1
|
Hamann D, Wlodarkievicz ME, Puton BMS, Fischer B, Colet R, Paroul N, Valduga E, Zeni J, Mignoni ML, Junges A, Backes GT, Cansian RL. Evaluation biodegradable films with green tea extract for interleafing sliced meat products. Food Chem 2024; 458:140159. [PMID: 38959804 DOI: 10.1016/j.foodchem.2024.140159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/12/2024] [Accepted: 06/17/2024] [Indexed: 07/05/2024]
Abstract
A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P < 0.05), regardless of the formulation, with continuous release of the extract for up to 60 days and average IC50 of 0.09 and 0.31 mg/mL for the corn starch and chitosan active films, respectively. Interleafing the sliced ham resulted in lower lipid oxidation after 60 days of storage (P < 0.05). Starch-based films with green tea extract were effective, significantly reducing lipid oxidation in sliced and interleafed cooked ham, suggesting their potential to extend the shelf life of these refrigerated products.
Collapse
Affiliation(s)
- Daniele Hamann
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Maria Eduarda Wlodarkievicz
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Bruna Maria Saorin Puton
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Bruno Fischer
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Rosicler Colet
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Natalia Paroul
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Jamile Zeni
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Marcelo Luis Mignoni
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Alexander Junges
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Geciane Toniazzo Backes
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Rogério Luis Cansian
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| |
Collapse
|
2
|
Aamir M, Abid A, Azam I, Ikram A, Saeed F, Afzaal M, Ateeq H, Akram N, Hussain S, Khan MR. Characterization of carbonated beverage fortified with chamomile herbal extract. Food Sci Nutr 2024; 12:4353-4361. [PMID: 38873483 PMCID: PMC11167168 DOI: 10.1002/fsn3.4101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 02/28/2024] [Accepted: 03/02/2024] [Indexed: 06/15/2024] Open
Abstract
The current study was planned to provide nutrient dense carbonated beverage fortified with chamomile herbal extract that was rich in healthy nutrients and best to use. Infusion method was used to prepare chamomile herbal extract. After adding flavor and sugar syrup, carbonation was done. Different treatments were prepared (T0, T1, T2, T3, T4, and T5). The antioxidant potential, physiochemical properties, and sensory attributes of beverage were assessed. Results showed that addition of chamomile enhanced the antioxidant and physiochemical properties of beverage. The DPPH activity, total phenolic content, and total flavonoid content were observed as 49.23 ± 0.03 (%), 136.92 ± 0.06 (mg GAE/L), and 1989.47 ± 0.07 (mg QE/L), respectively, among T5 with 12% of chamomile extract. Moreover, the acidity increases from T0 to T5 (0.191 ± 0.01 to 0.220 ± 0.01). Furthermore, the overall acceptability of T4 was highest among sensory attributes.
Collapse
Affiliation(s)
- Muhammad Aamir
- National Institute of Food Science and Technology (NIFSAT)University of AgricultureFaisalabadPakistan
| | - Ahtesham Abid
- National Institute of Food Science and Technology (NIFSAT)University of AgricultureFaisalabadPakistan
| | - Iqra Azam
- Department of Food Science and TechnologyGovernment College Women University FaisalabadFaisalabadPakistan
| | - Ali Ikram
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Noor Akram
- Food Safety & Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and AgricultureKing Saud UniversityRiyadhSaudi Arabia
| | - Mahbubur Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityDinajpurBangladesh
| |
Collapse
|
3
|
Huang X, Li Y, Zhou F, Xiao T, Shang B, Niu L, Huang J, Liu Z, Wang K, Zhu M. Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis. Food Chem 2024; 441:138367. [PMID: 38199099 DOI: 10.1016/j.foodchem.2024.138367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Anhua dark teas (DTs), including Tianjian tea, Qianliang tea, Hei brick tea, and Fu brick tea, are unique fermented teas from China's Anhua County; yet their chemical composition differences remain unclear. Herein, metabolomics, volatolomics, and electronic sensory assessments were employed to analyze and compare chemical compositions and sensory characteristics of five types of Anhua DTs. All of these teas were derived from identical tea materials. Chemical compositions differed significantly among Anhua DTs, with Tianjian tea remarkable. Long-lasting fermentation and complex processing methods led to transformation of multiple compounds, particularly catechins. Eighteen volatile compounds with OVA > 1 were key aroma contributors in Anhua DTs. Internal transcribed spacer and 16S ribosomal DNA sequencing showed that Eurotium, Pseudomonas, and Bacillus are dominant microorganisms in Anhua DTs. Furthermore, this study unveiled notable differences in chemical compositions between Anhua DTs and five other traditional types of tea. This research enhances our understanding of Anhua DTs processing.
Collapse
Affiliation(s)
- Xiangxiang Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Yilong Li
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Fang Zhou
- School of Chemistry and Environmental Science, Xiangnan University, Chenzhou 423000, China.
| | - Tian Xiao
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Bohao Shang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Li Niu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Jianan Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Zhonghua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Kunbo Wang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Mingzhi Zhu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| |
Collapse
|
4
|
Urme SRA, Ahmed SF, Quadir MMA, Akhand MRN, Khan MMH. Evaluation of the Antimicrobial Activity of Phytochemicals from Tea and Agarwood Leaf Extracts against Isolated Bacteria from Poultry and Curd. ScientificWorldJournal 2023; 2023:6674891. [PMID: 38021480 PMCID: PMC10645492 DOI: 10.1155/2023/6674891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/22/2023] [Accepted: 10/27/2023] [Indexed: 12/01/2023] Open
Abstract
Antibiotic-resistant bacteria are becoming increasingly common, leading to a global health crisis. The effects of abusing antibiotics not only increase pathogenic resistance but also cause various diseases and syndromes. Gut microbiota contains many beneficial roles for health, while antibiotics kill both pathogens and gut microbiota which is considered one of the major side effects of antibiotics. In fact, new antibiotic compounds are needed in this urgent scenario; phytoremediation is the oldest but most effective method, and research on the antibacterial properties of several types of medicinal plants has already been conducted. Tea and agarwood plants are well known for their economic contribution in both beverage and cosmetic production, as well as for their medicinal value. In this study, tea and agarwood leaf extracts were analyzed for their antimicrobial activity against both pathogenic and beneficial bacteria. Fresh tea (Camellia sinensis) leaves were collected in three varieties, namely, BT-6 from Sylhet, BT-7 from Moulvibazar, and BT-8 from Habiganj; also, green tea (nonfermented tea), black tea (fully fermented tea), and agarwood (Aquilaria malaccensis) were collected from Sylhet region of Bangladesh. Unlike commercial antibiotics, which have side effects on probiotics (beneficiary bacteria), leaf extract activities were analyzed to check if they had positive effects on probiotics that can be found in the gastrointestinal tract as well as dairy products. Potential beneficiary bacteria, Lysinibacillus macroides strain SRU-001 (NCBI accession no. MW665108), and pathogenic bacteria, Aeromonas caviae strain YPLS-62 (NCBI accession no. MW666783), were isolated from the small intestine of poultry and curd, respectively. Tea and agarwood leaves (5 g powder/80 mL methanol) with solvents were kept for seven days at room temperature, and extracts were applied for antimicrobial assays by the disc diffusion assay against the isolated bacteria. 50 µL of each leaf extract was examined against 50 µL of each bacterial culture, where gentamicin was a control. After 24 hours of incubation, tea and agarwood leaf extracts showed an 11-15 mm zone of inhibition against pathogenic A. caviae, while only BT-8 showed 7 mm (disc diameter 6 mm) against probiotic L. macroides. However, compared to leaf extracts, gentamicin showed a 27 mm zone of inhibition against both L. macroides strain SRU-001 and A. caviae strain YPLS-62 bacteria. This research clearly indicates that gentamicin kills both pathogenic and beneficiary bacteria, while leaf extracts from tea and agarwood plants contain antimicrobial activity against only pathogenic A. caviae but no effects on probiotic L. macroides. This outcome indicates not only the potential therapeutic values of tea and agarwood leaves as antibiotics over commercial antibiotics but also the chance of having pathogens in curd and potential beneficial bacteria from the poultry small intestine.
