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Khaksar G, Chaichana N, Assatarakul K, Sirikantaramas S. Caffeoylquinic acid profiling: comparative analysis in yerba mate, Indian camphorweed, and stevia extracts with emphasis on the influence of brewing conditions and cold storage in yerba mate infusion. PeerJ 2024; 12:e17250. [PMID: 38726376 PMCID: PMC11080990 DOI: 10.7717/peerj.17250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Accepted: 03/25/2024] [Indexed: 05/12/2024] Open
Abstract
Herbal infusions exhibit diverse pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antihypertensive, and antineurodegenerative activities, which can be attributed to the high content of phenolic compounds (e.g., caffeoylquinic acids (CQAs)). In this study, we used ultraperformance liquid chromatography to determine the content of CQAs in the methanolic extracts of model herbs, namely, yerba mate (Ilex paraguariensis), stevia (Stevia rebaudiana), and Indian camphorweed (Pluchea indica (L.) Less.). The results revealed that yerba mate had the highest total CQA content (108.05 ± 1.12 mg/g of dry weight). Furthermore, we evaluated the effect of brewing conditions and storage at 4 °C under dark and light conditions on the antioxidant property and total phenolic and CQA contents of a yerba mate infusion. The analysis of the yerba mate infusions prepared with different steeping times, dried leaf weights, and water temperatures revealed that the amount of extracted CQAs was maximized (∼175 mg/150 mL) when 6 g of dried leaves were steeped in hot water for 10 min. A total of 10-day refrigerated storage resulted in no significant changes in the antioxidant activity and total phenolic and CQA contents of an infusion kept in a brown container (dark). However, the antioxidant properties and total phenolic and CQA contents were negatively affected when kept in a clear container, suggesting the detrimental effect of light exposure. Our study provides practical recommendations for improving the preparation and storage of herbal infusions, thus catering to the needs of consumers, food scientists, and commercial producers. Moreover, it is the first study of the influence of light exposure on the content of crucial quality attributes within plant-based beverages.
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Affiliation(s)
- Gholamreza Khaksar
- Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Nantachaporn Chaichana
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Supaart Sirikantaramas
- Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Omics Sciences and Bioinformatics Center, Chulalongkorn University, Bangkok, Thailand
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2
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Yaylaci Karahalil F, Bakirhan F, Kara Y. In Vitro Determination of Nitric Oxide Synthase Inhibition, Antioxidant Capacity and Phenolic Content of Various Natural Products (Bee and Herbal Products). Chem Biodivers 2024; 21:e202301330. [PMID: 38220973 DOI: 10.1002/cbdv.202301330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 01/16/2024]
Abstract
It is obvious that the oxidation process is an undeniable fact and when it comes to aging, one of the first solutions that come to mind is natural products. When it comes to natural products, both plants and bee products play an important, almost combative role against oxidation. For this purpose, natural products of both plant and animal origin were considered together in our study: Linden, green tea, aronia, wild grapes, myrtle, blueberries and basil, honey, pollen and propolis. Total phenolic content values of the extracts ranged between 49.28 and 3859.06 mg gallic acid equivalent/100 g, and propolis, green tea, chestnut flower and aronia samples were found to have the highest values. When looking at the NOS inhibition potential, it was determined that propolis, pollen and aronia samples had the highest percentage inhibition values of 98.11, 92.29, 83.44, respectively. Antioxidant activities of methanolic extracts were investigated using iron(III) reducing/antioxidant capacity (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity test and NOS inhibition tests. The phenolic composition of methanolic extracts was tested using the RP-HPLC-UV (high-performance liquid chromatographic method with ultraviolet) method with 19 phenolic standards.
