scholarly journals Effect of Brewing Method on Quality Parameters and Antioxidant Capacity of Black Tea

2021 ◽  
Vol 1 (8) ◽  
pp. 1
Author(s):  
Zeynep B. Guzel-Seydim ◽  
Atif Can Seydim ◽  
Annel K. Greene
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Black Tea ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Total Polyphenols ◽  
Brewing Method ◽  
Functional Components ◽  
Brewing Time

Introduction: The traditional method for brewing tea in Turkey involves use of a two-vessel apparatus known as a “caydanlik.” The caydanlik allows for tea to be brewed for a longer time than typical brewing methods and involves introducing boiling water to tea leaves and steeping them in a teapot as the temperature declines over 15 minutes. In comparison, the typical tea brewing method used in other parts of the world involves steeping tea leaves in a single vessel teapot for 5 minutes. This study evaluated the effects of these two methods of brewing using two brands of tea.  Results: Results of this experiment indicate that use of the caydanlik and the accompanying longer brewing time significantly changed key quality parameters and increased the antioxidant capacity of the brewed black tea beverage. Use of the caydanlik method resulted in significantly higher (P < 0.05) theaflavins, thearubigins, theabrownins, and total polyphenols in the resultant tea than in tea brewed in a traditional teapot. Additionally, analysis of color values of the brewed tea indicated the L and b-values were significantly (P < 0.05) lower in the caydanlik brewed tea while a and hue values were significantly higher (P < 0.05). However, chroma values were not significantly different (P < 0.05) between the two methods.   Conclusions: In addition to influencing color, flavor and aroma, the brewing method also influenced the functional properties of prepared black tea. Use of the traditional two-vessel caydanlik for tea preparation increased concentrations of beneficial functional components in the tea.Keywords: Black tea, Caydanlik, Brewing, Camelia sinensis, ORAC, Total Phenolic Content 

Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

2020 ◽  
Vol 325 ◽  
pp. 126926 ◽  
Author(s):  
B. Navajas-Porras ◽  
S. Pérez-Burillo ◽  
J. Morales-Pérez ◽  
J.A. Rufián-Henares ◽  
S. Pastoriza
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Olive Variety ◽  
Relationship Of

Investigation of total antioxidant capacity and total poly phenols of black tea in Iranian markets

2021 ◽  
Author(s):  
Naficeh Sadeghi ◽  
Masoomeh Behzad ◽  
Behrooz Jannat ◽  
Mannan Hajimahmoodi ◽  
Mohammad Reza Oveisi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Total Antioxidant

Tea is the most widely consumed and popular non-alcoholic beverage in the world. Reactive oxygen spices may cause wide range of damages to biological systems. Purpose of this study was to determine the total antioxidant capacity and total phenolic of different black tea samples in Iran. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. The total phenolic content was measured based on the Folin-Ciocalteu method. The results showed that all samples had substantial antioxidant activity and total phenolic content. Iranian tea samples had significantly the lowest 0.98 ± 0.15, 0.75 ± 0.17 µmoll-1 and Kenya tea samples had significantly the highest 2.67 ± 0.61, 2.10 ± 0.65 µmoll-1 amount of total antioxidant capacity and total phenolic, respectively. A linear positive relationship was observed between the antioxidant activity and total phenolic content of the black tea samples. These findings suggest that black tea can be considered as natural source of antioxidant and total phenolic compounds.

scholarly journals Determination of antioxidative and enzymatic activity in green and red lettuce cultivars affected by microbiological fertilisers and seasons

2021 ◽  
pp. 101
Author(s):  
Milica Stojanović ◽  
Vuk Maksimović ◽  
Dragosav Mutavdžić ◽  
Ivana Petrović ◽  
Zorica Jovanović ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Fresh Weight ◽  
Total Carotenoids ◽  
Total Antioxidant

Lettuce is a worldwide grown leafy vegetable rich in phytochemicals which are essential in human diet. The aim of this study was to examine the effect of genotype, microbiological fertilisers and season on the rosette fresh weight and components of antioxidant activity. Six cultivars (green ‘Kiribati’, ‘Aleppo’, ‘Aquino’ and red ‘Murai’, ‘Carmesi’, ‘Gaugin’) were grown in a greenhouse experiment during three consecutive seasons (autumn, winter and spring) with application of microbiological fertilisers (EM Aktiv, Vital Tricho and their combination). Green cultivars showed higher fresh weight than red in spring and winter. Green cultivar ‘Aleppo’ showed the highest fresh weight in control during spring. Microbiological fertilisers led to increased fresh weight in autumn. Mainly, red cultivars showed higher quality parameters compared to green (total antioxidant capacity, total phenolic content, total carotenoids and POD activity). Red cultivar ‘Carmesi’ showed the highest total antioxidant capacity, total carotenoids, and total phenolic content in winter with combination of fertilisers, Vital Tricho, and in control. In spring, ‘Carmesi’ and ‘Gaugin’ showed the highest POD activity with Vital Tricho, and combination of fertilisers. The present study suggested that genotype, fertilisers and season jointly influenced quantity and quality parameters with emphasis on Vital Tricho, and/or combination of fertilisers.

