A Comparison of Selected Phytochemical and Antioxidant Potential of Two Tea Beverages (original) (raw)
Related papers
Effects of Preparation Conditions on Antioxidant Potential of Some Herbal Teas
2019
In this study, the effects of extraction temperature (X1; 95-100°C) and time (X2; 5-10min), and storage time (X3;0-12 day in refrigerator) on total phenolic content (TPC), free radical scavenging (FRSA) and iron chelating (ICA) activities of dried cinnamon bark, clove, and hibiscus infusions and decoctions were determined constructing 2-level factorial design. TPC, FRSA, and ICA of infusions and decoctions were significantly changed depending on X2 and X3. Hibiscus infusions and decoctions had the highest TPC and FRSA in all parameters. The highest antioxidant activities were measured for 5-min decoctions. Strong positive Pearson’s correlations were determined between TPC and FRSC of extracts (P≤0.01). After storage, significant changes were determined in TPC, FRSA, and ICA of extracts. Generally sharp decreases were observed in TPC of extracts after storage. Hibiscus infusions and decoctions were the most instable extracts. The highest FRSA stabilities or increments were determined...
Variation in antioxidant capacities in common variant teas and spiced teas
THE 2018 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium, 2019
Traditionally, spices are added to black tea for flavoring but possess health benefits as well which derived from antioxidant polyphenols. Assessments on the polyphenol content and antioxidant activities were conducted to evaluate the variation of spiced tea from the common variants. Principal component analysis (PCA) was employed to identify the variation pattern and significant variables for monitoring purposes. A total of 23 selected commercial tea from different variant that comprised of spiced black tea (SBT, n=6), black tea (BT, n=6), green tea (GT, n=6) and Jasmine green tea (JGT, n=5) were analyzed for their polyphenol content (phenolic, flavonoid, and tannin), the DPPH scavenging capacities, ferric reducing antioxidant power (FRAP) capacities and oxygen radical absorbance capacity (ORAC) and the data obtained were analyzed by PCA. SBTs were found to be relatively comparable to regular BTs, GTs, but lower than JGTs in their antioxidant activities and polyphenol content. Tannins significantly contributed to the antioxidant activities of scavenging and reducing capacities (r 2 > 0.8, p < 0.05). This suggests that tannin content accompanied with DPPH scavenging and FRAP reducing capacities assessments of tea samples are gratified for further quality monitoring. From this evaluation, the addition of spices to tea did not give a significant increase in their antioxidant capacity. Further in vivo studies may benefit the knowledge on both bioactive components in their synergistic effect.
Journal of Food and Dairy Sciences, 2017
Nowadays , Consumption of phenolic-rich food and beverages were widely spread due to their effect against diseases. So, this study was a trial to prepare an untraditional beverage from green tea and sweet basil and biological and chemical properties of each beverage were studied .Results of chemical analysis showed an increase in both of moisture and protein contents in sweet basil ,while observed increase in the amount of ash and carbohydrates in green tea was restricted. Sensory evaluation was conducted for combinations of green tea basil and the mixture containing an equal proportion of green tea and sweet basil(1:1) recorded highest consumer acceptance. Results of bioactive compounds indicated that green tea , sweet basil and their mixture have a high content of total phenolic and flavonoids compounds. But antioxidative effect DPPH not increased up to 70% in green tea and the mixture of green tea and sweet basil(1:1). Results also showed that presence of both Catechol and Catechins were increased in both of green tea and the mixture of green tea and sweet basil up to 1123.50, 985.24 and 987.38, 732.51 ppm, respectively. In addition, biological effect of green tea and sweet basil and their mixture on liver functions and total lipids profile in the blood serum were studied. Experimental rats were treated also with oral dosage with green tea and sweet basil showed non-significant decrease in the activity of ALT (36.91 IU/L) in compared with control sample (26.2 6 IU/L).Also, an improvement in all liver functions in rats treated with green tea and sweet basil against liver function in rats treated by CCl 4. Also a marked improvement in lipids profile in blood serum was observed. while , Histopathological examination for liver tissue revealed that a reduction of the effects of injury resulting from liver poisoning with carbon tetrachloride CCL 4 by using a mixture of green tea and sweet basil .So, from this present work it could be concluded the possibility of preparing rich phenolic beverage that can protect liver cells and reduce , lipids and cholesterol content through natural bioactive compounds and natural antioxidant effects.
Fermentation, 2021
Ginger (Zingiber officinale R.), lemon (Citrus limon L.) and mint (Mentha sp.) are commonly consumed medicinal plants that have been of interest due to their health benefits and purported antioxidant capacities. This study was conducted on the premise that no previous study has been performed to elucidate the antioxidant and phenolic profile of the ginger, lemon and mint herbal tea infusion (GLMT). The aim of the study was to investigate and characterise the phenolic contents of ginger, lemon, mint and GLMT, as well as determine their antioxidant potential. Mint recorded the highest total phenolic content, TPC (14.35 ± 0.19 mg gallic acid equivalent/g) and 2,2′-azino-bis(3-e-thylbenzothiazoline-6-sulfonic acid), ABTS (24.25 ± 2.18 mg ascorbic acid equivalent/g) antioxidant activity. GLMT recorded the highest antioxidant activity in the reducing power assay, RPA (1.01 ± 0.04 mg ascorbic acid equivalent/g) and hydroxyl radical scavenging assay, •OH-RSA (0.77 ± 0.08 mg ascorbic acid eq...
