scholarly journals Effects of Additive β-Cyclodextrin on the Performances of Green Tea Infusion

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Qianying Dai ◽  
Sitong Liu ◽  
Huozhu Jin ◽  
Yurong Jiang ◽  
Tao Xia
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Oxygen Solubility ◽  
High Quality ◽  
Tea Infusion ◽  
Color Quality ◽  
Tea Infusions ◽  
Conventional Extraction ◽  
Solubility Ratio

The effects of the added β-cyclodextrin (β-CD) in the tea infusion extraction on color quality of green tea (Camellia sinensis) infusion have been investigated in detail. Due to the added β-CD, the color of the tea infusion can be brightened effectively, and meanwhile, compared to conventional extraction, the retentions of tea polyphenols, catechins, and chlorophyll have also been proved to be increased greatly. Furthermore, the additive β-CD can also increase the viscosity of the tea infusion. In addition, the existing β-CD can lower the oxygen solubility ratio in tea infusions effectively, from which a high-quality tea infusion can be prepared ready for further processing.

Determination of lemon and carbonate effects on caffeine content of various teas and investigation of daily caffeine intakes / Çeşitli çayların içerdikleri kafein miktarlarına limon ve karbonatın etkisi ve günlük alım miktarlarının incelenmesi

2016 ◽  
Vol 41 (5) ◽  
Author(s):  
Funda Demir ◽  
Azmi Seyhun Kıpçak ◽  
Özgül Dere Özdemir ◽  
Mehmet Burçin Pişkin ◽  
Emek Möröydor Derun
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Daily Maximum ◽  
Caffeine Content ◽  
Tea Infusions ◽  
Health Field

AbstractObjective: Tea (Camellia sinensis), has been used for health field in thousands of years. Caffeine is one of the key component in tea and investigation of caffeine is a popular working subject among the researches. The novelty of this study is not only the determination of the caffeine contents of the teas, but also how addition of lemon and carbonate effects the caffeine contents. Another aim of the study is the investigation of the daily caffeine intakes from teas.Methods: Tea infusions were prepared and caffeine contents were extracted by using chloroform and determined by UV-Vis Spectrophotometer. For lemon and carbonate addition experiments, lemon was added before the caffeine analysis and carbonate was added at the beginning.Results: Maximum caffeine contents from highest to lowest were seen in black, earl grey and green in classic teas; fennel, mint and sage in herbal teas; lemon, apple and rosehip in fruit teas. With lemon addition caffeine contents were increased except green tea and with carbonate addition caffeine contents were decreased except black and fennel tea. Daily caffeine intakes are found between 32.10% (green tea with carbonate) - 77.20% (black tea with lemon), 1.85% (sage tea with carbonate) - 4.05% (fennel tea with lemon) and 2.10% (rosehip with carbonate) - 4.00% (lemon tea with lemon) in classic, herbal and fruit teas, respectively.Conclusion: The significance of this study indicates that herbal and fruit teas contain caffeine, which is assumed zero in literature. The caffeine amount of herbal teas (20.79±0.36-30.68±0.63 ppm) were found barely higher than the fruit teas (22.87±0.54-28.54±0.75 ppm) but daily maximum caffeine intakes were found less than 5%. The daily maximum caffeine intakes were found in the teas as 525.36±2.84-20.79±0.36 ppm, where lemon addition increased to 617.90±3.54-22.97±0.58 ppm and carbonate addition decreased to 488.54±2.05-16.84±0.28 ppm.

