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Tariba Lovaković B, Rašeta D, Lazarus M, Jurica K, Živković Semren T, Jurič A, Dramićanin A, Petrinec B, Bulog A, Brčić Karačonji I. Elemental and Radiological Characterisation of Arbutus unedo L. Leaves and Tea: Impact of Preparation Method on Nutritional Risk/Benefit. Biol Trace Elem Res 2024:10.1007/s12011-024-04201-9. [PMID: 38702515 DOI: 10.1007/s12011-024-04201-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
The aim of this study was to characterise the elemental and radiological composition of strawberry tree (Arbutus unedo L.) leaves and tea preparations and compare it with commercial Uvin H herbal mixture, widely used in treatment of urinary tract infections. The concentration of 17 elements and the activity concentration of selected radionuclides were measured in strawberry tree leaves/Uvin H herbal mixture, as well as in herbal tea prepared by infusion or decoction of leaves for 5 or 10 min. In both leaves and tea preparations, Ca, K, Mg, and Na were the most abundant elements, while the lowest levels were measured for As, Co, Mo, and Se. Only 137Cs and 40K were detected in analysed leaves/herbal mixture, while the activity of radionuclides in tea preparations was below the detection limit. The maximum possible health benefits can be obtained by a 10-min decoction of leaves, which resulted in the highest total phenolic content and antioxidant activity and levels of K, Ca, Mg, Na, Fe, Mn, and Se in comparison to the other preparation methods evaluated in this study. The calculated intake of potentially toxic elements and radionuclides does not represent a health risk to consumers.
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Affiliation(s)
- Blanka Tariba Lovaković
- Division of Toxicology, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000, Zagreb, Croatia
| | - Davor Rašeta
- Division of Radiation Protection, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000, Zagreb, Croatia
| | - Maja Lazarus
- Division of Occupational and Environmental Health, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000, Zagreb, Croatia
| | - Karlo Jurica
- Special Security Operations Directorate, Ministry of the Interior, Ulica grada Vukovara 33, 10000, Zagreb, Croatia
| | - Tanja Živković Semren
- Division of Occupational and Environmental Health, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000, Zagreb, Croatia
| | - Andreja Jurič
- Division of Toxicology, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000, Zagreb, Croatia
| | - Aleksandra Dramićanin
- Department of Analytical Chemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade, 11158, Serbia
| | - Branko Petrinec
- Division of Radiation Protection, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000, Zagreb, Croatia
- Faculty of Dental Medicine and Health Osijek, Josip Juraj Strossmayer University of Osijek, Crkvena ulica 21, 31000, Osijek, Croatia
| | - Aleksandar Bulog
- Department of Health Ecology, Faculty of Medicine, University of Rijeka, Braće Branchetta 20, 51000, Rijeka, Croatia
| | - Irena Brčić Karačonji
- Division of Toxicology, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000, Zagreb, Croatia.
- Department of Basic Medical Sciences, Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, 51000, Rijeka, Croatia.
