Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions

2012 ◽  
Vol 92 (11) ◽  
pp. 2244-2249 ◽  
Author(s):  
Anna Pȩkal ◽  
Paulina Dróżdż ◽  
Magdalena Biesaga ◽  
Krystyna Pyrzynska
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
Tea Infusions

scholarly journals A Review on the Biological Activity of Camellia Species

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2178
Author(s):  
Ana Margarida Teixeira ◽  
Clara Sousa
Keyword(s):  
Biological Activity ◽  
Medicinal Plants ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Antitumoral Activity ◽  
Camellia Oleifera ◽  
Camellia Japonica ◽  
Detailed Review ◽  
Additional Information ◽  
Camellia Species

Medicinal plants have been used since antiquity to cure illnesses and injuries. In the last few decades, natural compounds extracted from plants have garnered the attention of scientists and the Camellia species are no exception. Several species and cultivars are widespread in Asia, namely in China, Japan, Vietnam and India, being also identified in western countries like Portugal. Tea and oil are the most valuable and appreciated Camellia subproducts extracted from Camellia sinensis and Camellia oleifera, respectively. The economic impact of these species has boosted the search for additional information about the Camellia genus. Many studies can be found in the literature reporting the health benefits of several Camellia species, namely C. sinensis, C. oleifera and Camellia japonica. These species have been highlighted as possessing antimicrobial (antibacterial, antifungal, antiviral) and antitumoral activity and as being a huge source of polyphenols such as the catechins. Particularly, epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and specially epigallocatechin-3-gallate (EGCG), the major polyphenols of green tea. This paper presents a detailed review of Camellia species’ antioxidant properties and biological activity.

Dissipation, Processing, Leaching, and Safety Evaluation of Flonicamid and Its Metabolites in Tea

2020 ◽  
Vol 103 (6) ◽  
pp. 1441-1450
Author(s):  
Ya Yang ◽  
Xiangwu Liu ◽  
Qingtao Zhang ◽  
Ya Chen ◽  
Sumei Zhang ◽  
...  
Keyword(s):  
Green Tea ◽  
High Performance ◽  
Alcoholic Beverage ◽  
Safety Evaluation ◽  
Tea Infusions ◽  
Relative Standard ◽  
Liquid Chromatography Tandem Mass ◽  
Chinese Consumer ◽  
Transfer Behavior ◽  
Single Factor Analysis

Abstract Background Tea is a popular traditional non-alcoholic beverage worldwide. Flonicamid is a selective systemic pyridine carboxamide insecticide that is widely used for controlling tea leafhopper in tea. Objective The leaching rates, dissipation dynamics, and residue levels of flonicamid and its metabolites in tea leaves during processing and transferring were investigated to validate the safe risk in tea and transfer behavior using high performance liquid chromatography–tandem mass spectrometry with a convenient pretreatment method. Method The extracting method and immersion rate experiments were optimized by single factor analysis and orthogonal tests. The acetonitrile extracting solvent with 0.5% formic acid was used and optimal leaching conditions were obtained with a regime of 15 min immersion time, 100°C temperature, three immersions and a tea-to-water ratio of 1:50. Results Average recoveries in processed green tea and infusions were 80.85–98.75% with relative standard deviations <5.87%. LODs and LOQs of flonicamid, 4-trifluoromethylnicotinic acid (TFNA), N-(4-trifluoromethylnicotinoyl) glycine (TFNG), and 4-trifluoromethylnicotinamide (TFNA-AM) were 0.0013–0.350 and 0.004–1 μg/g, respectively. The processing factor of flonicamid was 0.36–5.52 during green tea manufacture. The leaching rates were 22.9-97.4% from processed tea to infusion. Conclusions The risk of long-term and short-term dietary intake of flonicamid was safe in tea infusions with the risk quotient (RQ) values <1 for the Chinese consumer. This work may provide guidance for safe and reasonable consumption of flonicamid in tea in China. Highlights The suitable leaching factors of flonicamid and its metabolites in tea infusions were optimized by orthogonal experimentation for the first time.

scholarly journals Kandungan Antioksidan Teh Hijau Daun Mangrove dan Uji Efektifitasnya Sebagai Antikolesterol Pada Mencit

2018 ◽  
Vol 5 (2) ◽  
pp. 60
Author(s):  
Analuddin Analuddin ◽  
Andi Septiana ◽  
Wa Ode Harlis
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
High Capacity ◽  
Chemical Properties ◽  
The Other ◽  
Bruguiera Gymnorrhiza ◽  
Rhizophora Stylosa ◽  
Ceriops Tagal ◽  
Ceriops Decandra ◽  
Lumnitzera Racemosa