Spontaneously Assembled Nano-aggregates in Clear Green Tea Infusions from Camellia ptilophylla and Camellia sinensis

2017 ◽  
Vol 65 (18) ◽  
pp. 3757-3766 ◽  
Author(s):  
Xiaorong Lin ◽  
Xiong Gao ◽  
Zhongzheng Chen ◽  
Yuanyuan Zhang ◽  
Wei Luo ◽  
...  
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Tea Infusions

scholarly journals Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4255
Author(s):  
Ying Gao ◽  
Jie-Qiong Wang ◽  
Jian-Xin Chen ◽  
Fang Wang ◽  
Gen-Sheng Chen ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Hydrogen Peroxide ◽  
Green Tea ◽  
Underlying Mechanism ◽  
Ferrous Ion ◽  
Tea Infusion ◽  
Ms Analysis ◽  
Production Of Hydrogen ◽  
Aroma Characteristics

Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+ dramatically increased the production of hydrogen peroxide (H2O2). Fe2+ and H2O2 together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+ enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.

Effects of late-autumn fertilizer dressing on accumulation of photosynthates in tea (Camellia sinensis) and its contribution to spring tea quality

1990 ◽  
Vol 115 (2) ◽  
pp. 233-238
Author(s):  
Y. Shen ◽  
X. Yang ◽  
X. Xie
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Shoot Growth ◽  
Early Spring ◽  
Late Autumn ◽  
Tea Quality ◽  
Npk Fertilizer ◽  
Leaves And Roots

SUMMARYTwo-year-old tea bushes were given NPK fertilizer on 12 November 1986 and 14CO2 on 22–23 December 1986 and 9–10 January 1987. Late-autumn fertilizer dressing stimulated photosynthate accumulation in the whole bush, especially in overwintering leaves and roots. Large amounts of photosynthates in overwintering leaves provide the nutrition required for early spring budding. Lateautumn dressing also accelerated the transport of photosynthates from leaves to roots in winter, where photosynthates, with absorbed nitrogen, synthesized more animo acids, especially theanine and phenylalanine. The re-use of photosynthates stored in the roots of the dressed bushes during shoot growth the following spring was also facilitated by late-autumn dressing. The contents of amino acids and caffeine in the shoots of dressed bushes were much higher than those in the control, whereas the content of polyphenol was lower than in the control. The results indicate that late-autumn dressing improves the quality of spring green tea.

Effects of green tea ( Camellia sinensis ) and guava ( Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage

2021 ◽  
Author(s):  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thị Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
Hagiwara Tomoaki ◽  
...  
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Psidium Guajava ◽  
Ice Storage ◽  
Channa Striata

scholarly journals The Influence of Green Tea Infusion (Camellia sinensis) on Renal Histopathological Overview of Male White Rats (Rattus Norvegicus) Sprague Dawley Strain Induced by Ethanol

2020 ◽  
Vol 10 (3-s) ◽  
pp. 111-115
Author(s):  
Muhartono Muhartono ◽  
Katya Rizqita Fitriana
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Rattus Norvegicus ◽  
Positive Control ◽  
Negative Control ◽  
Sprague Dawley ◽  
Tea Infusion ◽  
White Rats ◽  
Renal Histopathology ◽  
Keywords Alcohol

Aims: This sudy aims to determine the effect infusion  of green tea (Camellia sinensis) to the renal histopathology picture of male white rats (Rattus norvegicus) Sprague dawley strain ethanol-induced. Methods: This study used 30 rats divided into 5 groups. The negative control (K-) was given distilled water 2 mL/day, the positive control (K +) was given ethanol 2 mL/day, the treatment group (P1, P2, P3) was given ethanol 2 mL and green tea infusion with respective doses of 0.375, 0.75 and 1.5 grams orally for 14 days. Then the renal retrieval is done to be examined microscopically. Results: The mean kidney damage score obtained was K- = 0.36; K + = 3.24; P1 = 2.52; P2 = 2,4; and P3 = 2.2. Data analysis with One Way Anova Test and continued with Pos Hoc and found significant differences in K- to K+, P1, P2, P3; K+ is significant to K-, P1, P2, P3; and P1, P2, P3 are significant to K- & K+. Conclusion: There is an effect of infusion of green tea (Camellia sinensis) on the renal histopathological picture of male white rats (Rattus norvegicus) ethanol-induced Sprague dawley strain. Keywords: alcohol, antioxidant, ethanol, green tea, renal histopathology