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Liang Z, Zhang P, Ma W, Zeng XA, Fang Z. Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine. Food Chem 2024; 436:137748. [PMID: 37862991 DOI: 10.1016/j.foodchem.2023.137748] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/10/2023] [Accepted: 10/11/2023] [Indexed: 10/22/2023]
Abstract
A new type of flavored wine was produced by macerating either green tea or black tea into Chardonnay wine and model wine respectively, where the physicochemical properties (pH, titratable acidity, color) were modulated. Significant (p < 0.05) increases of total phenolic content and antioxidant activity (assessed by DPPH, FRAP and ABTS assays) were also observed in the tea macerated wines. A total of 160 phenolic and non-phenolic compounds were identified by HPLC-DAD-ESI-QTOF-MS/MS, where 55 phenolics were newly found in the tea macerated Chardonnay wine. The interaction between wine and tea phenolics led to additional 29 phenolic compounds and 4 non-phenolic compounds that were not found in either Chardonnay wine or tea. Catechin and epigallocatechin gallate were the most abundant phenolic compounds and contributed to the improved antioxidant activities. This study provided a promising prospect of tea as a novel additive in the production of flavored wine with enhanced functionalities.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
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3
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Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Araslanova K, Nastos JM, Sommerfeld J, Megill W, Struck A, Shirtcliffe NJ. On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature. OPEN CHEM 2022. [DOI: 10.1515/chem-2022-0158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. To test these beliefs, we investigated the effect of brewing time and temperature on the colour intensity and caffeine content of the extract of one type of black tea. Results showed that the extraction of the two components of interest had different half-lives, with an initial large variation of the ratio between them rapidly reaching a quite constant value. At different temperatures, a significantly different ratio between caffeine and colour compounds was observed. Although the difference in relative concentration was small, the range of brewing temperatures tested was only 20 Kelvin, so it seems possible to increase this difference. A difference in total extraction efficiency of both components together was noted too. To effectively change the ratio of the components using the extraction time would require using accurate times of less than 3 minutes and accurate temperatures unusual in a home environment.
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Affiliation(s)
- Kristina Araslanova
- Department of Technology and Bionics, Biogenic Resources in Sustainable Food Systems – From Farm to Function, An institute at Rhein Waal University , Kleve 47533 , Germany
| | - Jessica M. Nastos
- Department of Technology and Bionics, Biogenic Resources in Sustainable Food Systems – From Farm to Function, An institute at Rhein Waal University , Kleve 47533 , Germany
| | - Jakub Sommerfeld
- Department of Technology and Bionics, Biogenic Resources in Sustainable Food Systems – From Farm to Function, An institute at Rhein Waal University , Kleve 47533 , Germany
| | - William Megill
- Department of Technology and Bionics, Biogenic Resources in Sustainable Food Systems – From Farm to Function, An institute at Rhein Waal University , Kleve 47533 , Germany
| | - Alexander Struck
- Department of Technology and Bionics, Biogenic Resources in Sustainable Food Systems – From Farm to Function, An institute at Rhein Waal University , Kleve 47533 , Germany
| | - Neil J. Shirtcliffe
- Department of Technology and Bionics, Biogenic Resources in Sustainable Food Systems – From Farm to Function, An institute at Rhein Waal University , Kleve 47533 , Germany
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Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas. Foods 2022; 11:foods11142159. [PMID: 35885402 PMCID: PMC9318317 DOI: 10.3390/foods11142159] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
As a functional beverage, selenium (Se)-enriched green tea (Se-GT) has gained increasing popularity for its superior properties in promoting health. In this study, we compared the brewing characteristics, in vitro digestion profiles, and protective effects on neurotoxicity induced through the amyloid-beta (Aβ) peptide of two typical Se-GTs (Enshi Yulu (ESYL) and Ziyang Maojian (ZYMJ), representing the typical low-Se green tea and high-Se green tea, respectively). ESYL and ZYMJ showed similar chemical component leaching properties with the different brewing methods, and the optimized brewing conditions were 5 min, 90 °C, 50 mL/g, and first brewing. The antioxidant activities of the tea infusions had the strongest positive correlation with the tea polyphenols among all of the leaching substances. The tea infusions of ESYL and ZYMJ showed similar digestive behaviors, and the tea polyphenols in the tea infusions were almost totally degraded or transferred after 150 min of dynamic digestion. Studies conducted in a cell model of Alzheimer’s disease (AD) showed that the extract from the high-Se green tea was more effective for neuroprotection compared with the low-Se green tea. Overall, our results revealed the best brewing conditions and digestion behaviors of Se-GT and the great potential of Se-GT or Se-enriched green extract (Se-GTE) to be used as promising AD-preventive beverages or food ingredients.