Collapse
Affiliation(s)
| | - Syeda Fahmida Ahmed
- Department of Animal and Fish Biotechnology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Mohammed Mostafa Al Quadir
- Faculty of Biotechnology and Genetic Engineering, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | | | | |
Collapse
|
5
|
Herrera T, Iriondo-DeHond M, Ramos Sanz A, Bautista AI, Miguel E. Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt. Foods 2023; 12:3332. [PMID: 37761041 PMCID: PMC10528895 DOI: 10.3390/foods12183332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 09/29/2023] Open
Abstract
The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16-7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health.
Collapse
Affiliation(s)
| | | | | | | | - Eugenio Miguel
- Área de Investigación Agroalimentaria, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), 28805 Alcalá de Henares, Spain
| |
Collapse
|
6
|
El-Kersh DM, Kotob SE, Ammar NM, Mohawed OAM, Ahmed HH, Farag MA. Unravelling the anti-inflammatory and antioxidant effects of standardized green and black caffeinated coffee, tea, and their mixtures in an obese male rat model: Insights from biochemical, metabolomic, and histopathological analyses. Food Chem Toxicol 2023; 179:113971. [PMID: 37506863 DOI: 10.1016/j.fct.2023.113971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 07/22/2023] [Accepted: 07/24/2023] [Indexed: 07/30/2023]
Abstract
Obesity is one of the major metabolic syndrome risk factors upon which altered metabolic pathways follow. This study aimed to discern altered metabolic pathways associated with obesity and to pinpoint metabolite biomarkers in serum of obese rats fed on high fructose diet using metabolomics. Further, the effect of standardized green versus black caffeinated aqueous extracts (tea and coffee) in controlling obesity and its comorbidities through monitoring relevant serum biomarkers viz. Leptin, adiponectin, spexin, malondialdehyde, total antioxidant capacity. Liver tissue oxidative stress (catalase, super oxide dismutase and glutathione) and inflammation (IL-1β and IL-6) markers were assessed for green coffee and its mixture with green tea. Results revealed improvement of all parameters upon treatments with more prominence for those treated with green caffeinated extract (coffee and tea) especially in mixture. Upon comparing with obese rat group, the green mixture of coffee and tea exhibited anti-hyperlipidemic action through lowering serum triglycerides by 35.0% and elevating high density lipoprotein by 71.0%. Black tea was likewise effective in lowering serum cholesterol and low density lipoprotein by 28.0 and 50.6%, respectively. GC-MS- based metabolomics of rat serum led to the identification of 34 metabolites with obese rat serum enriched in fatty acids (oleamide).
Collapse
Affiliation(s)
- Dina M El-Kersh
- Department of Pharmacognosy, Faculty of Pharmacy, The British University in Egypt, 11837, Cairo, Egypt.
| | - Soheir E Kotob
- Hormones Department, Medical Research and Clinical Studies Institute, National Research Centre, Dokki, Giza, Egypt
| | - Naglaa M Ammar
- Therapeutic Chemistry Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Dokki, Giza, 12622, Egypt
| | - Ola A M Mohawed
- Hormones Department, Medical Research and Clinical Studies Institute, National Research Centre, Dokki, Giza, Egypt
| | - Hanaa H Ahmed
- Hormones Department, Medical Research and Clinical Studies Institute, National Research Centre, Dokki, Giza, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., 11562, Cairo, Egypt.
| |
Collapse
|
7
|
Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties. Food Chem 2023; 410:135463. [PMID: 36649668 DOI: 10.1016/j.foodchem.2023.135463] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 01/07/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
Herein, a food-to-food fortification with blueberries and black tea was performed for people suffering from iron deficiency, creating a new functional product with high consumer acceptance. Black tea was mixed with varying concentrations of sun-dried or freeze-dried blueberries and infused at different temperatures. Spectrophotometric analysis revealed that the addition of blueberries to black tea inhibited the formation of the iron-polyphenol complex by up to 97 % (p <.001). Using β-carotene bleaching and 2,2-diphenyl-1-picrylhydrazyl assays, 50 % freeze-dried blueberry and 50 % black tea (FDFBT50) was determined to be the sample with the highest antioxidant activity (p <.001).The polyphenol profiles were investigated by high-performance liquid chromatography. Principal component analysis (PCA) was performed to categorize the tea samples. The findings demonstrated that the FDFBT50 sample was the best candidate among the samples, considering both the consumer acceptance and the bioactive parameters that showed statistically significant differences.
Collapse
|
8
|
Fang WW, Wang KF, Zhou F, Ou-Yang J, Zhang ZY, Liu CW, Zeng HZ, Huang JA, Liu ZH. Oolong tea of different years protects high-fat diet-fed mice against obesity by regulating lipid metabolism and modulating the gut microbiota. Food Funct 2023; 14:2668-2683. [PMID: 36883322 DOI: 10.1039/d2fo03577d] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
Long-term stored oolong tea has recently attracted considerable attention concerning its salutary effect. In this study, the anti-obesity effect of different years' oolong tea on high-fat diet-fed mice was compared. Wuyi rock tea of 2001, 2011, and 2020 were chosen to be the representative samples of oolong tea. The results showed that eight-week administration of 2001 Wuyi rock tea (WRT01), 2011 Wuyi rock tea (WRT11), and 2020 Wuyi rock tea (WRT20) extracts (400 mg per kg per d) significantly decreased the body weight and attenuated the obesity in high-fat diet-fed mice. 2001 and 2011 Wuyi rock teas reduced obesity mainly through regulating lipid metabolism and activating the AMPK/SREBP-1 pathway, downregulating the expression of SREBP-1, FAS, and ACC and upregulating CPT-1a expression; while the 2011 and 2020 Wuyi rock teas by moderating the gut microbiota dysbiosis, reshaping the gut microbiota, and promoting the growth of beneficial bacteria, especially Akkermansia. 2011 Wuyi rock tea was proven to be more effective in reducing body weight gain and liver oxidative stress than the others. Collectively, all three Wuyi rock teas of different years alleviated high-fat diet-induced obesity by regulating lipid metabolism and modulating gut microbiota, whereas the emphasis of their internal mechanism is different with different storage ages.
