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Wong M, Sirisena S, Ng K. Phytochemical profile of differently processed tea: A review. J Food Sci 2022; 87:1925-1942. [DOI: 10.1111/1750-3841.16137] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 02/17/2022] [Accepted: 03/08/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Melody Wong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Australia
| | - Sameera Sirisena
- Department of Chemical Engineering, Faculty of Engineering and Information Technology The University of Melbourne Parkville Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Australia
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2
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Antibacterial and Sporicidal Activity Evaluation of Theaflavin-3,3'-digallate. Int J Mol Sci 2022; 23:ijms23042153. [PMID: 35216265 PMCID: PMC8877948 DOI: 10.3390/ijms23042153] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
Theaflavin-3,3'-digallate (TFDG), a polyphenol derived from the leaves of Camellia sinensis, is known to have many health benefits. In this study, the antibacterial effect of TFDG against nine bacteria and the sporicidal activities on spore-forming Bacillus spp. have been investigated. Microplate assay, colony-forming unit, BacTiter-GloTM, and Live/Dead Assays showed that 250 µg/mL TFDG was able to inhibit bacterial growth up to 99.97%, while 625 µg/mL TFDG was able to inhibit up to 99.92% of the spores from germinating after a one-hour treatment. Binding analysis revealed the favorable binding affinity of two germination-associated proteins, GPR and Lgt (GerF), to TFDG, ranging from -7.6 to -10.3 kcal/mol. Semi-quantitative RT-PCR showed that TFDG treatment lowered the expression of gpr, ranging from 0.20 to 0.39 compared to the control in both Bacillus spp. The results suggest that TFDG not only inhibits the growth of vegetative cells but also prevents the germination of bacterial spores. This report indicates that TFDG is a promising broad-spectrum antibacterial and anti-spore agent against Gram-positive, Gram-negative, acid-fast bacteria, and endospores. The potential anti-germination mechanism has also been elucidated.
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Ma C, Hung Y. Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality. Food Sci Nutr 2020; 8:4379-4387. [PMID: 32884718 PMCID: PMC7455934 DOI: 10.1002/fsn3.1735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 05/12/2020] [Accepted: 05/13/2020] [Indexed: 01/05/2023] Open
Abstract
Black tea powder was used to make tea infusion using a Keuring coffee maker. Effect of tea particle size (0.30 or 0.60 mm), water volume for brewing (118, 177, or 236 ml), and the amount of tea powder (1.0, 1.5, or 2.0 g) on tea infusion quality were evaluated. The concentration of four chemical compounds (soluble sugars, total amino acids, polyphenols, and caffeine) in tea infusion was measured. In general, the concentration of the four compounds in tea infusion increased with the amount of tea powder used and decreased with increasing water volume and tea particle size. Using 2.0 g of 0.30 mm tea powder and 118 ml of water per brew, the concentration of the above four components was 412.3, 251.6, 208.9, and 205.3 μg/ml, respectively, and higher than tea infusion prepared by traditional method (312.4, 204.1, 211.6, and 175.9 μg/ml). The highest extraction efficiency (mg/cup.g) for the four chemical components per unit weight of tea powder was at using 1.0 g of 0.30 mm tea powder with 236 ml water for soluble sugars (32.3 μg/ml) and caffeine (16.3 μg/ml), at using 1.5 g tea powders for polyphenols (22.3 μg/ml) and at using 2.0 g tea powders for amino acid (13.6 μg/ml). This study suggested using a single-serve coffee maker can be a convenient and effective way to prepare the tea infusion with high quality.
