Kinetics and equilibria of tea infusion: Part 8—the effects of salts and of pH on the rate of extraction of theaflavins from black tea leaf

1987 ◽  
Vol 25 (2) ◽  
pp. 117-126 ◽  
Author(s):  
Michael Spiro ◽  
William E. Price ◽  
William M. Miller ◽  
Mokhtar Arami
Keyword(s):  
Black Tea ◽  
Tea Infusion ◽  
Tea Leaf ◽  
Rate Of Extraction

Biogenic synthesis of Au and Ag nanoparticles using aqueous solutions of Black Tea leaf extracts

2009 ◽  
Vol 71 (1) ◽  
pp. 113-118 ◽  
Author(s):  
Naznin Ara Begum ◽  
Samiran Mondal ◽  
Saswati Basu ◽  
Rajibul A. Laskar ◽  
Debabrata Mandal
Keyword(s):  
Aqueous Solutions ◽  
Ag Nanoparticles ◽  
Black Tea ◽  
Leaf Extracts ◽  
Biogenic Synthesis ◽  
Tea Leaf

scholarly journals Fermentation process optimization and chemical composition analysis on black tea wine

2021 ◽  
Vol 233 ◽  
pp. 02052
Author(s):  
Chun Zou ◽  
Yongquan Xu ◽  
Jianxin Chen ◽  
Ruyi Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Black Tea ◽  
Composition Analysis ◽  
Optimal Conditions ◽  
Tea Leaves ◽  
Alcohol Content ◽  
Tea Infusion ◽  
Chemical Composition Analysis ◽  
Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

scholarly journals CONTENT OF AMINO ACID COMPOSITION AND CHANGE OF TENANE IN TEA LEAF IN THE AZERBAIJAN REPUBLIC

2018 ◽  
pp. 75-82 ◽  
Author(s):  
Мухендис (Mukhendis) Мамедгусейин оглы (Mamedgusejin ogly) Джахангиров (Cahangirov) ◽  
Микаил (Mikail) Акпер оглы (Аkper ogly) Магеррамов (Маharrаmov)
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Main Part ◽  
Black Tea ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Leaf Processing ◽  
High Level ◽  
Tea Leaf

It was shown that the scent and taste of tea are determined by the level of protein and amino acid. Certainly, protoingens that make up most part of proteins are noted among amino acids. All of them are considered L-shaped. Green tea mostly consists of proteins. Even the high level protein doesn’t adversely impact the quality of tea yet that of black tea might be negatively influenced by that. Also, its taste will also be worsened by that.As a result of analysis 16 amino acids and 8 unsubstituted substance was found. The main part of amino acid is taken by teanin. It take 41.3% of Azerbaijan-1, 38.8% of Kolxida types respectively. In all stages of tea leaf processing the decrease of teanin and increase of glutamin is witnessed. Also, the loss of teanin happens during the purification (by 34%) and the fading stages.As a result of the work carried out, it has been found that the size of the tea leaf particle, the temperature and the extraction time influence the extraction of the theanine. The optimum are: the size of the tea leaf particle is 200–450 mkm, the extraction temperature is 80–85 °C, and the extraction time is 20–25 minutes.

Isolation and characterization of thermo-tolerant polyphenol oxidases in a black tea infusion

Food Control ◽  
2021 ◽  
Vol 119 ◽  
pp. 107465
Author(s):  
Lijing Ke ◽  
Wei Xu ◽  
Jianing Gao ◽  
Guanzhen Gao ◽  
Huiqin Wang ◽  
...  
Keyword(s):  
Black Tea ◽  
Tea Infusion ◽  
Polyphenol Oxidases ◽  
Isolation And Characterization

scholarly journals Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 831 ◽  
Author(s):  
Han Chen ◽  
Haotian Zheng ◽  
Margaret Anne Brennan ◽  
Wenpin Chen ◽  
Xinbo Guo ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Phase Stability ◽  
Radical Scavenging ◽  
Black Tea ◽  
Laser Scanning Microscopy ◽  
Lower Phase ◽  
Antioxidant Power ◽  
Tea Infusion

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

scholarly journals Studies on the Colored Components in Black Tea Infusion

1972 ◽  
Vol 19 (9) ◽  
pp. 413-417
Author(s):  
TADAKAZU TAKEO ◽  
KIMIKO OOSAWA
Keyword(s):  
Black Tea ◽  
Tea Infusion

Black tea leaf extract derived Ag nanoparticle-PVA composite film: Structural and dielectric properties

2012 ◽  
Vol 177 (20) ◽  
pp. 1741-1747 ◽  
Author(s):  
Md Jamal Uddin ◽  
Biswadeep Chaudhuri ◽  
Krishna Pramanik ◽  
Tapas Ranjan Middya ◽  
Bijaykrishna Chaudhuri
Keyword(s):  
Dielectric Properties ◽  
Composite Film ◽  
Leaf Extract ◽  
Black Tea ◽  
Ag Nanoparticle ◽  
Tea Leaf

scholarly journals BLACK TEA INFUSION AMELIORATES ENZYMATIC CHANGES INDUCED BY SUBCUTANEOUS EXPOSURE OF GASOLINE AND GM-10 IN MICE

2015 ◽  
Vol 3 (9SE) ◽  
pp. 1-5
Author(s):  
Manjeet Dave ◽  
Ramtej Jayram Verma
Keyword(s):  
Low Dose ◽  
Succinic Dehydrogenase ◽  
Subcutaneous Administration ◽  
Black Tea ◽  
High Dose ◽  
Tea Infusion ◽  
Ameliorative Effect ◽  
Cervical Dislocation ◽  
Enzymatic Changes ◽  
Dose Dependent

The present study was carried out to examine the ameliorative effect of black tea infusion on gasoline and GM-10 induced enzymatic changes in kidney of mice. Eighty healthy adult Swiss strain male albino mice weighing 32-35 gm were divided into eight groups including untreated control and various treated groups. Treated groups were subcutaneously administered with gasoline (412 mg/kg/day) and GM-10 low dose (206 mg/kg/day) and high dose (412 mg/kg/day) for 30 days. Black tea infusion (2%) was orally administered alone and along with gasoline and GM-10 through drinking water. All experimental animals were sacrificed on 31st day by cervical dislocation; kidney were isolated and used. Activities of succinic dehydrogenase, adenosine triphosphatase, acid phosphatase and alkaline phosphatase were assayed in kidney.The results revealed that subcutaneous administration of gasoline and GM-10 caused dose-dependent, significant enzymatic alterations in kidney of mice. Oral administration of black tea infusion along with subcutaneous treatment with gasoline and GM-10 significantly ameliorates all enzymatic changes induced by gasoline and GM-10 in kidney of mice.

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