scholarly journals Antioxidantes y polifenoles totales de chocolate negro con incorporación de cacao (Theobroma cacao L.) crudo

2021 ◽  
Vol 23 (4) ◽  
pp. 266-273
Author(s):  
Clorinda Yordana chacón Ortiz ◽  
◽  
Pati Llanina Mori Culqui ◽  
Segundo Grimaldo Chavez ◽  
◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tropical Andes ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
New Consumer ◽  
Higher Doses ◽  
Theobroma Cacao L

Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols are the main antioxidants present in chocolate and are affected by the industrialisation processes of cocoa beans. In this regard, the effect of incorporating raw cocoa during the final stage of the refining process on the antioxidant capacity and phenolic content of dark chocolate was studied. For this purpose, dark chocolates (70%) were made with the incorporation of raw cocoa paste (10, 20 and 30% w/w) in the final refining stage. The antioxidant capacity of all the treatments was determined by the DPPH (2,2-Diphenyl-1-picrylhydrazyl) method and the total phenolic content by the Folin Ciocalteu spectrophotometric method. It was observed that the incorporation of raw cocoa significantly increases the content of antioxidants and total polyphenols in chocolate. As the dose of raw cocoa increases, the antioxidant activity of the chocolate increases linearly (R2=0.996); on the other hand, the polyphenol content increases exponentially (R2=0.968). Only the lowest dose (10%) doubles the phenolic content and the ratio decreases with higher doses of incorporation. The results suggest that the incorporation of raw cocoa in the formulations makes it possible to obtain chocolates with high phenolic content, improving the technological processes for using cocoa produced in the tropical Andes to develop bioactive chocolates, in line with new consumer demand.

Catechin Composition and Antioxidant Activity of Black Teas in Relation to Brewing Time

2017 ◽  
Vol 100 (6) ◽  
pp. 1694-1699 ◽  
Author(s):  
Wojciech Koch ◽  
Wirginia Kukula-Koch ◽  
Kazimierz Głowniak
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Ionization Time ◽  
Tea Infusions ◽  
The World ◽  
Brewing Time ◽  
Ga Content ◽  
Good Agreement

Abstract Black tea infusions are one of the most popular beverages across the world. Their extract composition depends on several factors, brewing time being one of the most important determinants. The aim of the present study was to determine the catechin composition of different black tea infusions using a validated LC electrospray ionization time-of-flight MS method. Additionally, total phenolic content (TPC) and antioxidant activity of infusions were evaluated using Folin–Ciocalteu reagent and stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). An optimized LC-MS method enabled the precise identification of the studied catechins [epicatechin (EC), EC gallate (ECG), epigallocatechin (EGC), and epigallocatechin-3-gallate (EGCG)] and gallic acid (GA). The major catechin in all investigated teas was EGC (25.6 mg/100 cm3 after 4 min of brewing). EC was present at the lowest concentration in all extracts. TPC and antiradical scavenging activity were in a good agreement with catechins and GA content. In general, the longer the brewing time, the higher the concentration of catechin, TPC, and antioxidant activity values. However, it should be noted that after 2 min brewing, most phenolics had already been extracted, and extract composition did not significantly change at a prolonged extraction time.

scholarly journals Total Phenolic and Antioxidant Capacity of Acetone Extract of Tristaniopsis merguensis Leaves

2019 ◽  
Vol 1 (1) ◽  
pp. 10-13
Author(s):  
Occa Roanisca ◽  
Robby Gus Mahardika ◽  
Fajar Indah Puspita Sari
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Extract Yield ◽  
Ic50 Value ◽  
Dpph Method

The purpose of this study was to determine the total phenolic and antioxidant capacity of Tristaniopsis merguensis leaf acetone extract. In this study extraction using the maceration method for 3 days with a ratio of dry leaves and solvents of 1: 10 (w / v). Analysis of total polyphenols in this study was carried out using the Follin-Ciocalteu method. Total polyphenols were measured based on gallic acid standards. The antioxidant capacity is calculated based on the DPPH method. The results of this study, obtained extract yield of 9.34%. The total phenolic content of the Tristaniopsis merguensis leaf acetone extract was 215.22 mg GAE / g DW. While the antioxidant capacity of the acetone extract has an IC50 value of 22,1454 µg / mL.

