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Bordoloi T, Hazarika MK. Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea. J Sci Food Agric 2024. [PMID: 38517240 DOI: 10.1002/jsfa.13477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 01/19/2024] [Accepted: 02/29/2024] [Indexed: 03/23/2024]
Abstract
BACKGROUND The study aimed to determine the effects of instant controlled decompression of steam pressure, termed as ICPD (instant controlled pressure drop) on fresh tea leaves, when combined with refractance window drying (RWD) of rolled green teas during green tea manufacturing. The ICPD steam treatment pressure (TP; 0.1-0.3 MPa), treatment time (TT; 10-20 s) and refractance window drying temperature (RWDT; 70-90 °C) were used as the processing parameters for manufacturing of green tea. RESULT Response surface methodology was employed to enumerate the effects of ICPD process conditions and temperature of RWD on total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of the green tea infusion. An optimum condition for green tea processing was found at TP 0.2 MPa, TT 20 s with RWDT at 70 °C. In comparison to made green tea manufactured without ICPD treatment, the ICPD treated green tea showed enhanced TPC, TFC and DPPH radical scavenging activity along with better colour and sensory attributes. The microstructural study of ICPD treated green tea samples showed more deformed cell surface integrity, larger stomatal pore size and cracks at the leaf surface in comparison with non-treated green tea sample. CONCLUSION Present study reveals that an ICPD treatment at 0.2 MPa for 20 s can be used as an alternative to the traditional enzyme inactivation step of hot water treatment, for green tea leaves to improve the infusion quality in terms of increased levels of TPC and TFC and DPPH radical scavenging activity. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Tridisha Bordoloi
- Department of Food Engineering and Technology, Tezpur University, Tezpur, India
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Zheng R, Yin T, Chen Z, Lin X, Li B, Zhang Y. Degradation of imidacloprid and acetamiprid in tea ( Camellia sinensis) infusion by ultraviolet light irradiation. J Environ Sci Health B 2023; 58:316-326. [PMID: 36942478 DOI: 10.1080/03601234.2023.2188850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The degradation of imidacloprid and acetamiprid in tea infusion by ultraviolet (UV) light irradiation was investigated in this study. Results showed that the influence of UV light irradiation on the quality of tea infusion was controllable and UV light irradiation was effective on the degradation of both pesticides. The maximum removal rates were 75.2% for imidacloprid and 17.6% for acetamiprid after irradiation (650 µW/cm,2 120 min). The degradation of both pesticides followed the first-order kinetics model. Three degradation products were identified for imidacloprid and one for acetamiprid based on liquid chromatography-tandem mass spectrometry analysis. The degradation pathway of imidacloprid involved in the cleavage of C-C bond with the loss of nitro group followed by the hydrogenation, oxidation and hydrolysis, while the degradation of acetamiprid involved in the oxidation at the chlorine atom with the bonding of C atoms at positions 1 and 4 on the pyridine ring. Simultaneously, the toxicity of both pesticides was mitigated by UV light irradiation according to LO2 cell toxicity evaluation. The study provided a low-cost and effective way to reduce imidacloprid and acetamiprid from tea infusion, and it has the potential to be applied to the ready-to drink tea beverage production in industrial scale.
