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Jakabová S, Árvay J, Šnirc M, Lakatošová J, Ondejčíková A, Golian J. HPLC-DAD method for simultaneous determination of gallic acid, catechins, and methylxanthines and its application in quantitative analysis and origin identification of green tea. Heliyon 2024; 10:e35819. [PMID: 39220986 PMCID: PMC11365376 DOI: 10.1016/j.heliyon.2024.e35819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 08/02/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
The high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) was optimized for the simultaneous determination of 11 compounds, belonging to polyphenols (gallic acid and seven catechins) and methylxanthines (caffeine, theobromine, and theophylline). The results obtained for all the validation parameters of the HPLC-DAD method showed that the method is sensitive enough for routine analysis with basic chromatographic equipment, thus it has a significant potential to be highly applicable in common laboratory practice. The method was used in the analysis of 60 green tea infusions originating from four tea-producing countries. The dataset contributes to enhancing current data on green tea. The analysis of green tea extracts revealed significant differences depending on the origin of the samples. Linear Discriminant Analysis (LDA) was applied to test the accuracy of identification of the origin of the tea samples, based on the chemical composition of tea with a focus on polyphenolic compounds and methylxanthines analysed in this study. Based on cross-validation results, the model showed 93.75 % accuracy in the classification of green tea originating from Japan, China (Mainland), China (Taiwan) and South Korea.
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Affiliation(s)
- Silvia Jakabová
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
| | - Július Árvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
| | - Marek Šnirc
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
| | - Jana Lakatošová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr.A. Hlinku 2, 94976, Nitra, Slovakia
| | | | - Jozef Golian
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
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2
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Wang W, Le T, Wang W, Yu L, Yang L, Jiang H. Effects of Key Components on the Antioxidant Activity of Black Tea. Foods 2023; 12:3134. [PMID: 37628133 PMCID: PMC10453510 DOI: 10.3390/foods12163134] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea. In this study, the antioxidant activity and contents of tea polyphenols, catechins, theaflavins, thearubigins, theabrownins, TSA, total flavonoids, amino acids, caffeine, and total soluble sugar were analyzed in 51 black teas. Principal component analysis (PCA), orthogonal partial least-squares discrimination analysis (OPLS-DA), and the correlation analysis method were used for data analysis. The results showed that catechins in tea polyphenols were the most important components that determine the antioxidant activity of black tea. Among them, epicatechin gallate (ECG), epi-gallocatechin gallate (EGCG), epicatechin (EC), and epi-gallocatechin (EGC) were significantly positively correlated with the antioxidant activity of black tea, and theabrownin was negatively correlated with the antioxidant activity of black tea. Furthermore, this study analyzed the correlation between the changes in catechin and its oxidized polymers with antioxidant activity during black tea fermentation; it verified that catechins were significantly positively correlated with the antioxidant activity of black tea, and theabrownin showed a negative correlation. And the antioxidant activity of catechins and their oxidation products in vitro and their correlation in black tea processing were used as validation. This study provides a comparison method for comparing the antioxidant activity of black tea.
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Affiliation(s)
| | | | | | | | | | - Heyuan Jiang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (W.W.); (T.L.); (W.W.); (L.Y.); (L.Y.)
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Carloni P, Albacete A, Martínez-Melgarejo PA, Girolametti F, Truzzi C, Damiani E. Comparative Analysis of Hot and Cold Brews from Single-Estate Teas ( Camellia sinensis) Grown across Europe: An Emerging Specialty Product. Antioxidants (Basel) 2023; 12:1306. [PMID: 37372036 DOI: 10.3390/antiox12061306] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Tea is grown around the world under extremely diverse geographic and climatic conditions, namely, in China, India, the Far East and Africa. However, recently, growing tea also appears to be feasible in many regions of Europe, from where high-quality, chemical-free, organic, single-estate teas have been obtained. Hence, the aim of this study was to characterize the health-promoting properties in terms of the antioxidant capacity of traditional hot brews as well as cold brews of black, green and white teas produced across the European territory using a panel of antioxidant assays. Total polyphenol/flavonoid contents and metal chelating activity were also determined. For differentiating the characteristics of the different tea brews, ultraviolet-visible (UV-Vis) spectroscopy and ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry were employed. Overall, our findings demonstrate for the first time that teas grown in Europe are good quality teas that are endowed with levels of health-promoting polyphenols and flavonoids and that have an antioxidant capacity similar to those grown in other parts of the world. This research is a vital contribution to the characterization of European teas, providing essential and important information for both European tea growers and consumers, and could be of guidance and support for the selection of teas grown in the old continent, along with having the best brewing conditions for maximizing the health benefits of tea.