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Affiliation(s)
- Fatma Yaylaci Karahalil
- Karadeniz Technical University, Maçka Vocational School, Department of Chemistry and Chemical Processing Technologies, Biochemistry Program, 61750, Maçka, Trabzon, Turkey
| | - Fatma Bakirhan
- Karadeniz Technical University, Faculty of Science, Department of Chemistry, 61080, Trabzon, Turkey
| | - Yakup Kara
- Karadeniz Technical University, Faculty of Science, Department of Chemistry, 61080, Trabzon, Turkey
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3
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Aaqil M, Peng C, Kamal A, Nawaz T, Zhang F, Gong J. Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review. Foods 2023; 12:4467. [PMID: 38137271 PMCID: PMC10743253 DOI: 10.3390/foods12244467] [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: 11/05/2023] [Revised: 12/05/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea's brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea's final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics.
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Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Fei Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
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4
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Chang TC, Cao JL, Lin YS, Huang SL. Enhanced antioxidant, tyrosinase inhibition, and anti-inflammatory activities of Praeparatum mungo and three of its derivatives. Sci Rep 2023; 13:21405. [PMID: 38049455 PMCID: PMC10696035 DOI: 10.1038/s41598-023-48428-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Accepted: 11/27/2023] [Indexed: 12/06/2023] Open
Abstract
The main objective of this study is to explore the functions of Praeparatum mungo (PM) and three of its derivatives, Praeparatum mungo/turmeric (PM/T), Praeparatum mungo/bromelain (PM/B), and Praeparatum mungo/inorganic elements (PM/IE). The results indicated that additives included in the fermentation process of PM enhanced PM's antioxidant properties. PM/B exhibited the highest total phenolic content (19.18 ± 0.46 mg gallic acid equivalent/g), DPPH free radical scavenging activity, and ferric reducing power. PM/IE exhibited the highest ABTS free radical scavenging activity and chelating ferrous ion activity. PM/T exhibited the best inhibitory tyrosinase activity. The 625 μg/mL PM extract can extensively reduce nitric oxide production of RAW264.7 macrophages stimulated by 1 μg/mL LPS and exhibited no cytotoxicity for anti-inflammatory applications. Additives in PM natural fermentation process can enhance antioxidant, tyrosinase inhibition, and anti-inflammatory properties of PM for future applications.
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Affiliation(s)
- Tzu-Chin Chang
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 36063, Taiwan
| | - Jie-Ling Cao
- Department of Chemical Engineering, National United University, Miaoli, 36063, Taiwan
| | - Yung-Sheng Lin
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
- Department of Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
| | - Shu-Ling Huang
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
- Department of Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
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5
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Gąsecka M, Krzymińska-Bródka A, Magdziak Z, Czuchaj P, Bykowska J. Phenolic Compounds and Organic Acid Composition of Syringa vulgaris L. Flowers and Infusions. Molecules 2023; 28:5159. [PMID: 37446821 DOI: 10.3390/molecules28135159] [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: 05/29/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The study aimed to determine the content of phenolic compounds (phenolic acids and flavonoids) and organic acids in dried flowers and water infusions of non-oxidised and oxidised flowers from four lilac cultivars. The diversity in the total phenolic and flavonoid content was in the flowers (18.35-67.14 and 2.03-2.65 mg g-1 DW, respectively) and infusions (14.72-47.78 and 0.20-1.84 mg per 100 mL infusion, respectively) depending the flower colour and form (oxidised and non-oxidised). Phenolic compounds and organic acids were susceptible to oxidation. Compared to infusions, flowers had more phenolic compounds and organic acids. The highest content of most phenolic compounds was confirmed for non-oxidised purple flowers (up to 7825.9 µg g-1 DW for chlorogenic acid) while in infusions for non-oxidised white flowers (up to 667.1 µg per 100 mL infusions for vanillic acid). The phenolic profile of the infusions was less diverse than that of flowers. The scavenging ability ranged from 52 to 87%. The highest organic acid content in flowers was for oxidised blue and purple flowers (2528.1 and 2479.0 µg g-1 DW, respectively) while in infusions the highest organic acid content was for oxidised purple flowers (550.1 µg per 100 mL infusions).