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Fadel HT, AlRehaili AM, AlShanqiti MM, Alraddadi AA, Albolowi AM. Adjunctive Effect of Green Tea Mouthwash Prepared at Different Steeping Temperatures on Gingivitis: A Triple-Blind Randomized Controlled Clinical Trial. Dent J (Basel) 2021; 9:139. [PMID: 34940036 PMCID: PMC8700553 DOI: 10.3390/dj9120139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 11/17/2022] Open
Abstract
PURPOSE To compare the effect of green tea mouthwashes prepared at different steeping temperatures as adjuncts to mechanical plaque control on gingivitis. METHODS Forty-five women with gingivitis participated in this 4-week randomized controlled clinical trial. They received professional mechanical plaque control and rinsed daily with either warm green tea, hot-cold green tea or placebo. Dental plaque control record (PCR) and gingival bleeding indices (GBI) were recorded at baseline and 7, 14 and 28 days after. RESULTS Participants' mean age was 20.7 ± 2 years. The mean scores for the PCR and GBI at baseline were 82.4 ± 19 and 85.8 ± 7, respectively. All groups showed significant reduction in PCR and GBI between Days 0 and 28 (p < 0.01). No significant differences in PCR were observed between the groups at any of the examinations (p > 0.01). The warm green tea group demonstrated significantly lower GBI at all examinations compared to the hot-cold group (p < 0.01). CONCLUSIONS Within study limits, green tea-made mouthwashes significantly reduced plaque and gingivitis when used as adjuncts to mechanical plaque control. The green tea mouthwash prepared in warm water demonstrated significantly higher efficacy in lowering gingivitis compared to that prepared in hot water followed by ice.
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Affiliation(s)
- Hani T. Fadel
- Division of Periodontology, Department of Preventive Dental Sciences, College of Dentistry, Taibah University, Al Madinah Al Munawwarah 41511, Saudi Arabia
| | | | - Mona M. AlShanqiti
- Private Practice, Al Madinah Al Munawwarah 42243, Saudi Arabia; (M.M.A.); (A.M.A.)
| | | | - Alhanouf M. Albolowi
- Private Practice, Al Madinah Al Munawwarah 42243, Saudi Arabia; (M.M.A.); (A.M.A.)
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Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
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Yu J, Liu Y, Zhang S, Luo L, Zeng L. Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions. Food Chem 2021; 354:129504. [PMID: 33756321 DOI: 10.1016/j.foodchem.2021.129504] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/25/2021] [Accepted: 02/28/2021] [Indexed: 01/27/2023]
Abstract
As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor-taste interaction in black tea infusions.
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Affiliation(s)
- Jieyao Yu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Yan Liu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Shaorong Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
| | - Liang Zeng
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
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9
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Raghunath S, Mallikarjunan K. Optimization of ultrasound‐assisted extraction of cold‐brewed black tea using response surface methodology. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13540] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sonali Raghunath
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences University of Minnesota St. Paul Minnesota USA
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences University of Minnesota St. Paul Minnesota USA
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10
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Taşkın B, Aksoylu Özbek Z. Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00471-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kim MA, Kim JH, Nam OH. Tea extracts differentially inhibit Streptococcus mutans and Streptococcus sobrinus biofilm colonization depending on the steeping temperature. BIOFOULING 2020; 36:256-265. [PMID: 32326756 DOI: 10.1080/08927014.2020.1755429] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 04/01/2020] [Accepted: 04/06/2020] [Indexed: 06/11/2023]
Abstract
This study aimed to evaluate the effects of tea extracts on oral biofilm colonization depending on steeping temperature. S. mutans and S. sobrinus were cultured and treated with green or black tea extracts prepared under different steeping conditions. Biofilm formation, glucosyltransferase (GTF) levels, bacterial growth, and acidogenicity were evaluated. Biofilms were also assessed by gas chromatography-mass spectrometry and confocal laser scanning microscopy. All extracts with hot steeping showed higher inhibitory effects on biofilm formation and cell viability and lower GTF levels compared with those with cold steeping (p < 0.05). Hot steeping significantly reduced bacterial growth (p < 0.05) and maintained the pH. Catechins were only identified from hot steeping extracts. Within the limits of this study, extracts with cold steeping showed lower inhibitory effects on oral biofilms. The different effects between steeping extracts may be attributed to the difference in catechins released from tea extracts under the different steep conditions.
