Green tea extract: Chemistry, antioxidant properties and food applications – A review

Senanayake, S.P.

doi:10.1016/j.jff.2013.08.011

Cited by 415 publications

(257 citation statements)

References 63 publications

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“…Catechin molecules are characterized by presence of various hydroxyl groups on A-and B-rings and hydroxyl group on carbon 3 of dihydropyran heterocycle (the C-ring). Their number and position in the molecule are the factors determining the antioxidant activity of flavonoids [23]. However, blackcurrant seed extracts contain rutin, isoquercetin and taxifolin.…”

Section: Quality Of the Fatty Materials Fat From Oat Flakes And Antiomentioning

confidence: 99%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

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Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles (N) on the rate of fat degradation in cookies with oat flakes and their sensory properties. In this work, the antioxidant effect of natural extracts antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC) and by peroxide value, anisidine value and specific UV extinctions (K value). Moreover, cookies were subjected to sensory analysis and to instrumental measurements of color changes. The extracts used in the study had an influence on the rate of fat oxidation changes in cookies after baking and also during 3 months of storage. The most effective fat degradation inhibitor was the extract with GT in 1% addition, while the most unfavorable change was observed in fat with the lowest addition of N extract (0.5%). It was observed that the applied plant extracts did not significantly reduce the sensory properties of the products. The most desirable products were the cookies with 1% GT extract and those with the highest proportion of blackcurrant seed extract (1.5%).

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Section: Quality Of the Fatty Materials Fat From Oat Flakes And Antiomentioning

confidence: 99%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

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“…Leaves of 12 Myrtaceae species with no signs of herbivory or disease (from at least three individuals per species) were collected in a cerrado sensu stricto area of the Universidade Federal de São Carlos (21° 58′ 5″ S and 47° 53′ 12″ W), São Carlos, São Paulo, Brazil, on Green tea is commonly used for its antioxidant properties (Senanayake, 2013). Thus, a commercial green tea (dry leaves and stalks of Camellia sinensis (L.) Kuntze) was used for comparison with Myrtaceae species, Yamamatoyama (Midori Indústria de Chá Ltda., lot number: 242).…”

Section: Plant Materialsmentioning

confidence: 99%

Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)

2015

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There is considerable interest in identifying new antioxidants from plant materials. Several studies have emphasized the antioxidant activity of species belonging to the Myrtaceae family. However, there are few reports on these species from the Cerrado (Brazilian savanna). In this study, the antioxidant activity and phenolic content of 12 native Myrtaceae species from the Cerrado were evaluated (Blepharocalyx salicifolius, Eugenia bimarginata, Eugenia dysenterica, Eugenia klotzschiana, Hexachlamys edulis, Myrcia bella, Myrcia lingua, Myrcia splendens, Myrcia tomentosa, Psidium australe, Psidium cinereum, and Psidium laruotteanum). Antioxidant potential was assessed using the antioxidant activity index (AAI) by the DPPH method and total phenolic content (TPC) by the Folin-Ciocalteu assay. There was a high correlation between TPC and AAI values. Psidium laruotteanum showed the highest TPC (576.56 mg GAE/g extract) and was the most potent antioxidant (AAI = 7.97, IC 50 = 3.86 µg·mL −1 ), with activity close to that of pure quercetin (IC 50 = 2.99 µg·mL −1 ). The extracts of nine species showed IC 50 of 6.24-8.75 µg·mL −1 . Most species showed TPC and AAI values similar to or higher than those for Camellia sinensis, a commonly consumed tea with strong antioxidant properties. The results reveal that the analyzed Myrtaceae species from the Cerrado possess high phenolic contents and antioxidant activities. Thus, they are a potential source of new natural antioxidants. Keywords

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“…Catechins, a class of flavanols, can be divided into epistructured catechin and nonepistructured catechin, with the former including epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG) and the latter including catechin (C), catechin gallate (CG), gallocatechin (GC), and gallocatechin gallate (GCG). 7 Among them, EGCG is the most abundant one as it constitutes ~50% of total catechins in dried green tea leaves. 8 As tea leaf waste is also a rich source of catechins, 9 it would be a great advantage to the tea beverage industry to isolate catechins from tea leaf waste for further commercial production and utilization as a nutritional supplement or as an anticancer agent.…”

Section: Introductionmentioning

confidence: 99%

Preparation of catechin extracts and nanoemulsions from green tea leaf waste and their inhibition effect on prostate cancer cell PC-3

Tsai

Chen

2016

IJN

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Green tea is one of the most commonly consumed natural health beverages in Taiwan’s market, with the major functional component catechin being shown to possess several biological activities such as antioxidation, anticancer, and prevention of cardiovascular disease. The objectives of this study were to develop a high-performance liquid chromatography–mass spectrometry method to determine the variety and content of catechins in green tea leaf waste, a by-product obtained during processing of tea beverage. In addition, catechin nanoemulsion was prepared to study its inhibition effect on prostate cancer cell PC-3. Results showed that a total of eight catechin standards were separated within 25 minutes by using a Gemini C18 column and a gradient mobile phase of 0.1% formic acid (A) and acetonitrile (B) with flow rate at 1 mL/min, column temperature at 30°C, and detection wavelength at 280 nm. Among various extraction solvents, 50% ethanol generated the highest yield of total catechins from tea leaf waste, of which five catechins were identified and quantified. The catechin nanoemulsion was composed of catechin extract, lecithin, Tween 80, and deionized water in an appropriate proportion, with the mean particle size being 11.45 nm, encapsulation efficiency 88.1%, and zeta potential −66.3 mV. A high stability of catechin nanoemulsion was shown over a storage period of 120 days at 4°C. Both catechin extract and nanoemulsion could inhibit growth of PC-3 tumor cells, with the half maximal inhibitory concentration being 15.4 μg/mL and 8.5 μg/mL, respectively. The PC-3 cell cycle was arrested at S phase through elevation of P27 expression and decline of cyclin A, cyclin B, cyclin-dependent kinase 2, and cyclin-dependent kinase 1 expression. In addition, both catechin extract and nanoemulsion could induce apoptosis of PC-3 cells through decrease in B-cell lymphoma 2 (bcl-2) expression and increase in cytochrome c expression for activation of caspase-3, caspase-8, and caspase-9. Taken together, both caspase-dependent and caspase-independent pathways may be involved in apoptosis of PC-3 cells.

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Green tea extract: Chemistry, antioxidant properties and food applications – A review

Cited by 415 publications

References 63 publications

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)

Preparation of catechin extracts and nanoemulsions from green tea leaf waste and their inhibition effect on prostate cancer cell PC-3

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