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Affiliation(s)
- Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Alfonso Albacete
- Centro de Edafología y Biología Aplicada del Segura, Agencia Estatal Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Department of Plant Nutrition, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Purificación A Martínez-Melgarejo
- Centro de Edafología y Biología Aplicada del Segura, Agencia Estatal Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Department of Plant Nutrition, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
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Pan Y, Qin R, Hou M, Xue J, Zhou M, Xu L, Zhang Y. The interactions of polyphenols with Fe and their application in Fenton/Fenton-like reactions. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121831] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Cui Y, Lai G, Wen M, Han Z, Zhang L. Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV-visible spectroscopy and mass spectrometry. Food Chem 2022; 386:132788. [PMID: 35344723 DOI: 10.1016/j.foodchem.2022.132788] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 02/22/2022] [Accepted: 03/22/2022] [Indexed: 12/01/2022]
Abstract
Nine black tea samples with different color intensity were firstly determined by chromatic difference analyzer. The color characteristics were secondly quantitatively described by UV-visible spectroscopy. Thirdly, liquid chromatography tandem mass spectrometry (LC-MS) based metabolomics analysis was applied in low-molecular-weight compounds. Finally, the color contributors were identified by the correlation analysis of color, spectrometry and mass data. UV-visible based metabolomics analysis revealed that the wavelength at 380-520 nm (VIP > 1.50) was the critical absorbance band for distinguishing different color of BT infusions, while LC-MS based metabolomics analysis indicated that there were 48 main marker compounds responsible for the classification of different BT infusions. Correlation analysis results showed that the coefficients of theaflavins, thearubigins, theabrownins, flavonoid glycosides, and some hydroxycinnamoyl acids were > 0.7, which suggested they were main color contributors of BT infusion. The present study expanded a new vision on the color analysis of BT infusion.
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Affiliation(s)
- Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Guoping Lai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers. Foods 2021; 10:foods10102344. [PMID: 34681393 PMCID: PMC8535012 DOI: 10.3390/foods10102344] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/25/2021] [Accepted: 09/28/2021] [Indexed: 12/21/2022] Open
Abstract
The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea products has also differed from that of traditional hot infusion ones. More kinds of Taiwan tea with different fermentation levels are gradually being used as raw materials for various cold infusion tea products. Therefore, to study consumers' responses towards cold-brewed tea has become more important for the market of tea in Taiwan. This study recruited Taiwanese consumers to taste seven Taiwanese specialty tea infusions with various degrees of fermentation, and their opinions were gathered by questionnaires composed of check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA) questions and hedonic scales. We found that both CATA and TCATA data agreed that the sensory features of unfermented and lightly semi-fermented tea infusions could be plainly distinguished from the ones of heavily semi-fermented and fully fermented teas based on correspondence analyses. Through CATA and TCATA, the sensory characteristics of the cold-brewed tea of various fermentation degrees could be clearly identified. The first-hand information of cold tea beverages analyzed through this study could be useful for the development of the market in Taiwan. The proper level of bitterness, astringency, fresh tea leaf flavor, and late sweetness were the essential qualities of cold infusions brewed from lightly fermented teas, which could be the best raw materials for production of cold tea beverages to satisfy as many consumers as possible.
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Relationship between Total Phenolic Content, Antioxidant Capacity, Fe and Cu Content from Tea Plant Samples at Different Brewing Times. Processes (Basel) 2021. [DOI: 10.3390/pr9081311] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The purpose of this study was to investigate the antioxidant capacity of different tea plant: mint, linden, chamomile, St. John’s wort, green and black tea in relation to total phenolic content. The antioxidant capacity of the tea infusions at different brewing times was determined using DPPH assay while the total phenolic content (TPC) was assessed using the modified Folin-Ciocalteu method. The results showed that there were significant statistical differences in antioxidant capacity depending on infusion time, according to one-way ANOVA analysis. Leaves used as components of tea infusions were analyzed by FAAS for their content of iron and copper in the dry product and in the infusion. The correlation between TPC and DPPH capacity of tea plant infusions was evaluated by Pearson correlation matrix. Total phenolics compounds content was positively and significantly correlated with DPPH capacity for all infusions time. Significant correlation was observed between TPC and the copper concentration (p < 0.05). Consequently, the correlations between the physicochemical parameters, TPC, DPPH capacity, Fe and Cu content suggested that the TPC may be a good indicator of the DPPH capacity in the tea infusions and also, suggested the influence of antioxidant compounds on mineral bioavailability.
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Ma H, Zhang B, Hu Y, Li X, Wang J, Yang F, Ji X, Wang S. The novel intervention effect of cold green tea beverage on high-fat diet induced obesity in mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104279] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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9
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Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Ryu JY, Choi Y, Hong KH, Chung YS, Cho SK. Effect of Roasting and Brewing on the Antioxidant and Antiproliferative Activities of Tartary Buckwheat. Foods 2020; 9:foods9091331. [PMID: 32967348 PMCID: PMC7555746 DOI: 10.3390/foods9091331] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 09/11/2020] [Accepted: 09/18/2020] [Indexed: 12/15/2022] Open
Abstract
We evaluated the effect of the roasting and brewing conditions of Tartary buckwheat (TB), which is widely used in infusion teas, on its antioxidant and antiproliferative activities in vitro. TB was roasted at 210 °C for 10 min and brewed at a high temperature for a short time (HTST; 85–90 °C, 3 min) or at room temperature for a long time (RTLT; 25–30 °C, 24 h). Roasted TB (RTB) tea brewed at RTLT had the highest total polyphenol content (TPC) and total flavonoid content (TFC) among the four TB teas for different roasting and brewing conditions. Moreover, RTB brewed at RTLT showed the greatest 2,2-diphenyl-1-picrylhydrazyl-, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)-, and alkyl-scavenging activities. The TB tea brewed at RTLT had higher Fe2+-chelating activity than that brewed at HTST, irrespective of roasting. Moreover, RTB tea brewed at RTLT inhibited the proliferation of human pancreatic and breast cancer cells. Overall, RTB-RTLT displayed the largest effect on antioxidant and antiproliferative effects. Finally, rutin was found to possess the most pronounced effect on the antioxidant and antiproliferative activities of the TB teas. These results indicate that the antioxidant and antiproliferative activities of RTB are enhanced by RTLT brewing.