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Affiliation(s)
- Mi-Ah Kim
- Department of Conservative Dentistry, School of Dentistry and Institute of Oral Bioscience, Jeonbuk National University, Jeonju, Republic of Korea
| | - Jae-Hwan Kim
- Department of Pediatric Dentistry, School of Dentistry, Jeonbuk National University, Jeonju, Republic of Korea
| | - Ok Hyung Nam
- Department of Pediatric Dentistry, School of Dentistry, Kyung Hee University, Seoul, Republic of Korea
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Zhang S, Yang Y, Cheng X, Thangaraj K, Arkorful E, Chen X, Li X. Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing. Sci Rep 2020; 10:945. [PMID: 31969599 PMCID: PMC6976566 DOI: 10.1038/s41598-020-57623-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 12/02/2019] [Indexed: 11/29/2022] Open
Abstract
Oolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chemical composition, infusion colour and sensory quality in different brewing intervals. The results showed that Zhengyan tea (A3) had the best quality of steeping among the chosen tea. It could be brewed up to 10 cuppages with 80% sensory score. The chemical composition and tea infusion colour strength were higher in Zhengyan tea. Though, 70% caffeine leached within first three steeping. The Forest regression model revealed that the suitable brewing time ranges between 4 and 10 in the chosen Dahongpao tea variety. This study provides a scientific method and suitable steeping times for the drinking of different Dahongpao tea through dynamic analysis of quantity of chemical composition, infusion colour strength and sensory quality.
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Affiliation(s)
- Sifeng Zhang
- Institute of Tea Science, Nanjing Agricultural University, Weigang No.1, 210095, Nanjing, China
| | - Yiqing Yang
- Institute of Tea Science, Nanjing Agricultural University, Weigang No.1, 210095, Nanjing, China
| | - Xiaofang Cheng
- Institute of Tea Science, Nanjing Agricultural University, Weigang No.1, 210095, Nanjing, China
| | - Kuberan Thangaraj
- Institute of Tea Science, Nanjing Agricultural University, Weigang No.1, 210095, Nanjing, China
| | - Emmanuel Arkorful
- Institute of Tea Science, Nanjing Agricultural University, Weigang No.1, 210095, Nanjing, China
| | - Xuan Chen
- Institute of Tea Science, Nanjing Agricultural University, Weigang No.1, 210095, Nanjing, China
| | - Xinghui Li
- Institute of Tea Science, Nanjing Agricultural University, Weigang No.1, 210095, Nanjing, China.
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Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions. Molecules 2019; 24:molecules24091735. [PMID: 31060206 PMCID: PMC6539062 DOI: 10.3390/molecules24091735] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 04/30/2019] [Accepted: 05/01/2019] [Indexed: 11/17/2022] Open
Abstract
Chemical and biological investigation of green tea has been generally performed while using different infusions that are prepared without consideration of the effects of sample preparation conditions. In this study, for the first time, the effects of green tea brewing conditions on the antioxidant activity and chemical profiles of metabolome and catechin compounds were examined at 60 °C and 95 °C for a period of 5-300 min. The antioxidant capacities of the tea infusions, which were assessed as per 2,2-diphenyl-1-picryl-hydrazyl hydrate (DPPH) radical scavenging activity, depended more on temperature than time. Metabolomics study that was based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF/MS) revealed that the metabolic profiles, including 33 differential metabolites, were significantly changed by temperature and time, with the effects of time being more evident at 95 °C starting after 30 min. Infusions that were brewed at 95 °C for greater than 30 min yielded distinct profiles in the hierarchical clustering analysis. The quantification of eight catechins by UHPLC-QqQ/MS showed that the total catechin level peaked at 95 °C brewing at 10 min, after which the levels of four epi-forms of catechins decreased and those of four non-epi-forms increased, implying the epimerization of catechins over time. These results suggest that the brewing conditions for sample preparation of green tea should be put into careful consideration in studies where green tea extracts are applied as aqueous infusions.
