scholarly journals Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

2018 ◽  
Vol 28 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Xuelian Ma ◽  
Gihyung Ryu
Keyword(s):  
Green Tea ◽  
Vegetable Protein ◽  
Antioxidant Properties ◽  
Extrusion Cooking ◽  
Textured Vegetable Protein

scholarly journals A Review on the Biological Activity of Camellia Species

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2178
Author(s):  
Ana Margarida Teixeira ◽  
Clara Sousa
Keyword(s):  
Biological Activity ◽  
Medicinal Plants ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Antitumoral Activity ◽  
Camellia Oleifera ◽  
Camellia Japonica ◽  
Detailed Review ◽  
Additional Information ◽  
Camellia Species

Medicinal plants have been used since antiquity to cure illnesses and injuries. In the last few decades, natural compounds extracted from plants have garnered the attention of scientists and the Camellia species are no exception. Several species and cultivars are widespread in Asia, namely in China, Japan, Vietnam and India, being also identified in western countries like Portugal. Tea and oil are the most valuable and appreciated Camellia subproducts extracted from Camellia sinensis and Camellia oleifera, respectively. The economic impact of these species has boosted the search for additional information about the Camellia genus. Many studies can be found in the literature reporting the health benefits of several Camellia species, namely C. sinensis, C. oleifera and Camellia japonica. These species have been highlighted as possessing antimicrobial (antibacterial, antifungal, antiviral) and antitumoral activity and as being a huge source of polyphenols such as the catechins. Particularly, epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and specially epigallocatechin-3-gallate (EGCG), the major polyphenols of green tea. This paper presents a detailed review of Camellia species’ antioxidant properties and biological activity.

scholarly journals Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kiyota Sakai ◽  
Yukihide Sato ◽  
Masamichi Okada ◽  
Shotaro Yamaguchi
Keyword(s):  
Sugar Beet ◽  
Free Amino ◽  
Vegetable Protein ◽  
Amino Nitrogen ◽  
Gastrointestinal Digestion ◽  
Binding Ability ◽  
Textured Vegetable Protein ◽  
Protein Crosslinks ◽  
Produce Plant ◽  
Shape And Size

AbstractThe gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free. We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate the ability of these SBP-protein crosslinks, textured vegetable protein (TVP) was used. The presence of LC and SBP improved the moldability and binding ability of patties, regardless of the type, shape, and size of TVPs. The hardness of LC-treated patties with SBP reached 32.2 N, which was 1.7- and 7.9-fold higher than that of patties with MC and transglutaminase-treated patties. Additionally, the cooking loss and water/oil-holding capacity of LC-treated patties with SBP improved by up to 8.9–9.4% and 5.8–11.3%, compared with patties with MC. Moreover, after gastrointestinal digestion, free amino nitrogen released from LC-treated patties with SBP was 2.3-fold higher than that released from patties with MC. This is the first study to report protein-SBP crosslinks by LC as chemical-free novel binding systems for meat analogs.

scholarly journals Kandungan Antioksidan Teh Hijau Daun Mangrove dan Uji Efektifitasnya Sebagai Antikolesterol Pada Mencit

2018 ◽  
Vol 5 (2) ◽  
pp. 60
Author(s):  
Analuddin Analuddin ◽  
Andi Septiana ◽  
Wa Ode Harlis
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
High Capacity ◽  
Chemical Properties ◽  
The Other ◽  
Bruguiera Gymnorrhiza ◽  
Rhizophora Stylosa ◽  
Ceriops Tagal ◽  
Ceriops Decandra ◽  
Lumnitzera Racemosa

ABSTRAKPenelitian ini bertujuan untuk menentukan senyawa antioksidan teh hijau dan menjelaskan efektifitas teh hijau daun mangrove sebagai anticholesterol pada mencit. Senyawa kimia bahan antioksidaan teh hijau pada daun mangrove Bruguiera gymnorrhiza, B. parviflora, Rhizophora stylosa, R. mucronata, Lumnitzera racemosa, Ceriops tagal dan C. decandra dianalisis dengan GCMS, sedangkan khasiat teh hijau daun mangroves sebagai antikolesterol di ujikan pada mencit. Hasil penelitian menunjukan bahwa senyawa bahan teh hijau bervariasi diantara daun mangrove yaitu polifenol sederhana ditemukan pada daun semua jenis mangrove yang menjadi sampel penelitian dengan konsentrasi yang bervariasi. Senyawa katekin hanya ditemukan pada daun mangrove Ceriops decandra, L. racemosa, R. mucronata dan R. apiculata. Di sisi lain, flavonoid terdeteksi hanya pada daun C. tagal, B. gymnorrhiza dan R. stylosa, sedangkan senyawa T-flavin hanya ditemukan pada daun B. parviflora. Teh hijau daun mangrove mampu menurunkan kadar kolesterol mencit dengan kisaran 33,33 sampai 53,67% mengindikasikan besarnya potensi daun mangrove sebagai bahan  teh hijau antikolesterol.Kata kunci: bahan teh hijau, polifenol sederhana, katekin, flavonoid, antikolesterol, daun mangroveABSTRACTThis study aimed to determine the antioxidant properties of green tea material in mangrove leaves and elucidate their capacity on reducing the cholesterol of mice. The chemical properties in  leaves of Bruguiera gymnorrhiza, B. parviflora, Rhizophora stylosa, R. mucronata, Lumnitzera racemosa, Ceriops tagal and C. decandra were analyzed by GCMS, while their capability as anticholesterol of mice were examined. The results showed that simple polyphenols were found in all sampled mangrove leaves with different concentration, while the chatechine was found only in leaves of four mangroves including Ceriops decandra, L. racemosa, R. mucronata and R. apiculata. On the other hand, flavonoids was detected only in leaves of C. tagal,  B. gymnorrhiza and R. stylosa. Meanwhile, T-flavine was detected only in leaves of B. parviflora. However, green tea material for all of sampled mangroves showed high capacity to reduce cholesterol of mice that ranging from 33.33% to 53.67%, which indicated high potentitiality of mangroves leaves as green tea material of anticholesterol.Keywords: Green tea material, simple polyphenol, cathechin, flavonoid, anticholesterol, Mangroves leaves

