scholarly journals Exploring Secondary Metabolites in Coffee and Tea Food Wastes

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 443
Author(s):  
Mariana Cecilia Grohar ◽  
Barbara Gacnik ◽  
Maja Mikulic Petkovsek ◽  
Metka Hudina ◽  
Robert Veberic
Keyword(s):  
Extraction Method ◽  
Black Tea ◽  
Food Wastes ◽  
Phenolic Profile ◽  
Caffeine Content ◽  
Major Benefit ◽  
Simple Extraction ◽  
Mate Tea ◽  
Almost All ◽  
Urban Horticulture

Coffee and tea are popular beverages worldwide, and therefore generate large amounts of waste. Here we describe the caffeine content and phenolic profile in three types of teas and coffees, and how they vary with two successive extractions. Although the first extraction was far more efficient than the second, green tea also showed a high content of flavanols in the second extraction, as did mate tea for phenolic acids. Black tea could also be a good option since caffeine content was highest in both extractions. Water also proved to be the most effective solvent in almost all cases, which represent a major benefit for urban horticulture, as it is a simple extraction method from an easily accessible source. Coffee and tea residues are a rich source of caffeine and phenolic compounds that could potentially be used as alternatives to conventional pesticides.

scholarly journals Efektifitas Penurunan Kadar Kafein pada Teh Hitam dengan Metode Ekstraksi

2017 ◽  
Vol 4 (2) ◽  
pp. 100
Author(s):  
Andi Muhamad Iqbal Akbar Asfar
Keyword(s):  
Ethyl Alcohol ◽  
Extraction Method ◽  
Soxhlet Extraction ◽  
Black Tea ◽  
Alcohol Concentration ◽  
Extraction Time ◽  
Caffeine Content ◽  
Food And Beverages ◽  
The People ◽  
Maximum Limit

Black tea is a tea that is currently the most widely consumed by the people of Indonesia. Consumption of black tea more than two cups per day can affect in human healthy because tea contains 20-90 mg of caffeine per cup, while the maximum consumption of caffeine is 150 mg per day and the maximum limit of caffeine is 0.02% in food and beverages. The method used in this study is the method of soxhlet extraction by varying the ethyl alcohol as solvent are 10%, 20%, 30%, 40%, and 50% with 2.5 hours extraction time. The initial caffeine content in black tea samples was 3.97%, after extraction decreased significantly levels of caffeine on 50% ethyl alcohol concentration is 0,0199%. The extraction method using Soxhlet technique is very effective to reduce caffeine in black tea.

Validation of a Simple Extraction Method for Oil Bodies Isolated from Peanuts

2017 ◽  
Vol 120 (2) ◽  
pp. 1700363 ◽  
Author(s):  
Farah Zaaboul ◽  
Emmanuel Matabaro ◽  
Husnain Raza ◽  
Boxin D. Xin ◽  
Emmanuel Duhoranimana ◽  
...  
Keyword(s):  
Extraction Method ◽  
Oil Bodies ◽  
Simple Extraction

scholarly journals A Simple Extraction Method of Young’s Modulus for Multilayer Films in MEMS Applications

Micromachines ◽  
2017 ◽  
Vol 8 (7) ◽  
pp. 201 ◽  
Author(s):  
Xin-Ge Guo ◽  
Zai-Fa Zhou ◽  
Chao Sun ◽  
Wei-Hua Li ◽  
Qing-An Huang
Keyword(s):  
Young’S Modulus ◽  
Extraction Method ◽  
Young's Modulus ◽  
Multilayer Films ◽  
Simple Extraction

scholarly journals Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Yadav KC ◽  
Ashok Parajuli ◽  
Bishnu Bahadur Khatri ◽  
Lila Devi Shiwakoti
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Black Tea ◽  
Tea Plant ◽  
Total Quality ◽  
Dry Extract ◽  
Caffeine Content ◽  
Tea Plants

Tea is a popular drink with refreshing and functional properties. Bud, 1st leaf, and 2nd leaf of five varieties of tea clones (Gumti Takda-78, Ambari, Chiniya, and Tinali, which are popular in tea plantation area of Nepal) were collected and used for preparing green and orthodox black tea to study antioxidant activity, phytochemicals profile, chemical content, and sensory parameters. One or two leaves were hand-plucked from each bush to get a sample of about 100 leaves and processed for green and orthodox black tea for different clones of tea plants. Phytochemicals, antioxidant activity, and caffeine content were found higher in bud followed by 1st leaf and 2nd leaf for all clones of tea plants. Both types of tea (green and black) from Gumti were significantly (p<0.05) higher having tannin content, flavonoid content, total polyphenol content, caffeine content, and IC50 value of 49.15 and 36.23 (mg GAE/g dry extract), 358.9 and 350.4 (mg QE/g dry extract), 590.5 and 570 (mg GAE/g dry extract), 2.85 and 2.94%, and 45.15 & 51.88 μg/mL, respectively. Green and orthodox tea from Takda-78 was found higher in caffeine content and the least in Tinali for both types of tea. Moisture, water extract, total ash, acid-insoluble ash, and crude fiber content in tea (green and black) from Gumti were found to be 5.4% & 5.37%, 65.89% & 71.46%, 5.524% & 6.52%, 0.46% & 0.57%, and 7.96% & 10.27%, respectively. The ratio of theaflavin and thearubigin (TF : TR) was found 1 : 8.61, 1 : 9.36, 1 : 9.70, 1 : 12.87, and 1 : 6.36 in Takda-78, Ambari, Gumti, Chiniya, and Tinali respectively. The total quality score in green tea (85.13%) and black tea (85.78%) from Gumti was significantly higher than others. Phytochemicals and antioxidant properties of green tea were significantly (p<0.05) higher than those of orthodox black tea for all clones of tea plant. This study suggests Gumti variety to be used in green and orthodox black tea processing for higher phytochemical, chemical, sensory quality, and antioxidant activity.