scholarly journals Stability of total phenolic and antioxidant capacity in ready-to-drink black and green tea formulations

2020 ◽  
Vol 9 (10) ◽  
pp. e219108160
Author(s):  
Kristtiann Yuri Coelho ◽  
Adilson Assis de Oliveira ◽  
Maria Helena Nasser Brumano ◽  
Priscila Cardoso Fidelis
Keyword(s):  
Antioxidant Capacity ◽  
Green Tea ◽  
Room Temperature ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Frap Assay ◽  
The Stability ◽  
Bioactive Potential

Teas are rich in antioxidant compounds and many ready-to-drink teas are being developed with great acceptance in the market. However, the bioactive potential for these products should be preserved during the storage. The aim of this work was to evaluate changes in total phenolic content (TPC) and antioxidant capacity (AC) from six formulations of green and black ready-to-drink teas, stored in the dark or exposed to light during eight weeks at room temperature. The stability was evaluated every two weeks by measuring TPC by Folin-Ciocalteu and AC by ABTS and FRAP assays. In the absence of light TPC of green tea remained stable throughout the storage, but it dropped after two weeks when exposed to light. TPC for black tea decreased after four and two weeks, in the absence and presence of light, respectively. The AC for green tea decreased after two weeks, in the presence of light, however the decay was greater for the FRAP assay. In the absence of light, changes in AC for black tea were observed only for samples assayed by FRAP after two weeks. A reduction in the AC (FRAP and ABTS) occurred after four weeks for both samples exposed to light. The results show that to retain the majority of their TPC and AC these tea drinks should be commercialized in opaque packages and stored for up to eight weeks.

scholarly journals Comparison of Polyphenol, Sugar, Organic Acid, Volatile Compounds, and Antioxidant Capacity of Commercially Grown Strawberry Cultivars in Turkey

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1654
Author(s):  
Ipek Urün ◽  
Sule Hilal Attar ◽  
Duygu Ayvaz Sönmez ◽  
Muhammet Ali Gündeşli ◽  
Sezai Ercişli ◽  
...  
Keyword(s):  
Organic Acid ◽  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Quality Parameters ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Strawberry Cultivars

The aim of this study was to compare certain important fruit quality parameters such as sugars, organic acids, total phenolic content, antioxidant capacity, and volatile compounds of 10 commercial strawberry cultivars grown in the research and experimental area in Yaltir Agricultural Company located in Adana provinces of Turkey. As for the sugar content of strawberry fruits, fructose was identified as the dominant sugar and the highest value (4.43%) was found in the cultivar “Rubygem”. In terms of organic acid, among the examined strawberry cultivars, “Calinda” had the greatest level of citric acid (711.45 mg g−1). Regarding vitamin C content, the highest amount was found in the cultivar “Sabrina” (25.08 mg 100 g−1). Ellagic acid was the main phenolic acid in all examined cultivars (except the “Plared” cultivar), and the highest amount was detected in the “Fortuna” cultivar (3.18 mg 100 g−1). We found that the cultivar FL-127 had the highest total phenolic content (158.37 mg gallic acid equivalent 100 g−1 fresh weight base). Regarding antioxidant capacities, the highest value (88.92%) was found in the cultivar Victory among all the cultivars studied. The detailed analysis of volatile compounds was performed by gas chromatography/mass spectrometry (GC/MS) and 34 compounds were detected. Among them, esters, acids, and alcohols were found to be the major volatile compounds in strawberry fruits. In conclusion, strawberry fruits belong to ten cultivars showed abundant phenolic compounds and at the same time have high antioxidant activity.

scholarly journals Relationship between Total Phenolic Content, Antioxidant Capacity, Fe and Cu Content from Tea Plant Samples at Different Brewing Times

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1311
Author(s):  
Simona Dobrinas ◽  
Alina Soceanu ◽  
Viorica Popescu ◽  
Ionela Carazeanu Popovici ◽  
Daniela Jitariu
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Pearson Correlation ◽  
Black Tea ◽  
Tea Plant ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Cu Content ◽  
Tea Infusions

