scholarly journals Retrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm?

2021 ◽  
Vol 11 (11) ◽  
pp. 5087
Author(s):  
Iyyakkannu Sivanesan ◽  
Judy Gopal ◽  
Manikandan Muthu ◽  
Sechul Chun ◽  
Jae-Wook Oh
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Public Awareness ◽  
Hot Water ◽  
Bioactive Components ◽  
Research Attention ◽  
Green Tea Leaves ◽  
Essential Knowledge ◽  
First Time ◽  
Powdered Form

Matcha tea is a traditional Japanese tea that is said to possess ten times higher bioactive components and polyphenols than that of conventional green teas. Matcha is remotely popular among the global community and meagerly researched and infamous among the scientific population. It is the powdered form of green tea leaves that are directly suspended in hot water and drunk without filtration. Matcha is said to be one of the richest antioxidant sources naturally available. This review summarizes the available research publications related to matcha and compares the research accomplishments of green tea and matcha researchers. The fact that green tea is backed up by 35,000 publications while matcha has merely 54 publications to its credit is highlighted in this review for the first time. The future of matcha for tapping its enormous antioxidant activity and health potentials remains connected to the volume of scientific awareness and enhanced research attention in this area. If green tea has so much to offer towards human health and welfare, there is certainly room for more benefits from matcha, which is yet to be disclosed. As public awareness cannot be won without scientific approval, this review seeks that this gap may be bridged using essential knowledge gained from matcha applications and allied research.

scholarly journals Optimization of HIB Value Combination of Tween 60 and Span 80 on Cream Formulation of Ethanol Extract of Green Tea Leaves (Camellia Sinensis L.)

2018 ◽  
Vol 23 (3) ◽  
pp. 124
Author(s):  
Fransiska Lisa Anindya Putri ◽  
Akhmad Kharis Nugroho ◽  
Erna Prawita Setyowati
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Lattice Design ◽  
Dpph Method ◽  
Green Tea Leaves ◽  
Span 80 ◽  
Tween 60

Green tea (Camellia sinensis L.) is known to have ability to protect skin against free radicals. This is supported by polyphenol compound catechin. This research aims to determine the optimum Hydrophilic-Lipophilic Balance (HLB) value of Tween 60 and Span 80 compositions on the optimum cream formula of ethanol extract of green tea leaves. Tea leaves are extracted by macerating using 70% ethanol. Catechin in extract is known from Thin Layer Chromatography (TLC) test with silica gel 60 F254 as stationary phase and ethyl acetate:aquadest:formic acid (18:1:1 v/v) as mobile phase. Antioxidant activity is determined by 2,2-Diphenyl-1-picryhydrazyl (DPPH) method and value of Inhibition Concentration 50% (IC50) is then calculated. Formula optimization using Design Expert® version 7.1.5 (DX 7) software, Simplex Lattice Design (SLD) method with two components Tween 60 and Span 80. Cream is characterized according to physical properties organoleptic, homogeneity, viscosity, pH, spreadability, adhesiveness, and cream type. The optimum formula obtained is then tested for physical stability for 4 weeks at room temperature (28±2°C) and data are statistically analyzed using one-way ANOVA. The extract contains catechin proved with Retention factor (Rf) value 0.8 and has antioxidant activity with IC50 value 56.35 ppm. 6.4% Tween 60 and 3.6% Span 80 result an optimum HLB value 11.1. It has viscosity 2897.50±35.94 mPa.s, spreadability 18.44±0.06 cm2, adhesiveness 0.85±0.05 seconds, and pH 4.530±0.002. Statistical test shows that the cream is significantly altered at pH, but does not significantly change in viscosity, spreadability, and adhesiveness after being stored for 4 weeks.

Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma

2020 ◽  
Vol 85 (10) ◽  
pp. 3415-3422
Author(s):  
Maryam Keshavarzi ◽  
Gholamhassan Najafi ◽  
Hassan Ahmadi Gavlighi ◽  
Pourya Seyfi ◽  
Hamid Ghomi
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Cold Plasma ◽  
Extraction Rate ◽  
Tea Leaves ◽  
Content Extraction ◽  
Polyphenolic Content ◽  
Green Tea Leaves

scholarly journals DEVELOPMENT OF SUNSCREEN PRODUCTS CONTAINING GREEN TEA LEAF EXTRACT

2021 ◽  
pp. 30-33
Author(s):  
SETYO NURWAINI ◽  
LITA ALIANTI ◽  
DHIAH AYU PERMATA SARI ◽  
WAHYU UTAMI
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Green Tea ◽  
Leaf Extract ◽  
Protection Factor ◽  
Green Tea Leaves ◽  
High Antioxidant Activity ◽  
Tea Leaf ◽  
Sunscreen Products

