scholarly journals Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Yadav KC ◽  
Ashok Parajuli ◽  
Bishnu Bahadur Khatri ◽  
Lila Devi Shiwakoti
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Black Tea ◽  
Tea Plant ◽  
Total Quality ◽  
Dry Extract ◽  
Caffeine Content ◽  
Tea Plants

Tea is a popular drink with refreshing and functional properties. Bud, 1st leaf, and 2nd leaf of five varieties of tea clones (Gumti Takda-78, Ambari, Chiniya, and Tinali, which are popular in tea plantation area of Nepal) were collected and used for preparing green and orthodox black tea to study antioxidant activity, phytochemicals profile, chemical content, and sensory parameters. One or two leaves were hand-plucked from each bush to get a sample of about 100 leaves and processed for green and orthodox black tea for different clones of tea plants. Phytochemicals, antioxidant activity, and caffeine content were found higher in bud followed by 1st leaf and 2nd leaf for all clones of tea plants. Both types of tea (green and black) from Gumti were significantly (p<0.05) higher having tannin content, flavonoid content, total polyphenol content, caffeine content, and IC50 value of 49.15 and 36.23 (mg GAE/g dry extract), 358.9 and 350.4 (mg QE/g dry extract), 590.5 and 570 (mg GAE/g dry extract), 2.85 and 2.94%, and 45.15 & 51.88 μg/mL, respectively. Green and orthodox tea from Takda-78 was found higher in caffeine content and the least in Tinali for both types of tea. Moisture, water extract, total ash, acid-insoluble ash, and crude fiber content in tea (green and black) from Gumti were found to be 5.4% & 5.37%, 65.89% & 71.46%, 5.524% & 6.52%, 0.46% & 0.57%, and 7.96% & 10.27%, respectively. The ratio of theaflavin and thearubigin (TF : TR) was found 1 : 8.61, 1 : 9.36, 1 : 9.70, 1 : 12.87, and 1 : 6.36 in Takda-78, Ambari, Gumti, Chiniya, and Tinali respectively. The total quality score in green tea (85.13%) and black tea (85.78%) from Gumti was significantly higher than others. Phytochemicals and antioxidant properties of green tea were significantly (p<0.05) higher than those of orthodox black tea for all clones of tea plant. This study suggests Gumti variety to be used in green and orthodox black tea processing for higher phytochemical, chemical, sensory quality, and antioxidant activity.

TOTAL PHENOLS CONTENT AND ANTIOXIDANT ACTIVITY OF DIFFERENT POLARITY CRUDE EXTRACTS OF DODONAEA VISCOSA

INDIAN DRUGS ◽  
2021 ◽  
Vol 58 (08) ◽  
pp. 79-83
Author(s):  
Maisa R. Shoriqi ◽  
Salem S. Touby ◽  
Mohammad A. Hossain ◽  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Total Phenols ◽  
Dodonaea Viscosa ◽  
Leaf Extracts ◽  
Coarse Powder ◽  
Dry Extract ◽  
Crude Extracts ◽  
Antioxidant Agents

Nowadays, effective medications as antioxidant agents are mandatory for a safe and sustainable environment. Dodonaea viscosa (D. viscosa) is used traditionally by the Omani people to treat rheumatism, toothaches, fever, cold, malaria, headaches, indigestion, ulcers, diarrhea, and constipation, dysmenorrheal and irregular menstruation. This study was carried out to prepare leaf extracts by different solvents and to determine their antioxidant activity and total phenols content. The selected plant was collected locally near the University Campus, Nizwa, Oman. The dried coarse powder was used for the extraction with methanol and it was defatted with water and successively partitioned with different polarity solvents with increasing solvent polarity. The total phenols content and antioxidant activity of the prepared different extracts were assessed by Folin-Ciocalteu reagent (FCR) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) methods. The total phenols content of different extracts was in the range of 3.02-249.93 mg gallic acid/g dry extract. The chloroform extract showed the maximum amount of total phenol compounds (249.93 mg GAE acid/g dry extract) and the minimum content was found in water extract (3.02 mg GAE acid/g dry extract). The leaf crude extracts were obtained to significant levels of antioxidant activity that ranged from percentage of inhibition from 33-85.92 %. The water extract and n-butanol extracts showed significant levels of antioxidant activity (85.92 % and 84.99 %) against the DPPH free radical method. In conclusion, this study showed that different polarities crude extracts of D. viscosa comprise a significant amount of phenols plus antioxidant properties and have possibilities of being potential use of the selected species for a natural source of antioxidants.

Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 107-111
Author(s):  
M. Rahman ◽  
I.A. Jahan ◽  
S. Ahmed ◽  
K.S. Ahmed ◽  
M. Roy ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Black Tea ◽  
Total Phenolic ◽  
Small Scale ◽  
Scavenging Activity ◽  
Dry Extract

People in Bangladesh are traditionally used to consume mainly black tea. However, some tea manufacturing companies are now producing green tea, though in a small scale. To create new knowledge as well as awareness about the consumption of green tea, the present study was carried out to compare the black and green tea available in Bangladesh based on their bioactive compounds and antioxidant activity. A total of eight brands of black tea and two brands of green tea were bought from the supermarkets. Total phenolics, total tannin, total flavonoids, and caffeine content were measured as bioactive compounds, and antioxidant activity was evaluated by using two different methods such as DPPH (1,1- diphenyl-2-picrylhydrazyl) radical-scavenging activity and ABTS+ radical scavenging activity of methanol extracts of black and green tea. Every bioactive compound in black and green tea was found to be significantly different (P < 0.05). The total phenolic content, on average, was measured at 242.46 mg GAE/g dry extract and 763.41 mg GAE/ g dry extract in black and green tea, respectively. Black tea contained 6.47 mg TAE/g dry extract tannin, whereas green tea had much more tannin content, 14.51 mg TAE/g dry extract, which is more than double in amount. On the other hand, the total flavonoid content was almost double in black tea (61.82 mg QE/g dry extract) compared to green tea (31.85 mg QE/g dry extract). Antioxidant activities were determined at different concentrations of tea samples. At every concentration, green tea presented higher ABTS+ and DPPH radical scavenging activity than black tea. The highest percentage of inhibition was observed at 20 ppm both in black and green tea, finding 98.50 % and 99.07 % inhibition, respectively. Overall, significantly (P < 0.05) higher amount of phenolic compounds as well as antioxidant activity were observed in green tea.

4. Dr Christison exhibited specimens from the Government Superintendent of Tea Culture in Assam, illustrating the several ages at which the leaves of the Assam and China Tea-plants are used for making the different commercial varieties of black and green tea

1845 ◽  
Vol 1 ◽  
pp. 381-382
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Tea Plant ◽  
The Government ◽  
Tea Plants ◽  
Green And Black Tea

An examination of these specimens seemed to prove, that the leaves of the China tea-plant, cultivated at the same plantation with the tea-plant of Assam, are considerably less, and somewhat thicker, but otherwise so exactly similar, that the two plants may well be mere varieties of the same species,—an opinion now generally adopted by botanists in India. The specimens further illustrated the doctrine deduced from recent investigations in India, that the different kinds of green and black tea are made from the leaves of one species of plant, collected at different periods of their development.

scholarly journals Application of fruit and berry raw materials in hot drink recipes

2020 ◽  
Vol 10 (4) ◽  
pp. 39-52
Author(s):  
O.V. Chugunova ◽  
◽  
D.V. Graschenkov ◽  
A.V. Vyatkin ◽  
◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Green Tea ◽  
Negative Impact ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Daily Consumption ◽  
Black Currant ◽  
Total Antioxidant

The article presents research on the development of organoleptically compatible recipes and technologies for hot drinks of the pronounced antioxidant properties based on fruits and berries of varieties growing in the Sverdlovsk region with the addition of English Breakfast black tea, Earl Gray black tea, Tie Guan Yin green tea, Milk Oolong green tea, and Sencha green tea, as well as various brands of tea blends and tea-bags. In addition, we used dried medicinal and technical raw materials and spices. It was found that the values of the antioxidant activity (AOA) of tea bags and tea drinks are in the range from 0.274 to 12.809 mmol-eq/dm3; in the pekoe teas they are in the range from 9.375 to 14.531 mmol-eq/dm3; in the raw materials of plant origin growing in the Sverdlovsk region they are from 0.513 to 8.227 mmol-eq/dm3. The greatest total antioxidant activity has been observed in: Prevoshodnaya sea buckthorn cultivar– 2.204 mmol-eq/dm3; Vladimirskaya cherry variety – 4.971 mmol-eq/dm3; Chernoplodnaya aronia variety – 8.026 mmol-eq/dm3; Globus black currant variety– 8.227 mmol-eq/dm3. According to the research results, the total AOA value for developed hot drinks prepared from fresh fruits and berries was from 13.641 to 20.815 mmol-eq/dm3, and for hot drinks prepared on the basis of Frozen semi-finished product from fruits and berries – from 13.576 to 20.772 mmol-eq/dm3, which is 42-65% of the recommended daily consumption rate in terms of ascorbic acid (ascorbic acid AOA values – 32.024 ± 0.350 mmol – eq/dm3). The developed hot drinks have high values of antioxidant activity, which means that they can increase the amount of antioxidants in the diet of consumers and thereby reduce the negative impact of oxidative stress. The proposed technique of hot drinks manufacturing with the use of frozen semi-finished product allows to increase the rate of technological process significantly.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

