Radical Scavenging Effects and Physicochemical Properties of Seolitae Chungkukjang Added with Green Tea

Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, color, mechanical properties, water vapor permeability, and oil resistance, were measured. Biological activities of the films, including the antioxidant and antibacterial activities, were characterized in terms of 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity, reducing power, the total antioxidant activity, and the filter disc inhibition zone method. The results indicated that the incorporation of corn peptide caused interactions between carboxymethyl chitosan and corn peptide in Maillard reaction and gave rise to the films light yellow appearance. Compared with the Control, the degree of glycosylation, browning intensity, thickness, opacity, tensile strength, antioxidant activity, and antibacterial activity of films were increased, but the elongation, vapor permeability, and oil resistance of films were decreased. The films based on corn peptide and carboxymethyl chitosan can potentially be applied to food packaging.

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Optimized green extraction conditions of matcha green tea (Camellia sinensis) using central composite design for maximal polyphenol and antioxidant contents

BioResources ◽

10.15376/biores.16.2.3255-3271 ◽

2021 ◽

Vol 16 (2) ◽

pp. 3255-3271

Author(s):

Nor Hafiza Sayuti ◽

Ammar Akram Kamarudin ◽

Norazalina Saad ◽

Nor Asma Ab. Razak ◽

Norhaizan Mohd Esa

Keyword(s):

Central Composite Design ◽

Green Tea ◽

Camellia Sinensis ◽

Desirability Function ◽

Radical Scavenging ◽

Antioxidant Compounds ◽

Green Extraction ◽

Antioxidant Content ◽

Optimum Extraction ◽

Central Composite

Response surface methodology (RSM) was employed to optimize the extraction conditions of phenolic and antioxidant compounds from matcha green tea (Camellia sinensis) using central composite design (CCD). The desirability function was used to find the optimum extraction conditions. The highest polyphenol and antioxidant content yield were reached at a temperature of 80 °C, an extraction time of 20 min, a liquid-to-solid ratio of 100 mL/g, and a desirability value of 0.948. The experimental values for total phenolics under the optimum extraction conditions were 317.62 ± 3.45 mg GAE/g and 29.21 ± 0.38 mg RE/g for the total flavonoids. The antioxidant activity (AA) was evaluated using 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), which showed radical scavenging activities at 88.28 ± 0.14% and 90.02 ± 0.14%, respectively. The high performance liquid chromatography (HPLC) analysis at the optimum condition revealed 14 compounds. Among the analyzed compounds, matcha green tea extract (MGTE) had the highest content of epigallocatechin gallate (EGCG) with 95.48 mg/g, followed by epicatechin gallate (ECG) at 74.48 mg/g, and catechin at 28.94 mg/g. The results suggested that the optimized parameters of heat-assisted extraction provide an ideal green extraction method for the extraction of the high polyphenol and antioxidant content in matcha green tea.

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Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2010.30.5.860 ◽

2010 ◽

Vol 30 (5) ◽

pp. 860-866 ◽

Cited By ~ 13

Author(s):

Young-Jik Kim

Keyword(s):

Physicochemical Properties ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Dietary Supplementation ◽

Chicken Meat ◽

Scavenging Activity ◽

Dpph Radical ◽

Dpph Radical Scavenging Activity ◽

Dpph Radical Scavenging ◽

By Products

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Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage

Acta Alimentaria ◽

10.1556/066.2021.00007 ◽

2021 ◽

Vol 50 (3) ◽

pp. 369-382

Author(s):

D. Das ◽

S. Tamuly ◽

M. Das Purkayastha ◽

B. Dutta ◽

C. Barman ◽

...

Keyword(s):

Acute Toxicity ◽

Green Tea ◽

Oral Delivery ◽

Histopathological Examination ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Density Lipoprotein ◽

