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

Green Synthesis of Iron Nanoparticles Using Black Tea Leaves Extract as Adsorbent for Removing Eriochrome Blue-Black B Dye

2020 ◽  
Vol 38 (10A) ◽  
pp. 1558-1569
Author(s):  
Dalal Ghanim ◽  
Ghayda Y. Al-Kindi ◽  
Ahmed K. Hassan
Keyword(s):  
Leaf Extract ◽  
Iron Nanoparticles ◽  
Black Tea ◽  
Batch Processes ◽  
Environmentally Sustainable ◽  
Force Microscopy ◽  
Supported Nanoparticles ◽  
Atomic Force ◽  
Textile Factory ◽  
Tea Leaf

Recently, the world has directed to find environmentally friendly and clean materials to be used to treat wastes difficult to treat in the traditional way such as dyes. The object of this study was to synthesize iron nanoparticles using black tea extracts in an environmentally sustainable method. Also, it was developed by supporting with bentonite, used to remove Eriochrome blue-black B dyes from synthesis wastewater of textile factory. From the results, it was noted that black tea leaf extract has reduced iron ions to iron nanoparticles at room temperature. Composite iron nanoparticles were characterized using Scanning Electron Microscope (SEM), and Atomic force microscopy (AFM) studies where the diameter of iron nanoparticles was less than 70 nm. This research shows that ferrous nanoparticles can be manufactured using black tea leaf extract as a reducing agent. It also shows better-supported nanoparticles than unsupported. The decolorization efficiency catalyzed BT-NZVI, B-BT-NZVI increased from (14%, 42%) to (48%, 68%) at 180 min of batch processes when the NZVI concentration was increased from 0.5 g/L to 2 g/L respectively.

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

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

scholarly journals Antioxidant Effects of Green Tea Leaf Extract on Chemical properties of Corn Refined Oil of Microwave Fried Potatoes

2019 ◽  
Vol 4 (3) ◽  
pp. 96-101
Author(s):  
Masomeh Hoseini ◽  
Maryam Fahim Danesh
Keyword(s):  
Green Tea ◽  
Leaf Extract ◽  
Polar Compounds ◽  
Butylated Hydroxytoluene ◽  
Heating Process ◽  
Ionic Bond ◽  
Refined Oil ◽  
Peroxide Content ◽  
Tea Leaf ◽  
Fried Potatoes

Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic antioxidants is important for delaying the oxidation processes. The purpose of this study was to evaluate the protective effect of natural antioxidants including green tea leaf extract and butylated hydroxytoluene (BHT) on the oxidation of the corn refined oil of microwave-heated fried potatoes. Methods: To this end, corn refined oil and corn oil were treated with green tea leaf extracts (i.e., 200, 400, 600, and 800 ppm), followed by treating the oils with a combination of green tea leaf extract (600 ppm) and BHT (200 ppm). The samples with no anti-oxidant treatments were used as the controls. Eventually, several parameters related to the corn oils were determined, including peroxide content, acidity, polar compounds, and ionic bond conjugates. Results: Based on the results, significant increases were observed in peroxide, acidity, polar compounds, and ionic bond conjugates in the corn refined oil of microwave fried potatoes (P<0.05). On the other hand, the results showed that the heating process reduced peroxide content (P<0.05). However, acidity increased significantly during the heating process (P>0.05) and the lowest acid value was observed in the mixture of 600 ppm of the green tea leaf with 200 ppm of the BHT. There was no significant difference between the control group and the samples treated with 200 ppm of the green leaf extract (P<0.05) in terms of polar components. In addition, a significant decrease was found in the conjugated dienes by increasing the green tea leaf extract concentration (P<0.05). Finally, the highest protection was achieved in the oils that were treated with a combination of green tea leaf extract and BHT. Conclusion: In general, the green tea leaf extract and BHT have antioxidant activities that make them suitable agents for use in food protection industries.

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.

Green synthesis of an Ag nanoparticle-decorated graphene nanoplatelet nanocomposite by using Cleistocalyx operculatus leaf extract for antibacterial applications

2022 ◽  
Vol 29 ◽  
pp. 100810
Author(s):  
Hong Phuong Nguyen Thi ◽  
Kieu Trang Pham Thi ◽  
Le Nguyen Thi ◽  
Thanh Tung Nguyen ◽  
Phuong T.M. Nguyen ◽  
...  
Keyword(s):  
Green Synthesis ◽  
Leaf Extract ◽  
Ag Nanoparticle ◽  
Graphene Nanoplatelet ◽  
Cleistocalyx Operculatus

scholarly journals FORMULATION AND DISSOLUTION PROFILE STUDY OF TRANSFERSOME-LOADED MICROSPHERES FROM GREEN TEA LEAF EXTRACT

2018 ◽  
Vol 10 (1) ◽  
pp. 211 ◽  
Author(s):  
Effionora Anwar ◽  
Putri Amalia Handayani
Keyword(s):  
Green Tea ◽  
Leaf Extract ◽  
Spherical Shape ◽  
Entrapment Efficiency ◽  
Polydispersity Index ◽  
Dissolution Profile ◽  
Physicochemical Stability ◽  
Span 80 ◽  
Tea Leaf ◽  
Profile Study

Objective: The aim of this study was to prepare transfersome-loaded microspheres which had good characteristics and physicochemical stability toincrease bioavailability of the polyphenol component of green tea leaf extract in the body.Methods: Transfersomes were prepared using a thin-layer hydration method. Green tea leaf extract transfersomes were formulated in the ratio of95:5, 90:10, and 85:15 based on their phospholipid and Span 80 content.Results: The most successful formula produced transfersomes of a spherical shape, 78.75 nm in size with a polydispersity index of 0.187, zetapotential of −37.5 mV, and entrapment efficiency of 47.96±5.81%. Subsequently, the transfersome was loaded into a microsphere using the spray-drymethod. The microspheres had a non-spherical, wrinkled shape, their size was 2058.44 nm, their polydispersity index was 0.545, their entrapmentefficiency was 59.27±0.59%, their moisture content was 5.21%, and their swelling index was 289.36% after 4 h. The total cumulative amount ofEpigallocatechin-3-gallate after a dissolution test was 69.15±7.66%.Conclusion: The physicochemical stability of transfersome-loaded microspheres was not significantly different from that of transfersome powder.

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