scholarly journals In Vitro Antioxidant Activity of Litsea martabanica Root Extract and Its Hepatoprotective Effect on Chlorpyrifos-Induced Toxicity in Rats

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1906
Author(s):  
Phraepakaporn Kunnaja ◽  
Sunee Chansakaow ◽  
Absorn Wittayapraparat ◽  
Pedcharada Yusuk ◽  
Seewaboon Sireeratawong
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Acetylcholinesterase Activity ◽  
Liver Cells ◽  
Scientific Data ◽  
Total Phenolic ◽  
Root Extract ◽  
Antioxidant Power ◽  
Detoxifying Agent

In Thailand, people in the highland communities whose occupational exposure to pesticides used the root of Litsea martabanica as a detoxifying agent. However, the scientific data to support the traditional use of this plant are insufficient. This study aimed to evaluate the antioxidant activity and anti-pesticide potential of L. martabanica root extract. Antioxidant properties were investigated by 2,2′-diphenyl-1-picrylhydrazyl (DPPH) assay, superoxide radicals scavenging assay, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, ferric reducing antioxidant power (FRAP), and total phenolic content determination. In all assays, L. martabanica extracts and their fractions exhibited high antioxidant activities differently. The water extract is traditionally used as a detoxifying agent. Therefore, it was chosen for in vivo experiments. The rats received the extract in a way that mimics the traditional methods of tribal communities followed by chlorpyrifos for 16 days. The results showed that acetylcholinesterase activity decreases in pesticide-exposed rats. Treatment with the extract caused increasing acetylcholinesterase activity in the rats. Therefore, L. martabanica extract may potentially be used as a detoxifying agent, especially for the chlorpyrifos pesticide. The antioxidant properties of L. martabanica may provide a beneficial effect by protecting liver cells from damage caused by free radicals. Histopathology results revealed no liver cell necrosis and showed the regeneration of liver cells in the treatment group. L. martabanica extract did not cause changes in behavior, liver weight, hematological and biochemical profiles of the rats.

scholarly journals Antioxidant properties of hot water extracts from carpophore and spores of mushroom Ganoderma lucidum

2011 ◽  
pp. 279-288 ◽  
Author(s):  
Anita Klaus ◽  
Maja Kozarski ◽  
Miomir Niksic
Keyword(s):  
Antioxidant Activity ◽  
Ganoderma Lucidum ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Reducing Power ◽  
Hot Water ◽  
Ferrous Ions ◽  
Medicinal Mushrooms ◽  
Water Extracts ◽  
Hot Water Extract

Ganoderma lucidum (Leyss.:Fr.) Karst is one of the medicinal mushrooms, which possesses enviable antioxidant properties. Objective of this investigation was to evaluate antioxidant activity, reducing power, scavenging abilities on 1.1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelating effects on ferrous ions of hot water extracts obtained from carpophore and spores of this mushroom. Hot water extract from carpophore (Gl-I) showed high antioxidant activity of 85.7 ? 0.7%, at 10 mg/ml, while antioxidant activity of hot water extract from spores (Gl-Is) was 9.2 ? 0.3% at 10 mg/ml. Reducing power of Gl-I reached a plateau of 3.4 ? 0.1 at 20 mg/ml, and 0.3 ? 0.0 at 20 mg/ml for Gl-Is. At 10 mg/ml, scavenging ability on DPPH radicals of Gl-I increased to 96.8 ? 2.5%, whereas Gl-Is scavenged DPPH radicals by 69.6 ? 2.5% at 10 mg/ml. Gl-I chelated 81.6 ? 3.6 % of ferrous ions at 20 mg/ml, while the chelating effect of Gl-Is was 73.8 ? 1.7%. The antioxidative activities of hot water extracts from carpophore and spores of the mushroom G. lucidum were concentration dependent and increased with an increase in the concentration.