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Affiliation(s)
- Chunhua Ma
- College of Tea and Food ScienceWuyi UniversityWuyishan CityChina
| | - Yen‐Con Hung
- Department of Food Science and TechnologyUniversity of GeorgiaGriffinGAUSA
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Piek H, Venter I, Rautenbach F, Marnewick JL. Rooibos herbal tea: An optimal cup and its consumers. Health SA 2020; 24:1090. [PMID: 31934411 PMCID: PMC6917459 DOI: 10.4102/hsag.v24i0.1090] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Accepted: 09/05/2018] [Indexed: 11/25/2022] Open
Abstract
Background Rooibos types and forms and how prepared and flavoured influence the total polyphenol content and total antioxidant capacity (TAC). Aim To denote an optimal rooibos cup as having the highest total polyphenol content and TAC, considering the different types, forms, preparation methods and flavourings and amounts (Phase 1), and determine the demographic, lifestyle and rooibos consumption characteristics of adult rooibos consumers, and the association of these characteristics with drinking the optimal cup (Phase 2). Setting Assays: Oxidative Stress Research Centre, Cape Peninsula University of Technology; Consumer survey: George area, South Africa. Method Phase 1 entailed determining the total polyphenol content (Folin–Ciocalteau method) and TAC (Trolox equivalent antioxidant capacity and ferric-reducing antioxidant power assay) of the prepared rooibos samples. For Phase 2, a developed, pilot tested questionnaire was used to profile adult rooibos consumers. Results Phase 1: the following samples delivered higher total polyphenol content and TAC: green (type), green leaves and powdered extract (forms), and sample steeped for 10 min or longer (preparation method). The identified optimal cup was sample steeped for 10 min or longer. Phase 2: a total of 308 respondents completed the questionnaire. Few consumed more than one rooibos cup per day (25.3%; n = 78) and the optimal cup (15.9%; n = 49). These latter respondents comprised those who steeped rooibos in a teapot (not a cup or mug) (p < 0.05). Conclusions The optimal cup was identified as sample steeped for 10 min or longer. The rooibos consumers did not consume it sufficiently, nor steeped it long enough.
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Affiliation(s)
- Hannelise Piek
- Department of Biotechnology and Consumer Science, Cape Peninsula University of Technology, South Africa
| | - Irma Venter
- Department of Biotechnology and Consumer Science, Cape Peninsula University of Technology, South Africa
| | - Fanie Rautenbach
- Department of Biomedical Sciences, Cape Peninsula University of Technology, South Africa
| | - Jeanine L Marnewick
- Department of Biomedical Sciences, Cape Peninsula University of Technology, South Africa.,Oxidative Stress Research Centre, Institute of Biomedical and Microbial Biotechnology, Cape Peninsula University of Technology, South Africa
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Kaewkod T, Bovonsombut S, Tragoolpua Y. Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line. Microorganisms 2019; 7:E700. [PMID: 31847423 PMCID: PMC6956236 DOI: 10.3390/microorganisms7120700] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/12/2019] [Accepted: 12/12/2019] [Indexed: 12/31/2022] Open
Abstract
Kombucha tea is a refreshing beverage that is produced from the fermentation of tea leaves. In this study, kombucha tea was prepared using 1% green tea, oolong tea, and black tea, and 10% sucrose with acetic acid bacteria and yeast. The pH values of the kombucha tea were found to be in a range of 2.70-2.94 at 15 days of fermentation. The lowest pH value of 2.70 was recorded in the kombucha prepared from black tea. The total acidity of kombucha prepared from black tea was the highest by 16.75 g/L and it was still maintained after heat treatment by boiling and after autoclaved. Six organic acids: glucuronic, gluconic, D-saccharic acid 1,4-lactone, ascorbic, acetic, and succinic acid in kombucha tea were detected by HPLC with the optimization for organic acids detection using isocratic elution buffer with C18 conventional column. The highest level of organic acid was gluconic acid. Kombucha prepared from green tea revealed the highest phenolic content and antioxidation against DPPH radicals by 1.248 and 2.642 mg gallic acid/mL kombucha, respectively. Moreover, pathogenic enteric bacteria: Escherichia coli. E. coli O157:H7. Shigella dysenteriae, Salmonella Typhi, and Vibrio cholera were inhibited by kombucha and heat-denatured kombucha with diameter of the inhibition zones ranged from 15.0 ± 0.0-25.0 ± 0.0 mm. In addition, kombucha prepared from green tea and black tea demonstrated toxicity on Caco-2 colorectal cancer cells. Therefore, kombucha tea could be considered as a potential source of the antioxidation, inhibition of pathogenic enteric bacteria, and toxicity on colorectal cancer cells.