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Affiliation(s)
- Monika Gąsecka
- Department of Chemistry, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Agnieszka Krzymińska-Bródka
- Department of Ornamental Plants, Dendrology and Pomology, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Zuzanna Magdziak
- Department of Chemistry, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Piotr Czuchaj
- Department of Ornamental Plants, Dendrology and Pomology, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Joanna Bykowska
- Department of Ornamental Plants, Dendrology and Pomology, Poznań University of Life Sciences, 60-637 Poznań, Poland
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Zhang S, Li Q, Wen S, Sun L, Chen R, Zhang Z, Cao J, Lai Z, Li Z, Lai X, Wu P, Sun S, Chen Z. Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea. Food Chem 2023; 426:136601. [PMID: 37329793 DOI: 10.1016/j.foodchem.2023.136601] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/19/2023]
Abstract
Most aged tea has superior sensory qualities and good health benefits. The content of organic acids determines of the quality and biological effects of aged tea, but there are no reports of the effect of storage on the composition and relative proportion of acidic compounds in black tea. This study analyzed and compared the sourness and metabolite profile of black tea produced in 2015, 2017, 2019 and 2021 using pH determination and UPLC-MS/MS. In total, 28 acidic substances were detected, with 17 organic acids predominating. The pH of black tea decreased significantly during storage from pH 4.64 to pH 4.25 with significantly increased in l-ascorbic acid, salicylic acid, benzoic acid and 4-hydroxybenzoic acid. The metabolic pathways ascorbate biosynthesis, salicylate degradation, toluene degradation, etc. were mainly enriched. These findings provide a theoretical basis to regulate the acidity of aged black tea.
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Affiliation(s)
- Suwan Zhang
- College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
| | - Qiuhua Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Shuai Wen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Lingli Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Ruohong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhenbiao Zhang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Junxi Cao
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhaoxiang Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhigang Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Xingfei Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Ping Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhongzheng Chen
- College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
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7
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Smartphone-based digital images as a low-cost and simple colorimetric approach for the assessment of total phenolic contents in several specific Vietnamese dried tea products and their liquors. Food Chem 2023; 401:134147. [DOI: 10.1016/j.foodchem.2022.134147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 09/01/2022] [Accepted: 09/04/2022] [Indexed: 11/15/2022]
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Paramita V, Masruchin N, Wirohadidjojo YW, Puruhito B, Ariyanto HD, Yulianto ME, Hartati I, Yohana E, Hidayatulloh F, Sutrisno T, Wijayanto B. Multiple response optimizations on the leached-spray-dried bancha green tea towards healthy ageing. Sci Rep 2022; 12:21347. [PMID: 36494428 PMCID: PMC9734194 DOI: 10.1038/s41598-022-25644-x] [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: 12/21/2021] [Accepted: 12/02/2022] [Indexed: 12/13/2022] Open
Abstract
Bancha is a popular type of green tea in Japan, rich in tea polyphenols (TPs) and has a more astringent aroma with a less aromatic and strong character that complements functional foods. The blanching process is used to extract TPs and remove unwanted microorganisms, as well as inhibit phenolic oxidation. This study proposed a green tea blanching process followed by spray drying the extracts with maltodextrin. Furthermore, it is focused on maximizing the major chemical components of green tea (i.e., catechins, caffeine, and phenolic contents) based on powder particle size obtained through Multiple Response Surface Methodology optimizations. The results show that the proposed model accurately predicts leached-spray dried green tea's total catechin and caffeine content, with a coefficient of 0.9475 and 0.8692, respectively. This process yielded composite desirability of 0.9751, while individual desirability yielded excellent results of 1.0000, 0.9188, 1.0000, and 0.9839 for catechin, caffeine, phenol content, and powder. The settings appear to yield functional results for entire responses. Due to the concerns in tropical skin nutrition applications, smaller particle size green tea can promote better adsorption than larger sizes.