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Affiliation(s)
- Ruiting Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Tao Yin
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zhongzheng Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaorong Lin
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Bin Li
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yuanyuan Zhang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
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Martínez-Solís J, Calzada F, Barbosa E, Gutiérrez-Meza JM. Antidiabetic and Toxicological Effects of the Tea Infusion of Summer Collection from Annona cherimola Miller Leaves. Plants (Basel) 2022; 11:plants11233224. [PMID: 36501263 PMCID: PMC9740447 DOI: 10.3390/plants11233224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 06/01/2023]
Abstract
Annona cherimola Miller (Ac) is a plant used in Mexican traditional medicine for the treatment of diabetes. In this work, the tea infusion extracts obtained from 1.5 g of leaf powder from Ac collected in May (AcMa), June (AcJun), July (AcJul), and August (AcAu) were evaluated on streptozocin-induced diabetic (STID) mice and for subchronic toxicity in STID and non-diabetic (ND) mice. In addition, extracts were subjected to high-performance liquid chromatography with diode array detection (HPLC-DAD). Results showed that the tea infusion extract of the sample collected in August (AcAu) exhibited the most significant antihyperglycemic activity during all acute assays. The analysis of the extracts (AcMa, AcJu, AcJul, and AcAu) by HPLC-DAD revealed that flavonoid glycosides, rutin, narcissin, and nicotiflorin were the major components. In addition, the sample AcAu contained the best concentration of flavonoids. In the case of subchronic oral toxicity, the AcAu sample did not cause mortality in STID mice, and histopathological analysis revealed significant improvement in the changes associated with diabetes in the liver and kidneys. These findings suggest that the Ac leaves collected in August may be a source of flavonoids such as rutin, with antidiabetic potential. In addition, these findings support the use of Ac to treat diabetes in traditional medicine.
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Affiliation(s)
- Jesús Martínez-Solís
- Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina (ESM), Instituto Politécnico Nacional, Plan de San Luis y Salvador Díaz Mirón S/N, Col. Casco de Santo Tomás, Mexico City CP 11340, Mexico
- Unidad de Investigación Médica en Farmacología, UMAE Hospital de Especialidades 2° Piso CORSE Centro Médico Nacional Siglo XXI, Instituto Mexicano del Seguro Social, Av. Cuauhtémoc 330, Col. Doctores, Mexico City CP 06720, Mexico
| | - Fernando Calzada
- Unidad de Investigación Médica en Farmacología, UMAE Hospital de Especialidades 2° Piso CORSE Centro Médico Nacional Siglo XXI, Instituto Mexicano del Seguro Social, Av. Cuauhtémoc 330, Col. Doctores, Mexico City CP 06720, Mexico
| | - Elizabeth Barbosa
- Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina (ESM), Instituto Politécnico Nacional, Plan de San Luis y Salvador Díaz Mirón S/N, Col. Casco de Santo Tomás, Mexico City CP 11340, Mexico
| | - Juan Manuel Gutiérrez-Meza
- Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina (ESM), Instituto Politécnico Nacional, Plan de San Luis y Salvador Díaz Mirón S/N, Col. Casco de Santo Tomás, Mexico City CP 11340, Mexico
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Cui X, Wang Y, Yan Y, Meng Z, Lu R, Gao H, Pan C, Wei X, Zhou W. Phenylboronic acid-functionalized cross-linked chitosan magnetic adsorbents for the magnetic solid-phase extraction of benzoylurea pesticides. J Sep Sci 2021; 45:908-918. [PMID: 34897993 DOI: 10.1002/jssc.202100877] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/07/2021] [Accepted: 12/07/2021] [Indexed: 12/26/2022]
Abstract
In this study, a 4-formylphenylboronic acid-modified cross-linked chitosan magnetic nanoparticle (FPBA@CCHS@Fe3 O4 ) was fabricated. The synthesized material was utilized as the magnetic solid-phase extraction adsorbent for the enrichment of six benzoylurea pesticides. In addition to B-N coordination, FPBA@CCHS@Fe3 O4 interacts with benzoylureas through hydrogen bonds and π-π stacking interaction on account of rich active groups (amino and hydroxyl) and aromatic rings in structure. Compared to traditional extraction methods, less adsorbent (20 mg) and reduced extraction time (3 min) were achieved. The adsorbent also exhibited good reusability (no less than 10 times). Coupled with a high-performance liquid chromatography-diode array detector, satisfactory recoveries (89.1-103.9%) and an acceptable limit of detection (0.2-0.7 μg/L) were obtained. Under optimized conditions, the established method was successfully applied to the tea infusion samples from six major tea categories with acceptable recoveries ranging from 76.8 to 110%, indicating its application potential for the quantitative detection of pesticides in complex matrices.