ABSTRAKPenelitian ini bertujuan untuk menentukan senyawa antioksidan teh hijau dan menjelaskan efektifitas teh hijau daun mangrove sebagai anticholesterol pada mencit. Senyawa kimia bahan antioksidaan teh hijau pada daun mangrove Bruguiera gymnorrhiza, B. parviflora, Rhizophora stylosa, R. mucronata, Lumnitzera racemosa, Ceriops tagal dan C. decandra dianalisis dengan GCMS, sedangkan khasiat teh hijau daun mangroves sebagai antikolesterol di ujikan pada mencit. Hasil penelitian menunjukan bahwa senyawa bahan teh hijau bervariasi diantara daun mangrove yaitu polifenol sederhana ditemukan pada daun semua jenis mangrove yang menjadi sampel penelitian dengan konsentrasi yang bervariasi. Senyawa katekin hanya ditemukan pada daun mangrove Ceriops decandra, L. racemosa, R. mucronata dan R. apiculata. Di sisi lain, flavonoid terdeteksi hanya pada daun C. tagal, B. gymnorrhiza dan R. stylosa, sedangkan senyawa T-flavin hanya ditemukan pada daun B. parviflora. Teh hijau daun mangrove mampu menurunkan kadar kolesterol mencit dengan kisaran 33,33 sampai 53,67% mengindikasikan besarnya potensi daun mangrove sebagai bahan  teh hijau antikolesterol.Kata kunci: bahan teh hijau, polifenol sederhana, katekin, flavonoid, antikolesterol, daun mangroveABSTRACTThis study aimed to determine the antioxidant properties of green tea material in mangrove leaves and elucidate their capacity on reducing the cholesterol of mice. The chemical properties in  leaves of Bruguiera gymnorrhiza, B. parviflora, Rhizophora stylosa, R. mucronata, Lumnitzera racemosa, Ceriops tagal and C. decandra were analyzed by GCMS, while their capability as anticholesterol of mice were examined. The results showed that simple polyphenols were found in all sampled mangrove leaves with different concentration, while the chatechine was found only in leaves of four mangroves including Ceriops decandra, L. racemosa, R. mucronata and R. apiculata. On the other hand, flavonoids was detected only in leaves of C. tagal,  B. gymnorrhiza and R. stylosa. Meanwhile, T-flavine was detected only in leaves of B. parviflora. However, green tea material for all of sampled mangroves showed high capacity to reduce cholesterol of mice that ranging from 33.33% to 53.67%, which indicated high potentitiality of mangroves leaves as green tea material of anticholesterol.Keywords: Green tea material, simple polyphenol, cathechin, flavonoid, anticholesterol, Mangroves leaves

scholarly journals Green Tea Daily Consume Reduced Free Radicals on Moderate Smokers

2018 ◽  
Vol 2 (2) ◽  
pp. 39
Author(s):  
Rosyanne Kushargina ◽  
Rimbawan Rimbawan ◽  
Budi Setiawan
Keyword(s):  
Free Radicals ◽  
Experimental Design ◽  
Antioxidant Capacity ◽  
Green Tea ◽  
Black Tea ◽  
Intervention Period ◽  
Tea Leaves ◽  
Positive Effects ◽  
Tea Infusions ◽  
Total Antioxidant

<p><em>Smoking </em><em>can </em><em>enhance </em><em>free radicals on blood plasma. Many previous studies proved that tea is a source of antioxidants which might reduce free radicals. Green tea is known to have the higher antioxidant capacity compared to </em><em>black tea</em><em>.</em><em> This study aim</em><em>s </em><em>to analyze the effect </em><em>of green tea on reduction of free radicals on moderate smokers</em><em>, using a pre-post experimental design. </em><em>Green tea infusions were prepared with commercially available dried tea leaves (Green Tea Gamboeng Series) from the </em><em>Research</em><em> </em><em>Centers of Tea</em><em> </em><em>and</em><em> </em><em>Cinchona</em><em> Gambung, West Java. </em><em>Nine moderate smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml green tea three times a day for </em><em>four</em><em> weeks. Total Antioxidant Capacity (TAC) of blood serum was measured at baseline and after four weeks intervention period. The level of TAC significantly increased from 1.18 m mol/L to 1.34 m mol/L after </em><em>four</em><em> weeks intervention (P=0.000). These results prove that drinking 200 ml of green tea </em><em>three</em><em> times a day for </em><em>four</em><em> weeks has a significant benefit reduc</em><em>ing f</em><em>ree radicals of moderate smokers. Moderate smokers are advised to consume green tea continuously to sustain these positive effects.</em><em></em></p>

scholarly journals The Free Radical Scavenging and Anti-Isolated Human LDL Oxidation Activities of Pluchea indica (L.) Less. Tea Compared to Green Tea (Camellia sinensis)