Comparative study of antioxidant potential of tea with and without additives
Indian journal of physiology and pharmacology, 2000
Oxidative damage is one of the many mechanism leading to chronic diseases. Therefore interest is growing in the protection afforded by antioxidant nutrients against free radical reactions. More recently, the attention has shifted to polyphenols. Polyphenols are secondary plant metabolites occurring widely in plant food. They possess outstanding antioxidant properties, suggesting a possible protective role in man. Tea (Camellia sinensis) is a widely consumed beverage throughout the world containing polyphenols more than 35% of its dry weight. In the present work we have investigated the effect of tea without milk, tea with milk and lemon tea on the serum lipid peroxidation level (as a parameter of free radical generation). The results show that there were significant decrease in serum lipid peroxidation (Malonaldehyde) level half hour after ingestion of lemon tea and tea without milk which tends to normalize with increase in time. This decrease is much significant in case of lemon te...
Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions
Journal of the science of food and agriculture, 2012
BACKGROUND: Aromatised green teas are widely sold and popular owing to their fragrance. In this study the antioxidant activity of six commercial green tea infusions was assessed by three complementary assays. RESULTS: In order to evaluate the tea infusions as antioxidant sources, their phenolic content (Folin-Ciocalteu assay), cupric ion-reducing antioxidant capacity (CUPRAC) and 2,2-diphenyl-1-picryhydrazyl (DPPH) radical-scavenging ability were determined. Their content of polyphenols was also determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) in negative electrospray ionisation mode. Some teas with citrus aroma, besides having a relatively high content of catechins, also contain other phenolic compounds such as naringin and hesperidin. The three assays used to evaluate the antioxidant capacity of the tea infusions gave different rank orders. Therefore an antioxidant index was calculated for better correlation of the results, and its highest value was...
Journal of food and nutrition research
The aim of this study was evaluation of individual phenolic compounds and antioxidant activity of commercially consumed black, green, fruit and herbal tea infusions in Serbia in order to characterize the quantity and quality of teas. The most abundant compound was gallic acid, followed by caffeic acid, rutin, (+)-catechin and (-)-epicatechin. The main procyanidin was procyanidin B1. The antioxidant activity was measured using five in vitro methods: determination of 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation-scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), reduction power (RP) Fe(III) to Fe(II) and cyclic voltammetry (CV). Obtained results of FRAP and of the Fe(III)/Fe(III) method correlated strongly with the total phenolics content (R 2 = 0.92246, R 2 = 0.88084, p < 0.0001). Antioxidant power of green tea and bearberry tea was considerably higher than that of black tea. Raspberry and cherry showed the highest antioxidant power among fruit tea infusions. Contribution of phenolic compounds to tea antioxidant activity was also quantified in this study. Stepwise linear regression demonstrated that quantification of different phenolic compounds responsible for tea antioxidant activity was dependent on the method used. Gallic acid, caffeic acid (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, procyanidin B1, procyanidin B2 together made up 43.6-99.9% of the antioxidant activity of tea.
Natural Product Communications
Tea and ginger are plants with high antioxidant potential. Combinations of antioxidants from different sources could also produce synergistic antioxidant effects. This study investigated the influence of solvent on antioxidant content of tea, ginger, and tea + ginger blends. Under the investigated extraction conditions, water was the most effective extraction solvent to maximise peroxide scavenging and iron chelating activity of tea, ginger, and their blends. Aqueous ethanol was the most effective solvent to maximise ABTS radical scavenging activity and ethanol was the best solvent to maximise DPPH radical scavenging activity. A good multivariate regression model that explains the relationship between the total flavonoid content of the extracts and their antioxidant activities was obtained (R2 and Q2 of 0.93 and 0.83, respectively). Extracts of tea-ginger blends exhibited synergistic effects in their ABTS and DPPH radical scavenging activity.
Tea and herbal infusions: Their antioxidant activity and phenolic profile
Food Chemistry, 2005
Tea and herbal infusions have been studied for their polyphenolic content, antioxidant activity and phenolic profile. The total phenolics recovered by ethyl acetate from the water extract, were determined by the Folin-Ciocalteu procedure and ranged from 88.1 ± 0.42 (Greek mountain tea) to 1216 ± 32.0 mg (Chinese green tea) GAE (Gallic acid equivalents)/cup. The antioxidant activity was evaluated by two methods, DPPH and chemiluminescence assays, using Trolox and quercetin as standards. The EC 50 of herbal extracts ranged from 0.151 ± 0.002 mg extract/mg DPPH (0.38 quercetin equivalents and 0.57 Trolox equivalents), for Chinese green tea, to 0.77 ± 0.012 mg extract/mg DPPH (0.08 quercetin equivalents and 0.13 Trolox equivalents), for Greek mountain tea. Chemiluminescence assay results showed that the IC 50 ranged from 0.17 ± 3.4 · 10 À3 lg extract/ml of the final solution in the measuring cell (1.89 quercetin and 5.89 Trolox equivalents) for Chinese green tea, to 1.10 ± 1.86 · 10 À2 g extract/ml of the final solution in the measuring cell (0.29 quercetin and 0.90 Trolox equivalents) for Greek mountain tea. The phenolic profile in the herbal infusions was investigated by LC-DAD-MS in the positive electrospray ionization (ESI þ ) mode. About 60 different flavonoids, phenolic acids and their derivatives have been identified.