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Assessment of neuroprotective effects of Gallic acid against glutamate-induced neurotoxicity in primary rat cortex neuronal culture. Neurochem Int 2018; 121:50-58. [DOI: 10.1016/j.neuint.2018.10.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 10/12/2018] [Accepted: 10/16/2018] [Indexed: 12/13/2022]
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15
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da Silva-Maia JK, Batista AG, Correa LC, Lima GC, Bogusz Junior S, Maróstica Junior MR. Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats. J Food Biochem 2018; 43:e12705. [PMID: 31353652 DOI: 10.1111/jfbc.12705] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 08/16/2018] [Accepted: 09/13/2018] [Indexed: 02/02/2023]
Abstract
Previous studies have assessed the properties of aqueous extracts, using byproducts such as jaboticaba peel. We have assessed potential antioxidant effects of jaboticaba extract (Plinia jaboticaba) (JAE = 50 g/L) in vitro and in vivo. Healthy Wistar rats received ad libitum JAE for either 15 or 49 days in vivo. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, gallic acid, rutin, myricetin, and quercetin were identified as the main polyphenols in JAE. Lipid peroxidation values in the serum and colon were similar throughout the groups. In addition, JAE did not disturb the antioxidant systems. JAE also altered gut microbiota, increasing since Lactobacillus, Bifidobacterium and Enterobacteriaceae counts. Bacterial metabolites were higher in the colon content of rats fed with JAE than in the control group. Given these results, under healthy conditions, JAE dietary supplementation could perform in vivo modulation of gut microbiota, without disturbing the antioxidant system. PRACTICAL APPLICATION: Jaboticaba (Plinia jaboticaba) peel is a rich and often-wasted source of bioactive compounds, such as polyphenols. Previous studies have shown that physiological benefits of this berry. The jaboticaba peel could contribute to antioxidant defense systems; it may also have an effect over gut microbiota related to polyphenols contents. Aqueous extraction may be a practical way of employing the bioactive compounds of jaboticaba peel; these compounds can be consumed daily and safely, and thus have attracted particular attention. This work showed positive impacts of jaboticaba peel treatments on microbiota and antioxidant defense systems, and could guide future clinical studies.
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Affiliation(s)
- Juliana Kelly da Silva-Maia
- Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas (UNICAMP), Campinas, Brazil
| | - Angela Giovana Batista
- Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas (UNICAMP), Campinas, Brazil.,Department of Food and Nutrition, Federal University of Santa Maria (UFSM, Campus Palmeira das Missões), Palmeira das Missões, Brazil
| | - Luiz Claudio Correa
- Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid, Petrolina, Brazil
| | - Glaucia Carielo Lima
- Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas (UNICAMP), Campinas, Brazil.,Faculty of Nutrition, Federal University of Goiás (UFG), Goiânia, Brazil
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Wang Y, Zhang S, Zhao Y, Xu P. Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na
2
S
2
O
3
of Jiuqu Hongmei tea extracts. J Food Biochem 2018. [DOI: 10.1111/jfbc.12693] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yuefei Wang
- Department of Tea Science Zhejiang University Hangzhou China
| | - Shuping Zhang
- Department of Tea Science Zhejiang University Hangzhou China
| | - Yueling Zhao
- Department of Tea Science Zhejiang University Hangzhou China
| | - Ping Xu
- Department of Tea Science Zhejiang University Hangzhou China
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Green Tea Catechins: Their Use in Treating and Preventing Infectious Diseases. BIOMED RESEARCH INTERNATIONAL 2018; 2018:9105261. [PMID: 30105263 PMCID: PMC6076941 DOI: 10.1155/2018/9105261] [Citation(s) in RCA: 133] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 06/10/2018] [Indexed: 12/19/2022]