The purpose of this study was to investigate the antioxidant capacity of different tea plant: mint, linden, chamomile, St. John’s wort, green and black tea in relation to total phenolic content. The antioxidant capacity of the tea infusions at different brewing times was determined using DPPH assay while the total phenolic content (TPC) was assessed using the modified Folin-Ciocalteu method. The results showed that there were significant statistical differences in antioxidant capacity depending on infusion time, according to one-way ANOVA analysis. Leaves used as components of tea infusions were analyzed by FAAS for their content of iron and copper in the dry product and in the infusion. The correlation between TPC and DPPH capacity of tea plant infusions was evaluated by Pearson correlation matrix. Total phenolics compounds content was positively and significantly correlated with DPPH capacity for all infusions time. Significant correlation was observed between TPC and the copper concentration (p < 0.05). Consequently, the correlations between the physicochemical parameters, TPC, DPPH capacity, Fe and Cu content suggested that the TPC may be a good indicator of the DPPH capacity in the tea infusions and also, suggested the influence of antioxidant compounds on mineral bioavailability.

scholarly journals Formulasi minuman fungsional teh meniran (Phyllanthus niruri) tinggi antioksidan

2019 ◽  
Vol 4 (2) ◽  
pp. 142
Author(s):  
Taufiq Firdaus Alghifari Atmadja ◽  
Andi Eka Yunianto
Keyword(s):  
Antioxidant Capacity ◽  
Statistical Tests ◽  
Black Tea ◽  
Quality Parameters ◽  
Test Results ◽  
Tea Leaves ◽  
Active Components ◽  
Phyllanthus Niruri ◽  
Organoleptic Test ◽  
Hedonic Quality

Meniran tea is a functional beverage that contains a variety of active components. Meniran tea contains a variety of active components including flavonoids which act as antioxidants. The purpose of this study was to study the formulation of meniran leaf tea (Phyllanthus niruri) as a functional drink. The design used in this study is an experimental design with a Completely Randomized Design (CRD). Meniran leaf tea formulation is done by mixing dried meniran leaves with dry black tea leaves with formulations 25%, 50%, and 75%. Organoleptic test results (hedonic and hedonic quality) were analyzed by statistical tests using the Kruskal-Wallis test, while antioxidant capacity data would be analyzed by ANOVA statistical tests. Analysis of antioxidant capacity was carried out using the Spectrophotometry method. Organoleptic test results showed that the hedonic quality parameters typical aroma tea is in the range (2,45 – 2,93), the typical aroma of meniran (2,86 – 3,10), bitter taste (3,76 – 4,45), taste foreign (2,83 – 3,38), and steeping color (1,52 – 3,21). The hedonic organoleptic test showed that the beverage aroma parameters were in the range (3,31 – 3,34), taste (1,96 – 2,55) and steeping color (3,07 – 3,65). Antioxidant capacity test shows that F3 functional drinks have the highest antioxidant content of 87,3%. Overall F1 meniran tea (25% meniran leaves, 75% black tea leaves) is the best formula based on organoleptic test results and antioxidant capacity.Teh meniran merupakan minuman fungsional yang memiliki kandungan berbagai komponen aktif. Teh Meniran mengandung berbagai komponen aktif diantaranya golongan flavonoid berperan sebagai antioksidan. Tujuan dari penelitian ini adalah untuk mempelajari formulasi teh daun Meniran (Phyllanthus niruri) sebagai minumal fungsional. Desain penelitian ini yaitu eksperimental melalui Rancangan Acak Lengkap (RAL). Formulasi teh daun meniran dilakukan dengan mencampurkan daun meniran kering dengan daun teh hitam kering dengan formulasi 25%, 50%, dan 75%. Data hasil uji organoleptik (hedonik dan mutu hedonik) dianalisis dengan uji statistik menggunakan uji Kruskal-Wallis, sedangkan data kapasitas antioksidan akan dianalisis dengan uji statistik ANOVA. Analisis kapasitas antioksidan dilakukan dengan menggunakan metode Spektrofotometri. Hasil uji organoleptik mutu hedonik menunjukkan bahwa parameter aroma khas teh berada pada kisaran (2,45 – 2,93),  aroma khas meniran (2,86 – 3,10), rasa pahit (3,76 – 4,45), rasa asing ( 2,83 – 3,38), dan warna seduhan (1,52 – 3,21). Uji organoleptik hedonik menunjukkan bahwa parameter aroma minuman berada pada kisaran (3,31 – 3,34), rasa (1,96 – 2,55) dan warna seduhan (3,07 – 3,65). Uji kapasitas antioksidan menunjukkan bahwa minuman fungsional F3 memiliki kandungan antioksidan paling tinggi sebesar 87,3%. Secara keseluruhan teh meniran F1(25% daun meniran, 75% daun teh hitam) merupakan formula yang terbaik berdasarkan hasil uji organoleptik dan uji kapasitas antioksidan.

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