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Affiliation(s)
- Xiaoyan Cui
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
| | - Yujiao Wang
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
| | - Yumei Yan
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
| | - Zilin Meng
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
| | - Runhua Lu
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
| | - Haixiang Gao
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
| | - Canping Pan
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
| | - Xinlin Wei
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P. R. China.,Institute of Food Engineering, College of Life Science, Shanghai Normal University, Shanghai, P. R. China
| | - Wenfeng Zhou
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, P. R. China
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Najgebauer-Lejko D, Witek M, Żmudziński D, Ptaszek A. Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas. J Dairy Sci 2020; 103:11039-11049. [PMID: 33222847 DOI: 10.3168/jds.2020-19032] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Accepted: 08/08/2020] [Indexed: 12/30/2022]
Abstract
The present research was established to study the effect of green tea and Pu-erh tea (PT) additives on the mechanical and hydration properties of yogurt gels using a combination of nuclear magnetic resonance, rheological, and textural studies. Tea infusions (0-15 mL/100 mL) were added to batch milk before fermentation with yogurt culture. Obtained dairy products were analyzed for the water mobility and organization, viscosity, and texture profile. Results of the rheological and nuclear magnetic resonance studies suggested that stabilization of the yogurt gel structure was achieved upon supplementation with tea infusions. Generally, green tea fortification produced yogurts with more consolidated gel structure, tighter interacting water, and less susceptibility to shearing and temperature changes than PT treatments. In contrast, PT yogurts were more viscous and characterized by 8 to 17% lower hardness values. This knowledge can be useful for developing novel dairy products with desired structure and consistency.
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Affiliation(s)
- Dorota Najgebauer-Lejko
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Magdalena Witek
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Daniel Żmudziński
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Anna Ptaszek
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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Zahirul Islam M, An HG, Lee YT. Comparative Analyses on the Bioactive Compounds and in Vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits. Chem Biodivers 2019; 16:e1900459. [PMID: 31535771 DOI: 10.1002/cbdv.201900459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Accepted: 09/16/2019] [Indexed: 11/07/2022]
Abstract
This study was conducted to analyze the bioactive compounds and in vitro antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a 60-mesh sieve (pore size, 250 μm). Hot water (80 °C) infusions of whole and ground fruits were examined. In average of both whole and ground tea infusions, the maximum bioactive compounds were found in gardenia (β-carotene, lycopene, and vitamin C), magnolia (total chlorophyll and anthocyanin), quince (flavonoid), and wolfberries (phenolic), and the maximum antioxidant capacity was found in quince (ABTS and DPPH) and wolfberries (NSA). Whole fruit tea infusions showed a higher brightness than the ground fruit tea infusions. The total chlorophyll, anthocyanin, β-carotene, lycopene, phenolic, flavonoid, and vitamin C contents were found to be significantly (p≤0.001) higher in the ground fruit tea infusions than in the whole fruit tea infusions; additionally, the ground fruit tea infusions had a higher antioxidant capacity especially ABTS, DPPH and NSA. Therefore, the ground fruit tea infusions appeared to be more powerful with regard to the contents of bioactive compounds and antioxidant capacities than the whole fruit tea infusions.