scholarly journals Low Caffeine Content in Novel Grafted Tea with Camellia sinensis as Scions and Camellia oleifera as Stocks

2015 ◽  
Vol 10 (5) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Wei-Wei Deng ◽  
Min Li ◽  
Chen-Chen Gu ◽  
Da-Xiang Li ◽  
Lin-Long Ma ◽  
...  
Keyword(s):  
Camellia Sinensis ◽  
Expression Patterns ◽  
Tea Plant ◽  
Protein Accumulation ◽  
Tea Leaves ◽  
Qrt Pcr ◽  
Caffeine Content ◽  
Caffeine Synthase ◽  
Specificity And Sensitivity ◽  
Tea Plants

Caffeine, a purine alkaloid, is a major secondary metabolite in tea leaves. The demand for low caffeine tea is increasing in recent years, especially for health reasons. We report a novel grafted tea material with low caffeine content. The grafted tea plant had Camellia sinensis as scions and C. oleifera as stocks. The content of purine alkaloids was determined in the leaves of one-year-old grafted tea plants by HPLC. We also characterized caffeine synthase (CS), a key enzyme involved in caffeine biosynthesis in tea plants, at the expression level. The expression patterns of CS were examined in grafted and control leaves by Western blot, using a self-prepared polyclonal antibody with high specificity and sensitivity. The expression of related genes ( TCS1, tea caffeine synthase gene, GenBank accession No. AB031280; sAMS, SAM synthetase gene, AJ277206; TIDH, IMP dehydrogenase gene, EU106658) in the caffeine biosynthetic pathway was investigated by qRT-PCR. HPLC showed that the caffeine content was only 38% as compared with the non-grafted tea leaves. Immunoblotting analysis showed that CS protein decreased by half in the leaves of grafted tea plants. qRT-PCR revealed no significant changes in the expression of two genes in the upstream pathway ( sAMS and TIDH), while the expression of TCS1 was greatly decreased (50%). Taken together, these data revealed that the low caffeine content in the grafted tea leaves is due to low TCS1 expression and CS protein accumulation.

Antioxidant properties of Galium verum L. (Rubiaceae) extracts

2010 ◽  
Vol 5 (3) ◽  
pp. 331-337 ◽  
Author(s):  
Neda Lakić ◽  
Neda Mimica-Dukić ◽  
Jelena Isak ◽  
Biljana Božin
Keyword(s):  
Antioxidant Activity ◽  
Corn Oil ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Model Systems ◽  
Protective Effects ◽  
Dry Extract ◽  
Scavenging Capacity ◽  
Scavenger Activity ◽  
Dried Extract

AbstractThe antioxidant properties of methanol extracts of Lady’s Bedstraw (Galium verum L., Rubiaceae) herb from two different localities in Serbia were evaluated. Antioxidant activity was assessed in four different model systems. Free radical scavenging capacity (RSC) was examined by measuring the scavenging activity of extracts on 2,2-diphenyl-1-pycrylhydrazil (DPPH) and hydroxyl radical (OH), as well as on hydrogen peroxide. In addition, the protective effects of lipid peroxidation (LP) in corn oil were evaluated by the TBA-assay using the Fe2+/ascorbate system of induction. The amount of dried extract, the content of total phenolics, flavonoids and chlorophylls was also determined. Extracts from both locations expressed very strong scavenger activity, reducing the DPPH⊙ (IC50=3.10 µg/mland 8.04 µg/ml) and OH radical formation (IC50=0.05 µg/ml and 0.54 µg/ml) and neutralising H2O2 (IC50=4.98 µg/ml and 3.80 µg/ml), in a dose dependant manner. Also, examined extracts showed notable inhibition of LP (IC50=11.69 µg/ml and 19.47 µg/ml). The observed differences in antioxidant activity could be partially explained by the levels of phenolics (2.44–4.65 mg and 4.57–5.16 mg gallic acid equivalents/g dry extract), flavonoids (6.38–10.70 µg and 15.56–17.96 µg quercetin equivalents/g dry extract) and chlorophylls in the investigated Lady’s Bedstraw extracts.

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.

Sign in / Sign up

Export Citation Format

Share Document