Functional groups and antioxidant activities of polysaccharides from five categories of tea

Zhao, Zhan-Yi; Huangfu, Longtao; Dong, Lu-Lu; Liu, Shulin

doi:10.1016/j.indcrop.2014.04.004

Cited by 66 publications

(42 citation statements)

References 35 publications

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“…It was also suggested that tea types affect the ratio of sulfate radical, aminohexose, and uronic acid in tea polysaccharides. Meanwhile, the contents of aminohexose and uronic acid are positively correlated with tea polysaccharide's antioxidant capacity (Zhao, Huangfu, Dong, & Liu, ). For the aged pu‐erh tea, the storing years also change the composition of monosaccharides, the levels of protein, and uronic acid (Xu, Wu, Zhang, Chen, & Wang, ).…”

Section: Tea Chemistrymentioning

confidence: 99%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

362

237

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Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan‐3‐ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan‐3‐ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (‐)‐epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.

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Section: Tea Chemistrymentioning

confidence: 99%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

362

237

View full text Add to dashboard Cite

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“…Scavenging activity on OH was performed as previously described (Zhao et al, 2014b), with some modifications. The reaction mixture containing 0.2 mL different concentrations sample (0.1-3 mg/mL), 2 mL EDTA-Fe (0.15 mM), 0.8 mL salicylic acid (2 mM), 2 mL H 2 O 2 (6 mM) was incubated at 37 • C for 30 min, and the absorbance of the solution was detected at 510 nm.…”

Section: Scavenging Activity Of Hydroxyl Radical ( • Oh)mentioning

confidence: 99%

Extraction, isolation, characterization and antioxidant activity of polysaccharides from Astragalus membranaceus

Chen

Tan

Jin

et al. 2015

Industrial Crops and Products

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“…[4] It was reported that tea polysaccharides (TPS) played a key role in preventing the risk of diabetes, cardiovascular disease and cancer. [5][6] Improved understanding of chemical and bioactive studies of TPS, the polysaccharides is reported to possess antioxidant [6][7], antibacterial [8], anticoagulant [9], antitumor [10], and immunological activities [11]. It has been proved that these polysaccharides are safe and non-toxic [12].…”

Section: Introductionmentioning

confidence: 99%

Using FTIR spectra and pattern recognition for discrimination of tea varieties

Cai

Wang

et al. 2015

International Journal of Biological Macromolecules

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In order to classify typical Chinese tea varieties, Fourier transform infrared spectroscopy (FTIR) of tea polysaccharides (TPS) was used as an accurate and economical method. Partial least squares (PLS) modeling method along with a self-organizing map (SOM) neural network method was utilized due to the diversity and heterozygosis between teas. FTIR spectra results of tea extracts after spectra preprocessing were used as input data for PLS and SOM multivariate statistical analyses respectively. The predicted correlation coefficient of optimization PLS model was 0.9994, and root mean square error of calibration and cross-validation (RMSECV) was 0.03285. The features of PLS can be visualized in principal component (PC) space, contributing to discover correlation between different classes of spectra samples. After that, a data matrix consisted of the scores on the selected 3PCs computed by principle component analysis (PCA) and the characteristic spectrum data was used as inputs for training of SOM neural network. Compared with the PLS linear technique's recognition rate of 67% only, the correct recognition rate of the PLS-SOM as a non-linear classification algorithm to differentiate types of tea reaches up to 100%. And the models become reliable and provide a reasonable clustering of tea varieties.

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Functional groups and antioxidant activities of polysaccharides from five categories of tea

Cited by 66 publications

References 35 publications

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Extraction, isolation, characterization and antioxidant activity of polysaccharides from Astragalus membranaceus

Using FTIR spectra and pattern recognition for discrimination of tea varieties

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