Green tea catechins during food processing and storage: A review on stability and detection

Ananingsih, Victoria Kristina; Sharma, Amber; Zhou, Weibiao

doi:10.1016/j.foodres.2011.03.004

Cited by 315 publications

(185 citation statements)

References 111 publications

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“…and these results match with the results mentioned in Table 1, and this may be due to the effect of sucrose sugar on extraction of some phenolic compounds from tea samples when compared with green or black tea only without sucrose. This result in in agreement with the results obtained by Ananingsih et al (2013).…”

Section: Phenolic Flavonoid and Caffeine Compounds Identified Using supporting

confidence: 94%

Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea

Shalaby

Mahmoud

Shanab

2016

Frontiers in Life Science

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The present work aims to evaluate the relation between the antioxidant activities and phenolic compound contents of two tea samples (green and black) mixed with or without sweeteners (sucrose or aspartame). The aqueous extracts were screened for total polyphenol and flavonoids contents. Antioxidant activities of extracts were tested using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical method and 2, 2 -azino-bis [ethylbenzthiazoline-6-sulfonic acid] (ABTS) methods using butylated hydroxyl anisole as standard compound. In addition, we identified polyphenols compounds using high performance liquid chromatography (HPLC). The results indicated that the antioxidant activity was higher against ABTS radical more than DPPH radical. Also, there is positive correlation between the antioxidant activity and phenolic compounds content presented in water extracts of tea samples. The results also indicated that addition of table sugar to green tea significantly decreased the antioxidant activity (from 95.8% to 90.6% with 4.0% sucrose). However, the same table sugar in black tea increased the antioxidant activity (from 87.0% to 91.9% with 4.0% sucrose). The analysis using HPLC showed that caffeine was the most predominant individual compounds in green and black tea without and with 1.0% sucrose (6081.8, 8772.1, 6474 and 3755 µg/100g, respectively). However, cinnamic acid showed the lowest content in the same tea samples (0.21, 0.25, 0.19 and 0.18 µg/100g respectively). Pyrogallol, catechol, epicatechin, ellagic, protocatchuic were significantly higher in green tea than in black tea. ARTICLE HISTORY

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Section: Phenolic Flavonoid and Caffeine Compounds Identified Using supporting

confidence: 94%

Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea

Shalaby

Mahmoud

Shanab

2016

Frontiers in Life Science

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“…It can also be hypothesized that higher amounts of analytes are extracted during long time, but then are destroyed by oxidation or side reactions such as polymerization phenomena occurring along 12 h (Samaniego-Sánchez et al 2011;Ananingsih et al 2013). Such phenomena could occur after infusion, during cooling process, while hot + ice infuses reach quickly a low temperature keeping higher amount of active compounds.…”

Section: Resultsmentioning

confidence: 99%

“…However, the promising cold steeping technology requires long infusion. To overcome it, a potential modification involves an infusion step with hot water followed by ice addition, avoiding the slow cooling process, responsible for changes in the contents of functional compounds (Ananingsih et al 2013).…”

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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“…EGCG is the most abundant and active catechin, and it is usually used as a quality indicator. Chemically, catechins are water soluble, colourless compounds and impart astringency to tea infusions (Ananingsih et al 2013;Gramza and Korczak 2005). Tea also contains a significant amount of caffeine (3-5 %), which is unaffected by different processing methods (Chu 1997).…”

Section: Major Green Tea Catechins Are: (−)-Epicatechin (Ec) (−)-Ementioning

confidence: 99%

Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions

et al. 2015

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The optimal brewing conditions for Turkish green tea were determined on the basis of extracted catechins and sensory attributes. Green tea infusions were prepared at 75, 85 and 95°C with brewing times of 1, 2, 3, 5, 10, 20, 30 and 45 min. The amounts of epistructured catechins (EGCG, EGC, ECG, EC), non-epistructured catechins (C, GC, GCG) and caffeine in brewed tea samples were analysed. Sensory analyses were performed by nine trained panelists for infusion colour, taste, aroma and overall acceptability. Brewing at 85°C for 3 min was found to be the optimal condition, where the EGCG content was at a maximum of 50.69 mg/100 ml with the highest sensory scores. It was observed that the yield of epistructured catechins increased rapidly for the first 3-5 min of brewing at 85°C, and increased brewing time resulted in a decrease in the yield of epistructured catechins. The amount of nonepistructured catechins continued to increase with longer extraction times. Sensory scores for infusion colour, taste, aroma and overall acceptability were highest at 3 and 5 min brewing times at all temperatures. Sensory scores were very low for 30 and 45 min brewing at 85 and 95°C due to the bitter taste and dark colour.

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Green tea catechins during food processing and storage: A review on stability and detection

Cited by 315 publications

References 111 publications

Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea

Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea

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

Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions

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