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Affiliation(s)
| | - Hyo-Geun An
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120, Korea
| | - Young-Tack Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120, Korea
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Karak T, Kutu FR, Nath JR, Sonar I, Paul RK, Boruah RK, Sanyal S, Sabhapondit S, Dutta AK. Micronutrients (B, Co, Cu, Fe, Mn, Mo, and Zn) content in made tea (Camellia sinensis L.) and tea infusion with health prospect: A critical review. Crit Rev Food Sci Nutr 2018; 57:2996-3034. [PMID: 26478953 DOI: 10.1080/10408398.2015.1083534] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Tea (Camellia sinensis L.) is a perennial acidophilic crop, and known to be a nonalcoholic stimulating beverage that is most widely consumed after water. The aim of this review paper is to provide a detailed documentation of selected micronutrient contents, viz. boron (B), cobalt (Co), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), and zinc (Zn) in made tea and tea infusion. Available data from the literature were used to calculate human health aspect associated with the consumption of tea infusion. A wide range of micronutrients reported in both made tea and tea infusion could be the major sources of micronutrients for human. The content of B, Co, Cu, Fe, Mn, Mo, and Zn in made tea are ranged from 3.04 to 58.44 μg g-1, below detectable limit (BDL) to 122.4 μg g-1, BDL to 602 μg g-1, 0.275 to 13,040 μg g-1, 0.004 to 15,866 μg g-1, 0.04 to 570.80 μg g-1 and 0.01 to 1120 μg g-1, respectively. Only 3.2 μg L-1 to 7.25 mg L-1, 0.01 μg L-1 to 7 mg L-1, 3.80 μg L-1 to 6.13 mg L-1, 135.59 μg L-1 -11.05 mg L-1, 0.05 μg L-1 to 1980.34 mg L-1, 0.012 to 3.78 μg L-1, and 1.12 μg L-1 to 2.32 μg L-1 of B, Co, Cu, Fe, Mn, Mo, and Zn, respectively, are found in tea infusion which are lower than the prescribed limit of micronutrients in drinking water by World Health Organization. Furthermore, micronutrient contents in tea infusion depend on infusion procedure as well as on the instrument used for analysis. The proportion of micronutrients found in different tea types are 1.0-88.9% for B, 10-60% for Co, 2.0-97.8% for Cu, 67.8-89.9% for Fe, 71.0-87.4% for Mn, 13.3-34% for Mo, and 34.9-83% for Zn. From the results, it can also be concluded that consumption of three cups of tea infusion per day does not have any adverse effect on human health with respect to the referred micronutrients rather got beneficial effects to human.
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Affiliation(s)
- Tanmoy Karak
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Funso Raphael Kutu
- b Department of Crop Science, School of Agricultural Sciences , North West University, Mafikeng Campus , Mmabatho , South Africa
| | - Jyoti Rani Nath
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Indira Sonar
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Ranjit Kumar Paul
- c Indian Agricultural Statistics Research Institute , New Delhi , India
| | | | - Sandip Sanyal
- d Department of Tea Processing and Manufacturing Advisory , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Santanu Sabhapondit
- e Department of Biochemistry , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Amrit Kumar Dutta
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
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Zachara A, Gałkowska D, Juszczak L. Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons. Int J Environ Res Public Health 2017; 15:E45. [PMID: 29283369 PMCID: PMC5800144 DOI: 10.3390/ijerph15010045] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 12/23/2017] [Accepted: 12/25/2017] [Indexed: 12/01/2022]
Abstract
The aim of this work was to validate the method of determination of polycyclic aromatic hydrocarbons (PAHs), i.e., benzo(a)pyrene and sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene in different types of tea, as well as to assess the transfer of these contaminants from tea to tea infusion. The research materials were popular types of black, green, red and white tea. Quantitative and qualitative determination of PAHs was performed by High Performance Liquid Chromatography with fluorimetric detection (HPLC-FLD). The samples were prepared by QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) technique followed by cleaning-up by dispersion solid-phase extraction (d-SPE). Values of limit of detection and limit of quantification obtained in the validation of the method were lower than the respective maximum values given in Commission Regulation (EU) No. 836/2011. The level of contamination of popular teas commercially available on the Polish market with PAHs is similar to that of teas available in other countries, with a very large variation in the concentration of each of the compounds. The highest benzo(a)pyrene and Σ4PAHs contents (209 ± 42 μg/kg and 756 ± 151 μg/kg, respectively) were found for black tea leaves. The transfer of Σ4PAHs from black tea to tea infusions was 0.48%, while it was 1.55-1.72% for red, white and green teas.