Collapse
Affiliation(s)
- Wen-Wen Fang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Kuo-Fei Wang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Fang Zhou
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Jie Ou-Yang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Zi-Ying Zhang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Chang-Wei Liu
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Hong-Zhe Zeng
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Jian-An Huang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Zhong-Hua Liu
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| |
Collapse
|
9
|
Dilucia F, Rutigliano M, Libutti A, Quinto M, Spadaccino G, Liberatore MT, Lauriola M, di Luccia A, la Gatta B. Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus officinalis L. Infusions. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03035-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
|
10
|
Determination of Caffeine, Theobromine, and Theophylline by HPLC-DAD in Beverages Commonly Consumed in Lima, Peru. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:4323645. [PMID: 36654718 PMCID: PMC9842410 DOI: 10.1155/2023/4323645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 11/27/2022] [Accepted: 12/02/2022] [Indexed: 01/11/2023]
Abstract
The purpose of this study was to determine the content of caffeine, theobromine, and theophylline by high-performance liquid chromatography with diode-array detection (HPLC-DAD) in beverages commonly consumed in Lima, Peru. The samples were divided into 6 groups (herbal teas, coffee powder, chocolate milks, soft drinks, sports drinks, and energy drinks) which included the five most commonly consumed beverages of the different groups. Caffeine was mainly identified in the soft drink and energy drink groups, with the latter having a more significant value (10.38 ± 0.01 vs. 95.50 ± 3.48 mg/L, respectively). In herbal teas, caffeine showed the highest content (0.47 ± 0.01 to 4.91 ± 0.05 mg/L), despite theophylline being a characteristic compound of tea leaves. Sports drinks presented very low caffeine levels (0.03 ± 0.01 to 0.05 ± 0.01 mg/L), and theobromine (0.48 ± 0.01 to 6.00 ± 0.02) was also identified. Caffeine (4.09 ± 0.01 to 5.70 ± 0.01 mg/L) and theobromine (1.70 ± 0.01 to 12.24 ± 0.01 mg/L) were found in the five commercial brands of chocolate milk evaluated. Moreover, the group of coffee powder samples had the highest level of caffeine content (49.25 ± 0.24 to 964.40 ± 4.93 mg/100 g). The results obtained in this study provide reliable information on the composition and quantification of methylxanthines in the beverages most consumed in Lima and impact consumer knowledge.
Collapse
|
11
|
Consumer Choices and Habits Related to Tea Consumption by Poles. Foods 2022; 11:foods11182873. [PMID: 36141004 PMCID: PMC9498334 DOI: 10.3390/foods11182873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/13/2022] [Accepted: 09/13/2022] [Indexed: 11/28/2022] Open
Abstract
Tea is one of the most consumed beverages in the world. In the literature, much attention is paid to the influence of tea and its components on human health and consumer purchasing behavior. The aim of the study was to analyze the habits of Polish consumers regarding tea consumption, brewing methods, and their choices related to tea, to describe the characteristics of tea consumers, and present their segmentation based on consumer choices and habits regarding tea consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1700 adult consumers of tea. Information about consumer choices and habits related to tea consumption was collected, including brewing method, place of tea consumption, and factors determining tea choices. Using cluster analysis, six groups of tea consumers were identified. These are “Occasional tea gourmets”, “Yerba mate drinkers”, “Tea gourmets”, “Occasional consumers”, “Undemanding tea consumers,” and “Occasional strong tea consumers”. In summary, it can be said that Poles are not tea gourmets; they prefer black tea, in bags, brewed in cups or glasses for up to 3 min, and usually drink teas without any additives, at home, several times a week, during breakfast and between meals. The most popular brand among the respondents was Lipton. Consumers have little knowledge of the health benefits of tea.
Collapse
|
12
|
Akyüz E. Optimizing Pulsed Ultrasound-Assisted Extraction of Antioxidants from Linden and Quantification by HPLC–PDA. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02388-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
13
|
Comparative study of phenolic profile, antioxidant and antimicrobial activities of aqueous extract of white and green tea. Z NATURFORSCH C 2022; 77:483-492. [DOI: 10.1515/znc-2021-0321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Accepted: 04/30/2022] [Indexed: 11/15/2022]
Abstract
Abstract
The sole difference between white tea (WT) and green tea (GT) is the former that made only from the buds and young leaves of the Camelia sinensis plant, whilst the latter is made from matured tea leaves. The phytochemical profiles, phenolic compounds, antioxidant, and antimicrobial activity of two varieties of Camellia sinensis teas, white and green, were compared in this study. Total antioxidant capacity, reducing power, DPPH radical scavenging, and Fe+2 chelating activities were used to determine antioxidant activities in water extract of GT and WT. The largest level of phenolic content was discovered in WGTE compared with the lowest amount was found in WWTE (290.67 mg/100 g tea and 185.96 mg/100 g tea, respectively). Phenoilc acids (gallic, benzoic, chlorogenic, ellagic, and ρ-coumaric acids) and flavonoids (rutin and kampherol) were found in the two extracts. The findings of DPPH radical scavenging assays were 84.06 and 82.37% inhibition. In vitro antimicrobial activity was indicated that (WWTE and WGTE) had a high level of activity against Staphylococcus aureus, and gave negative activity against Salmonella typhimurium, and Aspergillus Niger. The WT and GT extracts are a great source of natural antioxidants with biological effects on human health.
Collapse
|
14
|
FT-IR characteristics, phenolic profiles and inhibitory potential against digestive enzymes of 25 herbal infusions. Sci Rep 2022; 12:6631. [PMID: 35459897 PMCID: PMC9033800 DOI: 10.1038/s41598-022-10669-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 04/12/2022] [Indexed: 11/29/2022] Open
Abstract
The present study aimed to analyse the FT-IR vibrational characteristics and concentration of phenolic compounds in 25 herbal plants using Fourier transform infrared (FT-IR) spectroscopy and Ultra-High Performance Liquid Chromatography (UHPLC) techniques, respectively, and to evaluate its in vitro potential to inhibit enzymes related type 2 diabetes and obesity. The vibrational spectra regions—3400–3200 cm−1—indicated hydroxyl group (O–H) and H-bonded stretching, which is characteristic of polyphenolic compounds. A wide range in phenolic compounds was found among the samples. Caffeic acid is the predominant phenolic compounds in the samples. Total phenolic content ranged from 5.02 mg GAE/g DW to 102.39 mg GAE/g DW. A moderate correlation (R2) between antioxidant activity and α-amylase inhibition was 0.46, (p < 0.05) while that (R2) of p-coumaric acid and α-glucosidase inhibition was 0.54, (p < 0.05). Moreover, the herbal infusions showed potential to inhibit digestive enzymes, the highest being on the infusion based on a cup-serving basis.