Abstract
Green tea is one of the most popular drinks consumed worldwide. Produced mainly in Asian countries from the leaves of the Camellia sinensis plant, the potential health benefits have been widely studied. Recently, researchers have studied the ability of green tea to eradicate infectious agents and the ability to actually prevent infections. The important components in green tea that show antimicrobial properties are the catechins. The four main catechins that occur in green tea are (-)-epicatechin (EC), (-)-epicatechin-3-gallate (ECG), (-)-epigallocatechin (EGC), and (-)-epigallocatechin-3-gallate (EGCG). Of these catechins, EGCG and EGC are found in the highest amounts in green tea and have been the subject of most of the studies. These catechins have been shown to demonstrate a variety of antimicrobial properties, both to organisms affected and in mechanisms used. Consumption of green tea has been shown to distribute these compounds and/or their metabolites throughout the body, which allows for not only the possibility of treatment of infections but also the prevention of infections.
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Comparison of the main compounds in Fuding white tea infusions from various tea types. Food Sci Biotechnol 2018; 27:1311-1318. [PMID: 30319839 DOI: 10.1007/s10068-018-0384-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/06/2018] [Accepted: 04/10/2018] [Indexed: 10/16/2022] Open
Abstract
The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white tea infusions brewed at different temperatures, and their contributions to taste were estimated by dose-over-threshold value. Infusion temperature had a distinct effect on the main components extracted, and 100 °C was found to be optimal for extracting catechins and caffeine. However, the effect of temperature on theanine, free amino acids, and water extracts varied with tea type. Bai Mu Dan and Shou Mei yielded a higher content of the major compounds than did Bai Hao Yin Zhen. Thus, infusion temperature had a large effect on extracting the main compounds, and the differences in content between the three white teas presumably reflected differences in the harvest time, processing method or leaf shape.
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Xu YQ, Ji WB, Yu P, Chen JX, Wang F, Yin JF. Effect of extraction methods on the chemical components and taste quality of green tea extract. Food Chem 2018; 248:146-154. [DOI: 10.1016/j.foodchem.2017.12.060] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 12/11/2017] [Accepted: 12/15/2017] [Indexed: 11/24/2022]
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Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chem 2017; 248:111-118. [PMID: 29329833 DOI: 10.1016/j.foodchem.2017.12.056] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Revised: 12/11/2017] [Accepted: 12/14/2017] [Indexed: 12/21/2022]
Abstract
White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don't include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98 °C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions.
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Affiliation(s)
- S Pérez-Burillo
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - R Giménez
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - J A Rufián-Henares
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria, ibs.GRANADA, Universidad de Granada, Spain.
| | - S Pastoriza
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
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İlyasoğlu H, Arpa TE. Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3737-3743. [PMID: 29051670 PMCID: PMC5629151 DOI: 10.1007/s13197-017-2794-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2017] [Accepted: 08/09/2017] [Indexed: 11/27/2022]
Abstract
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL-1 of ascorbic acid, 61.44 mg 100 mL-1 of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6-8 min at temperatures of 84-86 °C.
