Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea

Balci, Ferhan; Özdemir, Feramuz

doi:10.1590/1678-457x.17016

Cited by 19 publications

(15 citation statements)

References 27 publications

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“…They play an important role in protection of plants from microbial and insect attack. Many studies reported that flavonoids exhibit various effects as antioxidant (Siahpoosh et al, 2016;Balci & Özdemir, 2016), anti-cancer (Androutsopoulos et al, 2010;Ma et al, 2015), anti-allergic (Park et al, 2006), anti-thrombotic and vasodilatory (Rahimi et al, 2010), anticholinesterase (Ertas et al, 2016) actions. Finally, because of their UV-absorbing properties, flavonoids protect plants from the UV radiation of the sun and scavenge UV-generated reactive oxygen species (Shirley, 1996).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

et al. 2018

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On this study, heated reflux extraction method has been used to identify the phenolic compounds from C. humilis var. argentea leaflets, rachis and fruits. Extractions were performed in both ultrapure water and 80% methanol solvents. The efficiency of procedures was determined in terms of the quality and quantity of phenolic acids and flavonoids identified. Chamaerops extracts have been characterized by high concentrations of phenolic compounds, which play a crucial role in protection against various diseases. LC-MS/MS was used to determine the chemical profile of various extracts obtained from Chamaerops. The results showed that the major components in leaflets and fruits extracts were quinic, malic and chlorogenic acids. On addition, nine minor acidic components were identified. Dn the other hand, rutin and hesperidin were found to be the major flavonoids. The methanol extract was shown as being the most efficient to identify phenolic compounds in C. humilis. Keywords: Chamaerops humilis L.; LC-ESO-MS/MS; phenolic compounds; chemical composition; extracts.Practical Application: Chamaerops humilis L. rich in flavonoids and phenolic acids was a great promising source of different bioactive components.

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Section: Introductionmentioning

confidence: 99%

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

et al. 2018

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“…The quality of the tea leaves is highly related to shooting periods. For example, the leaves declined in quality from the first to the third shooting period (Ozdemir et al, 1992;Balci and Özdemir, 2016).…”

Section: Introductionmentioning

confidence: 99%

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

Özdemir¹,

Nadeem²,

Akdoğan³

et al. 2018

Turk J Agric For

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The effect of altitude, shooting period, and tea grade on the catechins and caffeine contents of Turkish black tea was investigated. The experimental factors significantly affected all of the parameters analyzed. Epigallocatechin gallate was the major catechin of black tea (0.719-1.007 g 100 g -1 dm) followed by epigallocatechin (0.627-0.791 g 100 g -1 dm). Additionally, caffeine (1.810-2.175 g 100 g -1 dm), theaflavin (3.201-6.000 µmol g -1 ), and thearubigin (8.577-12.635 g 100 g -1 dm) contents were determined. Samples of tea grown at high altitude generally produced a considerably greater amount of the catechins that improve tea quality. Shooting period, which is specific to tea cultivation in Turkey, significantly affected almost all of the quality parameters of black tea. Tea produced in the first shooting period contained more catechins than the samples plucked in the following shooting periods. Dust and orange pekoe 1 contained the most catechins of the tea grades analyzed.

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“…High levels of flavonoids and tannins in tea contribute to increased bitter taste in tea (Balci et al, 2016). In addition phenolic compounds such as flavonols (quercetin) and flavans (catechins, epicatechin, epicatechin gallate, epicatechin, epigallocatecingallate) are responsible for bitterness and astringents in tea drinks (Braud et al, 2015).…”

Section: Tastementioning

confidence: 99%

Brewing optimization for functional properties and visual appearance of Dampit Robusta coffee leaves tea

Fibrianto

Yuwono

Wahibah

2021

AFSSAAE

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Coffee leaf tea is made by drying coffee leaves in an oven at 70oC for 4 hours. The quality of coffee leaves tea does not only depend on the process of making tea but also the way the tea is brewed. There were 2 types of brewing techniques investigated in this study, namely infusion and decoction. Response Surface Methodology (RSM) was conducted to optimize the brewing time and temperature for obtaining highly functional coffee leaves tea with optimum total phenolic content (TPC) and antioxidant activity. The Rate-All-That-Apply (RATA) sensory technique was then applied to determine the sensory characteristics of coffee leaf tea. It was observed that optimum tea quality brewed by hot infusion technique was obtained at 80.03oC for 10.4 minutes while that of decoction technique was obtained at 95.38oC for 5.7 minutes. The coffee leaves tea brewed by decoction technique have higher total phenolic content, tannin and antioxidant activity than that of infusion technique (p-value<0.05). Even though the functional properties of coffee leaves tea such as total phenolic content and antioxidant activity, tended to be lower than that of commercial black tea, the coffee leaves tea is still more superior than that of tea leaves that prepared as the process of coffee leaves tea. The coffee leaves tea that brewed by both decoction and infusion techniques were well accepted by consumer panel.

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Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea

Cited by 19 publications

References 27 publications

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

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

Brewing optimization for functional properties and visual appearance of Dampit Robusta coffee leaves tea

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