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Affiliation(s)
- Ji-yeon Ryu
- School of Biomaterials Sciences and Technology, College of Applied Life Sciences, SARI, Jeju National University, Jeju 63243, Korea;
| | - Yoonseong Choi
- Lucy Cavendish College, University of Cambridge, Cambridge CB3 0BU, UK;
| | | | - Yong Suk Chung
- Department of Plant Resources and Environment, Jeju National University, Jeju 63243, Korea;
| | - Somi Kim Cho
- School of Biomaterials Sciences and Technology, College of Applied Life Sciences, SARI, Jeju National University, Jeju 63243, Korea;
- Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University, Jeju 63243, Korea
- Correspondence: ; Tel.: +82-64-754-3348
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Hazra A, Dasgupta N, Sengupta C, Saha G, Das S. Temporal depletion of packaged tea antioxidant quality under commercial storage condition. Journal of Food Science and Technology 2020; 57:2640-2650. [PMID: 32549614 DOI: 10.1007/s13197-020-04300-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2020] [Accepted: 02/17/2020] [Indexed: 02/07/2023]
Abstract
Shelf life studies play a significant role in determination of time duration for the retention of product quality after packaging. Assessment of tea shelf life in terms of antioxidant quality, a prime health benefit trait of tea would substantiate its marketing and consumption preference to the trade and end users. In shelf life analysis of tea with respect to its antioxidant potentialities, both antioxidant activity and incidences of secondary metabolites are responsible. A temporal analysis with regular intervals since 1 year of said characteristics has been carried out in four types of processed teas. To be precise, the overall initial antioxidant concentrations and activities were almost maintained up to 90-120 days and thereafter declination appeared. Beyond 180 days, rapid declination occurs and beyond 330 days, depletion recorded up to 60-75% of the initial activity. Black tea showed maximum ferrous ion chelating activity initially and white tea commenced with slight lower value but it maintained a similar trend up to 150 days while a rapid declination occurred in such activity of black and green tea after 30 days only. It is observed that total tannins or proanthocyanidins amount highest in white tea among all other three types. The preservation of metal chelating activity of white tea was observed as comparable to its stability in tannin composition (r2 = 0.869, P ≤ 0.01) during the storage period.
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Affiliation(s)
- Anjan Hazra
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203 B.T Road, Kolkata, 700108 India.,Department of Botany, University of Kalyani, Kalyani, Nadia, 741235 India
| | - Nirjhar Dasgupta
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203 B.T Road, Kolkata, 700108 India
| | - Chandan Sengupta
- Department of Botany, University of Kalyani, Kalyani, Nadia, 741235 India
| | - Gargi Saha
- National Tea Research Foundation, Tea Board, 14 B.T.M Sarani, Kolkata, 700001 India
| | - Sauren Das
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203 B.T Road, Kolkata, 700108 India
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Koch W, Kukuła-Koch W, Czop M, Helon P, Gumbarewicz E. The Role of Extracting Solvents in the Recovery of Polyphenols from Green Tea and Its Antiradical Activity Supported by Principal Component Analysis. Molecules 2020; 25:E2173. [PMID: 32384780 PMCID: PMC7248709 DOI: 10.3390/molecules25092173] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 05/01/2020] [Accepted: 05/03/2020] [Indexed: 12/17/2022] Open
Abstract
Green tea contains a variety of biologically active constituents that are widely used in the pharmaceutical and food industries. Among them, simple catechins constitute a major group of compounds that is primarily responsible for the high biologic activity of green tea extracts. Therefore, the application of optimized extraction conditions may result in obtaining high value extracts. The main purpose of the study was to compare the content of polyphenols, mainly catechins, and the antioxidant activity of green tea extracts obtained by three different extraction methods: simple maceration, ultrasound extraction and accelerated solvent extraction using six various solvent systems. The quality of the extracts was evaluated by LC-ESI-Q-TOF-MS methodologies and spectrophotometric determinations. The obtained results revealed that catechins' extraction efficiency was identical for the three techniques studied. However, larger quantitative differences among the samples were observed when using different solvents. The total content of major catechins and gallic acid was within a very wide range of 10.2-842 mg/L. Ethyl acetate was by far the least effective extractant, regardless of the extraction technique used. After all, the solvent system composed of ethanol:water (1:1 v/v) was proven to be the best to recover catechins and to deliver extracts with the highest antiradical activity.