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Affiliation(s)
- Thida Kaewkod
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (T.K.); (S.B.)
- The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sakunnee Bovonsombut
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (T.K.); (S.B.)
- Center of Excellence in Bioresources for Agriculture, Industry, and Medicine, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yingmanee Tragoolpua
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (T.K.); (S.B.)
- Center of Excellence in Bioresources for Agriculture, Industry, and Medicine, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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Lee MK, Kim HW, Lee SH, Kim YJ, Asamenew G, Choi J, Lee JW, Jung HA, Yoo SM, Kim JB. Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3201-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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7
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Bartoszek M, Polak J, Chorążewski M. Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2986-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Zhang C, Suen CLC, Yang C, Quek SY. Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food Chem 2017; 244:109-119. [PMID: 29120758 DOI: 10.1016/j.foodchem.2017.09.126] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 09/24/2017] [Accepted: 09/26/2017] [Indexed: 11/19/2022]
Abstract
Tea polyphenols have been a topic of discussion due to their health benefits. Nevertheless, detailed studies on the antioxidant capacity and polyphenol contents of teas in relation to factors including geographical locations, plantation elevations and leaf grades have been limited. In this study, 53 tea samples were analysed to determine the individual and total catechin and theaflavin contents by HPLC and the total antioxidant capacity by Oxygen Radical Absorbance Capacity (ORAC) methods. Results show that the polyphenol (catechins and theaflavins) contents were significantly influenced by plantation location. Black tea from low plantation elevation contained 22-28% more polyphenols than those from high elevation. Small tea leaves had up to 15% more polyphenols than larger leaves from similar elevation. The results were further confirmed by Principal Composition Analysis (PCA), which grouped the black and green tea samples into 3 different clusters, respectively.
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Affiliation(s)
- Chuang Zhang
- Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Claire Li-Chieh Suen
- Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Chao Yang
- Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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9
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Islam SN, Farooq S, Sehgal A. Effect of consecutive steeping on antioxidant potential of green, oolong and black tea. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13572] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Shaikh N. Islam
- Department of Zoology Lovely Professional University Jalandhar‐Delhi G.T. Road (NH‐1) Phagwara Punjab 144411 India
| | - Sumaya Farooq
- Department of Zoology Lovely Professional University Jalandhar‐Delhi G.T. Road (NH‐1) Phagwara Punjab 144411 India
| | - Amit Sehgal
- Department of Zoology Lovely Professional University Jalandhar‐Delhi G.T. Road (NH‐1) Phagwara Punjab 144411 India
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10
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Khanum H, Faiza S, Sulochanamma G, Borse BB. Quality, antioxidant activity and composition of Indian black teas. Journal of Food Science and Technology 2017; 54:1266-1272. [PMID: 28416877 DOI: 10.1007/s13197-017-2506-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2016] [Accepted: 01/20/2017] [Indexed: 11/27/2022]
Abstract
A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids, caffeine, minerals and antioxidant activity of black teas available locally.