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Affiliation(s)
- Vita Paramita
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
| | - Nanang Masruchin
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency of Indonesia (BRIN), Cibinong, Bogor, 16911 Indonesia
| | - Yohanes Widodo Wirohadidjojo
- grid.8570.a0000 0001 2152 4506Department of Dermatology and Venereology, Gadjah Mada University, Yogyakarta, 55281 Indonesia
| | - Buwono Puruhito
- grid.412032.60000 0001 0744 0787Department of Dermatology and Venereology, Diponegoro University, Semarang, 50275 Indonesia
| | - Hermawan Dwi Ariyanto
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
| | - Mohamad Endy Yulianto
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
| | - Indah Hartati
- Department of Chemical Engineering, Wahid Hasyim University, Semarang, 50232 Indonesia
| | - Eflita Yohana
- grid.412032.60000 0001 0744 0787Department of Mechanical Engineering, Diponegoro University, Semarang, 50275 Indonesia
| | | | - Tris Sutrisno
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
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Tea Infusions as a Source of Phenolic Compounds in the Human Diet. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Phenolic compounds are components with proven beneficial effects on the human body, primarily due to their antioxidant activity. In view of the high consumption of tea and the numerous factors that affect the nutritional value of its infusions, the aim of this study was to identify the effects of tea type and duration of leaf extraction with water on the levels of phenolic compounds and other components that determine biological activity (oxalates, Ca, Na, Cu, and Mn). Based on assays, infusions of red tea prepared for 20 min were found to be the best source of phenolics (202.9 mg/100 mL), whereas the lowest level of these compounds was determined in infusions of black tea extracted from leaves for 30 min (46.9 mg/100 mL). The highest degree of increase in polyphenol content (by approx. 50%) was noted in red and green tea infused for between 10 and 20 min, whereas for black tea, polyphenol levels decreased with time. The biological activity of tea infusions appears to be determined to the greatest extent by the interactions between phenolic compounds and oxalates (r = 0.6209), calcium (r = 0.8516), and sodium (0.8045). A daily intake of three to four mugs (1 L) of tea infusions provides the human body the entire amount of phenolics recommended for health reasons (as regards red tea, this is possible at 1/3 of the volume) and covers the daily requirement for manganese, as well as (partially) copper.
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Hossain MA, Ahmed T, Hossain MS, Dey P, Ahmed S, Hossain MM. Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM). Heliyon 2022; 8:e08948. [PMID: 35243070 PMCID: PMC8857412 DOI: 10.1016/j.heliyon.2022.e08948] [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: 09/18/2021] [Revised: 11/07/2021] [Accepted: 02/09/2022] [Indexed: 12/14/2022] Open
Abstract
This research work aimed to optimize the fermentation time, temperature, and relative humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their quality parameters. Total theaflavin (TF), thearubigin (TR), the ratio of TF: TR, total liquor color (TLC), high polymeric substances (HPS), and total phenolic content (TPC) were evaluated for quality measurements of BT-2 black tea. Response Surface Methodology (RSM) with Box-Behnken design (BBD) was applied to optimize fermentation time, temperature, and relative humidity as well as evaluate the effects of optimized conditions on the quality of made tea. The results obtained from the response surface optimization affirmed that under the optimum conditions of time (80.14 min), temperature (28.76 °C), and relative humidity (92.30%), the model showed the value of TF (0.69%), TR (5.57%), HPS (8.61%), TLC (3.05%), and TPC (7.95 GAE g/100g tea). Moreover, the optimized model found that the TF:TR value was 1:9.13, which is close to black tea's optimum quality. The values observed in experiments were highly congruent with the predicted value by the regression model. The Analysis of Variance (ANOVA) test revealed that the model was significant for TF, TR, HPS, TLC, TPC, and TF:TR values of prepared BT-2 black tea at different levels (p < 0.001 to p < 0.01). The composite desirability of the model was 0.93, which suggests that the developed model could be utilized effectively to maintain the quality parameters of BT-2 black tea during fermentation.