Collapse
|
15
|
Yousefbeyk F, Hemmati G, Gholipour Z, Ghasemi S, Evazalipour M, Schubert C, Koohi DE, Böhm V. Phytochemical analysis, antioxidant, cytotoxic, and antimicrobial activities of golden chamomile ( Matricaria aurea (Loefl.) Schultz Bip). Z NATURFORSCH C 2022; 77:331-342. [PMID: 35231163 DOI: 10.1515/znc-2021-0269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 02/04/2022] [Indexed: 12/13/2022]
Abstract
Matricaria aurea (Loefl.) Schultz Bip. (Asteraceae), known as golden chamomile, has been traditionally used for the treatment of various diseases. In this study, total phenolic, flavonoid, and tannin contents of total extract and different fractions of this plant were determined. The antioxidant, cytotoxic, and antimicrobial activities were also evaluated. Moreover, the phenolic profiles of selected fractions were determined by HPLC and LC-MS/MS analysis. Results demonstrated total phenolic contents of 37.8-57.2 mg GAE/g and total flavonoid contents of 3.0-111.2 mg QE/g. The ethyl acetate and methanol fractions (EF and MF) had the highest concentrations of phenolic, tannin, and flavonoid compounds. In both DPPH radical scavenging assay and phosphomolybdenum reduction assay, EF showed the best antioxidant activity, followed by MF. EF and MF indicated also the best antibacterial activities against Bacillus subtilis (MIC 1.56 and 12.5 mg ml-1) and Staphylococcus aureus (MIC 0.78 and 12.5 mg ml-1). Hexane fraction (HF) had no antibacterial effect. None of the samples had antifungal effect. MTT (3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay revealed for EF and HF the highest antiproliferative activities (IC50 values ranged from 111.8 to 294.6 μg ml-1). The presence of chlorogenic acid, ferulic acid, and luteolin-7-O-glucoside in MF, and p-coumaric acid in EF was confirmed and quantified.
Collapse
Affiliation(s)
- Fatemeh Yousefbeyk
- Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran
| | - Ghazaleh Hemmati
- Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran
| | - Ziba Gholipour
- Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran
| | - Saeed Ghasemi
- Department of Medicinal Chemistry, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran
| | - Mehdi Evazalipour
- Department of Pharmaceutical Biotechnology, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran
| | - Clara Schubert
- Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Diba E Koohi
- Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran
| | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| |
Collapse
|
16
|
Comparison of Phenolic Content and Antioxidant Activity for Fermented and Unfermented Rooibos Samples Extracted with Water and Methanol. PLANTS 2021; 11:plants11010016. [PMID: 35009021 PMCID: PMC8747650 DOI: 10.3390/plants11010016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/10/2021] [Accepted: 12/16/2021] [Indexed: 11/17/2022]
Abstract
Rooibos is brewed from the medicinal plant Aspalathus linearis. It has a well-established wide spectrum of bio-activity properties, which in part may be attributed to the phenolic antioxidant power. The antioxidant capacity (AOC) of rooibos is related to its total phenolic content (TPC). The relation between TPC and AOC of randomly selected 51 fermented (FR) and 47 unfermented (UFR) rooibos samples was studied after extraction using water and methanol separately. The resulted extracts were assessed using two antioxidant assays, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP). The results were analyzed using both simple statistical methods and machine learning. The analysis showed different trends of TPC and AOC correlations of FR and UFR samples, depending on the solvent used for extraction. The results of the water extracts showed similar TPC and higher AOC of FR than UFR samples, while the methanolic extracted samples showed higher TPC and AOC of UFR than FR. As a result, the methanolic extracts showed better agreement between TPC and AOC than water extracts. Possible explanations are given for these observed results. Although, the current literature demonstrates direct correlations of the TPC and AOC of rooibos water extracts. This study showed deviation and highlighted the importance of solvent selection and analysis methodology as an important factor in determining the TPC/AOC correlation and subsequently the expectation of the actual health benefits of rooibos herbal tea. In particular, unfermented and fermented samples can be accurately identified on the basis of a combination of assays (any two of TPC, FRAP and TEAC), especially if methanol is the solvent used. Machine learning analysis of assay data provides nearly identical results with classical statistical analytical methods. This is the first report on machine learning analysis and comparison of the TPC and AOC of rooibos herbal tea extracted with methanol and water, and highlights the importance of using methanol as a solvent to evaluate its AOC.
Collapse
|
17
|
Green Synthesis of Ag Nanoparticles for Plasmon-Assisted Photocatalytic Degradation of Methylene Blue. Catalysts 2021. [DOI: 10.3390/catal11121499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Green synthesis of metal nanoparticles has been gaining great interest due to the increasing need for eco-friendly manufacturing and application of nanomaterials. Metal nanoparticles, especially silver nanoparticles, are widely used in water treatments and as environmental remedy. Here we present a method to synthesize silver nanoparticles at room temperature using green tea extract under visible light irradiation, along with an application for enhanced photocatalytic degradation on methylene blue (MB) dye. Ag nanoparticles were synthesized under different photoreduction times and then further characterized. The photocatalytic rate of synthesized nanoparticles was also investigated and compared with TiO2 nanowires under UV and visible light irradiations. The results showed that Ag nanoparticles can directly degrade MB dye through plasmonic excitation and electron transferring under visible light, and Ag nanoparticles can further enhance TiO2 photonic degradation by enhanced e-h separation with UV and/or a wide band light, including UV light. Ag nanoparticles under visible light photoreduction for 0.5 h presented better behavior for two kinds of plasmonic enhanced photodegradation; the average size of the nanoparticles is about 30 nm. Therefore, the green synthesized Ag nanoparticles exhibit promising prospects in chemical and biological pollutant treatment.
Collapse
|
18
|
Isla MI, Ezquer ME, Leal M, Moreno MA, Zampini IC. Flower beverages of native medicinal plants from Argentina (Acacia caven, Geoffroea decorticans and Larrea divaricata) as antioxidant and anti-inflammatory. JOURNAL OF ETHNOPHARMACOLOGY 2021; 281:114490. [PMID: 34363930 DOI: 10.1016/j.jep.2021.114490] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 07/28/2021] [Accepted: 08/04/2021] [Indexed: 06/13/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Herbal beverages have been used as a natural part of the medicinal and food culture in northwestern Argentina. The flower beverages (infusion or decoction) of Acacia caven, Geoffroea decorticans and Larrea divaricata, three native species from arid and semiarid regions of Argentina are widely used as anti-inflammatory and anti-rheumatic by several local communities. AIM OF THE STUDY The aim of this study was to analyze the phytochemical composition of some Argentine flower beverage and to validate its traditional use as an antioxidant and anti-inflammatory agent. MATERIALS AND METHODS Phenolic profiles from all flower infusions and decoctions were analyzed by both spectrophotometric analysis and HPLC-DAD. ABTS•+; the scavenging activity of both hydrogen peroxide and hydroxyl radical was determined and finally, their ability to inhibit pro-inflammatory enzymes, such as xanthine oxidase (XOD), and lipoxygenase (LOX) was also assessed. RESULTS The flower beverages of all assayed species showed a high level of phenolic compounds with similar chromatographic patterns in both infusions and decoctions of each plant species, the major components of which have been identified. The flower beverages, especially G. decorticans infusion and decoctions, displayed an important antioxidant activity (SC50 values between 18.14 and 47 μg/mL) through different mechanisms; all of them were able to inhibit the XOD enzyme activity and, consequently, the formation of uric acid and reactive oxygen species, the primary cause of arthritis-related diseases. The most active beverages as XOD inhibitor were G. decorticans flower infusion and decoctions (IC50 values of 20 and 35 μg/mL, respectively). Pro-inflammatory enzymes, such as LOX, were also inhibited by infusions and decoctions of G. decorticans, L. cuneifolia and A caven flowers, lessening inflammation mediators in all beverages. CONCLUSIONS The present work validates the traditional medicinal use of flower beverages from Argentina as an anti-rheumatic and anti-inflammatory agent as it has been used for hundreds of years in several pathologies associated with oxidative stress.
