scholarly journals Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 1 ◽  
Author(s):  
Francesca Gaggìa ◽  
Loredana Baffoni ◽  
Michele Galiano ◽  
Dennis Nielsen ◽  
Rasmus Jakobsen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Black Tea ◽  
Fibroblast Cell ◽  
Acetic Acid Bacteria ◽  
Bacterial Composition ◽  
Yeast Community ◽  
Fermented Beverage ◽  
Anti Oxidant ◽  
First Time ◽  
Fibroblast Cell Lines

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.

scholarly journals Antioxidant Capacity and Consumer Acceptability of Spiced Black Tea

2015 ◽  
Vol 4 (6) ◽  
pp. 104 ◽  
Author(s):  
Simon Oduor Ochanda ◽  
John Kanyiri Wanyoko ◽  
Henrik Kipngeno Ruto
Keyword(s):  
Antioxidant Activity ◽  
Consumer Preference ◽  
Black Tea ◽  
Black Pepper ◽  
Consumer Acceptability ◽  
Value Addition ◽  
Biochemical Effect ◽  
Lemon Grass ◽  
Anti Oxidant ◽  
Hedonic Scale

Value addition of bulk curl tear cut (CTC) black tea is important to meet emerging customer needs and address challenges in a competitive beverage market. Spicing of the tea is one way of value addition but little or no research has been done on the biochemical effect of blending tea with spices and consumer acceptability. A study was conducted to determine the effect of spices on consumer acceptability; pricing and anti-oxidant capacities of black CTC tea consumed in the Kenyan market. Six spices and a spice mix including; ginger, lemon grass, nutmeg, cinnamon, rosemary and tea <em>masala</em> were used to develop aerated spice tea. The spice mix-tea <em>masala </em>comprised of ginger, cinnamon, cardamoms, cloves, black pepper and nutmeg. The threshold levels of spice-tea blends for commercial purposes were demonstrated using three highly rated spices i.e. cinnamon, lemon grass and ginger. Economic costing was done using the cinnamon spiced-tea. The results showed that black tea had the<em> highest antioxidant</em> activity of 92.66% against that of the highest spice cinnamon 89.89%. Antioxidant activity of spiced tea significantly (P&lt;=0.05) decreased with the quantity of added spice. Spices significantly (P&lt;=0.05) increased consumer preference of the black tea and the preferred spice-mix ratios also differed. Some spices were preferred more than others as shown by the three best rated spice-tea mixes including; cinnamon at 10% lemon grass at 5% and ginger at 15% which had mean scores of 6.74, 6.35 and 6.58 respectively on a hedonic scale.

Apoptosis Caused by Triterpenes and Phytosterols and Antioxidant Activity of an Enriched Flavonoid Extract from Passiflora mucronata

2019 ◽  
Vol 18 (10) ◽  
pp. 1405-1416 ◽  
Author(s):  
Isabel C.V. da Silva ◽  
Goran N. Kaluđerović ◽  
Pollyana F. de Oliveira ◽  
Denise O. Guimarães ◽  
Carla H. Quaresma ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Lines ◽  
Oleanolic Acid ◽  
Folk Medicine ◽  
Hexane Fraction ◽  
Cytotoxicity Test ◽  
B16f10 Cell ◽  
Dpph Method ◽  
Melanoma B16f10 ◽  
First Time

