scholarly journals Effect of Water Hardness on Catechin and Caffeine Content in Green Tea Infusions

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3485
Author(s):  
Mica Cabrera ◽  
Faizah Taher ◽  
Alendre Llantada ◽  
Quyen Do ◽  
Tyeshia Sapp ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Green Tea ◽  
Tap Water ◽  
Sodium Bicarbonate Solution ◽  
Water Hardness ◽  
Deionized Water ◽  
Epicatechin Gallate ◽  
Caffeine Content ◽  
Effect Of Water ◽  
Tea Infusions

The health benefits of green tea are associated with its high catechin content. In scientific studies, green tea is often prepared with deionized water. However, casual consumers will simply use their local tap water, which differs in alkalinity and mineral content depending on the region. To assess the effect of water hardness on catechin and caffeine content, green tea infusions were prepared with synthetic freshwater in five different hardness levels, a sodium bicarbonate solution, a mineral salt solution, and deionized water. HPLC analysis was performed with a superficially porous pentafluorophenyl column. As water hardness increased, total catechin yield decreased. This was mostly due to the autoxidation of epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Epicatechin (EC), epicatechin gallate (ECG), and caffeine showed greater chemical stability. Autoxidation was promoted by alkaline conditions and resulted in the browning of the green tea infusions. High levels of alkaline sodium bicarbonate found in hard water can render some tap waters unsuitable for green tea preparation.

Determination of lemon and carbonate effects on caffeine content of various teas and investigation of daily caffeine intakes / Çeşitli çayların içerdikleri kafein miktarlarına limon ve karbonatın etkisi ve günlük alım miktarlarının incelenmesi

2016 ◽  
Vol 41 (5) ◽  
Author(s):  
Funda Demir ◽  
Azmi Seyhun Kıpçak ◽  
Özgül Dere Özdemir ◽  
Mehmet Burçin Pişkin ◽  
Emek Möröydor Derun
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Daily Maximum ◽  
Caffeine Content ◽  
Tea Infusions ◽  
Health Field

AbstractObjective: Tea (Camellia sinensis), has been used for health field in thousands of years. Caffeine is one of the key component in tea and investigation of caffeine is a popular working subject among the researches. The novelty of this study is not only the determination of the caffeine contents of the teas, but also how addition of lemon and carbonate effects the caffeine contents. Another aim of the study is the investigation of the daily caffeine intakes from teas.Methods: Tea infusions were prepared and caffeine contents were extracted by using chloroform and determined by UV-Vis Spectrophotometer. For lemon and carbonate addition experiments, lemon was added before the caffeine analysis and carbonate was added at the beginning.Results: Maximum caffeine contents from highest to lowest were seen in black, earl grey and green in classic teas; fennel, mint and sage in herbal teas; lemon, apple and rosehip in fruit teas. With lemon addition caffeine contents were increased except green tea and with carbonate addition caffeine contents were decreased except black and fennel tea. Daily caffeine intakes are found between 32.10% (green tea with carbonate) - 77.20% (black tea with lemon), 1.85% (sage tea with carbonate) - 4.05% (fennel tea with lemon) and 2.10% (rosehip with carbonate) - 4.00% (lemon tea with lemon) in classic, herbal and fruit teas, respectively.Conclusion: The significance of this study indicates that herbal and fruit teas contain caffeine, which is assumed zero in literature. The caffeine amount of herbal teas (20.79±0.36-30.68±0.63 ppm) were found barely higher than the fruit teas (22.87±0.54-28.54±0.75 ppm) but daily maximum caffeine intakes were found less than 5%. The daily maximum caffeine intakes were found in the teas as 525.36±2.84-20.79±0.36 ppm, where lemon addition increased to 617.90±3.54-22.97±0.58 ppm and carbonate addition decreased to 488.54±2.05-16.84±0.28 ppm.

scholarly journals A Localized Study on Reducing Total Dissolved Solids Present in Southern California Tap Water

2021 ◽  
Author(s):  
Bill Wang
Keyword(s):  
Activated Carbon ◽  
Sodium Bicarbonate ◽  
Southern California ◽  
Tap Water ◽  
Water Hardness ◽  
Electrical Current ◽  
Maximum Decrease ◽  
The One ◽  
Nutritional Benefits ◽  
Mineral Levels

