Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability

2020 ◽  
Vol 97 (12) ◽  
pp. 1343-1354
Author(s):  
Shima Jahanfar ◽  
Mehrdad Gahavami ◽  
Kianoush Khosravi‐Darani ◽  
Mahshid Jahadi
Keyword(s):  
Green Tea ◽  
Canola Oil ◽  
Antioxidant Activities ◽  
Oxidation Stability ◽  
Oil Oxidation

In vitro antioxidant activities of Bauhinia strychnifolia extracts: Comparison with green tea extracts

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
A Itharat ◽  
S Sayompark ◽  
P Hansakul ◽  
B Dechayont
Keyword(s):  
Green Tea ◽  
Antioxidant Activities

scholarly journals Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1869
Author(s):  
Mariel Calderón-Oliver ◽  
Edith Ponce-Alquicira
Keyword(s):  
Green Tea ◽  
Electric Fields ◽  
Antioxidant Activities ◽  
Environmentally Friendly ◽  
Natural Antioxidants ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Extraction Techniques ◽  
Health Trends ◽  
Food Applications

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.

Kombucha beverage from non-conventional edible plant infusion and green tea: characterization, toxicity, antioxidant activities and antimicrobial properties

2021 ◽  
pp. 102032
Author(s):  
Kelly Alencar Silva ◽  
Thais Matsue Uekane ◽  
Jeniffer Ferreira de Miranda ◽  
Larissa Fernandes Ruiz ◽  
Juliana Cristini Brum da Motta ◽  
...  
Keyword(s):  
Green Tea ◽  
Antioxidant Activities ◽  
Antimicrobial Properties ◽  
Edible Plant

scholarly journals Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

Antioxidants ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 572 ◽  
Author(s):  
Xiao-Yu Xu ◽  
Jie Zheng ◽  
Jin-Ming Meng ◽  
Ren-You Gan ◽  
Qian-Qian Mao ◽  
...  
Keyword(s):  
Green Tea ◽  
Food Processing ◽  
Antioxidant Activities ◽  
Ultrasound Treatment ◽  
Positive Effects ◽  
In Vivo Experiments ◽  
Study Results ◽  
Negative Effect

Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultrasound treatment can significantly increase the antioxidant activities of green tea extracts in vitro, it cannot improve the in vivo antioxidant activities, which indicates that some food processing might not always have positive effects on products for human benefits.

scholarly journals Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 298
Author(s):  
Kun Yu ◽  
Hui-Ming Zhou ◽  
Ke-Xue Zhu ◽  
Xiao-Na Guo ◽  
Wei Peng
Keyword(s):  
Particle Size ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Breaking Strength ◽  
Antioxidant Activities ◽  
Textural Properties ◽  
Comprehensive Analysis ◽  
Cooking Loss ◽  
Texture Properties ◽  
Green Tea Powder

Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

Formulation of herbal tea drinks by adding green tea to improve antioxidant activities

2019 ◽  
Author(s):  
Megawati ◽  
Teni Ernawati ◽  
Lia Meilawati ◽  
Indah D. Dewijanti ◽  
Edi Supriadi
Keyword(s):  
Green Tea ◽  
Antioxidant Activities ◽  
Herbal Tea

Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Razieh Niazmand ◽  
Reza Farhoosh ◽  
Seyed Mohammad Ali Razavi ◽  
Seyed Mahmoud Mousavi
Keyword(s):  
Canola Oil ◽  
Carbonyl Compounds ◽  
Polyvinylidene Fluoride ◽  
Oil Oxidation ◽  
Chemical Pretreatment ◽  
Pvdf Membrane ◽  
Chemical Agents ◽  
Micellar Enhanced Ultrafiltration ◽  
Flat Membrane ◽  
Membrane Cell

In the present work, the chemical pretreatment as well as micellar-enhanced ultrafiltration for refining canola oil miscella was investigated. The research has been conducted on adding chemical agents (CaCl2, EDTA and SDS aqueous solutions) to canola oil miscella before ultrafiltration through polyvinylidene fluoride (PVDF) membrane with molecular weight cut-offs (MWCO) 100kDa and 50kDa in a magnetically stirred flat membrane cell. Results showed that SDS solution lowered phospholipids content almost completely. The reduction of phenolic compounds in SDS- and EDTA-pretreated filtered oil was more noticeable than in the processed miscella. On the contrary, the reduction of FFAs was more in the miscella filtered without any chemical agents. The membrane exhibited no appreciable affinity towards tocopherols and carbonyl compounds in the oil samples. SDS and EDTA played an important role in oil oxidation, so that they led to increase in peroxide value.

Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia Sinensis)

2008 ◽  
Vol 106 (2) ◽  
pp. 559-563 ◽  
Author(s):  
Haixia Chen ◽  
Min Zhang ◽  
Zhishuang Qu ◽  
Bijun Xie
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Antioxidant Activities
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