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Kittipot Sirichaiwetchakoon ◽  
Gordon Matthew Lowe ◽  
Griangsak Eumkeb
Keyword(s):  
Free Radical ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Hypochlorous Acid ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Ldl Oxidation ◽  
Caffeoylquinic Acid ◽  
Dicaffeoylquinic Acid

Tea is one of the most popular beverages in the world. Camellia sinensis tea (CST) or green tea is widely regarded as a potent antioxidant. In Thailand, Pluchea indica (L.) Less. tea (PIT) has been commercially available as a health-promoting drink. This study focused on free radical scavenging activities of PIT, and its ability to protect isolated human low-density lipoproteins (LDL) from oxidation by chemical agents. A preliminary study to investigate the antioxidant nature of PIT was undertaken. These included common antioxidant assays involving 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), hypochlorous acid (HOCl), and its potential to scavenge peroxynitrite. In separated experiments, isolated human LDL was challenged with either 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), copper (Cu2+), or 3-Morpholinosydnonimine hydrochloride (SIN-1) to induce LDL oxidation. PIT exhibited antioxidant activity in all test systems and performed significantly better than CST in both DPPH (P<0.05; IC50PIT=245.85±15.83 and CST=315.41±24.18 μg/ml) and peroxynitrite scavenging assays. PIT at 75 μg/ml almost fully prevented the peroxynitrite over a 5 h period. Moreover, it displayed similar properties to CST during the antioxidation of isolated human LDL using AAPH, Cu2+, SIN-1, and hypochlorous acid scavenging assays. However, it revealed a significantly lower ABTS scavenging activity than CST (P<0.05; IC50PIT=30.47±2.20 and CST=21.59±0.67 μg/ml). The main constituents of the PIT were identified using LC-MS/MS. It contained 4-O-caffeoylquinic acid (4-CQ), 5-O-caffeoylquinic acid (5-CQ), 3,4-O-dicaffeoylquinic acid (3,4-CQ), 3,5-O-dicaffeoylquinic acid (3,5-CQ), and 4,5-O-dicaffeoylquinic acid (4,5-CQ). In conclusion, caffeoyl derivatives in PIT could play an important role in potent antioxidant properties. So, it may be further developed to be antioxidant beverages for preventing atherosclerosis and cardiovascular diseases associated with oxidative stress.

Influence of tannase from Serratia marcescens strain IMBL5 on enhancing antioxidant properties of green tea

2020 ◽  
Vol 27 ◽  
pp. 101675 ◽  
Author(s):  
Berchmans Thiyonila ◽  
Mani Kannan ◽  
Naveenagandhi Paulin Reneeta ◽  
Thangaraj Ramya ◽  
Nagarajan Kayalvizhi ◽  
...  
Keyword(s):  
Serratia Marcescens ◽  
Green Tea ◽  
Antioxidant Properties

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

2015 ◽  
Vol 52 (10) ◽  
pp. 6639-6646 ◽  
Author(s):  
Sena Saklar ◽  
Erdal Ertas ◽  
Ibrahim S. Ozdemir ◽  
Bulent Karadeniz
Keyword(s):  
Green Tea ◽  
Sensory Acceptance ◽  
Tea Infusions

scholarly journals Influence of phenolic compounds on sensory parameters of tea infusions

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S195-S198
Author(s):  
P. Košulič ◽  
J. Pokorný ◽  
Z. Panovská
Keyword(s):  
Phenolic Compounds ◽  
Green Tea ◽  
Black Tea ◽  
Total Polyphenols ◽  
Iso Standards ◽  
Tea Infusions ◽  
Sensory Parameters

A set of 9 black teas and 10 green teas were analyzed. Sensory parameters of tea infusions were correlated with the content of total polyphenols (determined after Folin and Ciocalteu) and sensory parameters (determined after ISO standards). Total polyphenols affect both the astringency and the bitterness of green tea and black tea infusions. The relations are mainly semilogarithmic, but very close to linear. Sucrose decreased the astringency by 30–40%, and the bitterness was suppressed still more.

Sign in / Sign up

Export Citation Format

Share Document