Abstract This study, based in San Bernardino County, Southern California, explores the feasibility of adopting non-industrial equipment and methods to reduce water hardness in local tap water. We have utilized water boiling, activated carbon and sodium bicarbonate additives, as well as electrolysis methods to investigate how water quality could be improved. The results of this study show that when water is heated to a temperature around 50 °C (122°F), there is a maximum decrease in water hardness as well as its TDS levels. When water is left to boil for more than 10 minutes, there is a significant increase in TDS, making the water unfavorable for drinking. Activated carbon is unable to lower TDS, because it is unable to bind to any impurities present in the water. However, adding less than 4 mg/L of sodium bicarbonate will further eliminate water hardness by reacting with magnesium ions and improve taste, while increasing the pH. Electrolysis is the one of the methods that are successful in eliminating TDS, resulting in a direct proportion from an increasing electrical current and duration of time lowering the amount of TDS. These results will help residents determine safer and more effective ways to lower their water hardness and control mineral levels for their health and nutritional benefits.

scholarly journals The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 80 ◽  
Author(s):  
Melanie Franks ◽  
Peter Lawrence ◽  
Alireza Abbaspourrad ◽  
Robin Dando
Keyword(s):  
Green Tea ◽  
Tap Water ◽  
Epigallocatechin Gallate ◽  
Black Tea ◽  
Deionized Water ◽  
Water Composition ◽  
The Everyday ◽  
Influence Of Water ◽  
Green And Black Tea ◽  
Degree Of Extraction

Tea is made from the processed leaves of the Camellia sinensis plant, which is a tropical and subtropical evergreen plant native to Asia. Behind water, tea is the most consumed beverage in the world. Factors that affect tea brewing include brewing temperature, vessel, and time, water-to-leaf ratio, and, in some reports, the composition of the water used. In this project, we tested if the water used to brew tea was sufficient to influence perceived flavor to the everyday tea drinker. Black and green tea were brewed with bottled, tap, and deionized water, with brewing temperature, vessel, time, and the water-to-leaf ratio matched. The samples were analyzed with a human consumer sensory panel, as well as instrumentally for color, turbidity, and Epigallocatechin Gallate (EGCG) content. Results showed that the type of water used to brew tea drastically affected sensory properties of green tea (and mildly also for black tea), which was likely driven by a much greater degree of extraction of bitter catechins in teas brewed with more purified bottled or deionized water. For the everyday tea drinker who drinks green tea for health, the capability to double the EGCG content in tea by simply brewing with bottled or deionized water represents a clear advantage. Conversely, those drinking tea for flavor may benefit from instead brewing tea with tap water.

scholarly journals Tea Antioxidants

2021 ◽  
Vol 30 ◽  
pp. 02003
Author(s):  
Ludmila Deineka ◽  
Aigerim Zhakiyanova ◽  
Yenglik Amrenova ◽  
Irina Blinova
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Linear Dependence ◽  
Plant Material ◽  
Epigallocatechin Gallate ◽  
Infusion Time ◽  
Epicatechin Gallate ◽  
Tea Infusions ◽  
Main Components

In thе paper, antioxidant activity (AOA) of tea infusions as a function of infusion time and type or brand of teas as well as a concentration of caffeine were measured. The main components of green tea infusions are identified as epigallocatechin gallate (EGCG), epicatechin gallate (ECG), and caffeine. It has been shown that the antioxidant activity depends on the time of infusion and the degree of tea grinding. while there is a linear dependence between AOA and concentration of caffeine in tea. Thus the only method to reduce content of caffeine in the infusion is a preliminary withdrawal of caffeine from the plant material

scholarly journals Research on drinking water purification technologies for household use by reducing total dissolved solids (TDS)

PLoS ONE ◽  
2021 ◽  
Vol 16 (9) ◽  
pp. e0257865
Author(s):  
Bill B. Wang
Keyword(s):  
Activated Carbon ◽  
Sodium Bicarbonate ◽  
Tap Water ◽  
Water Hardness ◽  
Electrical Current ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Continuous Increase ◽  
New Findings ◽  
Drinking Water Purification