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Affiliation(s)
- Wojciech Koch
- Chair and Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
| | - Wirginia Kukuła-Koch
- Chair and Department of Pharmacognosy, Medical University of Lublin, 1 Chodźki Str., 20-093 Lublin, Poland;
| | - Marcin Czop
- Department of Clinical Genetics, Medical University of Lublin, Radziwiłłowska 11 Str., 20-080 Lublin, Poland;
| | - Paweł Helon
- Branch in Sandomierz, Jan Kochanowski University in Kielce, Schinzla 13a Str., 27-600 Sandomierz, Poland;
| | - Ewelina Gumbarewicz
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, 1 Chodźki Str., 20-093 Lublin, Poland;
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Determination of the various extraction solvent effects on polyphenolic profile and antioxidant activities of selected tea samples by chemometric approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00376-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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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]
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15
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Wang CW, Chang SC, Liang C. Persistent organic pollutant lindane degradation by alkaline cold-brew green tea. CHEMOSPHERE 2019; 232:281-286. [PMID: 31154189 DOI: 10.1016/j.chemosphere.2019.05.187] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 05/06/2019] [Accepted: 05/22/2019] [Indexed: 06/09/2023]
Abstract
The environmental persistence of hazardous organochlorine pesticides (OCPs) such as lindane has resulted in a need for the development of reliable remediation technology for the removal of OCPs. Green tea extract/Fe2+ under alkaline conditions is a potential green chemistry technology proven to be effective in reducing lindane. This study investigated the feasibility of directly using green tea leaves (GT-leaf) or cold-brew tea solution (GT-sol) with Fe2+ additives at (bi)carbonate buffered pH 10 to treat lindane in the aqueous phase. The polyphenol was gradually released in the GT-leaf system and reached a similar concentration as that in the GT-sol system (∼800 mg L-1 at pH 6.5). Based on the analytical results of lindane degradation byproducts, it was recognized that the reductive mechanism acts as a major pathway and alkaline hydrolysis is a minor pathway. However, physical adsorption rapidly removes lindane from the GT-leaf system. A comprehensive evaluation of lindane degradation, chlorobenzene formation, degradation kinetics, and chloride liberation were conducted for the alkaline GT-sol/Fe2+ system. The nonlinear simulations of the models developed showed good fits, with R2 > 0.96. This study highlights the potential for GT-sol/Fe2+ systems to remediate OCPs contamination.
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Affiliation(s)
- Chi-Wei Wang
- Department of Environmental Engineering, National Chung Hsing University, 250 Kuo-kuang Road, Taichung, 402, Taiwan
| | - Shu-Chi Chang
- Department of Environmental Engineering, National Chung Hsing University, 250 Kuo-kuang Road, Taichung, 402, Taiwan
| | - Chenju Liang
- Department of Environmental Engineering, National Chung Hsing University, 250 Kuo-kuang Road, Taichung, 402, Taiwan.
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Afroz Bakht M, Geesi MH, Riadi Y, Imran M, Imtiyaz Ali M, Ahsan MJ, Ajmal N. Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study. Saudi J Biol Sci 2019; 26:1043-1052. [PMID: 31303839 PMCID: PMC6601128 DOI: 10.1016/j.sjbs.2018.07.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 07/25/2018] [Accepted: 07/30/2018] [Indexed: 02/06/2023] Open
Abstract
Tea is one of the top beverages used around the world every day, which contains a high amount of polyphenols and antioxidants. The main aim of this research is to quantify some marketed black tea (Rabea, Lipton, Alkbous, Green gold and Haritham) for phenolic contents and antioxidant potential evaluation by ultrasound solvent extraction and was compared with conventional extraction. Ultrasonic extraction was optimized by considering frequencies (26 kHz, 40 kHz), temperature (30, 40 and 50 °C), and power (30, 40 and 50%) at a fixed time of 30 min. In both the ultrasonic frequencies, 40 °C temperature and 40% power combination exhibited highest cumulative yield (mg/100 g DW), total phenolic content (mg gallic acid/g DW), flavonoids (mg/g DW) and DPPH radical scavenging activity (%) in all branded tea. Within each brand of tea, at any temperature-power combination at particular frequency results were not significantly different. But, at a similar condition of temperature power results were found significantly different between two frequencies. Furthermore, ultrasonic extraction process was analyzed thermodynamically by selecting some basic parameters. Thermodynamics results showed the extraction process was feasible, spontaneous and irreversible. Also, 26 kHz ultrasonic probe is more appropriate for the extraction purpose and thermodynamically more acceptable as compared to 40 kHz ultrasonic bath. Moreover, Haritham was selected as the best tea brand due to its high polyphenol contents and antioxidant potential.