Collapse
Affiliation(s)
- María Inés Isla
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán, Tucumán, Argentina.
| | - María Elisa Ezquer
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán, Tucumán, Argentina
| | - Mariana Leal
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán, Tucumán, Argentina
| | - María Alejandra Moreno
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán, Tucumán, Argentina
| | - Iris Catiana Zampini
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán, Tucumán, Argentina.
| |
Collapse
|
19
|
SILVEIRA TFFD, MEINHART AD, SOUZA TCLD, CUNHA ECE, MORAES MRD, LORINI A, TEIXEIRA FILHO J, GODOY HT. Impact of water temperature of chimarrão on phenolic compounds extraction. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.23720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
20
|
Extraction of bioactive compounds from different types of tea by high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
21
|
Sobolev AP, Di Lorenzo A, Circi S, Santarcangelo C, Ingallina C, Daglia M, Mannina L. NMR, RP-HPLC-PDA-ESI-MS n, and RP-HPLC-FD Characterization of Green and Oolong Teas ( Camellia sinensis L.). Molecules 2021; 26:molecules26175125. [PMID: 34500554 PMCID: PMC8434197 DOI: 10.3390/molecules26175125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/18/2021] [Accepted: 08/18/2021] [Indexed: 11/16/2022] Open
Abstract
Untargeted (NMR) and targeted (RP-HPLC-PDA-ESI-MSn, RP-HPLC-FD) analytical methodologies were used to determine the bioactive components of 19 tea samples, characterized by different production processes (common tea and GABA tea), degrees of fermentation (green and oolong teas), and harvesting season (autumn and spring). The combination of NMR data and a multivariate statistical approach led to a statistical model able to discriminate between GABA and non-GABA teas and green and oolong teas. Targeted analyses showed that green and GABA green teas had similar polyphenol and caffeine contents, but the GABA level was higher in GABA green teas than in regular green tea samples. GABA oolong teas showed lower contents of polyphenols, caffeine, and amino acids, and a higher content of GABA, in comparison with non-GABA oolong teas. In conclusion, the results of this study suggest that the healthy properties of teas, especially GABA teas, have to be evaluated via comprehensive metabolic profiling rather than only the GABA content.
Collapse
Affiliation(s)
- Anatoly P. Sobolev
- Institute for Biological Systems, Magnetic Resonance Laboratory “Segre-Capitani”, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy;
| | - Arianna Di Lorenzo
- Dipartimento di Scienze del Farmaco, Università degli Studi di Pavia, Viale Taramelli 12, 27100 Pavia, Italy;
| | - Simone Circi
- Department of Chemistry and Technologies of Drugs, Laboratory of Food Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy; (S.C.); (L.M.)
| | | | - Cinzia Ingallina
- Department of Chemistry and Technologies of Drugs, Laboratory of Food Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy; (S.C.); (L.M.)
- Correspondence: (C.I.); (M.D.)
| | - Maria Daglia
- Department of Pharmacy, University of Naples Federico II, 80138 Naples, Italy;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (C.I.); (M.D.)
| | - Luisa Mannina
- Department of Chemistry and Technologies of Drugs, Laboratory of Food Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy; (S.C.); (L.M.)
| |
Collapse
|
22
|
Liu HY, Liu Y, Mai YH, Guo H, He XQ, Xia Y, Li H, Zhuang QG, Gan RY. Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea ( Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods 2021; 10:1930. [PMID: 34441707 PMCID: PMC8394704 DOI: 10.3390/foods10081930] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/12/2021] [Accepted: 08/17/2021] [Indexed: 12/28/2022] Open
Abstract
This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.
Collapse
Affiliation(s)
- Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Ying-Hui Mai
- School of Chemical Science, University of Auckland, Auckland 1142, New Zealand;
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Xiao-Qin He
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Yu Xia
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Qi-Guo Zhuang
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Tianfu New Area, Chengdu 610213, China;
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| |
Collapse
|
23
|
Stability and bioactivity of carotenoids from Synechococcus sp. PCC 7002 in Zein/NaCas/Gum Arabic composite nanoparticles fabricated by pH adjustment and heat treatment antisolvent precipitation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106663] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
24
|
Freeze vs. Spray Drying for Dry Wild Thyme ( Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material. Molecules 2021; 26:molecules26133933. [PMID: 34203164 PMCID: PMC8271419 DOI: 10.3390/molecules26133933] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 12/03/2022] Open
Abstract
Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53–75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151–223 µm) compared to small microspheres (~8 µm) in spray-dried powder.
Collapse
|
25
|
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient. Foods 2021; 10:foods10061367. [PMID: 34199228 PMCID: PMC8231775 DOI: 10.3390/foods10061367] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/03/2021] [Accepted: 06/11/2021] [Indexed: 12/14/2022] Open
Abstract
By-products from the coffee industry are produced in large amounts each year. Among other wastes, coffee silver skin (CSS) is highly available and more stable due to its lower content of water. This research aimed to characterize coffee silver skin composition and evidence its potentiality for use as a food-safe ingredient in new formulations. Results showed an average total dietary fiber content of 50% but with a higher ratio for insoluble than soluble fiber. A high content of total phenolic compounds, chlorogenic acid, caffeine, and caffeic acid was found and correlated with the high measured antioxidant capacity. Moreover, minerals (e.g., calcium, magnesium, phosphorous, potassium, copper, iron, manganese) important for human wellbeing were found at a high level in CSS, while toxic minerals (e.g., nickel) were found at low levels. In conclusion, coffee silver skin could have an advantageous role for the recovery of valuable compounds and as a potential food-safe ingredient.
Collapse
|
26
|
|
27
|
Grunennvaldt RLÚ, Degenhardt-Goldbach J, Brooks P, Tomasi JÉDECÁ, Hansel FA, Tran T, Gomes EN, Deschamps CÍ. Callus culture as a new approach for the production of high added value compounds in Ilex paraguariensis: genotype influence, medium optimization and compounds identification. AN ACAD BRAS CIENC 2020; 92:e20181251. [PMID: 33206796 DOI: 10.1590/0001-3765202020181251] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 05/20/2019] [Indexed: 11/22/2022] Open
Abstract
Ilex paraguariensis (yerba mate) is a native species from South America and is a rich source of bioactive compounds. There is a lack of research efforts on the phytochemical investigation of callus culture from this species. In the present study, an effort was made to optimize callus culture conditions and to identify secondary compounds. Calli were induced from 10 genotypes using leaf explants and the best genotype was selected to evaluate the effects of cytokinin types and concentrations on callus induction and biomass accumulation. The best genotype and cytokinin treatment were used to conduct one last experiment with sucrose concentrations in culture media and its effects on calli biomass, antioxidant activity and secondary compounds accumulation. Callus initiation was genotype dependent, and the 6-156-6 line had the best response. Zeatin supplemented medium showed higher callus induction rate (82%) and higher biomass accumulation after 120 days (328.2 mg). Higher biomass and secondary compounds accumulation were observed for calli on 3% sucrose medium. Antioxidant activity was not affected by sucrose concentrations. Yerba mate callus culture allowed the accumulation of chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, theobromine and caffeine.