This study, based in San Bernardino County, Southern California, collected and examined tap water samples within the area to explore the feasibility of adopting non-industrial equipment and methods to reduce water hardness and total dissolved solids(TDS). We investigated how water quality could be improved by utilizing water boiling, activated carbon and sodium bicarbonate additives, as well as electrolysis methods. The results show that heating is effective at lower temperatures rather than long boils, as none of the boiling tests were lower than the original value. Activated carbon is unable to lower TDS, because it is unable to bind to any impurities present in the water. This resulted in an overall TDS increase of 3.5%. However, adding small amounts of sodium bicarbonate(NaHCO3) will further eliminate water hardness by reacting with magnesium ions and improve taste, while increasing the pH. When added to room temperature tap water, there is a continuous increase in TDS of 24.8% at the 30 mg/L mark. The new findings presented in this study showed that electrolysis was the most successful method in eliminating TDS, showing an inverse proportion where an increasing electrical current and duration of electrical lowers more amounts of solids. This method created a maximum decrease in TDS by a maximum of 22.7%, with 3 tests resulting in 15.3–16.6% decreases. Furthermore, when water is heated to a temperature around 50°C (122°F), a decrease in TDS of around 16% was also shown. The reduction of these solids will help lower water hardness and improve the taste of tap water. These results will help direct residents to drink more tap water rather than bottled water with similar taste and health benefits for a cheaper price as well as a reduction on plastic usage.

scholarly journals Effect of Water Hardness on Antibacterial Activity of Green Tea

2017 ◽  
Vol 34 (1) ◽  
pp. 7-12
Author(s):  
Akiko Ike ◽  
Takako Itoman ◽  
Mizuki Kouno ◽  
Shiori Takigami ◽  
Mai Miyamoto
Keyword(s):  
Antibacterial Activity ◽  
Green Tea ◽  
Water Hardness ◽  
Effect Of Water

Versatile Health Benefits of Catechin from Green Tea (Camellia sinensis)

2019 ◽  
Vol 15 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Satheesh Babu Natarajan ◽  
Suriyakala Perumal Chandran ◽  
Sahar Husain Khan ◽  
Packiyaraj Natarajan ◽  
Karthiyaraj Rengarajan
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Extraction Methods ◽  
Major Constituent ◽  
Epicatechin Gallate ◽  
Wide Range ◽  
Green Tea Catechin ◽  
Anti Inflammatory

Background: Tea (Camellia sinensis, Theaceae) is the second most consumed beverage in the world. Green tea is the least processed and thus contain rich antioxidant level, and believed to have most of the health benefits. </p><p> Methods: We commenced to search bibliographic collection of peer reviewed research articles and review articles to meet the objective of this study. </p><p> Results: From this study, we found that the tea beverage contains catechins are believed to have a wide range of health benefits which includes neuroprotective, anti-inflammatory, antiulcer, antiviral, antibacterial, and anti-parasitic effects. The four major catechin compounds of green tea are epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), and epicatechin gallate (ECG), of which EGCG is the major constituent and representing 50-80% of the total catechin content. And also contain xanthine derivatives such as caffeine, theophylline, and theobromine, and the glutamide derivative theanine. It also contains many nutritional components, such as vitamin E, vitamin C, fluoride, and potassium. We sum up the various green tea phytoconstituents, extraction methods, and its medicinal applications. </p><p> Conclusion: In this review article, we have summarized the pharmacological importance of green tea catechin which includes antioxidant potential, anti-inflammatory, antimicrobial, anticancer, antidiabetic and cosmetic application.

Separation of epigallocatechin gallate and epicatechin gallate from tea polyphenols by macroporous resin and crystallization

2021 ◽  
Author(s):  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
Chao Jiang ◽  
...  
Keyword(s):  
Green Tea ◽  
Epigallocatechin Gallate ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Macroporous Resin ◽  
Epicatechin Gallate

Epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) are the most abundant ester catechins of green tea polyphenols (GTPs) with numerous potential bioactivities, which have a wide application prospect in the...