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Affiliation(s)
- Alicja Zachara
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
- Laboratory of Food Hygiene and Nutrition, Voivodeship Sanitary-Epidemiological Station in Rzeszow, Wierzbowa 16, 35-959 Rzeszow, Poland.
| | - Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
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Witczak A, Abdel-Gawad H, Zalesak M, Pohoryło A. Tracking residual organochlorine pesticides (OCPs) in green, herbal, and black tea leaves and infusions of commercially available tea products marketed in Poland. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:479-486. [PMID: 29210611 DOI: 10.1080/19440049.2017.1411614] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The content of residual organochlorine pesticides (OCPs) was examined in green, herbal, and black tea leaves as well as in their infusions prepared from tea products marketed in the main supermarkets in Poland. It was found that the detected mean levels of organochlorine residues in tea leaves ranged from <LOD to 16.36 ng g-1 dry weight. Among hexachlorocyclohexane isomers, γ-HCH in green tea occurred in the highest concentrations. Among dichlorodiphenyltrichloroethane (DDT) metabolites the highest level of p,p'DDT (1.96 ng g-1 dw) was in green tea samples. The transfer of OCPs from tea leaves to brew was investigated. The present study revealed that during the infusion process, a significant percentage of the residues, particularly pesticides with high water solubility, were transferred to the infusions. The obtained results show that the percentage transfer of each pesticides from tea to the tea infusions ranged from 6.74% (heptachlor) to 86.6% (endrin). The detected residues were below current MRLs for these pesticides.
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Affiliation(s)
- Agata Witczak
- a Department of Toxicology , West Pomeranian University of Technology , Szczecin , Poland
| | - Hassan Abdel-Gawad
- b Applied Organic Chemistry Department, Chemical Industries Research Division , National Research Centre Scopus Affiliation ID 60014618 , Dokki , Egypt
| | - Michal Zalesak
- c Department of Environmental Protection Engineering , Tomas Bata University , Zlin , Czech Republic
| | - Anna Pohoryło
- a Department of Toxicology , West Pomeranian University of Technology , Szczecin , Poland
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Czernicka M, Zaguła G, Bajcar M, Saletnik B, Puchalski C. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations. Rocz Panstw Zakl Hig 2017; 68:237-245. [PMID: 28895389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2023] Open
Abstract
BACKGROUND The processing of tea leaves determines the contents of bioactive ingredients, hence it should be expected that each variety of tea, black, red or green, will represent a different package of compounds of physiological importance. Taste and aroma, as well as price and brand are the main factors impacting consumers’ preferences with regard to tea of their choice; on the other hand consumers less frequently pay attention to the chemical composition and nutritional value of tea. OBJECTIVE The purpose of the study was assessment of the nutritional value of black, green and white high-quality tea leaf from Chinese plantations based on the chemical composition of the dried leaves as well as minerals and caffeine content in tea infusions. MATERIAL AND METHODS The research material included 18 high-quality loose-leaf teas produced at Chinese plantations, imported to Poland, and purchased in an online store. The analyses included examination of the dried tea leaves for their chemical composition (contents of water, protein, volatile substances and ash) and assessment of selected minerals and caffeine contents in the tea infusions. RESULTS High-quality Chinese green teas were found with the most valuable composition of minerals, i.e. the highest contents of Zn, Mn, Mg, K, Ca and Al and the highest contents of protein in comparison to the other products. Chinese black teas had the highest contents of total ash and caffeine and white teas were characterized with high content of volatile substances, similar to the black teas, and the highest content of water and the lowest content of total ash. CONCLUSIONS The three types of tea brews examined in the present study, in particular green tea beverages, significantly enhance the organism’s mineral balance by providing valuable elements
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Affiliation(s)
- Maria Czernicka
- University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, Poland
| | - Grzegorz Zaguła