Background: P. mucronata (Pm) comes from South America, Brazil and is characterized as “Maracujá de Restinga”. It is used in folk medicine for its soothing properties and in treating insomnia. Objective: The present study for the first time analyzed the antioxidant and cytotoxicity of the hydroalcoholic leaves extract and fractions from Pm. Method: The cytotoxicity test will be evaluated by different assays (MTT and CV) against human prostate cancer (PC3) and mouse malignant melanoma (B16F10) cell lines, and the antioxidant test by DPPH method. Results: β-Amyrin, oleanolic acid, β-sitosterol and stigmasterol were isolated of the most active, hexane fraction. These substances were tested against the tumor cell lines: β-sitosterol and stigmasterol showed the most relevant activity to PC3 in CV assay and, oleanolic acid to B16F10 by the MTT assay. In addition, it was possible to indicate that the mode of cell death for stigmasterol, presumably is apoptosis. In terms of antioxidant activity, the hydroalcoholic leaves extract presented higher activity (EC50 133.3 µg/mL) compared to the flower (EC50 152.3 µg/mL) and fruit (EC50 207.9 µg/mL) extracts. By the HPLC-MS, it was possible to identify the presence of flavones in the leaf extract (isoschaftoside, schaftoside, isovitexin, vitexin, isoorientin, orientin). Conclusions: P. mucronata hexane fraction showed promising cytotoxic effect against cancer cell lines, and stigmasterol contributes to this activity, inducing apoptosis of these cells. Furthermore, as other Passiflora species, Pm extract showed antioxidant activity and flavones are its major phenolic compounds.

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 Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

RSC Advances ◽  
2021 ◽  
Vol 11 (19) ◽  
pp. 11457-11467
Author(s):  
Himangshu Deka ◽  
Podma Pollov Sarmah ◽  
Arundhuti Devi ◽  
Pradip Tamuly ◽  
Tanmoy Karak
Keyword(s):  
Antioxidant Activity ◽  
Black Tea ◽  
Total Polyphenol ◽  
North East India ◽  
North East

Changes in catechins, caffeine, total polyphenol, theaflavins, and antioxidant activity during CTC processing of black tea from North East India cultivar were studied. Total polyphenol decreased up to 37% with the formation of theaflavins up to 1.8%.

The comparison of Zn(II) arginine dithiocarbamate cytotoxicity in T47D breast cancer and fibroblast cells

2021 ◽  
pp. 1-7
Author(s):  
Prihantono Prihantono ◽  
Rizal Irfandi ◽  
Indah Raya
Keyword(s):  
Breast Cancer ◽  
Cell Line ◽  
Breast Cancer Cell Line ◽  
Cancer Cell Line ◽  
Fibroblast Cell ◽  
Fibroblast Cells ◽  
X Ray ◽  
Dithiocarbamate Complex ◽  
T47d Breast Cancer Cell ◽  
Fibroblast Cell Lines

BACKGROUND: With essential metals being studied and developed as anticancer agents, this study aims to explore the anticancer activity of Zn(II) arginine dithiocarbamate in the T47D and fibroblast cell lines. METHOD: The Zn(II) arginine dithiocarbamate complex was prepared by the in situ method and characterized using infra-red spectroscopy, melting point, X-ray fluorescence, and X-ray diffraction instruments. The complex compound was tested for its cytotoxicity to the T47D breast cancer and fibroblast cell lines. RESULTS: The cytotoxicity of the Zn(II) arginine dithiocarbamate complex to the T47D breast cancer cell line obtained IC50 = 3.16 μg/mL, while cisplatin obtained IC50 = 28.18 μg/mL. The cytotoxicity of the Zn(II) arginine dithiocarbamate complex to fibroblast cells obtained IC50 = 8709.63 μg/mL. CONCLUSION: The Zn(II) arginine dithiocarbamate complex has increased active cytotoxicity compared to cisplatin in inducing morphological changes in the T47D breast cancer cell line and is relatively non-toxic to fibroblast cells.

scholarly journals Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 544 ◽  
Author(s):  
Łukasz Łopusiewicz ◽  
Emilia Drozłowska ◽  
Paulina Siedlecka ◽  
Monika Mężyńska ◽  
Artur Bartkowiak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reducing Sugars ◽  
Microbial Population ◽  
Antioxidant Properties ◽  
Flaxseed Oil ◽  
Refrigerated Storage ◽  
Minimum Level ◽  
Fermented Beverage ◽  
Kefir Grains ◽  
Potential Substrate

Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

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