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Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Tanvir Ahmed
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Md Sakib Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Pappu Dey
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Shafaet Ahmed
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Md Monir Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
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11
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LESTARI OA, PALUPI NS, SETIYONO A, KUSNANDAR F, YULIANA ND. In vitro antioxidant potential and phytochemical profiling of Melastoma malabathricum leaf water extract. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.92021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Nancy Dewi YULIANA
- IPB University, Indonesia; IPB University, Indonesia; IPB University, Indonesia
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12
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Antioxidation and Tyrosinase Inhibitory Ability of Coffee Pulp Extract by Ethanol. J CHEM-NY 2021. [DOI: 10.1155/2021/8649618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Background. Following petroleum, coffee is the second most commonly traded commodity globally. It is also a popular good with economic value, as well as value in terms of leisure and culture. However, coffee processing generates a large amount of waste, resulting in environmental concerns. Therefore, in this study, ethanol was used to extract coffee waste (coffee pulp). High-performance liquid chromatography was conducted to examine the caffeine content and chlorogenic acid content, and the antioxidant capacity (i.e., the total phenolic content, total flavonoid content, DPPH-free radical scavenging capacity, ABTS-free radical scavenging capacity, and reductive capacity) and the tyrosinase inhibition capacity of the coffee pulp extracted using ethanol were comprehensively evaluated. Results. The results showed that the coffee pulp extract obtained using 70% ethanol had the highest tyrosinase inhibition capacity, whereas that obtained using 50% ethanol had the most satisfactory antioxidant capacity (total phenolic content, total flavonoid content, DPPH-free radical scavenging capacity, ABTS-free radical scavenging capacity, and reductive capacity). Conclusion. The results revealed that coffee pulp has superior antioxidant capacity and tyrosinase inhibition capacity when extracted by ethanol. Increasing the economic value of coffee pulp can solve the environmental concerns caused by coffee waste.
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13
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Chen D, Zhao Y, Peng J, Zhang Y, Gao J, Wu W, Xie D, Hu Z, Lin Z, Dai W. Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14037-14047. [PMID: 34780189 DOI: 10.1021/acs.jafc.1c05850] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Tea market is currently oversupplied, and unsold tea often needs to be properly stored for a period of time. However, the chemical changes occurring in black tea during storage are limitedly understood. In this study, a comprehensive nontargeted and targeted metabolomics approach was used to investigate the dynamic changes in compounds in time-series (0-19 months)-stored black teas. The contents of flavanols, theaflavins (TFs), theasinensins, procyanidins, most phenolic acids, amino acids, quercetin-O-glycosides, and myricetin-O-glycosides decreased during storage, while the contents of N-ethyl-2-pyrrolidinone-substituted flavanols, flavone-C-glycosides, and most kaempferol-O-glycosides increased. More importantly, four novel compounds strongly positively correlated with storage duration (r = 0.922-0.969) were structurally assigned as N-ethyl-2-pyrrolidinone-substituted TFs and validated with synthetic reactions of TFs and theanine standards. The content of N-ethyl-2-pyrrolidinone-substituted TFs was 51.54 μg/g in black tea stored for 19 months. To the best of our knowledge, N-ethyl-2-pyrrolidinone-substituted TFs were discovered in tea for the first time.
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Affiliation(s)
- Dan Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Yanni Zhao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Jianjian Gao
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, P. R. China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, Zhejiang 310051, P. R. China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
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Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
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Wu CT, Wang WH, Lin WS, Hu SY, Chen CY, Chang MY, Lin YS, Li CP. Effects of Different Chenopodium formosanum Parts on Antioxidant Capacity and Optimal Extraction Analysis by Taguchi Method. MATERIALS 2021; 14:ma14164679. [PMID: 34443200 PMCID: PMC8400637 DOI: 10.3390/ma14164679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/17/2021] [Accepted: 08/17/2021] [Indexed: 12/30/2022]
Abstract
Chenopodium formosanum (CF), rich in nutrients and antioxidants, is a native plant in Taiwan. During the harvest, the seeds are collected, while the roots, stems, and leaves remain on the field as agricultural waste. In this study, di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH) radical scavenging ability and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging ability experiments of seeds, leaves, stems, and roots were designed using the Taguchi method (TM) under three conditions: Ethanol concentration (0-100%), temperature (25-65 °C), and extraction time (30-150 min). The result demonstrates that seeds and leaves have higher radical scavenging ability than stems and roots. Many studies focused on CF seeds. Therefore, this study selected CF leaves and optimized DPPH, ABTS, total phenol content (TPC), total flavonoid content (TFC), and reducing power (RP) through TM, showing that the predicted value of the leaf is close to the actual value. The optimized results of CF leaves were DPPH 85.22%, ABTS 46.51%, TPC 116.54 µg GAE/mL, TFC 143.46 µg QE/mL, and RP 23.29 µg VCE (vitamin C equivalent)/mL. The DPPH and ABTS of CF leaves were second only to the results of CF seeds. It can be seen that CF leaves have the potential as a source of antioxidants and help in waste reduction.