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Affiliation(s)
- Md. Afroz Bakht
- Department of Chemistry, College Science and Humanities, Prince Sattam Bin AbdulazizUniversity, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Mohammed H. Geesi
- Department of Chemistry, College Science and Humanities, Prince Sattam Bin AbdulazizUniversity, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Yassine Riadi
- Department of Pharmaceutical Chemistry, College of Pharmacy, Prince Sattam Bin Abdulaziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Mohd. Imran
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Northern Border University, P.O. Box 840, Rafha 91911, Saudi Arabia
| | - Md. Imtiyaz Ali
- Department of Chemistry, College of Science, King Saud University, PO Box 800, 11421 Riyadh, Saudi Arabia
| | - Mohamed Jawed Ahsan
- Department of Pharmaceutical Chemistry, Maharishi Arvind College of Pharmacy, Ambabari, Jaipur, Rajasthan 302039, India
| | - Noushin Ajmal
- Department of Basic Sciences and Humanities, Pratap University, Jaipur, Rajasthan 303104, India
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Gao W, Yan M, Xiao Y, Lv Y, Peng C, Wan X, Hou R. Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5384-5393. [PMID: 30350971 DOI: 10.1021/acs.jafc.8b04908] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Rinsing dried tea leaves before brewing is a traditional way of preparing rolled oolong tea in China. This study analyzes how rinsing green, black, and oolong tea before brewing affects the levels of pesticide residues in the tea infusion. Eight representative insecticides of different polarities were tracked, namely, three neonicotinoids (acetamiprid, imidacloprid, and thiamethoxam), two organophosphates (dimethoate and malathion), and three pyrethroids (bifenthrin, β-cypermethrin, and fenvalerate). The results showed that the eight pesticides transferred into the rinse water at rates between 0.2 and 24% after 5, 10, 20, or 30 s. Rinsing tea before brewing reduced the pesticide risk levels by 5-59% in the tea infusion. Five functional components, such as epigallocatechin gallate and caffeine, were reduced by 0-11% in the tea infusion. The results can be used to develop an effective method of rinsing tea before brewing that reduces pesticide exposure risks.
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Affiliation(s)
- Wanjun Gao
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Min Yan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Yu Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
- Hefei Customs Technology Center , Hefei , Anhui 230022 , People's Republic of China
| | - Yaning Lv
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
- Hefei Customs Technology Center , Hefei , Anhui 230022 , People's Republic of China
| | - Chuanyi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
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18
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Naumovski N, Foscolou A, D'Cunha NM, Tyrovolas S, Chrysohoou C, Sidossis LS, Rallidis L, Matalas AL, Polychronopoulos E, Pitsavos C, Panagiotakos D. The Association between Green and Black Tea Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDiterranean ISlands (MEDIS) Epidemiological Studies. Molecules 2019; 24:molecules24101862. [PMID: 31096548 PMCID: PMC6571865 DOI: 10.3390/molecules24101862] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/09/2019] [Accepted: 05/14/2019] [Indexed: 12/11/2022] Open
Abstract
Tea is one of the most-widely consumed beverages in the world with a number of different beneficial health effects, mainly ascribed to the polyphenolic content of the tea catechins. The aim of this study was to examine the consumption of green, black, or no tea, in relation to the previously validated successful ageing index (SAI; higher values "healthier" ageing) in a combined analysis of adults aged >50 years old from the ATTICA (n = 1128 adults from Athens, Greece metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek island and Mani) studies. After adjusting for age, sex, smoking, and coffee consumption, green tea was positively associated with SAI (b ± SE: 0.225 ± 0.055, p < 0.001), while black tea was negatively associated with SAI (unstandardized b coefficient ± Standard error: -0.807 ± 0.054, p < 0.001). Green tea (vs black tea) consumption, had higher odds of a SAI of over 3.58 out of 10 (OR: 1.77, 95% CI: 1.38-2.28). Green tea consumption was also associated with higher levels of physical activity (p < 0.001) and reduced likelihood of hypertension (p = 0.006) compared with black tea. Two possible mechanisms are that green tea possesses high levels of catechins such as (-)-epigallocatechin 3-gallate and l-theanine compared with black tea. Therefore, the present analysis supports both the role of green tea constituents in successful ageing, as well as its role as an important component of an overall healthy diet in adults aged 50 years and over from these two epidemiological studies.
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Affiliation(s)
- Nenad Naumovski
- Faculty of Health, University of Canberra, 2617 Canberra, Australia.
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, 2617 Bruce, Australia.
| | - Alexandra Foscolou
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 176 76 Athens, Greece.
| | - Nathan M D'Cunha
- Faculty of Health, University of Canberra, 2617 Canberra, Australia. Nathan.D'
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, 2617 Bruce, Australia. Nathan.D'
| | - Stefanos Tyrovolas
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 176 76 Athens, Greece.
- Parc Sanitari Sant Joan de Déu, Fundació Sant Joan de Déu, CIBERSAM, Universitat de Barcelona, 08007 Barcelona, Spain.
| | - Christina Chrysohoou
- First Cardiology Clinic, School of Medicine, University of Athens, 106 79 Athens, Greece.
| | - Labros S Sidossis
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 176 76 Athens, Greece.
- Department of Kinesiology and Health, School of Arts and Sciences, Rutgers University, NJ 08901, USA.
| | - Loukianos Rallidis
- Second Cardiology Clinic, School of Medicine, University of Athens, 106 79 Athens, Greece.
| | - Antonia-Leda Matalas
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 176 76 Athens, Greece.
| | - Evangelos Polychronopoulos
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 176 76 Athens, Greece.
| | - Christos Pitsavos
- First Cardiology Clinic, School of Medicine, University of Athens, 106 79 Athens, Greece.
| | - Demosthenes Panagiotakos
- Faculty of Health, University of Canberra, 2617 Canberra, Australia.