Objective: The purpose of this research was to determine antioxidant activity of green tea leaf extract, the value of sun protection factor (SPF),physical properties, and stability of green tea cream.Methods: Green tea leaf extract was obtained by maceration using 96% ethanol. Cream was prepared in three formulas with various concentrationof the green tea leaves extract. The physical evaluations included organoleptic, pH, viscosity, adhesion, spreadability, and stability tests weredone. The determination of the SPF value is calculated using the Mansur equation. Extract of green tea leaf has strong antioxidant activity(IC50 2.19 μg/ml).Results: The green tea leaf extract showed high antioxidant activity (2.19 μg/m). All formulas are organoleptically creamy brownish-green to brown,with a distinctive green tea odor and homogeneous. All formulas met the requirements of physical properties of cream. The creams showed significantchange while they were stored at 4°C and at 40±2°C, but showed no difference when they were stored ad 26°C. SPF values of cream are 0.54; 2.03,and 2.41, respectively.Conclusions: It is clearly indicated that the sunscreen cream of green tea leaf extract is potential to be further developed as cosmetic preparations.

scholarly journals EVALUASI SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)

2019 ◽  
Vol 10 (2) ◽  
pp. 119-128
Author(s):  
Desi Nawangsari
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Strong Activity ◽  
Reduction Activity ◽  
Radical Reduction ◽  
Green Tea Leaves

Abstract Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity.   Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.

scholarly journals UJI AKTIVITAS SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)

2019 ◽  
Vol 10 (2) ◽  
pp. 129-134
Author(s):  
Desi Nawangsari
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Strong Activity ◽  
Reduction Activity ◽  
Radical Reduction ◽  
Green Tea Leaves

Abstract   Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity.   Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.

scholarly journals Optimization Research into the Ultrasonic-assisted Extraction to Separate Polyphenol from Green Tea Waste

2013 ◽  
Vol 12 (2) ◽  
pp. 52 ◽  
Author(s):  
Lan Huong Phung ◽  
Trung Kien Tran ◽  
The Cuong Nguyen ◽  
Hong Quang Do ◽  
Thu Tra Phan ◽  
...  
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
Hot Water ◽  
Tea Polyphenols ◽  
Tea Leaves ◽  
Water Solvent ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Green Tea Leaves ◽  
Ultrasonic Assisted Extraction

Today, green tea leaves (Camellia sinensis) have been grown in nearly 30 provinces in Vietnam. Catechins, which are polyphenols, are abundant in green tea. In a freshly picked tea leaf, polyphenols can compose up to 30% of the dry weight. Recently, researchs have focused on tea polyphenols due to its potent anti-oxidant activity, anti-inflammatory and anti-cancer effects. Viet Nam currently ranks the fifth in the world in tea production and export turn-over. However, green tea is made from the top two leaves and buds of a shrub. A large amount of stems, older leaves and tea wastes from tea factories is not produced. For this reason, study to separation polyphenols from these materials plays an important role in science, society and economy. Polyphenols can be extracted from green tea leaves by using hot water and organic solvents. In the method of using hot water, green tea quality deteriorates and catechins are destroyed due to the heat applied. Therefore, we attempted to increase the amount of polyphenols in extracts with using ultrasonic irradiation at low temperature. This work has an aim to investigate the influent process parameters such as extraction time, stirring speed and the rate of raw material/solvent on efficiency of the extraction of polyphenols and antioxidant properties obtained extracts. The ultrasonic-assisted extraction was conducted at room temperature, ultrasound frequency (25 kHz) using water solvent. Extracts were analysed for total phenols content (TPC) by the Lowenthal method. The antioxidant properties have been determined by DPPH free radical scavenging effect, The results of the work are the basis to determine of the optimal technological factors by employing desirability methodology with experimental order of Box-Behnken design and to scale up for designed industrial extraction system that can be applied in tea plants for the production of tea polyphenols from tea wastes.

scholarly journals Peel Off Gel Mask containing Green Tea Leaf Extract (Camellia sinesis L) with Antioxidant Activity

2021 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Anis Yohana Chaerunisaa ◽  
Emma Surachman ◽  
Zila Khuzaimah
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ph Value ◽  
Tea Leaves ◽  
Drying Time ◽  
Dpph Method ◽  
Ic50 Values ◽  
Green Tea Leaves ◽  
The Stability

Peel off mask has been very popular and preferred due to its ease in application. Gel base has been preferred for its cold and moist sensation during application. When herbal ingredients such as extract is  introduced into gel formulation, the stability then will become an issue. The aim of the study was to formulate the peel-off mask gels containing green tea leaves extract (Camellia sinensis L.) which effective, stable, and safe to be used. The antioxidant study was conducted by using  Diphenylhydrazylpicryl (DPPH) method. The peel-off mask gel formula were Hidroxypropyl Methylcelulosa (HPMC) as gel base at 0.5% concentration and plasticizer Polyvinyl Alcohol (PVA) at concentration of 12%. Evaluation of peel-off mask gel included observation on pH, viscosity, dispersing power, and drying time during the 90 days of storage at room temperature. The IC50 values of the green tea (Camellia sinensis L.) extract was 5.511 ppm. The concentration of green tea leaves extract in the preparation were 1x IC50 (F1); 2x IC50 (F2)  and 3x IC50 (F3). The result showed that all preparations were stable in the aspect of consistency, color, and odor. Viscosity, drying time and dispersing power remained unchanged after 90 days of storage. The pH value changed, but still in the range of acceptable pH of topical preparations. The results of antioxidant activity study showed that formula F3 (peel-off mask gels with 3 x IC50 of green tea extracts) had the highest antioxidant activity.Keywords: antioxidant, Camellia sinensis L., peel off gel masks, green tea

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