- University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, Poland
| | - Marcin Bajcar
- University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, Poland
| | - Bogdan Saletnik
- University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, Poland
| | - Czesław Puchalski
- University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, Poland
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Maleki A, Daraei H, Mohammadi E, Zandi S, Teymouri P, Mahvi AH, Gharibi F. Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release. Environ Health Insights 2016; 10:59-63. [PMID: 27042093 PMCID: PMC4811265 DOI: 10.4137/ehi.s38511] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 02/18/2016] [Accepted: 02/22/2016] [Indexed: 01/20/2023]
Abstract
With increased awareness of the health benefits of the compounds in green tea, especially polyphenols, its consumption is rising. The main purpose of this study is to determine the effect of different additives on the released fluoride into tea liquor and also daily fluoride intake. The concentrations of fluoride, nitrate, sulfate, and chloride were measured in 15 different flavored green teas (Refah-Lahijan). The fluoride and other anion concentrations were measured by ion chromatography method. The data were analyzed with Statistical Package for the Social Sciences version 16.0. The results showed that the minimum and maximum concentrations of fluoride in the green tea infusions were 0.162 mg/L (cinnamon-flavored green tea) and 3.29 mg/L (bagged peach-flavored green tea), respectively. The mean concentration of fluoride in the green tea leaves was 52 mg/kg, and approximately 89% of the fluoride was released from the green tea leaves into the infusions after brewing. The fluoride concentrations varied significantly among the examined green teas (P < 0.05). However, the additives had no significant effect on the fluoride release into the infusions (P > 0.05). Finally, drinking of the studied green teas cannot make a significant contribution to the daily dietary intake of F for consumers.
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Affiliation(s)
- Afshin Maleki
- Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Hiua Daraei
- Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Elham Mohammadi
- Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Shiva Zandi
- Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Pari Teymouri
- Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Amir Hossien Mahvi
- School of Public Health and Center for Solid Waste Research, Institute for Environmental Research, Tehran University of Medical Sciences, Tehran, Iran
| | - Fardin Gharibi
- Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
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Gupta P, Sandesh N. Estimation of fluoride concentration in tea infusions, prepared from different forms of tea, commercially available in Mathura city. J Int Soc Prev Community Dent 2014; 2:64-8. [PMID: 24478970 PMCID: PMC3894083 DOI: 10.4103/2231-0762.109371] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Context: Tea is a rich source of fluoride (F−) and its consumption has become a cultural habit. F− available from tea might play important role in increasing total F− intake leading to dental fluorosis. Aims: To estimate F− concentration in different varieties of commercially available tea, in Mathura city, and to determine the change in concentration of F− in different forms of tea infusion, prepared by different methods. Setting and Design: Mathura city and Clinical study. Materials and Methods: 16 brands of tea were collected from the local market, out of which 3 were dip tea, 2 were leafy tea, and 11 were tea granules. Tea infusions were prepared from three forms of tea by three different methods, i.e., without boiling with water; after boiling with water; and after addition of milk and sugar to boiling water. F− concentration of those tea infusions was measured using a F− ion selective electrode method. Statistical Analysis Used: One-way ANOVA was used to compare mean F− concentration in tea infusions prepared by three different methods, irrespective of the form of tea and mean F− concentration between tea infusions prepared from three different forms of tea, by three different methods. Results: The mean F− concentration in tea infusions prepared by three different methods irrespective of the form of tea were 1.437, 3.375, and 3.437, respectively, and tea infusion prepared from tea granules irrespective of method of preparation showed a statistical significance. Conclusions: F− in tea can be an additional dietary source of F− which can be beneficial in preventing dental caries or deleterious for occurrence of fluorosis.