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Affiliation(s)
- Chin-Tung Wu
- Bachelor Program in Interdisciplinary Studies, College of Future, National Yunlin University of Science and Technology, Yunlin 640301, Taiwan;
| | - Wei-Hsun Wang
- Department of Orthopedic Surgery, Changhua Christian Hospital, Changhua 500209, Taiwan;
- School of Medicine, Kaohsiung Medical University, Kaohsiung 807378, Taiwan
- Department of Golden-Ager Industry Management, Chaoyang University of Technology, Taichung 413310, Taiwan
- Department of Medical Imaging and Radiology, Shu-Zen Junior College of Medicine and Management, Kaohsiung 821004, Taiwan
- College of Medicine, National Chung Hsing University, Taichung 402202, Taiwan
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan; (S.-Y.H.); (M.-Y.C.)
| | - Wen-Shin Lin
- Department of Plant Industry, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan;
| | - Shiou-Yih Hu
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan; (S.-Y.H.); (M.-Y.C.)
| | - Cheng-You Chen
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
| | - Min-Yun Chang
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan; (S.-Y.H.); (M.-Y.C.)
| | - Yung-Sheng Lin
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan; (S.-Y.H.); (M.-Y.C.)
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 360001, Taiwan;
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, Taipei 112304, Taiwan
- Correspondence: (Y.-S.L.); (C.-P.L.)
| | - Chi-Ping Li
- Department of Chemical Engineering, National United University, Miaoli 360001, Taiwan; (S.-Y.H.); (M.-Y.C.)
- Correspondence: (Y.-S.L.); (C.-P.L.)
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16
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Bobková A, Demianová A, Belej Ľ, Harangozo Ľ, Bobko M, Jurčaga L, Poláková K, Božiková M, Bilčík M, Árvay J. Detection of Changes in Total Antioxidant Capacity, the Content of Polyphenols, Caffeine, and Heavy Metals of Teas in Relation to Their Origin and Fermentation. Foods 2021; 10:foods10081821. [PMID: 34441598 PMCID: PMC8394337 DOI: 10.3390/foods10081821] [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: 07/07/2021] [Revised: 08/01/2021] [Accepted: 08/03/2021] [Indexed: 12/25/2022] Open
Abstract
Tea (Camellia sinensis) is widely sought for beverages worldwide. Heavy metals are often the main aims of the survey of teas, given that the use of agricultural fertilization is very frequent. Some of these may affect the content of bioactive compounds. Therefore, in this study, we analyzed fermented and non-fermented teas of a single plant origin from Japan, Nepal, Korea, and China, and described mutual correlations and changes in the total antioxidant capacity (TAC), and the content of polyphenols (TPC), caffeine, and heavy metals in tea leaves, in relation to the origin and fermentation process. Using UV-VIS spectrophotometry and HPLC-DAD, we determined variations in bioactive compounds’ content in relation to the fermentation process and origin and observed negative correlations between TAC and TPC. Heavy metal content followed this order: Mn > Fe > Cu > Zn > Ni > Cr > Pb > Co > Cd > Hg. Given the homogenous content of these elements in relation to fermentation, this paper also describes the possibility of using heavy metals as determinants of geographical origin. Linear Discriminant Analysis showed an accuracy of 75% for Ni, Co, Cd, Hg, and Pb, explaining 95.19% of the variability between geographical regions.
