Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times

Cleverdon, Riley; Elhalaby, Yasmeen; McAlpine, Michael D.; Gittings, William; Ward, Wendy E.

doi:10.3390/beverages4010015

Cited by 46 publications

(42 citation statements)

References 18 publications

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“…TPC was measured with Folin-Ciocalteau's methodology (ISO 14502-1:2005) with a gallic acid standard to determine GAE. [12][13][14] Differing concentrations of BT according to TPC were measured at 0.1, 0.5, 0.75, 1, 2, 5, and 10 lg GAE/mL. Concentrations of 0.1-1 lg GAE/mL are likely relatable to consuming two to three cups of BT per day.…”

Section: Methods Results and Discussionmentioning

confidence: 99%

Black Tea Exhibits a Dose-Dependent Response in Saos-2 Cell Mineralization

Cleverdon

McAlpine

Ward

2020

Journal of Medicinal Food

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Higher bone mineral density (BMD) is often associated with greater consumption of black tea (BT). However, the dose-response of BT on mineralization in an osteoblast cell model has not yet been studied. The study objective was to determine the dose-dependent response of BT in Saos-2 cells and investigate changes to several proteins involved in the mineralization process. Mineralization was induced in the presence of BT at concentrations that represent levels likely achieved through daily consumption (0.1, 0.5, 0.75, 1 lg gallic acid equivalents [GAE]/mL) or through supplementation (2, 5, or 10 lg GAE/mL). BT exerted a positive dose-response on bone mineralization, peaking at 1 lg GAE/mL of BT (P < .05). Cellular activity was significantly greater than control with exposure to 2-10 lg GAE/mL of BT (at 24 h) (P < .05) and 1-10 lg GAE/mL (at 48 h) (P < .05), with a peak at 5 lg GAE/mL at 24 and 48 h (P < .05). Protein expression of alkaline phosphatase and ectonucleotide pyrophosphatase/phosphodiesterase-1 were unchanged, whereas a moderate dose of BT (0.75 lg GAE/mL) resulted in greater expression of osteopontin compared with the highest dose (10 lg GAE/mL) (P < .05). Doses of BT from 0.5 to 10 lg GAE/mL resulted in higher antioxidant capacity compared with control (P < .05). In summary, the higher antioxidant capacity, enhanced cell viability, and upregulated mineralization suggest that consumption of BT may have a positive effect on BMD at levels obtained through consumption of tea.

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Section: Methods Results and Discussionmentioning

confidence: 99%

Black Tea Exhibits a Dose-Dependent Response in Saos-2 Cell Mineralization

Cleverdon

McAlpine

Ward

2020

Journal of Medicinal Food

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“…Although it has been demonstrated that most of the phenolic compounds (80-90%) are released in the first five minutes, the release time varies among teas. For example, most of the phenolic compounds in green tea are released in the first 2-3 min (Cleverdon et al, 2018). However, our results show clearly that, even after infusion, the residues still contain a large quantity of TPC and AC, and the availability of TPC increases in all of the evaluated materials, making it feasible to reuse the residues for another infusion.…”

Section: Residuesmentioning

confidence: 73%

“…Worldwide, the infusions are an important source of phenolic compounds, and represent a class of bioactive molecules that are closely associated with a variety of health benefits (Cleverdon et al, 2018). Dur results for TPC in infusions coincide with Gorjanović et al (2012), who also report that black tea is that with the highest TPC.…”

Section: Infusionsmentioning

confidence: 99%

“…Based on the method of fermentation, teas have been classified as non-fermented (white and green tea), semi-fermented (red tea) and fermented (black tea) (Camargo et al, 2016). Today, consumption of infusions has increased because of their beneficial properties, which are attributed to the presence of phenolic compounds (Cleverdon et al, 2018). These compounds have higher antioxidant capacity than fruits and vegetables and are even more potent than vitamin C, E and carotenoids (Wiseman et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni

et al. 2020

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Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas to which stevia leaves were added or not added; addition of processed stevia powder was also tested. Three independent experiments were set up: with dehydrated plant material, with infusions and with residues. For the case of dehydrated plant material, white tea had the highest TPC (10813.5 mg GAE/100g) and AC by the ABTS method (1183.3 µM TE/g) and DPPH method (1525.0 µM TE/g). On infusions, black tea had higher TPC (180.82 µg GAE/ml) and AC by the methods ABTS and DPPH (0.6114 and 2.5983 µM TE/ml, respectively). On residues, TPC was higher in white tea, while green tea had the highest AC values. AC of dehydrated plant material increased when stevia leaves were added, according to the DPPH and ABTS methods, but not in residues by ABTS. Addition of stevia leaves in infusions increased AC in white, lemon grass, chamomile and stevia teas by the ABTS method and in spearmint, black, red, and green teas with the DPPH method.Practical Application: Addition of stevia leaves in most of the herbal infusions tested increased TPC and AC by DPPH.

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“…The lowest total concentration of flavonoid compounds (69.57 ± 0.8 mg 100 g -1 ) was found in the Yarrow herbal tea infusion. Scientists (from Brock University, Canada) Cleverdon et al (2018) reported that the Peppermint tea had the highest antioxidant capacity when testing across the bagged tea [18].…”

Section: Resultsmentioning

confidence: 99%

Herbal teas as a rich source of phenolic compounds

Augspole¹,

Dūma²,

Cinkmanis³

et al. 2018

chemija

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Phenolic compounds are of a considerable interest and have received more and more attention in recent years due to their bioactive functions. These components are known as secondary plant metabolites and also possess antimicrobial, antiviral and anti-inflammatory properties. The popular Latvian herbals – Calendula (Calendula officinalis L.), Lady’s-mantle (Alchemilla vulgaris L.), Yarrow (Achillea millefolium L.), Peppermint (Mentha × piperita L.) and Bellis (Bellis perennis L.) – are widely used for herbal teas. The objective of this study was to determine individual phenolic compounds in herbal infusions using high-performance liquid chromatography. The obtained results showed significant differences (p ˂ 0.05) of the phenolics content in the analysed herbal teas. The total content of the identified 14 phenolic compounds in Yarrow tea was on the average 136.76 ± 0.8 mg 100 g–1, in Peppermint tea 304.38 ± 10.7 mg 100 g–1, in Lady’s-mantle tea 319.53 ± 12.5 mg 100 g–1, in Calendula tea 586.36 ± 17.6 mg 100 g–1, but in Bellis tea it was 802.96 ± 21.3 mg 100 g–1. The dominant phenolic compound in Peppermint, Lady’s-mantle and Yarrow teas was rutin, but chlorogenic acid in Bellis tea. Calendula tea has an abundant quantity of sinapic acid.

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Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times

Cited by 46 publications

References 18 publications

Black Tea Exhibits a Dose-Dependent Response in Saos-2 Cell Mineralization

Black Tea Exhibits a Dose-Dependent Response in Saos-2 Cell Mineralization

Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni

Herbal teas as a rich source of phenolic compounds

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