Microwave Heating of Tea Residue Yields Polysaccharides, Polyphenols, and Plant Biopolyester

Tsubaki, Shuntaro; Iida, Hiroyuki; Sakamoto, Masahiro; Azuma, Jun-ichi

doi:10.1021/jf802253s

Cited by 82 publications

(54 citation statements)

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“…Like green tea, green tea waste also contains phenolic compounds (Cai et al, 2001;Tsubaki et al, 2008Tsubaki et al, , 2010An et al, 2011;Toh et al, 2010), while the content of phenolic compound would be much In the present study muscle crude protein and crude lipid were not different among groups, which were consistent with previous findings where no changes in body composition, whole-body lipid concentration or muscle lipid concentration were observed in rainbow trout fed on EGCG (epigallocatechin-3-gallate, Thawonsuwan et al, 2010) or in juvenile olive flounder fed on various sources of green tea (Cho et al, 2007).…”

Section: Effect Of Gtw On Growth and Feed Efficiency Ratio Of Grass Carpmentioning

confidence: 99%

“…Tea waste or tea residue also contains polyphenols, which was reported to have strong antioxidant activity (Tsubaki et al, 2008). The present result shows that serum T-AOC in GTW group are higher than that in BD group, indicating that fish fed GTW had higher antioxidant capacity, which is consistent with previous result of Nishida et al, (2006), who found higher plasma anti-oxidative activity in cattle fed with green tea waste silage.…”

Section: Effect Of Gtw On Serum Biochemical Parameters Of Grass Carpmentioning

confidence: 99%

“…In the commercial industry the green tea waste and byproducts that remain after processing still contain large amounts of protein (20-80 % CP), carbohydrates and phenolic compounds (Cai et al,, 2001;Tsubaki et al,, 2008Tsubaki et al,, , 2010An et al,, 2011;Toh et al,, 2010 …”

Section: Introductionmentioning

confidence: 99%

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Zhou¹,

Lin²,

Ji³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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To investigate the effects of green tea waste on growth and health of grass carp (Ctenopharyngodon idellus), Green tea waste (GTW) and green tea (GT) were added in the basal diet (BD) of fish by replacing wheat at an inclusion level of 5% to form three diets. 60 grass carp (43.8±2.8 g) were divided into three groups (each group having two replicates) and fed for 66 days. After which growth and health of fish were determined. The results showed that final weight of fish and feed efficiency ratio in GTW group were between BD and GT groups and they were not different compared with BD or with GT groups. Expression of muscle myf5 and myf6 in GTW were between BD and GT group, being significantly lower than BD group. Serum TP, ALB, GLO, HDL, LDL and T-AOC in GTW group were significantly higher than BD group. Expression of hsp 70 and ubiquitin in hepatopancreas of fish in GTW group were significantly higher than BD group. The results suggest that GTW supplementation has positive impact on health of fish without affecting the growth of fish.

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Section: Effect Of Gtw On Growth and Feed Efficiency Ratio Of Grass Carpmentioning

confidence: 99%

Section: Effect Of Gtw On Serum Biochemical Parameters Of Grass Carpmentioning

confidence: 99%

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Zhou¹,

Lin²,

Ji³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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“…Microwaves enable rapid and uniform heating of polar substances by direct and internal heating generated by friction of dipole rotations. Microwave heating has been widely applied in organic chemistry (Perreux and Loupy, 2001;Lidström et al, 2001), extraction methods (microwave-assisted extraction; MAE) (Rostagno et al, 2007, Ookushi et al 2006, Tsubaki et al 2008, and pretreatment for lignocellulosic materials prior to enzymatic hydrolysis (Azuma et al, 1984;Magara et al, 1988). Microwave heating is regarded as a kind of subcritical water treatment and presents an alternative method of autohydrolysis that partially overcomes the defects of previous autohydrolysis processes (Azuma et al, 1984).…”

Section: Introductionmentioning

confidence: 99%

Microwave Heating for Solubilization of Polysaccharide and Polyphenol from Soybean Residue (Okara)