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, 2617 Bruce, Australia.
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 176 76 Athens, Greece.
- Department of Kinesiology and Health, School of Arts and Sciences, Rutgers University, NJ 08901, USA.
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19
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Murugesh C, Rastogi NK, Subramanian R. Athermal extraction of green tea: Optimisation and kinetics of extraction of polyphenolic compounds. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Green Tea Quality Evaluation Based on Its Catechins and Metals Composition in Combination with Chemometric Analysis. Molecules 2018; 23:molecules23071689. [PMID: 29997337 PMCID: PMC6100455 DOI: 10.3390/molecules23071689] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Revised: 07/07/2018] [Accepted: 07/09/2018] [Indexed: 02/05/2023] Open
Abstract
Green tea infusions are one of the most popular beverages consumed across the world, especially is Asian countries. Green tea quality is primarily based on catechin content, however, the concentration of elements could also significantly influence its biological properties and thus quality and safety. The main purpose of the present study was the evaluation of catechin, antioxidant activity and metal content (K, Na, Ca, Mg, Fe, Mn, Cu, Zn, Cr, Pb, Cd and Ni) in different green tea types cultivated in Japan, Sri Lanka, South Korea, India, China and Japan. The chemical analysis of samples was performed using LC-ESI-Q-TOF-MS for organic constituents and atomic absorption spectrometry (flame and electrothermal) method for inorganic ones. The obtained results were subjected to chemometric elaboration. EGC (213 mg/100 mL of the tea infusion in South Korean Jeoncha) and EGCG (124 mg/100 mL in Japanese Sencha) were the dominant catechins in all green tea samples. Chinese and Indian green tea samples contained the highest concentration of toxic heavy metals, however these values were far below appropriate limitations for green teas. PCA revealed significant similarities between Japanese samples and Korean Jeoncha. In general the latter one was evaluated to have the best quality based on the investigated parameters.
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21
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Liu Y, Luo L, Liao C, Chen L, Wang J, Zeng L. Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology. Food Chem 2018; 269:24-34. [PMID: 30100430 DOI: 10.1016/j.foodchem.2018.06.130] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 06/24/2018] [Accepted: 06/26/2018] [Indexed: 11/18/2022]
Abstract
Green tea is a highly consumed beverage, and the phytochemical composition, sensory qualities, and antioxidant activity of tea infusion are significantly affected by brewing conditions. However, the simultaneous effects of brewing conditions on the infusion are unknown. This study aimed to model the effects of brewing conditions (temperature, time, water/tea ratio and particle size) on the phytochemical composition, sensory profiles and antioxidant activity of green tea infusion using response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R2 ≥ 0.854). Particle size had the greatest negative effects on the phytochemical composition and antioxidant activities of tea infusion. Optimization of brewing conditions performed for five types of needs and preferences for consuming were verified to be credible. In particular, optimal conditions of overall acceptance were 82 °C (temperature), 5.7 min (time), 70 mL/g (water/tea ratio), and 1100 µm (particle size).
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Affiliation(s)
- Yan Liu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Chenxi Liao
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Li Chen
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Jie Wang
- Tea Research Institute of Chongqing Academy of Agricultural Science, Yongchuan District, Chongqing 402160, People's Republic of China
| | - Liang Zeng
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
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22
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Stafussa AP, Maciel GM, Rampazzo V, Bona E, Makara CN, Junior BD, Haminiuk CWI. Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1409761] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ana Paula Stafussa
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná, Curitiba, Paraná, Brasil
| | - Giselle Maria Maciel
- Programa de Pós-Graduação em Ciência e Tecnologia Ambiental, Universidade Tecnológica Federal do Paraná, Sede Ecoville, Curitiba, Paraná, Brasil
| | - Valéria Rampazzo
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná, Curitiba, Paraná, Brasil
| | - Evandro Bona
- Departamento Acadêmico de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Paraná, Brasil
| | | | - Bogdan Demczuk Junior
- Departamento Acadêmico de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Paraná, Brasil
| | - Charles Windson Isidoro Haminiuk
- Programa de Pós-Graduação em Ciência e Tecnologia Ambiental, Universidade Tecnológica Federal do Paraná, Sede Ecoville, Curitiba, Paraná, Brasil
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23
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Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake. Food Chem 2017; 234:168-173. [DOI: 10.1016/j.foodchem.2017.04.151] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 04/21/2017] [Accepted: 04/25/2017] [Indexed: 02/06/2023]
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24
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The analysis of aroma/flavor compounds in green tea using ice concentration linked with extractive stirrer. J Chromatogr A 2017; 1518:8-14. [DOI: 10.1016/j.chroma.2017.08.049] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 08/17/2017] [Accepted: 08/18/2017] [Indexed: 11/23/2022]
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25
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Preparative separation of gallocatechin gallate from Camellia ptilophylla using macroporous resins followed by sephadex LH-20 column chromatography. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1011:6-13. [DOI: 10.1016/j.jchromb.2015.12.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Revised: 12/10/2015] [Accepted: 12/19/2015] [Indexed: 01/24/2023]
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26