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Affiliation(s)
- P Gupta
- Department of Public Health Dentistry, Dasmesh Institute of Research and Dental Sciences, Faridkot, Punjab, India
| | - N Sandesh
- Sri Aurobindo College of Dentistry, Indore, Madhya Pradesh, India
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Abstract
Tea is a popular drink around the world. It is also one of the sources of metal intake. The objectives of this study were to assess chromium (Cr) intake from popular green, oolong, black and Pu-erh tea. In total, 128 Chinese made teas were analysed and concentration differences among four types of tea were explored. Black tea contained highest total Cr, which varied between 0.63 and 17.60 mg/kg. The lowest content was found in the green tea samples, between 0.26 and 1.30 mg/kg. Cr(III) and Cr(VI) in black tea were higher than in other types of tea. Cr(III), Cr(VI) and total Cr concentration in different tea infusions were also analysed. The results suggest that drinking tea is an effective way for Cr intake and the risk of adults and children being chronically intoxicated by tea infusions is low.
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Affiliation(s)
- Wei-Hao Li
- a School of Life Science and Technology , Tongji University , Shanghai , China
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Abstract
A number of flavonoids including casticin and artemetin from Artemisia annua have shown synergism with artemisinin against Plasmodium falciparum, but it is unclear if the flavonoids are also extracted into a tea infusion of the plant. Using a tea infusion preparation protocol that was reported to be highly effective for artemisinin extraction, we measured casticin and artemetin extraction. There was only a 1.8 % recovery of casticin in the infusion while artemetin was undetectable. After 24 hr storage at room temperature, casticin yield declined by 40 %. These results show that although a tea infusion of the plant may extract artemisinin, the polymethoxylated flavonoids casticin and artemetin are poorly extracted and lost with storage at room temperature and thus, the tea infusion appears to lose synergistic value.
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Affiliation(s)
- Pamela J Weathers
- Department Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, MA 01609, USA.
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Walch SG, Lachenmeier DW, Kuballa T, Stühlinger W, Monakhova YB. Holistic Control of Herbal Teas and Tinctures Based on Sage (Salvia officinalis L.) for Compounds with Beneficial and Adverse Effects using NMR Spectroscopy. Anal Chem Insights 2012; 7:1-12. [PMID: 22493561 PMCID: PMC3317595 DOI: 10.4137/aci.s8946] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
A methodology that utilizes (1)H-NMR spectroscopy has been developed to simultaneously analyze toxic terpenes (thujone and camphor), major polyphenolic compounds, the total antioxidant capacity (ORAC) and the Folin-Ciocalteu (FC) index in foods and medicines containing sage. The quantitative determination of rosmarinic acid (limit of detection (LOD) = 10 mg/L) and total thujone (LOD = 0.35 mg/L) was possible using direct integration of the signals. For other parameters (derivatives of rosmarinic acid, carnosol and flavone glycosides, ORAC and FC index), chemometric regression models obtained separately for alcohol-based tinctures (R(2) = 0.94-0.98) and aqueous tea infusions (R(2) = 0.79-0.99) were suitable for screening analysis. The relative standard deviations for authentic samples were below 10%. The developed methodology was applied for the analysis of a wide variety of sage products (n = 108). The total thujone content in aqueous tea infusions was found to be in the range of not detectable (nd) to 37.5 mg/L (average 9.2 mg/L), while tinctures contained higher levels (range nd-409 mg/L, average 107 mg/L). The camphor content varied from 2.1 to 43.7 mg/L in aqueous infusions and from not detectable to 748 mg/L in tinctures (averages were 14.1 and 206 mg/L, respectively). Phenolic compounds were also detected in the majority of the investigated products. (1)H-NMR spectroscopy was proven to have the ability to holistically control all important adverse and beneficial compounds in sage products in a single experiment, considerably saving time, resources and costs as NMR replaces four separate methodologies that were previously needed to analyze the same parameters.
