactive Composition Of Teasmentioning
confidence: 99%
“…The composition of dry leaves has from 1 to 4% of amino acids (26 amino acids already reported in the literature) and 18 to 36% of phenolic compounds (PCs), including flavonols, flavonoids and phenolic acids. From 12 to 24% of these PCs are catechins ( Chen, Wang, Tsai, et al, 2021 ). The phenolic composition of C. sinensis is responsible for its antioxidant activity.…”
“…assamica (tree with large leaves) ( Jia, Zhang, Fernie, & Wen, 2021 ). The chemical composition, types, qualities and characteristics of flavor, aroma and color of tea are mainly associated with processing (harvesting, cleaning the leaves, selection, partial or total drying of the leaves, rolling and storage), as well as the degree of fermentation (unfermented, partially fermented, fully fermented and post-fermented) ( Chen et al, 2021 , Shang et al, 2021 ). In this way, tea can be classified ( Fig.…”
Section: Camellia Sinensismentioning
confidence: 99%
“…In this way, tea can be classified ( Fig. 1 ) into white tea, green tea, yellow tea, oolong tea (also known as red tea), black tea and dark tea (pu-erh) ( Chen, Wang, Tsai, et al, 2021 ). Fig.…”
Section: Camellia Sinensismentioning
confidence: 99%
“…Teas have prevailed for their hypoglycemic, antioxidant, anti-inflammatory, neuroprotective, anticarcinogenic, anti-obesity, cardiovascular and liver protection properties, especially when consumed through functional foods or food supplements ( Shang et al, 2021 ). These biological activities are mainly associated with teas richness in bioactive compounds, such as phenolic acids and flavonoids ( Chen, Wang, Tsai, et al, 2021 ).…”
Section: Camellia Sinensismentioning
confidence: 99%
“… Note: ND: not detected. ( n ) References by column: (1) Zhao et al (2019) ; (2) Sun et al (2019) ; (3) Li, Zeng, Liao, Tang, and Yang (2020) ; (4) Ribeiro et al (2021) ; (5) Liu et al (2019) ; (6) Klepacka, Tońska, Rafałowski, Czarnowska-Kujawska, and Opara (2021) ; (7) Jiang et al (2019) ; (8) Samadi and Raouf Fard (2020) ; (9) Azevedo et al (2019) ; (10) Tang et al (2021) ; (11) Liu et al (2020) ; (12) Chen, Wang, Tsai, et al (2021 ); (13) Zhou et al (2019) ; (14) Armstrong et al (2020) ; (15) Zhou, Ma, Wu, Xu, & Wang (2020) . …”
Section: Bioactive Composition Of Teasmentioning
confidence: 99%
“…The composition of dry leaves has from 1 to 4% of amino acids (26 amino acids already reported in the literature) and 18 to 36% of phenolic compounds (PCs), including flavonols, flavonoids and phenolic acids. From 12 to 24% of these PCs are catechins ( Chen, Wang, Tsai, et al, 2021 ). The phenolic composition of C. sinensis is responsible for its antioxidant activity.…”
This work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non‐fermented, semi‐fermented and fermented. The chemical composition was ascertained via FTIR, GC‐MS, total phenolic and total flavonoid content. Also determined were the biological properties, including antioxidant, antimicrobial and alpha‐amylase inhibitory activities. The data confirmed that MOS teas were rich in phenolic and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH˙, ABTS˙+ and NO˙, and the radical scavenging capacity was in the order of non‐fermented > semi‐fermented > fermented MOS teas. The same trend was also observed for the antimicrobial activities against Staphylococcus aureus and Staphylococcus epidermidis. In contrast, the fermented MOS tea exhibited better α‐amylase inhibitory activity compared to the non‐fermented and semi‐fermented MOS teas.
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