Effect of green tea ( Camellia sinensis ) extract and pre-freezing equilibration time on the post-thawing quality of ram semen cryopreserved in a soybean lecithin-based extender

Cryobiology ◽  
2016 ◽  
Vol 73 (3) ◽  
pp. 297-303 ◽  
Author(s):  
Mahdieh Mehdipour ◽  
Hossein Daghigh Kia ◽  
Abouzar Najafi ◽  
Hossein Vaseghi Dodaran ◽  
Olga García-Álvarez
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Soybean Lecithin ◽  
Equilibration Time

scholarly journals THE The Effect of Green Tea Infusion (Camellia sinensis) on Histopathology of White Rat (Rattus norvegicus) Liver Sprague dawley Strain Induced by Ethanol

2020 ◽  
Vol 10 (2-s) ◽  
pp. 90-93
Author(s):  
Muhartono Muhartono ◽  
Nabilah Amirah Salsabila ◽  
Putu Ristyaning Ayu
Keyword(s):  
Treatment Group ◽  
Green Tea ◽  
Rat Liver ◽  
Camellia Sinensis ◽  
Negative Control Group ◽  
Negative Control ◽  
Mean Difference ◽  
Control Group ◽  
Sprague Dawley ◽  
Tea Infusion

Aims: This research aims to determine the effect of green tea infusion (Camellia sinensis) on the hitopathology of white rat liver induced by ethanol. Method: This study used 30 rats divided into 5 groups as follow negative control group (K1) given aquades, positive control group (K2) given 20% 2 mL/day peroral, treatment group 1, 2, 3 (P1, P2, P3) given 20% ethanol 2 mL/day peroral followed by green tea infusion with doses 0,375 g/day, 0,75 g/day, and 1,5 g/day single dose per oral for 14 days. The the liver of the rat is taken for microscopic examination. The mean Manja Roenigk scores obtained were K1=1,16, K2=3,36, P1=2,8, P2=2,68, and P3=2,56. Data were tested with the Kruskal-wallis test followed by Mann whitney’s post hoc test. Results:  The results showed a significant mean difference between positive group (K2) and the treatment group P1, P2, and P3. There is no significant mean difference between P1-P2, P1-P3, and P2-P3 which means giving green tea infusion (Cameliia sinensis) in P2 and P3 gave almost the same effect as P1. Conclusion: There is an effect of giving green tea infusion (Camellia sinensis) to the histopathology of white rat liver induced by ethanol. Keywords: antioxidants, ethanol, green tea infusion, liver histopathology.

scholarly journals Quantification of catechins and caffeine from green tea (Camellia sinensis) infusions, extract, and ready-to-drink beverages

2012 ◽  
Vol 32 (1) ◽  
pp. 163-166 ◽  
Author(s):  
Rafaela Macedo Mendes De Oliveira
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Analytical Method ◽  
High Performance ◽  
Tea Infusion ◽  
Caffeine Content ◽  
Low Levels ◽  
Tea Extract

This study aimed to quantify the levels of catechins and caffeine in various forms of presentation of green tea: infusion tea bags, extract, and ready-to-drink beverage and, based on their content, identify the most suitable for consumption. High Performance Liquid Chromatography (HPLC) analytical method was used for the quantification of catechins and caffeine. The tea bags had the highest concentration of total catechins with 5 to 9.5% followed by the extract with 3.64 to 4.88%, and ready-to-drink green tea beverage showed low levels of catechins, from 0.14 to 0.26%. As for caffeine content, green tea extract had higher concentration (1.96 to 3.54%) compared to the tea bags (1.39 to 1.57%). Tea bags were found the most suitable for consumption because it contains higher amounts of catechins and smaller amounts of caffeine.

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