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Affiliation(s)
- Huri İlyasoğlu
- Department of Nutrition and Dietetics, Gumushane University, 29100 Gümüşhane, Turkey
| | - Tuba Eda Arpa
- Department of Nutrition and Dietetics, Gumushane University, 29100 Gümüşhane, Turkey
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Yadav GU, Joshi BS, Patwardhan AW, Singh G. Swelling and infusion of tea in tea bags. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2474-2484. [PMID: 28740305 DOI: 10.1007/s13197-017-2690-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/03/2017] [Accepted: 05/12/2017] [Indexed: 11/26/2022]
Abstract
The present study deals with swelling and infusion kinetics of tea granules in tea bags. The swelling and infusion kinetics of tea bags differing in tea loading and tea bag shapes were compared with loose tea. Increment in temperature and dipping frequency of tea bag in hot water increased the infusion kinetics of tea bags. Reduction in particle size enhanced the swelling and infusion kinetics of tea in a tea bag. The effects of tea particle size, tea bag dipping rate, loading of tea granules in tea bag and tea bag shapes on infusion kinetics were investigated. Increase in tea loading in tea bags resulted in reduced infusion kinetics. Double chambered tea bag showed the highest swelling (30%) and infusion kinetics (8.30% Gallic acid equivalence) while single chambered tea bags showed the lowest kinetics, amongst the various bags studied. The swelling and infusion kinetics of loose tea was always faster and higher than that of tea bags. It was found that overall effect of percentage filling of tea granules and height of tea bed in a tea bag affects tea infusion kinetics the most. Weibull model was found to be in good agreement with the swelling data.
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Affiliation(s)
- Geeta U Yadav
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Bhushan S Joshi
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Ashwin W Patwardhan
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Gurmeet Singh
- Unilever Industries Limited, Bangalore, 560100 India
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Pastoriza S, Pérez-Burillo S, Rufián-Henares JÁ. How brewing parameters affect the healthy profile of tea. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2016.12.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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25
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David IG, Buleandră M, Popa DE, Bîzgan AMC, Moldovan Z, Badea IA, Iorgulescu EE, Tekiner TA, Basaga H. Voltammetric determination of polyphenolic content as rosmarinic acid equivalent in tea samples using pencil graphite electrodes. Journal of Food Science and Technology 2016; 53:2589-96. [PMID: 27478214 DOI: 10.1007/s13197-016-2223-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2016] [Accepted: 04/01/2016] [Indexed: 02/02/2023]
Abstract
The quasi-reversible, diffusion controlled behavior of rosmarinic acid (RA) on a disposable pencil graphite electrode (PGE) was established by cyclic voltammetry. Using the anodic oxidation peak presented by RA on the PGE a differential pulse voltammetric (DPV) method was developed for the quantitative determination of RA. The linear range was 10(-8) - 10(-5) M RA and the detection and quantification limits were 7.93 × 10(-9) M and 2.64 × 10(-8) M RA, respectively. The applicability of the developed method was tested by recovery studies and by the assessment of the total polyphenolic contents (TPCDPV) of green, white and black Turkish teas, which were found to be 40.74, 30.04 and 23.97 mg rosmarinic acid equivalent/g dry tea, respectively. These results were in good agreement with those obtained by the Folin-Ciocalteu method. The developed method is a sensitive and cheap tool for the rapid and precise evaluation of TPCDPV of tea samples.
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Affiliation(s)
- Iulia Gabriela David
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta Av. District 3, 030018 Bucharest, Romania
| | - Mihaela Buleandră
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta Av. District 3, 030018 Bucharest, Romania
| | - Dana Elena Popa
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta Av. District 3, 030018 Bucharest, Romania
| | - Ana-Maria Cristina Bîzgan
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta Av. District 3, 030018 Bucharest, Romania
| | - Zenovia Moldovan
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta Av. District 3, 030018 Bucharest, Romania
| | - Irinel-Adriana Badea
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta Av. District 3, 030018 Bucharest, Romania
| | - Emilia Elena Iorgulescu
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta Av. District 3, 030018 Bucharest, Romania
| | - Tuğçe Ayça Tekiner
- Molecular Biology Genetics and Bioengineering Program, Sabanci University, Orhanlı-Tuzla, 34956 Istanbul, Turkey
| | - Huveyda Basaga
- Molecular Biology Genetics and Bioengineering Program, Sabanci University, Orhanlı-Tuzla, 34956 Istanbul, Turkey
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