scholarly journals Magnetic Field Extraction Techniques in Preparing High-Quality Tea Infusions

2018 ◽  
Vol 8 (10) ◽  
pp. 1876
Author(s):  
Maria Tarapatskyy ◽  
Grzegorz Zaguła ◽  
Marcin Bajcar ◽  
Czesław Puchalski ◽  
Bogdan Saletnik
Keyword(s):  
Magnetic Field ◽  
Amino Acids ◽  
Age Groups ◽  
Black Tea ◽  
Extraction Process ◽  
Extraction Methods ◽  
Variable Magnetic Field ◽  
Tea Leaves ◽  
Tea Infusions ◽  
Green And Black Tea

Tea is one of the most popular drinks in the world, commonly consumed by consumers from all age groups mainly due to its refreshing taste, attractive aroma, and potentially beneficial impact on health. The composition of a tea drink depends on numerous factors, such as time and brewing temperature, degree of crumbling of tea leaves, and degree of mixing. Diffusion of the polyphenolic compounds, minerals, caffeine or theanine typical of tea infusions have been the subject of studies conducted by numerous authors. Promoting the extraction of amino acids from tea leaves when preparing infusions through the induction of a magnetic field constitutes not only another step towards the optimisation of the extraction process, but is also one of the methods to improve the nutritional value of tea infusions. The purpose of this work was to verify a hypothesis concerning the improvement of the extraction of amino acids from dried tea during the preparation of infusions by applying a permanent or variable magnetic field induced under laboratory conditions. A variable magnetic field applied as a factor assisting extraction resulted in an increased concentration in the total number of amino acids in green and black tea infusions. A statistically significant improvement in the level of free amino acids was observed after application of extraction assisted by a variable magnetic field with induction at 100 mT and a frequency of 50 Hz. Extraction using a variable magnetic field for tea infusions may constitute a good solution to assist traditional water extraction methods for research purposes.

scholarly journals Green Tea Daily Consume Reduced Free Radicals on Moderate Smokers

2018 ◽  
Vol 2 (2) ◽  
pp. 39
Author(s):  
Rosyanne Kushargina ◽  
Rimbawan Rimbawan ◽  
Budi Setiawan
Keyword(s):  
Free Radicals ◽  
Experimental Design ◽  
Antioxidant Capacity ◽  
Green Tea ◽  
Black Tea ◽  
Intervention Period ◽  
Tea Leaves ◽  
Positive Effects ◽  
Tea Infusions ◽  
Total Antioxidant

<p><em>Smoking </em><em>can </em><em>enhance </em><em>free radicals on blood plasma. Many previous studies proved that tea is a source of antioxidants which might reduce free radicals. Green tea is known to have the higher antioxidant capacity compared to </em><em>black tea</em><em>.</em><em> This study aim</em><em>s </em><em>to analyze the effect </em><em>of green tea on reduction of free radicals on moderate smokers</em><em>, using a pre-post experimental design. </em><em>Green tea infusions were prepared with commercially available dried tea leaves (Green Tea Gamboeng Series) from the </em><em>Research</em><em> </em><em>Centers of Tea</em><em> </em><em>and</em><em> </em><em>Cinchona</em><em> Gambung, West Java. </em><em>Nine moderate smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml green tea three times a day for </em><em>four</em><em> weeks. Total Antioxidant Capacity (TAC) of blood serum was measured at baseline and after four weeks intervention period. The level of TAC significantly increased from 1.18 m mol/L to 1.34 m mol/L after </em><em>four</em><em> weeks intervention (P=0.000). These results prove that drinking 200 ml of green tea </em><em>three</em><em> times a day for </em><em>four</em><em> weeks has a significant benefit reduc</em><em>ing f</em><em>ree radicals of moderate smokers. Moderate smokers are advised to consume green tea continuously to sustain these positive effects.</em><em></em></p>

Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

2018 ◽  
Vol 9 (6) ◽  
pp. 3126-3133 ◽  
Author(s):  
Ye Jiao ◽  
Yan Yan ◽  
Zhiyong He ◽  
Daming Gao ◽  
Fang Qin ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Black Tea ◽  
Heterocyclic Amines ◽  
Model Systems ◽  
Tandem Mass ◽  
Inhibitory Effects ◽  
Tea Leaves ◽  
Ultrahigh Performance Liquid Chromatography ◽  
Green And Black Tea

The profile of 18 heterocyclic amines from seven categories (including β-carbolines) in tea leaves during green and black tea processing procedures, as well as commercial tea products was screened by ultrahigh-performance liquid chromatography with tandem mass spectrometry.

scholarly journals A predictive approach to the antioxidant capacity assessment of green and black tea infusions

2020 ◽  
Author(s):  
Małgorzata Muzolf-Panek ◽  
Anna Kaczmarek ◽  
Anna Gliszczyńska-Świgło
Keyword(s):  
Data Mining ◽  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Black Tea ◽  
Multivariate Adaptive Regression Splines ◽  
Total Phenolic ◽  
Data Mining Techniques ◽  
Tea Quality ◽  
Tea Infusions ◽  
Green And Black Tea