Tsubaki

Nakauchi

Ozaki

et al. 2009

FSTR

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Okara, a soybean by-product of tofu production, was treated with microwave irradiation in water for solubilization of its components. The solubilization rate increased with increasing temperature and reached higher than 70% around 200℃ with a heating time of 7 min. The main solubilized components were neutral carbohydrates consisting of arabinose and galactose, while the residues were mainly composed of cellulose. LV-SEM images confirmed solubilization of cell wall components. Production of new polyphenolic compounds that have antioxidant activity was observed above 180℃. The heating temperature and heating time were optimized for neutral carbohydrate solubilization using the response surface methodology. The optimized condition was heating at 196℃ for 2 min, indicating that a short heating time is effective for solubilization of carbohydrates to prevent secondary decomposition.Keywords: soybean residue, Okara, microwave heating, response surface methodology *To whom correspondence should be addressed. E-mail: stsubaki@kais.kyoto-u.ac.jp IntroductionOkara (soybean residue) produced following extraction of soymilk from soybean is mainly constituted with dietary fibers accompanied by other substances such as protein and lipids (O'Tool, 1999). As it amounts to 7.0 x 10 5 tons per year in Japan (O'Tool, 1999) and is mostly burnt or dumped into landfills, establishing a utilization process is necessary to prevent possible global warming and environmental pollution. Extraction of its components is one utilization scheme for recycling purposes. Several studies have reported on the extraction of these components, including pectic polysaccharide (Yamaguchi et al., 1996), oil components using supercritical carbon dioxide (Quitain et al., 2006), oligosaccharides by enzymatic digestion (Kasai et al., 2004) and mainly carbohydrates by subcritical-water treatment (Harada et al., 2004). Several treatments have been previously developed for the extraction of components from biomass, such as physical (mechanical comminution and pyrolysis), physico-chemical (steam explosion, ammonia fiber explosion and CO 2 explosion), chemical (ozonolysis, acid hydrolysis, alkaline hydrolysis, oxidative delignification, solvolysis process) and biological treatments (wood rotting fungi) (Sun and Cheng, 2002;Mosier et al., 2005). Subcritical-water is one of the tools for hydrolysis of biomass (Yu et al., 2008;Akiya and Savage, 2002), as it has a lower dielectric constant and higher ion product than water under ambient conditions, leading to hydrolysis of polymers in biomass without a catalyst.Microwave heating is now attracted much attention as an alternative heating source (Adam, 2003) for its environment friendliness, known as green chemistry. Microwaves enable rapid and uniform heating of polar substances by direct and internal heating generated by friction of dipole rotations. Microwave heating has been widely applied in organic chemistry (Perreux and Loupy, 2001;Lidström et al., 2001), extraction methods (microwave-assisted extraction; MAE) ...

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“…Due to a direct heating mechanism, the fermentation reaction is terminated in a shorter time and some volatiles are retained. Studies have been conducted to determine the effects of microwave applications on the quality constituents of various tea samples (Tsubaki et al 2008;Dong et al 2011). Huang et al (2007) studied the inactivation of enzymes in tea leaves using oven and microwave heating methods and found that microwave treatment was more effective in preserving the quality of processed green tea in terms of polyphenol content and colour properties.…”

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confidence: 99%

Effect of microwave technology on some quality parameters and sensory attributes of black tea

Karadağ¹,

Avci²,

Kasapoğlu³

et al. 2016

Czech J. Food Sci.

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Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea production in withering and drying steps to increase its quality characteristics. Total polyphenols, theaflavin (TF), total thearubigins (TR), liquor brightness, and total colour were measured by spectrophotometric methods. Total antioxidant activity was determined by the DPPH method. Microwaved black teas showed higher amounts of quality constituents with similar phenolic contents and antioxidant activities compared to commercial Turkish teas. The plucking season was also found to have an effect on these constituents of black teas. Generally, microvawed black teas have higher spectrophotometric brightness and lower total colour values. The analytical and sensory results showed that using a microwave dryer during the black tea process is highly acceptable in respect to these quality parameters when compared with other commercial black teas obtained from the markets in Turkey and other countries.

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Microwave Heating of Tea Residue Yields Polysaccharides, Polyphenols, and Plant Biopolyester

Cited by 82 publications

References 24 publications

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Microwave Heating for Solubilization of Polysaccharide and Polyphenol from Soybean Residue (Okara)

Effect of microwave technology on some quality parameters and sensory attributes of black tea

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