Collapse
Affiliation(s)
- Renata LÚcia Grunennvaldt
- Federal University of Parana, Department of Crop Sciences, P.O. Box 19061, 80035-050 Curitiba, PR, Brazil.,University of The Sunshine Coast, Sippy Downs, 4556, QLD, Australia
| | | | - Peter Brooks
- University of The Sunshine Coast, Sippy Downs, 4556, QLD, Australia
| | - JÉssica DE CÁssia Tomasi
- Federal University of Parana, Department of Crop Sciences, P.O. Box 19061, 80035-050 Curitiba, PR, Brazil
| | | | - Trong Tran
- University of The Sunshine Coast, Sippy Downs, 4556, QLD, Australia
| | - Erik N Gomes
- The State University of New Jersey, Rutgers, 08901-8524 New Brunswick, NJ, U.S.A
| | - CÍcero Deschamps
- Federal University of Parana, Department of Crop Sciences, P.O. Box 19061, 80035-050 Curitiba, PR, Brazil
| |
Collapse
|
28
|
Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions. Processes (Basel) 2020. [DOI: 10.3390/pr8111378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cunila polyantha Benth. (Lamiaceae), an aromatic plant endemic to Mexico, is used in traditional medicine as tea infusions. In this study, the effects of different drying and steeping temperatures on the phenolic content and composition, antioxidant activity, volatile composition, and sensory properties of C. polyantha infusions were determined. Commercial green tea (Camellia sinensis L. Kuntze) was used as a control. The phenolic compounds identified in the C. polyantha infusions by high-performance liquid chromatography (HPLC) include phenolic acids such as gallic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, flavonoids such as epigallocatechin gallate, protocatechin, quercetin, and naringenin, as well as the phenolic aldehyde vanillin. The C. polyantha infusions showed scavenging activity of DPPH• and ABTS•+ radicals as well as relevant antioxidant capacity, which was dependent on tea preparation conditions. A total of 46 volatile organic compounds (VOCs) were detected from the leaves and flowers of C. polyantha, while in the control group, a total of 30 VOCs were identified. Differences in consumer acceptability of C. polyantha infusions prepared at different conditions were observed. This research highlights the importance of linking sensory and chemical data to obtain the best sensorial quality and the optimal nutraceutical properties in C. polyantha infusions.
Collapse
|
29
|
Janković S, Mitić M, Arsić B, Stankov-Jovanović V. The kinetic and thermodynamic studies of solid-liquid extraction of apigenin-glycosides from parsley ( Petroselinum crispum). SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1821219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Sonja Janković
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
| | - Milan Mitić
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
| | - Biljana Arsić
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
| | - Vesna Stankov-Jovanović
- Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
| |
Collapse
|
30
|
Sridhar K, Chao‐Sheng F, Charles AL. An integrated sustainable approach for the development of Kyoho skin functional tea. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14699] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kandi Sridhar
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
| | - Fan Chao‐Sheng
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
- Faculty of Fisheries and Marine Universitas Airlangga Campus C Universitas Airlangga Mulyorejo Surabaya601 15East Java Indonesia
| |
Collapse
|
31
|
Šeremet D, Mandura A, Cebin AV, Martinić A, Galić K, Komes D. Challenges in confectionery industry: Development and storage stability of innovative white tea-based candies. J Food Sci 2020; 85:2060-2068. [PMID: 32579746 DOI: 10.1111/1750-3841.15306] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 05/20/2020] [Accepted: 05/31/2020] [Indexed: 11/27/2022]
Abstract
The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies. PRACTICAL APPLICATION: According to the consumers' demands for healthier confectionery products, formulations of candies with sucrose alternatives, non-animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.
Collapse
Affiliation(s)
- Danijela Šeremet
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Ana Mandura
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Aleksandra Vojvodić Cebin
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Arijana Martinić
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Draženka Komes
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| |
Collapse
|
32
|
Mandura A, Šeremet D, Ščetar M, Vojvodić Cebin A, Belščak‐Cvitanović A, Komes D. Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14628] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ana Mandura
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Danijela Šeremet
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | | | | | - Draženka Komes
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| |
Collapse
|
33
|
Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10072270] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Chamomile and sage are common herbs that are mostly used as infusions due to their beneficial properties. The aims of this study were to determine the total phenolic content, antioxidant activity, and potential toxicity of chamomile and sage aqueous extracts prepared at three different temperatures (25, 80, 100 °C) and finally, to detect their phenolic profiles at the optimum temperature. In order to measure the total phenolic content and antioxidant capacity, Folin–Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assays were applied, respectively. The extraction temperature at 80 °C was the optimum, with maximal antioxidant activity and the highest total phenolic content for both herbs. Luminescence-based assay demonstrated that all the examined aqueous extracts possessed toxicity towards Vibrio fischeri. Microtox assay demonstrated no correlation with the other two assays, which were positively correlated. The major phenolics of chamomile were rutin trihydrate, ferulic acid, chlorogenic acid, and apigenin-7-O-glucoside; and major phenolics of sage were rosmarinic acid, salvianolic acid K, and luteolin-7-O-glucuronide, as defined by LC-MS of aqueous extracts at 80 °C. It can be concluded that the extraction of herbal aqueous extracts at 80 °C can provide significant bioactive and antioxidant compounds, but their consumption must be in moderation.
Collapse
|
34
|
Silva‐Rodrigues HC, Silveira MP, Helm CV, Matos Jorge LM, Jorge RMM. Gluten free edible film based on rice flour reinforced by guabiroba (
Campomanesia xanthocarpa
) pulp. J Appl Polym Sci 2020. [DOI: 10.1002/app.49254] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Helen C. Silva‐Rodrigues
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
| | - Maíra P. Silveira
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
| | | | - Luiz M. Matos Jorge
- Department of Chemical Engineering Maringá State University Maringá, Paraná Brazil
| | - Regina M. M. Jorge
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
| |
Collapse
|
35
|
Isolation, characterization and application of theophylline-degrading Aspergillus fungi. Microb Cell Fact 2020; 19:72. [PMID: 32192512 PMCID: PMC7082937 DOI: 10.1186/s12934-020-01333-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Accepted: 03/13/2020] [Indexed: 11/10/2022] Open
Abstract
Background Caffeine, theobromine and theophylline are main purine alkaloid in tea. Theophylline is the downstream metabolite and it remains at a very low level in Camellia sinensis. In our previous study, Aspergillus sydowii could convert caffeine into theophylline in solid-state fermentation of pu-erh tea through N-demethylation. In this study, tea-derived fungi caused theophylline degradation in the solid-state fermentation. The purpose of this study is identify and isolate theophylline-degrading fungi and investigate their application in production of methylxanthines with theophylline as feedstock through microbial conversion. Results Seven tea-derived fungi were collected and identified by ITS, β-tubulin and calmodulin gene sequences, Aspergillus ustus, Aspergillus tamarii, Aspergillus niger and A. sydowii associated with solid-state fermentation of pu-erh tea have shown ability to degrade theophylline in liquid culture. Particularly, A. ustus and A. tamarii could degrade theophylline highly significantly (p < 0.01). 1,3-dimethyluric acid, 3-methylxanthine, 3-methyluric acid, xanthine and uric acid were detected consecutively by HPLC in A. ustus and A. tamarii, respectively. The data from absolute quantification analysis suggested that 3-methylxanthine and xanthine were the main degraded metabolites in A. ustus and A. tamarii, respectively. 129.48 ± 5.81 mg/L of 3-methylxanthine and 159.11 ± 10.8 mg/L of xanthine were produced by A. ustus and A. tamarii in 300 mg/L of theophylline liquid medium, respectively. Conclusions For the first time, we confirmed that isolated A. ustus, A. tamarii degrade theophylline through N-demethylation and oxidation. We were able to biologically produce 3-methylxanthine and xanthine efficiently from theophylline through a new microbial synthesis platform with A. ustus and A. tamarii as appropriate starter strains.