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Shah S, Gani A, Ahmad M, Shah A, Gani A, Masoodi FA. In vitro antioxidant and antiproliferative activity of microwave-extracted green tea and black tea (Camellia sinensis): a comparative study. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13749-015-0050-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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de Carvalho Rodrigues V, da Silva MV, dos Santos AR, Zielinski AAF, Haminiuk CWI. Evaluation of hot and cold extraction of bioactive compounds in teas. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12858] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Vanessa de Carvalho Rodrigues
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA); Universidade Tecnológica Federal do Paraná; Campo Mourão CEP (87301-899) Brasil
| | - Marcos V. da Silva
- Departamento Acadêmico de Alimentos (DALIM); Universidade Tecnológica Federal do Paraná; Campo Mourão CEP (87301-899) Brasil
| | - Adriele R. dos Santos
- Departamento Acadêmico de Alimentos (DALIM); Universidade Tecnológica Federal do Paraná; Campo Mourão CEP (87301-899) Brasil
| | - Acácio A. F. Zielinski
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL); Universidade Federal do Paraná; Curitiba CEP (81531-980) Brasil
| | - Charles W. I. Haminiuk
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA); Universidade Tecnológica Federal do Paraná; Campo Mourão CEP (87301-899) Brasil
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28
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Castiglioni S, Damiani E, Astolfi P, Carloni P. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. Int J Food Sci Nutr 2015; 66:491-7. [PMID: 26017324 DOI: 10.3109/09637486.2015.1042842] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70 °C and 90 °C; 7 min) or cold water (room temperature: 15, 30, 60, or 120 min) either as whole leaves or as milled, were analyzed. Total phenolic and flavonoid contents as well as antioxidant power (ABTS assay) were measured. The results show that the maximum extraction efficiency occurs with cold water for 120 min and with hot water at 90 °C and that only in the case of teas from whole, large leaves, the extraction was greater in cold than in hot infusions. Moreover, tea infusions prepared from milled leaves have the greatest antioxidant activity. In the sensory evaluation of some of the tea infusions, white teas were perceived more fragrant than green ones and were judged as the most favorite by the majority of the judges, especially for the brew prepared in cold water from whole leaves; all infusions obtained from the milled leaves in fact have a more bitter and astringent taste.
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Affiliation(s)
- Sara Castiglioni
- Agricultural, Food and Enviromental Sciences - D3A, Università Politecnica delle Marche , Ancona , Italy
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29
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Zielinski AAF, Haminiuk CWI, Alberti A, Nogueira A, Demiate IM, Granato D. A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.09.010] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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30
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Mau JL, Lu TM, Lee CC, Lin LY, Cheng CH, Lin SD. Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cakes Fortified with Various Tea Powders. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12249] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jeng-Leun Mau
- Department of Food Science and Biotechnology; National Chung Hsing University; Taichung Taiwan
| | - Tsong-Ming Lu
- Department of Neurology; Chung Shan Medical University Hospital; Taichung Taiwan
- School of Medicine; Chung Shan Medical University; Taichung Taiwan
| | - Ching-Ching Lee
- Department of Food Science and Technology; Hungkuang University; 1018 Taiwan Boulevard, Sec. 6, Shalu District Taichung 43302 Taiwan
| | - Li-Yun Lin
- Department of Food Science and Technology; Hungkuang University; 1018 Taiwan Boulevard, Sec. 6, Shalu District Taichung 43302 Taiwan
| | - Chih-Hsuan Cheng
- Department of Food Science and Technology; Hungkuang University; 1018 Taiwan Boulevard, Sec. 6, Shalu District Taichung 43302 Taiwan
| | - Sheng-Dun Lin
- Department of Food Science and Technology; Hungkuang University; 1018 Taiwan Boulevard, Sec. 6, Shalu District Taichung 43302 Taiwan
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31
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Zielinski AAF, Ávila S, Ito V, Nogueira A, Wosiacki G, Haminiuk CWI. The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics. J Food Sci 2014; 79:C510-6. [PMID: 24547813 DOI: 10.1111/1750-3841.12389] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2013] [Accepted: 01/10/2014] [Indexed: 11/27/2022]
Abstract
A total of 19 Brazilian frozen pulps from the following fruits: açai (Euterpe oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P < 0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.
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Affiliation(s)
- Acácio Antonio Ferreira Zielinski
- Graduate Program of Food Engineering, Federal Univ. of Paraná, R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Center, CEP 81531-980, Curitiba, PR, Brazil
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32
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Damiani E, Bacchetti T, Padella L, Tiano L, Carloni P. Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.09.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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33
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Gramza-Michałowska A. Caffeine in tea Camellia sinensis--content, absorption, benefits and risks of consumption. J Nutr Health Aging 2014; 18:143-9. [PMID: 24522465 DOI: 10.1007/s12603-013-0404-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Therapeutic properties of tea Camellia sinensis are of particular interest since it has been consumed for ages and was always regarded as safe beverage. Tea is most popular beverage in the world because of its attractive aroma, exceptional taste, health promoting and pharmaceutical potential. Current results showed that antioxidative, antibacterial and other health effects are attributed to its caffeine content and caffeine - polyphenols interactions. An overview is given on caffeine content in different tea leaves beverage. Special attention is drawn to caffeine physiological effect on human organism. Controversies concerning the possible caffeine influence on human physical and psychological health are briefly summarized and presented.