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Affiliation(s)
- Alica Bobková
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (A.B.); (Ľ.B.); (K.P.)
| | - Alžbeta Demianová
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (A.B.); (Ľ.B.); (K.P.)
- Correspondence:
| | - Ľubomír Belej
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (A.B.); (Ľ.B.); (K.P.)
| | - Ľuboš Harangozo
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (Ľ.H.); (J.Á.)
| | - Marek Bobko
- Department of Technology and the Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (M.B.); (L.J.)
| | - Lukáš Jurčaga
- Department of Technology and the Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (M.B.); (L.J.)
| | - Katarína Poláková
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (A.B.); (Ľ.B.); (K.P.)
| | - Monika Božiková
- Department of Physics, Faculty of Engineering, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (M.B.); (M.B.)
| | - Matúš Bilčík
- Department of Physics, Faculty of Engineering, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (M.B.); (M.B.)
| | - Július Árvay
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (Ľ.H.); (J.Á.)
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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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Fiedot-Toboła M, Dmochowska A, Potaniec B, Czajkowska J, Jędrzejewski R, Wilk-Kozubek M, Carolak E, Cybińska J. Gallic Acid Based Black Tea Extract as a Stabilizing Agent in ZnO Particles Green Synthesis. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1816. [PMID: 34361207 PMCID: PMC8308264 DOI: 10.3390/nano11071816] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 12/12/2022]
Abstract
In this work, zinc oxide particles (ZnO NPs) green synthesis with the application of black tea extract (BT) is presented. A thorough investigation of the properties of the extract and the obtained materials was conducted by using Fourier transform infrared spectroscopy (FTIR), liquid chromatography-mass spectrometry (LC-MS), X-ray diffraction (XRD), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and quadrupole mass spectroscopy (QMS). The obtained results indicated that the amount of used BT strongly influenced the morphology, chemical, and crystalline structure of the obtained particles. The investigation demonstrated that the substance present in black tea (BT) extract, which was adsorbed on the ZnO surface, was in fact gallic acid. It was found that gallic acid controls the crystallization process of ZnO by temporarily blocking the zinc cations. Additionally, these organic molecules interact with the hydroxide group of the precipitant. This blocks the dehydration process stabilizing the zinc hydroxide forms and hinders its transformation into zinc oxide. Performed measurements indicated that obtained ZnO particles have great antioxidant and antimicrobial properties, which are significantly correlated with ZnO-gallic acid interactions.
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Affiliation(s)
- Marta Fiedot-Toboła
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
| | - Anna Dmochowska
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
| | - Bartłomiej Potaniec
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
| | - Joanna Czajkowska
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
| | - Roman Jędrzejewski
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
| | - Magdalena Wilk-Kozubek
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
| | - Ewa Carolak
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
| | - Joanna Cybińska
- Łukasiewicz Research Network−PORT Polish Center for Technology Development, Stabłowicka 147, 54-066 Wrocław, Poland; (A.D.); (B.P.); (J.C.); (R.J.); (M.W.-K.); (E.C.); (J.C.)
- Faculty of Chemistry, University of Wroclaw, 14 F. Joliot-Curie Str., 50-383 Wroclaw, Poland
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Abstract
In this study, the effects of different fruit parts and extraction conditions on the antioxidant properties of jujube (Ziziphus jujuba Mill.) fruit were investigated. Five in vitro antioxidant models and statistical analyses were performed. The results revealed that jujube peel with pulp (peel pulp) exhibited better antioxidant capacity than did seeds. Overall, jujube peel pulp extracted using 50% ethanol at 60 °C exhibited the best antioxidant capacity in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (0.3 ± 0 mg/mL), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (0.5 ± 0 mg/mL), total phenolic content (38.3 ± 0.4 mg gallic acid equivalent per gram dry weight), total flavonoid content (43.8 ± 0.2 mg quercetin equivalent per gram dry weight), and reducing power (41.9 ± 2.2 mg ascorbic acid equivalent per gram dry weight). The results indicated that jujube peel pulp is a more potential natural antioxidant than seeds.