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Affiliation(s)
- Stephan G Walch
- Department for Public Health and Health Technology Assessment, University for Health Sciences, Medical Informatics and Technology, Eduard Wallnöfer-Zentrum 1, A-6060 Hall in Tyrol, Austria
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Walch SG, Tinzoh LN, Zimmermann BF, Stühlinger W, Lachenmeier DW. Antioxidant Capacity and Polyphenolic Composition as Quality Indicators for Aqueous Infusions of Salvia officinalis L. (sage tea). Front Pharmacol 2011; 2:79. [PMID: 22194722 PMCID: PMC3242359 DOI: 10.3389/fphar.2011.00079] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2011] [Accepted: 11/22/2011] [Indexed: 01/25/2023] Open
Abstract
Sage (Salvia officinalis L.) is used as an herbal medicinal product, with the most typical form of application as infusion with boiling water (sage tea). The well-established traditional uses include symptomatic treatment of mild dyspeptic complaints, the treatment of inflammations in the mouth and the throat, and relief of excessive sweating and relief of minor skin inflammations. In this study, sage teas prepared from commercially available products were chemically analyzed for polyphenolic content using liquid chromatography, for antioxidant potential using the oxygen radical absorbance capacity method, and for the Folin–Ciocalteu (FC) index. The sage teas showed a high variation for all parameters studied (up to 20-fold differences for rosmarinic acid). Univariate and multivariate analyses showed that the antioxidant potential, which varied between 0.4 and 1.8 mmol trolox equivalents/100 mL, was highly dependent on rosmarinic acid and its derivatives. The FC index also showed a high correlation to these polyphenols, and could therefore be used as a screening parameter for sage tea quality. The considerable differences in polyphenolic composition and antioxidant capacity between the brands lead to a demand for quality standardization, especially if these sage teas are to be used for therapeutic purposes. Further research also appears to be necessary to characterize the dose–benefit relationship, as sage may also contain a constituent (thujone) with potentially adverse effects.
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Affiliation(s)
- Stephan G Walch
- Department for Public Health and Health Technology Assessment, University for Health Sciences, Medical Informatics and Technology Hall in Tyrol, Austria
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Fu L, Xu BT, Gan RY, Zhang Y, Xu XR, Xia EQ, Li HB. Total phenolic contents and antioxidant capacities of herbal and tea infusions. Int J Mol Sci 2011; 12:2112-24. [PMID: 21731430 PMCID: PMC3127106 DOI: 10.3390/ijms12042112] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2011] [Accepted: 03/23/2011] [Indexed: 11/22/2022] Open
Abstract
In order to supply new information on the antioxidant function of selected beverages for nutritionists and the general public, total phenolic contents of 51 kinds of herbal and tea infusions made in China were measured by the Folin-Ciocalteu method, and their antioxidant capacities were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. A significant correlation between FRAP and TEAC values suggested that antioxidant components in these beverages were capable of reducing oxidants and scavenging free radicals. The high correlation between antioxidant capacities and total phenolic contents indicated that phenolic compounds could be one of the main components responsible for antioxidant activities of these beverages. Generally, these beverages had high antioxidant capacities and total phenolic contents, and could be important dietary sources of antioxidant phenolics for prevention of diseases caused by oxidative stress.
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Affiliation(s)
- Li Fu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails: (L.F.); (R.-Y.G.); (Y.Z.); (E.-Q.X.)
- Liwan District Center for Disease Control and Prevention, Guangzhou 510176, China
| | - Bo-Tao Xu
- Department of Neurosurgery, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China; E-Mail:
| | - Ren-You Gan
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails: (L.F.); (R.-Y.G.); (Y.Z.); (E.-Q.X.)
| | - Yuan Zhang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails: (L.F.); (R.-Y.G.); (Y.Z.); (E.-Q.X.)
| | - Xiang-Rong Xu
- Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China; E-Mail:
| | - En-Qin Xia
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails: (L.F.); (R.-Y.G.); (Y.Z.); (E.-Q.X.)
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails: (L.F.); (R.-Y.G.); (Y.Z.); (E.-Q.X.)
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