scholarly journals Evaluation of quality and antioxidant activity of developed instant black tea and commercial tea (camellia sinensis) available in Bangladesh

2018 ◽  
Vol 6 (2) ◽  
pp. 184-197
Author(s):  
Taslima Ahmed ◽  
Nazmul Sarwar
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Black Tea

scholarly journals Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production

2016 ◽  
Vol 76 (2) ◽  
pp. 428-434 ◽  
Author(s):  
L. E. A. Camargo ◽  
L. S. Pedroso ◽  
S. C. Vendrame ◽  
R. M. Mainardes ◽  
N. M. Khalil
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Hypochlorous Acid ◽  
Black Tea ◽  
Total Phenolic ◽  
Myeloperoxidase Activity ◽  
Conjugated Diene ◽  
Candida Spp ◽  
Anticandidal Activity

Abstract The antioxidant and anticandidal activities of leaves obtained from Camellia sinensis by non-fermentation (green and white teas), semi-fermentation (red tea) and fermentation method (black tea) were investigated. It was evaluated the total phenolic content by Folin-Ciocalteau assay; antioxidant capacities were evaluated in vitro using DPPH and ABTS radicals, hypochlorous acid and superoxide anion scavenger assays, induced hemolysis, lipid peroxidation by conjugated diene formation and myeloperoxidase activity. Anticandidal activity was performed on three strains of Candida spp. The results showed that non-fermented teas have a higher concentration of phenolic compounds, and then presented the best inhibitory activity of AAPH-induced hemolysis, the best inhibition of conjugated diene formation and more pronounced antioxidant activity in all tests. The highest anticandidal activity was obtained from fermented tea, followed by non-fermented tea. These results indicate that the antioxidant activity demonstrated has no direct relation with the anticandidal activity.

scholarly journals Effect of black tea extract (Camellia sinensis) on antioxidant activity of pukis

2021 ◽  
Author(s):  
Zjahra V. Nugraheni ◽  
Hidayah N. Laili ◽  
Wahyu D. Gunawan ◽  
Herdayanto S. Putro ◽  
Agus Wahyudi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Black Tea Extract ◽  
Tea Extract

scholarly journals Analysis of antioxidant activity of black tea extract (Camellia sinensis L.) and the effect on organoleptic properties of cassava getuk

2021 ◽  
Author(s):  
Zjahra V. Nugraheni ◽  
Wahyu D. Gunawan ◽  
Hidayah N. Laili ◽  
Herdayanto S. Putro ◽  
Agus Wahyudi
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Organoleptic Properties ◽  
Black Tea Extract ◽  
Tea Extract

scholarly journals Peroxidase Inhibition and Antioxidant Activity of Bulk-Marketed Black Tea (<i>Camellia sinensis</i> L.) from the Democratic Republic of the Congo

2019 ◽  
Vol 07 (09) ◽  
pp. 66-80
Author(s):  
Nadege Ngombe Kabamba ◽  
Joyce Mbuyi Katalayi ◽  
Jimmy Kabeya Kabengele ◽  
Grace Nkakapen Djoumbissi ◽  
Marie Joe Kabongo Kapinga ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Democratic Republic ◽  
Black Tea ◽  
Republic Of The Congo

Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.)

2007 ◽  
Vol 100 (1) ◽  
pp. 231-236 ◽  
Author(s):  
Reza Farhoosh ◽  
Gholam A. Golmovahhed ◽  
Mohammad H.H. Khodaparast
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Tea Leaves

scholarly journals Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis)

2021 ◽  
Vol 24 (2) ◽  
pp. 106
Author(s):  
Isa Nuryana ◽  
Shanti Ratnakomala ◽  
Fahrurrozi Fahrurrozi ◽  
Ario Betha Juanssilfero ◽  
Ade Andriani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
High Performance ◽  
Micrococcus Luteus ◽  
Antibacterial Properties ◽  
Black Tea ◽  
Antibacterial Activities ◽  
Bacterial Strains ◽  
White Tea

Tea is one of the most popular beverages in the world. Produced from Camellia sinensis leaves, tea has been studied to provide health benefits due to the content of important metabolites. This study aimed to investigate the catechin contents, antioxidant, and antibacterial activities of Indonesian tea varieties, namely green tea, black tea, and white tea. Tea infusion was prepared by extracting 1 g of each sample into 10 mL of distilled water and incubated at 80 °C for 60 min. The catechin and epigallocatechin gallate (EGCG) contents of tea extracts were determined using high-performance liquid chromatography (HPLC). Antioxidant activity was measured using the free radical method with 2,2-diphenyl-1-pycrylhidrazyl (DPPH), while antimicrobial activity was assesed using paper disc diffusion assay. The results indicated that green tea had the highest contents of catechin (646 ± 17.14 mg/L) and EGCG (997.8 ± 36.72 mg/L), and antioxidant activity with IC50 of  5.65 µg/mL. Furthermore, green tea and white tea extracts showed inhibitory activity against Gram-positive bacteria such as Micrococcus luteus, Bacillus subtilis, and Staphylococcus aureus whereas black tea had no activity against all bacterial strains tested. Generally, we concluded that white tea and green tea contributed to the higher content of catechins and exhibited strong antioxidant and antibacterial properties.

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.

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