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Affiliation(s)
- A Gramza-Michałowska
- A. Gramza-Michałowska, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland, Tel. +48(61)8487331, Fax +48(61)8487430, E-mail:
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34
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Carloni P, Tiano L, Padella L, Bacchetti T, Customu C, Kay A, Damiani E. Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.07.057] [Citation(s) in RCA: 161] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Effects of water solutions on extracting green tea leaves. ScientificWorldJournal 2013; 2013:368350. [PMID: 23997676 PMCID: PMC3749597 DOI: 10.1155/2013/368350] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2013] [Accepted: 06/27/2013] [Indexed: 11/29/2022] Open
Abstract
This study investigates the effects of water solutions on the antioxidant content of green tea leaf extracts. Green teas prepared with tap water and distilled water were compared with respect to four antioxidant assays: total phenol content, reducing power, DMPD assay, and trolox equivalent antioxidant capacity assay. The results indicate that green tea prepared with distilled water exhibits higher antioxidant activity than that made with tap water. The high performance liquid chromatography showed that major constituents of green tea were found in higher concentrations in tea made with distilled water than in that made with tap water. This could be due to less calcium fixation in leaves and small water clusters. Water solutions composed of less mineralisation are more effective in promoting the quality of green tea leaf extracts.
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36
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Lin SD, Udompornmongkol P, Yang JH, Chen SY, Mau JL. Quality and Antioxidant Property of Three Types of Tea Infusions. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12099] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sheng-Dun Lin
- Department of Food Science and Technology; Hungkuang University; Taichung Taiwan
| | - Panisa Udompornmongkol
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Program; Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Joan-Hwa Yang
- Department of Restaurant and Institutional Management; Shih Chien University; Taipei Taiwan
| | - Shin-Yu Chen
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Program; Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Jeng-Leun Mau
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Program; Biotechnology Center; National Chung Hsing University; Taichung Taiwan
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Lin SD, Yang JH, Hsieh YJ, Liu EH, Mau JL. Effect of Different Brewing Methods on Quality of Green Tea. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12084] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sheng-Dun Lin
- Department of Food Science and Technology; Hungkuang University; Taichung City Taiwan
| | - Joan-Hwa Yang
- Department of Restaurant and Institutional Management; Shih Chien University; Taipei City Taiwan
| | - Yun-Jung Hsieh
- Department of Food Science and Biotechnology; National Chung-Hsing University; 250 Kuokuang Road Taichung City 40227 Taiwan
| | - En-Hui Liu
- Department of Food Science and Biotechnology; National Chung-Hsing University; 250 Kuokuang Road Taichung City 40227 Taiwan
| | - Jeng-Leun Mau
- Department of Food Science and Biotechnology; National Chung-Hsing University; 250 Kuokuang Road Taichung City 40227 Taiwan
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38
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Vuong QV, Tan SP, Stathopoulos CE, Roach PD. Improved extraction of green tea components from teabags using the microwave oven. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.06.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Horžić D, Jambrak AR, Belščak-Cvitanović A, Komes D, Lelas V. Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0791-z] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Chen H, Zhang Y, Lu X, Qu Z. Comparative studies on the physicochemical and antioxidant properties of different tea extracts. Journal of Food Science and Technology 2011; 49:356-61. [PMID: 23729856 DOI: 10.1007/s13197-011-0291-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2010] [Accepted: 07/27/2010] [Indexed: 10/18/2022]
Abstract
Tea is one of the most popular drinks next to water. Tea polyphenol is one of the main bioactive constituents of tea with health functions. In order to find the most bioactive tea polyphynols, polyphenol extracts from green tea, black tea and chemical oxidation products of green tea extracts were comparatively studied on the physicochemical and antioxidant properties. Results showed physicochemical and antioxidant properties of polyphenol extracts changed greatly after the chemical oxidation. Hydrogen peroxide induced oxidation products (HOP) possessed the highest antioxidant ability among the four tea polyphenol extracts. Thirteen phenolic compounds and one alkaloid in HOP were identified by reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RP-HPLC-DAD-ESI-MS). Hydrogen peroxide induced oxidation of tea polyphenol extracts could improve the antioxidant activity and could be used to produce antioxidants for food industry.
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Affiliation(s)
- Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China
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Rocha-Guzmán NE, Gallegos-Infante JA, González-Laredo RF, Reynoso-Camacho R, Ramos-Gómez M, Garcia-Gasca T, Rodríguez-Muñoz ME, Guzmán-Maldonado SH, Medina-Torres L, Lujan-García BA. Antioxidant activity and genotoxic effect on HeLa cells of phenolic compounds from infusions of Quercus resinosa leaves. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.050] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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44
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Senevirathne M, Jeon YJ, Ha JH, Kim SH. Effect of Far-infrared Radiation for Dying Citrus By-products and Their Radical Scavenging Activities and Protective Effects Against H2O2-induced DNA Damage. Prev Nutr Food Sci 2008. [DOI: 10.3746/jfn.2008.13.4.313] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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