scholarly journals The Free Radical Scavenging and Anti-Isolated Human LDL Oxidation Activities of Pluchea indica (L.) Less. Tea Compared to Green Tea (Camellia sinensis)

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Kittipot Sirichaiwetchakoon ◽  
Gordon Matthew Lowe ◽  
Griangsak Eumkeb
Keyword(s):  
Free Radical ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Hypochlorous Acid ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Ldl Oxidation ◽  
Caffeoylquinic Acid ◽  
Dicaffeoylquinic Acid

Tea is one of the most popular beverages in the world. Camellia sinensis tea (CST) or green tea is widely regarded as a potent antioxidant. In Thailand, Pluchea indica (L.) Less. tea (PIT) has been commercially available as a health-promoting drink. This study focused on free radical scavenging activities of PIT, and its ability to protect isolated human low-density lipoproteins (LDL) from oxidation by chemical agents. A preliminary study to investigate the antioxidant nature of PIT was undertaken. These included common antioxidant assays involving 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), hypochlorous acid (HOCl), and its potential to scavenge peroxynitrite. In separated experiments, isolated human LDL was challenged with either 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), copper (Cu2+), or 3-Morpholinosydnonimine hydrochloride (SIN-1) to induce LDL oxidation. PIT exhibited antioxidant activity in all test systems and performed significantly better than CST in both DPPH (P<0.05; IC50PIT=245.85±15.83 and CST=315.41±24.18 μg/ml) and peroxynitrite scavenging assays. PIT at 75 μg/ml almost fully prevented the peroxynitrite over a 5 h period. Moreover, it displayed similar properties to CST during the antioxidation of isolated human LDL using AAPH, Cu2+, SIN-1, and hypochlorous acid scavenging assays. However, it revealed a significantly lower ABTS scavenging activity than CST (P<0.05; IC50PIT=30.47±2.20 and CST=21.59±0.67 μg/ml). The main constituents of the PIT were identified using LC-MS/MS. It contained 4-O-caffeoylquinic acid (4-CQ), 5-O-caffeoylquinic acid (5-CQ), 3,4-O-dicaffeoylquinic acid (3,4-CQ), 3,5-O-dicaffeoylquinic acid (3,5-CQ), and 4,5-O-dicaffeoylquinic acid (4,5-CQ). In conclusion, caffeoyl derivatives in PIT could play an important role in potent antioxidant properties. So, it may be further developed to be antioxidant beverages for preventing atherosclerosis and cardiovascular diseases associated with oxidative stress.

Influence of tannase from Serratia marcescens strain IMBL5 on enhancing antioxidant properties of green tea

2020 ◽  
Vol 27 ◽  
pp. 101675 ◽  
Author(s):  
Berchmans Thiyonila ◽  
Mani Kannan ◽  
Naveenagandhi Paulin Reneeta ◽  
Thangaraj Ramya ◽  
Nagarajan Kayalvizhi ◽  
...  
Keyword(s):  
Serratia Marcescens ◽  
Green Tea ◽  
Antioxidant Properties

Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions

2012 ◽  
Vol 92 (11) ◽  
pp. 2244-2249 ◽  
Author(s):  
Anna Pȩkal ◽  
Paulina Dróżdż ◽  
Magdalena Biesaga ◽  
Krystyna Pyrzynska
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
Tea Infusions

scholarly journals The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 327 ◽  
Author(s):  
Frederico V. R. Castro ◽  
Mariana A. Andrade ◽  
Ana Sanches Silva ◽  
Maria Fátima Vaz ◽  
Fernanda Vilarinho
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Active Packaging ◽  
Green Tea Extract ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Film ◽  
Tea Extract

Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.

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