Comprehensive study of the toothpaste containing fluoride and 67% aqueous sodium bicarbonate solution

2021 ◽  
Vol 26 (2) ◽  
pp. 137-143
Author(s):  
S. N. Gromova ◽  
N. A. Guzhavina ◽  
E. A. Falaleeva ◽  
E. P. Kolevatykh ◽  
А. V. Elikov ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Oral Care ◽  
Sodium Bicarbonate Solution ◽  
Comprehensive Treatment ◽  
Aqueous Sodium ◽  
Aqueous Sodium Bicarbonate ◽  
Periodontal Inflammation ◽  
Aqueous Sodium Bicarbonate Solution ◽  
Inflammatory Effect

Relevance. A wide variety of oral care products is available nowadays. Sometimes aggressive advertising rather than doctor’s advice determines our patients’ choice. In our research, we provide evidence of the clinical use of toothpaste containing fluoride and sodium bicarbonate.Materials and methods. During four weeks, we followed up a group of students who used the toothpaste containing 1400 ppm fluoride and 67% aqueous sodium bicarbonate solution. The clinical, biochemical and microbiological tests and saliva crystallization score assessed the characteristics stated by the manufacturer.Results. The statistically significant correlation between all studied criteria is evidence of the effectiveness of the toothpaste. In addition to the significant remineralization and antiplaque effect, biochemical and microbiological tests confirmed the anti-inflammatory effect of the toothpaste. An immediate cleaning effect was observed after the first brushing as well as in long-term use.Conclusion. Improvement of oral hygiene indices and reduction of periodontal inflammation confirmed the successful result of the comprehensive treatment of chronic gingivitis.

Effects of Water Source, Dilution, Storage, and Bacterial and Fecal Loads on the Efficacy of Electrolyzed Oxidizing Water for the Control of Escherichia coli O157:H7

2004 ◽  
Vol 67 (7) ◽  
pp. 1377-1383 ◽  
Author(s):  
S. M. L. STEVENSON ◽  
S. R. COOK ◽  
S. J. BACH ◽  
T. A. McALLISTER
Keyword(s):  
Escherichia Coli ◽  
Bactericidal Activity ◽  
Storage Temperature ◽  
Uv Light ◽  
Tap Water ◽  
Organic Matter Content ◽  
Water Source ◽  
Deionized Water ◽  
Escherichia Coli O157 ◽  
E Coli

To evaluate the potential of using electrolyzed oxidizing (EO) water for controlling Escherichia coli O157:H7 in water for livestock, the effects of water source, electrolyte concentration, dilution, storage conditions, and bacterial or fecal load on the oxidative reduction potential (ORP) and bactericidal activity of EO water were investigated. Anode and combined (7:3 anode:cathode, vol/vol) EO waters reduced the pH and increased the ORP of deionized water, whereas cathode EO water increased pH and lowered ORP. Minimum concentrations (vol/vol) of anode and combined EO waters required to kill 104 CFU/ml planktonic suspensions of E. coli O157:H7 strain H4420 were 0.5 and 2.0%, respectively. Cathode EO water did not inhibit H4420 at concentrations up to 16% (vol/vol). Higher concentrations of anode or combined EO water were required to elevate the ORP of irrigation or chlorinated tap water compared with that of deionized water. Addition of feces to EO water products (0.5% anode or 2.0% combined, vol/vol) significantly reduced (P &lt; 0.001) their ORP values to &lt;700 mV in all water types. A relationship between ORP and bactericidal activity of EO water was observed. The dilute EO waters retained the capacity to eliminate a 104 CFU/ml inoculation of E. coli O157:H7 H4420 for at least 70 h regardless of exposure to UV light or storage temperature (4 versus 24°C). At 95 h and beyond, UV exposure reduced ORP, significantly more so (P &lt; 0.05) in open than in closed containers. Bactericidal activity of EO products (anode or combined) was lost in samples in which ORP value had fallen to ≤848 mV. When stored in the dark, the diluted EO waters retained an ORP of &gt;848 mV and bactericidal efficacy for at least 125 h; with refrigeration (4°C), these conditions were retained for at least 180 h. Results suggest that EO water may be an effective means by which to control E. coli O157:H7 in livestock water with low organic matter content.

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