Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods

Additive manufacturing of stainless steel is becoming increasingly accessible, allowing for the customisation of structure and surface characteristics; there is little guidance for the post-processing of these metals. We carried out this study to ascertain the effects of various combinations of post-processing methods on the surface of an additively manufactured stainless steel 316L lattice. We also characterized the nature of residual surface particles found after these processes via energy-dispersive X-ray spectroscopy. Finally, we measured the surface roughness of the post-processing lattices via digital microscopy. The native lattices had a predictably high surface roughness from partially molten particles. Sandblasting effectively removed this but damaged the surface, introducing a peel-off layer, as well as leaving surface residue from the glass beads used. The addition of either abrasive polishing or electropolishing removed the peel-off layer but introduced other surface deficiencies making it more susceptible to corrosion. Finally, when electropolishing was performed after the above processes, there was a significant reduction in residual surface particles. The constitution of the particulate debris as well as the lattice surface roughness following each post-processing method varied, with potential implications for clinical use. The work provides a good base for future development of post-processing methods for additively manufactured stainless steel.

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Molecular and Biochemical Characterization of Jasmonic Acid Carboxyl Methyltransferase Involved in Aroma Compound Production of Methyl Jasmonate during Black Tea Processing

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.0c06248 ◽

2021 ◽

Author(s):

Jing Zhang ◽

Huiyan Jia ◽

Biying Zhu ◽

Junyao Li ◽

Tianyuan Yang ◽

...

Keyword(s):

Jasmonic Acid ◽

Methyl Jasmonate ◽

Biochemical Characterization ◽

Black Tea ◽

Aroma Compound ◽

Carboxyl Methyltransferase ◽

Jasmonic Acid Carboxyl Methyltransferase

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Immobilization and Characterization of Tannase and its Haze-removing

Food Science and Technology International ◽

10.1177/1082013209352919 ◽

2009 ◽

Vol 15 (6) ◽

pp. 545-552 ◽

Cited By ~ 9

Author(s):

Erzheng Su ◽

Tao Xia ◽

Liping Gao ◽

Qianying Dai ◽

Zhengzhu Zhang

Keyword(s):

Kinetic Parameter ◽

High Activity ◽

Green Tea ◽

Storage Stability ◽

Residual Activity ◽

Black Tea ◽

Optimum Temperature ◽

Oolong Tea ◽

Optimum Ph

Tannase was effectively immobilized on alginate by the method of crosslinking-entrapment-crosslinking with a high activity recovery of 76.6%. The properties of immobilized tannase were investigated. Its optimum temperature was determined to be 35 ° C, decreasing 10 °C compared with that of free enzyme, whereas the optimum pH of 5.0 did not change. The thermal and pH stabilities of immobilized tannase increased to some degree. The kinetic parameter, Km, for immobilized tannase was estimated to be 11.6 × 10-4 mol/L. Fe2+ and Mn2+ could activate the activity of immobilized tannase. The immobilized tannase was also applied to treat the tea beverage to investigate its haze-removing effect. The content of non-estern catechins in green tea, black tea and oolong tea increased by 52.17%, 12.94% and 8.83%, respectively. The content of estern catechins in green tea, oolong tea and black tea decreased by 20.0%, 16.68% and 5.04%, respectively. The anti-sediment effect of green tea infusion treated with immobilized tannase was significantly increased. The storage stability and reusability of the immobilized tannase were improved greatly, with 72.5% activity retention after stored for 42 days and 86.9% residual activity after repeatedly used for 30 times.

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Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet

Food & Function ◽

10.1039/d1fo02106k ◽

2021 ◽

Author(s):

Rodrigo Cardoso ◽

Luiza Dias Moreira ◽

Mirian Costa ◽

Renata Celi Lopes Toledo ◽

Mariana Grancieri ◽

...

Keyword(s):

Oxidative Stress ◽

Lipid Metabolism ◽

Glucose Metabolism ◽

Wistar Rats ◽

Liver Steatosis ◽

Black Tea ◽

High Fat ◽

High Fructose Diet ◽

High Fructose ◽

Green And Black Tea

The aim of this study was to evaluate the effect of green and black tea kombuchas consumption on adiposity, lipid metabolism, liver steatosis, oxidative stress, and inflammation in Wistar rats...

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An ethnobotanical survey of Athrixia phylicoides and its uses.

Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie ◽

10.4102/satnt.v24i4.183 ◽

2005 ◽

Vol 24 (4) ◽

pp. 139-147 ◽

Cited By ~ 1

Author(s):

J. Olivier ◽

A. E. De Jager

Keyword(s):

South African ◽

Urban Areas ◽

Black Tea ◽

Limpopo Province ◽

Ethnobotanical Survey ◽

Traditional Use ◽

Medicinal Use ◽

African Plants ◽

Green And Black Tea ◽

Athrixia Phylicoides

Although traditional green and black tea is the world’s favourite drink, health or herbal “teas” are becoming increasingly popular. Despite the diversity of indigenous South African plants, only two herbal teas, namely honeybush and rooibos, are presently being produced on a commercial basis. However, a “tea” obtained from the Athrixia phylicoides plant, is extremely popular in the eastern interior of the country and may have commercial potential. Two ethnobotanical surveys were conducted in the Limpopo Province and in KwaZulu-Natal to obtain information on the traditional use of the plant amongst different ethnic groups. It was found that A. phylicoides is used as a herbal “tea”, as a medicine and for the making of brooms. Although A. phylicoides tea is very popular, the plant is most often used for the making of brooms. Medicinally it is used to treat “heart problems”, high blood pressure and diabetes. Only minor ethnically-based differences in medicinal use were revealed by the surveys. Its symbolic value and use during religious ceremonies were previously undocumented. Owing to indiscriminate harvesting techniques practised by pickers from urban areas, the plant is becoming increasingly scarce and may be faced with local extinction.

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Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

Journal of Agricultural and Food Chemistry ◽

10.1021/jf052495n ◽

2006 ◽

Vol 54 (3) ◽

pp. 916-924 ◽

Cited By ~ 195

Author(s):

Christian Schuh ◽

Peter Schieberle

Keyword(s):

Black Tea ◽

Aroma Compounds ◽

Tea Leaves

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Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

Food & Function ◽

10.1039/c7fo02053h ◽

2018 ◽

Vol 9 (6) ◽

pp. 3126-3133 ◽

Cited By ~ 2

Author(s):

Ye Jiao ◽

Yan Yan ◽

Zhiyong He ◽

Daming Gao ◽

Fang Qin ◽

...

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Black Tea ◽

Heterocyclic Amines ◽

Model Systems ◽

Tandem Mass ◽

Inhibitory Effects ◽

Tea Leaves ◽

Ultrahigh Performance Liquid Chromatography ◽

Green And Black Tea

The profile of 18 heterocyclic amines from seven categories (including β-carbolines) in tea leaves during green and black tea processing procedures, as well as commercial tea products was screened by ultrahigh-performance liquid chromatography with tandem mass spectrometry.

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