Collapse
|
36
|
Samadi S, Raouf Fard F. Phytochemical properties, antioxidant activity and mineral content (Fe, Zn and Cu) in Iranian produced black tea, green tea and roselle calyces. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2019.101472] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
37
|
Ba C, Fu Y, Niu F, Wang M, Jin B, Li Z, Chen G, Zhang H, Li X. Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system. Food Chem 2019; 311:125878. [PMID: 31771910 DOI: 10.1016/j.foodchem.2019.125878] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 11/03/2019] [Accepted: 11/07/2019] [Indexed: 11/26/2022]
Abstract
β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea polyphenols (TP) ternary composite nanoparticles were investigated. Compared with zein unitary and zein-CMCS binary complexes, it was interesting to note that ternary complexes had the best stability against color fading and there was little impact on its nanoparticle size during storage with change in temperature. Besides excellent antioxidant properties, ternary complexes were extremely effective in inhibiting β-carotene color degradation when exposed to ultraviolet light. Based on our results, the novel zein-CMCS-TP nanoparticles are expected to be an effective delivery system to encapsulate hydrophobic bioactive compounds, which is a promising approach to improve their storage stability against external environmental stresses.
Collapse
Affiliation(s)
- Chujie Ba
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Hangzhou College of Commerce, Zhejiang Gongshang University, Hangzhou 311508, China.
| | - Fuge Niu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Mei Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Bing Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zeya Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Guowen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hao Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiaomeng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| |
Collapse
|
38
|
Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V. Herbal Teas and their Health Benefits: A Scoping Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:266-276. [PMID: 31243622 DOI: 10.1007/s11130-019-00750-w] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Herbal teas are used as therapeutic vehicles in many forms of traditional medicine and are a popular global beverage. The purpose of this scoping review was to examine the evidence relating to the clinical efficacy and safety of herbal teas, and to identify the main research themes and gaps in knowledge to inform further work. A scoping review methodology was followed that set out the research question and described the sourcing, selection and analysis of studies. Overall, a total of 145 research publications were retrieved from global bibliographic databases, and after applying exclusion criteria, 21 remained. These studies looked at herbal tea use in female health, diabetes, heart disease and weight loss, with plant species including lavender, chamomile, fenugreek, stinging nettle, spearmint, hibiscus, yerba maté, echinacea and combinations of herbs. Observational studies explored associations between herbal tea consumption and cancer risk, liver health, and the risks linked to the consumption of environmental contaminants in the plant material. Despite plant materials being the basis for drug discovery, and the popularity of herbal teas, the number of articles exploring clinical efficacy and safety is small. In this review we discuss how herbal teas may be beneficial in some areas of clinical and preventative health, and what further research is required to understand whether regular consumption can contribute to healthy living more generally.
Collapse
Affiliation(s)
- Fatima S Poswal
- Department of Applied Sciences, University of the West of England, Frenchay Campus, Bristol, BS16 1QY, UK
| | - Grace Russell
- Department of Applied Sciences, University of the West of England, Frenchay Campus, Bristol, BS16 1QY, UK
| | | | - Euan MacLennan
- Pukka Herbs, The Chocolate Factory, Bristol, BS31 2GN, UK
| | - Emmanuel C Adukwu
- Centre for Research in Biosciences, University of the West of England, Frenchay Campus, Bristol, BS16 1QY, UK
| | - Vivien Rolfe
- Pukka Herbs, The Chocolate Factory, Bristol, BS31 2GN, UK.
| |
Collapse
|
39
|
Kaur A, Farooq S, Sehgal A. A Comparative Study of Antioxidant Potential and Phenolic Content in White (Silver Needle), Green and Black Tea. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666171016162310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
White, green and black are the major tea types obtained from the same tea
plant (Camellia sinensis). The differences in processing result in different types of tea, of which green
tea (20%) and black tea (78%) are the most consumed worldwide and also white tea is gaining popularity
due to its subtle taste and recent evidences about its health benefits. Silver needle is a sub type of
white tea, made purely from buds whereas green tea is procured from leaves that are steamed or
panfried, and to produce black tea, the tea leaves are withered, fully oxidized and then dried.
Objective:
The present study was undertaken to analyze and compare the antioxidant activity and phenolic
composition of white (silver needle), green and black teas of same brand.
Method:
The radical scavenging ability of different tea types was measured using various antioxidant
assays. The total phenolic content was also estimated using Folin-Ciocalteu’s method.
Results:
The white tea (silver needle) demonstrated highest radical scavenging activity followed by
green and then black tea in various antioxidant assays performed. The total phenolic content of different
types of tea exhibited the following order: white tea (133.30mg/g) > green tea (118.37mg/g) >
black tea (101.8mg/g). A strong correlation was observed between the total phenolic content and antioxidant
activity of different tea types, the correlation coefficient ranged from 0.87-0.97.
Conclusion:
White tea (silver needle) manifested highest antioxidant activity followed by green and
least in black tea. The pronounced antioxidant ability of WT (silver needle) may be ascribed to the different
parts of the plant (unopened buds) and the least processing it undergoes, followed by obtaining
green tea and black tea from different parts of the plant (leaves), and variation in degree of processing.
Collapse
Affiliation(s)
- Amandeep Kaur
- Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Sumaya Farooq
- Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Amit Sehgal
- Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| |
Collapse
|
40
|
Wang W, Zhu BY, Wang P, Zhang P, Deng WW, Wu FH, Ho CT, Ling TJ, Zhang ZZ, Wan XC, Bao GH. Enantiomeric Trimethylallantoin Monomers, Dimers, and Trimethyltriuret: Evidence for an Alternative Catabolic Pathway of Caffeine in Tea Plant. Org Lett 2019; 21:5147-5151. [PMID: 31247775 DOI: 10.1021/acs.orglett.9b01750] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Racemic trimethylallantoin monomer (1), mesomeric and racemic trimethylallantoin dimers (2 and 3), were isolated from tea. Two pairs of optically pure enantiomers (1a, 1b and 3a, 3b) were separated by chiral column from the two racemes (1 and 3). Their structures were elucidated by a combination of extensive spectroscopic techniques, single-crystal X-ray diffraction, and experimental and calculated electronic circular dichroism. A novel caffeine catabolic pathway was proposed based on the caffeine stable isotopic tracer experiments.