Chemical Forms of Iron, Calcium, Magnesium, Zinc, and Copper from Rats Diets Containing Tea

1988 ◽  
Vol 51 (9) ◽  
pp. 711-714 ◽  
Author(s):  
LAUREN S. JACKSON ◽  
KEN LEE
Keyword(s):  
Green Tea ◽  
Freeze Drying ◽  
Black Tea ◽  
Chemical Forms ◽  
Chemical Availability ◽  
Calcium Magnesium ◽  
Almost All ◽  
Low Solubility ◽  
Forms Of Iron

Chemical forms of iron, calcium, magnesium, zinc and copper were measured in rat diets containing 0–3.5% instant black tea. As instant tea in diets increased, more iron was soluble and ionic. Diets containing tea had more complexed iron than without. Calcium had low solubility (10–12%) while almost all magnesium (92–98%) was soluble in all diets. Solubility of zinc and copper increased as the level of tea in diets increased. Chemical availability of iron, calcium, magnesium and zinc was measured in a rat diet without tea (control), containing 2.31% black tea solids and containing 2.31% green tea solids. The control had more soluble (56%), ionic (37%) and complexed (19%) iron than green tea (18%, 2.3%, 16%, respectively) or black tea (8.7%, 4.8%, 3.9%, respectively) diets. Diets did not differ in calcium or magnesium solubility. Zinc was more soluble in both tea diets than the control. Some mineral profiles of the rat diets could be predicted by mineral profiles of teas alone. Changes in mineral profiles were induced by mixing tea with diet components or by freeze drying tea. Chemical availability of minerals in rat diets predicted some but not all results from a rat bioavailability assay.

A Simple Extraction Method Useful to Purify DNA from Difficult Biologic Sources

2006 ◽  
Vol 4 (1) ◽  
pp. 51-54 ◽  
Author(s):  
Claudio Oliveri ◽  
Melissa Frequin ◽  
Giulia Malferrari ◽  
Giuliana Saltini ◽  
Maurizio Gramegna ◽  
...  
Keyword(s):  
Extraction Method ◽  
Simple Extraction

Determination of lemon and carbonate effects on caffeine content of various teas and investigation of daily caffeine intakes / Çeşitli çayların içerdikleri kafein miktarlarına limon ve karbonatın etkisi ve günlük alım miktarlarının incelenmesi

2016 ◽  
Vol 41 (5) ◽  
Author(s):  
Funda Demir ◽  
Azmi Seyhun Kıpçak ◽  
Özgül Dere Özdemir ◽  
Mehmet Burçin Pişkin ◽  
Emek Möröydor Derun
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Daily Maximum ◽  
Caffeine Content ◽  
Tea Infusions ◽  
Health Field

AbstractObjective: Tea (Camellia sinensis), has been used for health field in thousands of years. Caffeine is one of the key component in tea and investigation of caffeine is a popular working subject among the researches. The novelty of this study is not only the determination of the caffeine contents of the teas, but also how addition of lemon and carbonate effects the caffeine contents. Another aim of the study is the investigation of the daily caffeine intakes from teas.Methods: Tea infusions were prepared and caffeine contents were extracted by using chloroform and determined by UV-Vis Spectrophotometer. For lemon and carbonate addition experiments, lemon was added before the caffeine analysis and carbonate was added at the beginning.Results: Maximum caffeine contents from highest to lowest were seen in black, earl grey and green in classic teas; fennel, mint and sage in herbal teas; lemon, apple and rosehip in fruit teas. With lemon addition caffeine contents were increased except green tea and with carbonate addition caffeine contents were decreased except black and fennel tea. Daily caffeine intakes are found between 32.10% (green tea with carbonate) - 77.20% (black tea with lemon), 1.85% (sage tea with carbonate) - 4.05% (fennel tea with lemon) and 2.10% (rosehip with carbonate) - 4.00% (lemon tea with lemon) in classic, herbal and fruit teas, respectively.Conclusion: The significance of this study indicates that herbal and fruit teas contain caffeine, which is assumed zero in literature. The caffeine amount of herbal teas (20.79±0.36-30.68±0.63 ppm) were found barely higher than the fruit teas (22.87±0.54-28.54±0.75 ppm) but daily maximum caffeine intakes were found less than 5%. The daily maximum caffeine intakes were found in the teas as 525.36±2.84-20.79±0.36 ppm, where lemon addition increased to 617.90±3.54-22.97±0.58 ppm and carbonate addition decreased to 488.54±2.05-16.84±0.28 ppm.

scholarly journals Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 41
Author(s):  
Veronica Santarelli ◽  
Lilia Neri ◽  
Katya Carbone ◽  
Valentina Macchioni ◽  
Paola Pittia
Keyword(s):  
Bioactive Compounds ◽  
Extraction Method ◽  
Industrial Process ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Power Ultrasound ◽  
Food Grade ◽  
High Power Ultrasound ◽  
Almost All

This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60 °C; innovative extractions were performed using two ultrasound systems, a laboratory bath (US) and a high-power ultrasound bath (HPUS), and a high-pressure industrial process. For CONV, US, and HPUS extractions the effect of the extraction time was also tested. Experimental results showed that extraction method, temperature, and time affect to a different extent the phenolic profile and have a significant effect (p < 0.05) on the total phenolic content, total flavonoid content, antiradical capacity (ABTS), chlorophyll α, and total carotenoids content. Overall, US and CONV 60 °C extractions showed the highest extraction efficiency for almost all the investigated compounds, however, the extraction method and time to be used strongly depends on the target compounds to extract.

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