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Lin YS, Huang WY, Ho PY, Hu SY, Lin YY, Chen CY, Chang MY, Huang SL. Effects of Storage Time and Temperature on Antioxidants in Juice from Momordica charantia L. and Momordica charantia L. var. abbreviata Ser. Molecules 2020; 25:E3614. [PMID: 32784816 PMCID: PMC7464073 DOI: 10.3390/molecules25163614] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/05/2020] [Accepted: 08/05/2020] [Indexed: 01/29/2023] Open
Abstract
This study determined the antioxidant activities of juice from Momordica charantia L. (MC) and MC var. abbreviata Ser. (MCVAS) by analyzing 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, ferric reducing power (FRP), and total phenolic content (TPC). The effects of storage time and storage temperature on these antioxidant activities were investigated. Liquid chromatography-mass spectrometry was conducted to identify the major components of MC and MCVAS. The results revealed that the antioxidant activity of MCVAS was better than that of MC, possibly because of richer components of MCVAS. For MC and MCVAS, the scavenging concentrations of 50% DPPH were 3.33 and 1.19 mg/mL, respectively; moreover, the FRP values were 68.93 and 118.14 mg ascorbic acid equivalent/g dry weight, respectively; and the TPC values were 8.15 and 11.47 mg gallic acid equivalent/g dry weight, respectively. The antioxidant activities of MC and MCVAS decreased with storage time. High storage temperature decreased antioxidant activity more quickly than a low temperature. In addition, MC had exhibited a faster decline in DPPH scavenging ability and FRP than MCVAS during 24-day storage, but no difference was observed in TPC.
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Affiliation(s)
- Yung-Sheng Lin
- Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan; (Y.-S.L.); (P.-Y.H.); (S.-Y.H.); (Y.-Y.L.); (M.-Y.C.)
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 36063, Taiwan;
- Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, Taipei 11221, Taiwan
| | - Wen-Ying Huang
- Department of Applied Cosmetology, HungKuang University, Taichung 43302, Taiwan;
| | - Pang-Yen Ho
- Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan; (Y.-S.L.); (P.-Y.H.); (S.-Y.H.); (Y.-Y.L.); (M.-Y.C.)
| | - Shiou-Yih Hu
- Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan; (Y.-S.L.); (P.-Y.H.); (S.-Y.H.); (Y.-Y.L.); (M.-Y.C.)
| | - Ying-Yi Lin
- Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan; (Y.-S.L.); (P.-Y.H.); (S.-Y.H.); (Y.-Y.L.); (M.-Y.C.)
| | - Cheng-You Chen
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 36063, Taiwan;
| | - Min-Yun Chang
- Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan; (Y.-S.L.); (P.-Y.H.); (S.-Y.H.); (Y.-Y.L.); (M.-Y.C.)
| | - Shu-Ling Huang
- Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan; (Y.-S.L.); (P.-Y.H.); (S.-Y.H.); (Y.-Y.L.); (M.-Y.C.)
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli 36063, Taiwan;
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21
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Antioxidant Properties of Jatropha curcas L. Seed Shell and Kernel Extracts. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093279] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of this study was to determine the antioxidant activity of the seed shells and kernels of Jatropha curcas L. The extracts obtained from five solutions (0%–95% ethanol) were tested and compared. Overall, the antioxidant capacity of seed shell extracts was higher than that of seed kernel extracts. The seed shell extract obtained using 95% ethanol exhibited the best antioxidant activity among the five solutions. The half-maximal inhibitory concentration (IC50) of 1,1-diphenyl-2-picrylhydrazyl and free radical scavenging ability of 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) were 13.63 ± 0.15 and 6.75 ± 0.51 μg/mL, respectively. The reduction ability and total phenol content were 95.14 ± 27.04 μg ascorbic acid equivalents/mg of extract and 536.33 ± 8.62 μg gallic acid equivalents/mg of extract, respectively. In in vitro cytotoxicity assays, solutions with less than 250 μg/mL of seed shell extract had no major cytotoxicity. The seed shell of Jatropha curcas L. can be used as an antioxidant material and has potential for biomedical applications.
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