Collapse
Affiliation(s)
- Wei Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Bi-Ying Zhu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Pu Wang
- School of Traditional Chinese Pharmacy , China Pharmaceutical University , Nanjing 211198 , China
| | - Peng Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Wei-Wei Deng
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Fei-Hua Wu
- School of Traditional Chinese Pharmacy , China Pharmaceutical University , Nanjing 211198 , China
| | - Chi-Tang Ho
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China.,Department of Food Science , Rutgers University , New Brunswick , New Jersey 08901-8520 , United States
| | - Tie-Jun Ling
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Zheng-Zhu Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Xiao-Chun Wan
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| |
Collapse
|
41
|
Pravilović RN, Balanč BD, Djordjević VB, Bošković‐Vragolović NM, Bugarski BM, Pjanović RV. Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Radoslava N. Pravilović
- Department of Chemical Engineering, Faculty of Technology and MetallurgyUniversity of Belgrade Belgrade Serbia
| | - Bojana D. Balanč
- Department of Chemical Engineering, Faculty of Technology and MetallurgyUniversity of Belgrade Belgrade Serbia
| | - Verica B. Djordjević
- Department of Chemical Engineering, Faculty of Technology and MetallurgyUniversity of Belgrade Belgrade Serbia
| | | | - Branko M. Bugarski
- Department of Chemical Engineering, Faculty of Technology and MetallurgyUniversity of Belgrade Belgrade Serbia
| | - Rada V. Pjanović
- Department of Chemical Engineering, Faculty of Technology and MetallurgyUniversity of Belgrade Belgrade Serbia
| |
Collapse
|
42
|
Santana ÁL, Macedo GA. Effects of hydroalcoholic and enzyme-assisted extraction processes on the recovery of catechins and methylxanthines from crude and waste seeds of guarana (Paullinia cupana). Food Chem 2019; 281:222-230. [DOI: 10.1016/j.foodchem.2018.12.091] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 12/07/2018] [Accepted: 12/17/2018] [Indexed: 01/25/2023]
|
43
|
Dankowska A, Kowalewski W. Tea types classification with data fusion of UV-Vis, synchronous fluorescence and NIR spectroscopies and chemometric analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 211:195-202. [PMID: 30544010 DOI: 10.1016/j.saa.2018.11.063] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 10/30/2018] [Accepted: 11/29/2018] [Indexed: 05/27/2023]
Abstract
The potential of selected spectroscopic methods - UV-Vis, synchronous fluorescence and NIR as well a data fusion of the measurements by these methods - for the classification of tea samples with respect to the production process was examined. Four classification methods - Linear Discriminant Analysis (LDA), Quadratic Discriminant Analysis (QDA), Regularized Discriminant Analysis (RDA) and Support Vector Machine (SVM) - were used to analyze spectroscopic data. PCA analysis was applied prior to classification methods to reduce multidimensionality of the data. Classification error rates were used to evaluate the performance of these methods in the classification of tea samples. The results indicate that black, green, white, yellow, dark, and oolong teas, which are produced by different methods, are characterized by different UV-Vis, fluorescence, and NIR spectra. The lowest error rates in the calibration and validation data sets for individual spectroscopies and data fusion models were obtained with the use of the QDA and SVM methods, and did not exceed 3.3% and 0.0%, respectively. The lowest classification error rates in the validation data sets for individual spectroscopies were obtained with the use of RDA (12,8%), SVM (6,7%), and QDA (2,7%), for the UV-Vis, SF, and NIR spectroscopies, respectively. NIR spectroscopy combined with QDA outperformed other individual spectroscopic methods. Very low classification errors in the validation data sets - below 3% - were obtained for all the data fusion data sets (SF + UV-Vis, SF + NIR, NIR + UV-Vis combined with the SVM method). The results show that UV-Vis, fluorescence and near infrared spectroscopies may complement each other, giving lower errors for the classification of tea types.
Collapse
Affiliation(s)
- A Dankowska
- Department of Food Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - W Kowalewski
- Department of Geoinformation, Adam Mickiewicz University, Dzięgielowa 27, Poznań, Poland
| |
Collapse
|
44
|
|
45
|
Muniandy P, Shori AB, Baba AS. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.jaubas.2015.11.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Premalatha Muniandy
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| |
Collapse
|
46
|
Teas and herbal infusions as sources of melatonin and other bioactive non-nutrient components. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.031] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
47
|
Belščak-Cvitanović A, Valinger D, Benković M, Tušek AJ, Jurina T, Komes D, Gajdoš Kljusurić J. Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1373122] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Ana Belščak-Cvitanović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Davor Valinger
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Maja Benković
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Ana Jurinjak Tušek
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Tamara Jurina
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| |
Collapse
|
48
|
El-Seedi HR, Taher EA, Sheikh BY, Anjum S, Saeed A, AlAjmi MF, Moustafa MS, Al-Mousawi SM, Farag MA, Hegazy MEF, Khalifa SA, Göransson U. Hydroxycinnamic Acids: Natural Sources, Biosynthesis, Possible Biological Activities, and Roles in Islamic Medicine. STUDIES IN NATURAL PRODUCTS CHEMISTRY 2018:269-292. [DOI: 10.1016/b978-0-444-64068-0.00008-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
49
|
da Silveira TFF, Meinhart AD, de Souza TCL, Cunha ECE, de Moraes MR, Filho JT, Godoy HT. Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:219-223. [PMID: 28466135 DOI: 10.1007/s11130-017-0613-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing.
Collapse
Affiliation(s)
| | | | | | | | - Maria Rosa de Moraes
- School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - José Teixeira Filho
- School of Agricultural Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Helena Teixeira Godoy
- School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil
| |
Collapse
|
50
|
Er S, Dikmen M. Camellia sinensis increased apoptosis on U2OS osteosarcoma cells and wound healing potential on NIH3T3 fibroblast cells. Cytotechnology 2017; 69:901-914. [PMID: 28509991 DOI: 10.1007/s10616-017-0105-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 05/03/2017] [Indexed: 01/27/2023] Open
Abstract
Camellia sinensis (Cs) is a plant which is rich in polyphenols and has antioxidant, antiinflammatory, antimutagenic, anticarcinogenic and antibacterial activities. In this study, two different methanol extracts (Cs-I and Cs-II) were prepared from the leaf of C. sinensis in order to investigate the wound healing and anticancer activities. Total phenolic content and antioxidant activity of the extracts were determined. Wound healing effects of Cs extracts were evaluated by using Masson's Trichrome Tecnique on NIH3T3 fibroblast cells. Cytotoxic and apoptotic effects of the extracts were determined by MTT and AnnexinV-PI assays on U2OS osteosarcoma cells. Total phenolic contents and antioxidant activities of the extracts were almost the same. The highest concentration (60 µg/mL) of the extracts showed significant cytotoxic and apoptotic effects on U2OS cells. Especially, the highest apoptotic effect was determined with 60 µg/mL Cs-I extract. Significant wound healing potential on NIH3T3 fibroblast cells were determined especially with low extract concentrations (0.5, 1 and 5 µg/mL), while high extract concentrations showed significant anticancer effects. As a result, two Cs leaf extracts exhibited important apoptotic properties and both have wound healing potential. However, the Cs-I extract was found more effective on apoptotic osteosarcoma cell death and has an increased wound healing potential than the Cs-II extract.
Collapse
Affiliation(s)
- Sinem Er
- Tepebası Municipality Environmental Protection and Control Directorate, Eskisehir, Turkey
| | - Miriş Dikmen
- Department of Pharmacology, Faculty of Pharmacy, Anadolu University, Eskisehir, Turkey. .,Department of Clinical Pharmacy, Faculty of Pharmacy, Anadolu University, 26470, Eskisehir, Turkey.
| |
Collapse
|