Lipoprotein Cholesterol ◽

Tea Leaves ◽

Green Tea Leaves

AbstractGreen tea or its concentrated extract is coveted for its health promoting catechin-like polyphenols, especially epigallocatechin-3-gallate (EGCG). However, its amicable efficacy is now being doubted considering the recent occurrence of several cases of hepato- and nephrotoxicity, after the ingestion of EGCG-fortified (≥85–90%) nutritional supplements. Therefore, the current study was carried out to ascertain the effect of green tea leaves extract (GTE), having low EGCG content (73.8%), on liver and kidney functions of male Wistar rats using various in vivo experiments and in vitro radical scavenging activity. In terms of acute toxicity, GTE was observed to be safe when delivered at a dosage of 2000 mg kg−1 body weight (BW). Oral delivery of GTE for 28 days at a concentration of 200 mg kg−1 BW/day did not trigger sub-acute toxicity to the liver and kidneys, as per serum biochemical analyses and histopathological examination. In contrast, GTE counteracted the effects of carbon tetrachloride (a potent hepato-degenerative compound) on the liver. Furthermore, increase in high-density lipoprotein―cholesterol with concomitant lowering of serum triglycerides and low-density lipoprotein―cholesterol were noticed in GTE-treated rats. These findings suggest that low EGCG containing GTE, with appreciable antioxidant activity (IC50 = 53.18–71.28 μg mL−1), can serve as a hepatoprotective, hypolipidemic, and hypocholesterolemic ingredient.

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The Free Radical Scavenging and Anti-Isolated Human LDL Oxidation Activities of Pluchea indica (L.) Less. Tea Compared to Green Tea (Camellia sinensis)

BioMed Research International ◽

10.1155/2020/4183643 ◽

2020 ◽

Vol 2020 ◽

pp. 1-12

Author(s):

Kittipot Sirichaiwetchakoon ◽

Gordon Matthew Lowe ◽

Griangsak Eumkeb

Keyword(s):

Free Radical ◽

Green Tea ◽

Camellia Sinensis ◽

Hypochlorous Acid ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Ldl Oxidation ◽

Caffeoylquinic Acid ◽

Dicaffeoylquinic Acid

Tea is one of the most popular beverages in the world. Camellia sinensis tea (CST) or green tea is widely regarded as a potent antioxidant. In Thailand, Pluchea indica (L.) Less. tea (PIT) has been commercially available as a health-promoting drink. This study focused on free radical scavenging activities of PIT, and its ability to protect isolated human low-density lipoproteins (LDL) from oxidation by chemical agents. A preliminary study to investigate the antioxidant nature of PIT was undertaken. These included common antioxidant assays involving 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), hypochlorous acid (HOCl), and its potential to scavenge peroxynitrite. In separated experiments, isolated human LDL was challenged with either 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), copper (Cu2+), or 3-Morpholinosydnonimine hydrochloride (SIN-1) to induce LDL oxidation. PIT exhibited antioxidant activity in all test systems and performed significantly better than CST in both DPPH (P<0.05; IC50PIT=245.85±15.83 and CST=315.41±24.18 μg/ml) and peroxynitrite scavenging assays. PIT at 75 μg/ml almost fully prevented the peroxynitrite over a 5 h period. Moreover, it displayed similar properties to CST during the antioxidation of isolated human LDL using AAPH, Cu2+, SIN-1, and hypochlorous acid scavenging assays. However, it revealed a significantly lower ABTS scavenging activity than CST (P<0.05; IC50PIT=30.47±2.20 and CST=21.59±0.67 μg/ml). The main constituents of the PIT were identified using LC-MS/MS. It contained 4-O-caffeoylquinic acid (4-CQ), 5-O-caffeoylquinic acid (5-CQ), 3,4-O-dicaffeoylquinic acid (3,4-CQ), 3,5-O-dicaffeoylquinic acid (3,5-CQ), and 4,5-O-dicaffeoylquinic acid (4,5-CQ). In conclusion, caffeoyl derivatives in PIT could play an important role in potent antioxidant properties. So, it may be further developed to be antioxidant beverages for preventing atherosclerosis and cardiovascular diseases associated with oxidative stress.

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Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Foods ◽

10.3390/foods9060831 ◽

2020 ◽

Vol 9 (6) ◽

pp. 831 ◽

Cited By ~ 1

Author(s):

Han Chen ◽

Haotian Zheng ◽

Margaret Anne Brennan ◽

Wenpin Chen ◽

Xinbo Guo ◽

...

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Cold Storage ◽

Phase Stability ◽

Radical Scavenging ◽

Black Tea ◽

Laser Scanning Microscopy ◽

Lower Phase ◽

Antioxidant Power ◽

Tea Infusion

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

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