AbstractContemporary consumers drink significant amounts of tea because of its health–benefits mainly associated to the presence of polyphenols with high antioxidant activity. Therefore, the information how to obtain tea infusion of the highest quality, i.e. with high antioxidant capacity is needed. In this study, the various models for the prediction of total polyphenols and antioxidant activity of green and black tea infusions were developed and compared. Three mathematical equations: Spiro’s, Peleg’s and logarithmic, and two data mining techniques: multivariate adaptive regression splines (MARS) and artificial neural networks (ANNs) were used to build the predictive models. The results obtained show that Spiro’s model could be used for the prediction of green tea quality expressed as total phenolic content or the antioxidant activity (determination coefficients above 0.99), whereas Peleg’s model is more suitable for black tea quality prediction (determination coefficients above 0.99). Data mining techniques (MARS and ANNs) enable to create models fast and of simple application with very good acceptability (determination coefficients above 0.99).

Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea

1994 ◽  
Vol 58 (4) ◽  
pp. 687-690 ◽  
Author(s):  
Kae Morita ◽  
Motoko Wakabayashi ◽  
Kikue Kubota ◽  
Akio Kobayashi ◽  
Nalin L. Herath
Keyword(s):  
Black Tea ◽  
Tea Leaves ◽  
Green And Black Tea

scholarly journals The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic

2011 ◽  
Vol 24 (No. 2) ◽  
pp. 62-71 ◽  
Author(s):  
R. Street ◽  
J. Száková ◽  
O. Drábek ◽  
L. Mládková
Keyword(s):  
Czech Republic ◽  
Total Content ◽  
Black Tea ◽  
Water Soluble ◽  
Hot Water ◽  
Tea Leaves ◽  
The Czech Republic ◽  
Tea Infusions ◽  
The Status ◽  
Iron Manganese

A total of 30 tea samples of different origins, thirteen green tea samples, thirteen black tea samples, two semi-fermented tea samples and one white tea, imported to the Czech Republic, were collected and analysed for the total content of copper, iron, manganese, and zinc in tea leaves and tea infusions. The total contents of metals in tea leaves differ according to the type of tea (green or black) and are probably influenced by many other factors, e.g. soil properties. The total contents of Mn were much higher compared to the total contents of Cu, Fe, and Zn, and varied between 511&ndash;2220 mg/kg. To compare easily hot water soluble concentrations of Cu, Fe, Mn and Zn, 5 min, 60 min, and 24&nbsp;h infusions were prepared. The extractability of the elements was in the order Cu &gt; Zn &gt; Mn &gt; Fe. The proportions of the element contents in the infusion related to the respective total contents in leaves were 30 &plusmn; 16% Cu, 26 &plusmn; 10% Zn, 18 &plusmn; 10% Mn, and 1.5 &plusmn; 0.8% Fe, respectively. The results confirmed that tea infusion can be an important dietary source of Mn. &nbsp; &nbsp;

scholarly journals Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing

2019 ◽  
Vol 12 (8) ◽  
pp. 2411-2417 ◽  
Author(s):  
Saiqa Jabeen ◽  
Sahib Alam ◽  
Maria Saleem ◽  
Waqar Ahmad ◽  
Rukhsana Bibi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Black Tea ◽  
Tea Leaves ◽  
Mineral Contents ◽  
Total Free Amino Acids

scholarly journals Iron, copper and silver nanoparticles: Green synthesis using green and black tea leaves extracts and evaluation of antibacterial, antifungal and aflatoxin B1 adsorption activity

LWT ◽  
2018 ◽  
Vol 90 ◽  
pp. 98-107 ◽  
Author(s):  
Muhammad Asif Asghar ◽  
Erum Zahir ◽  
Syed Muhammad Shahid ◽  
Muhammad Naseem Khan ◽  
Muhammad Arif Asghar ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Green Synthesis ◽  
Aflatoxin B1 ◽  
Black Tea ◽  
Tea Leaves ◽  
Adsorption Activity ◽  
Iron Copper ◽  
Green And Black Tea

scholarly journals CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

2018 ◽  
Vol 54 (4A) ◽  
pp. 1
Author(s):  
Hoang Quoc Tuan
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Extraction Method ◽  
Gradual Increase ◽  
Black Tea ◽  
Relative Content ◽  
Tea Leaves ◽  
Group I ◽  
Flavour Index ◽  
Group Ii

The content of volatile compounds in tea leaves at different stages of OTD black tea manufacture was measured. Aroma concentrate was prepared by Brewed Extraction Method (BEM) and analyzed by GC/MS. The results showed that volatile compounds were products of lipid breakdown (groupI) and derivatives from terpenoids, carotenoids and amino acids (group II). During processing the changes of group I and group II were significantly different from each others and effect to the flavour index. A gradual increase of percentage relative content from 16.72 to 18.09 in the group I volatile compounds was noticed during withering. While during fermentation, the sum of group II compounds content was higher than than that of group I compounds therefore the value of flavour index, and the value of FI is higher than 1.

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