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Affiliation(s)
- Hafeeza Khanum
- Department of Spices and Flavour Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - Sheema Faiza
- Department of Spices and Flavour Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - G Sulochanamma
- Department of Spices and Flavour Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - B B Borse
- Department of Spices and Flavour Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
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Simultaneous Determination of Black Tea-Derived Catechins and Theaflavins in Tissues of Tea Consuming Animals Using Ultra-Performance Liquid-Chromatography Tandem Mass Spectrometry. PLoS One 2016; 11:e0163498. [PMID: 27695123 PMCID: PMC5047449 DOI: 10.1371/journal.pone.0163498] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Accepted: 09/09/2016] [Indexed: 11/19/2022] Open
Abstract
The bioavailability, tissue distribution and metabolic fate of the major tea polyphenols, catechins and theaflavins as well as their gallated derivatives are yet to be precisely elucidated on a single identification platform for assessment of their relative bioefficacy in vivo. This is primarily due to the lack of suitable analytical tools for their simultaneous determination especially in an in vivo setting, which continues to constrain the evaluation of their relative health beneficiary potential and therefore prospective therapeutic application. Herein, we report a rapid and sensitive Ultra-Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) based method for the simultaneous determination of the major catechins and theaflavins in black tea infusions as well as in different vital tissues and body fluids of tea-consuming guinea pigs. This method allowed efficient separation of all polyphenols within seven minutes of chromatographic run and had a lower limit of quantification (LLOQ) of ~5 ng/ml. Using this method, almost all bioactive catechins and theaflavins could be simultaneously detected in the plasma of guinea pigs orally administered 5% black tea for 14 days. Our method could further detect the majority of these polyphenols in the lung and kidney as well as identify the major catechin metabolites in the urine of the tea-consuming animals. Overall, our study presents a novel tool for simultaneous detection and quantitation of both catechins and theaflavins in a single detection platform that could potentially enable precise elucidation of their relative bioavailability and bioefficacy as well as true health beneficiary potential in vivo. Such information would ultimately facilitate the accurate designing of therapeutic strategies utilizing high efficacy formulations of tea polyphenols for effective mitigation of oxidative damage and inflammation in humans as well as prevention of associated diseases.
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12
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Yin DD, Yuan RY, Wu Q, Li SS, Shao S, Xu YJ, Hao XH, Wang LS. Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities. Food Chem 2015; 187:20-8. [PMID: 25976993 DOI: 10.1016/j.foodchem.2015.04.032] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 04/10/2015] [Accepted: 04/12/2015] [Indexed: 10/23/2022]
Abstract
Water lily, a member of the Nymphaeaceae family, can be made into tea on the basis of outstanding fragrance characteristics and health care functions. In this study, 16 flavonoids were identified and quantified in tea infusions prepared from the petals of 33 water lily cultivars using HPLC-DAD and HPLC-ESI-MS/MS. The infusions were analyzed with HS-SPME coupled with GC-MS; 29 volatile compounds were detected, of which nine were found to be scent components. The cultivars were clustered into three clusters characterized according to scent components. The 'Conqueror' and 'Virginia' cultivars had the highest antioxidant activities. The concentrations of polyphenols and flavonoids showed significant positive correlations with antioxidant activity as measured by DPPH, ABTS(+), and FRAP assays. This study is valuable for a fuller understanding of this important tea and can also be used for the development of water lily.
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Affiliation(s)
- Dan-Dan Yin
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ru-Yu Yuan
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; College of Horticulture, Nanjing Agriculture University, Nanjing 210095, China
| | - Qian Wu
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; College of Horticulture, Nanjing Agriculture University, Nanjing 210095, China
| | - Shan-Shan Li
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shuai Shao
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; College of Horticulture, Nanjing Agriculture University, Nanjing 210095, China
| | - Yan-Jun Xu
- Department of Applied Chemistry, China Agricultural University, Beijing 100094, China
| | - Xiang-Hong Hao
- Department of Applied Chemistry, China Agricultural University, Beijing 100094, China
| | - Liang-Sheng Wang
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
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13
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Ratnasooriya WD, Abeysekera WPKM, Ratnasooriya CTD. In vitro anti-hyaluronidase activity of Sri Lankan low grown orthodox orange pekoe grade black tea (Camellia sinensis L.). Asian Pac J Trop Biomed 2014. [DOI: 10.12980/apjtb.4.2014apjtb-2014-0462] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Abstract
There is a need to evaluate the evidence about the health effects of tea flavonoids and to provide valid, specific, and actionable tea consumption information to consumers. Emerging evidence suggests that the flavonoids in tea may be associated with beneficial health outcomes, whereas the benefits and risks of tea extracts and supplements are less well known. The next steps in developing tea science should include a focus on the most promising leads, such as reducing the risk of cardiovascular disease and stroke, rather than pursuing smaller, more diffuse studies of many different health outcomes. Future tea research should also include the use of common reference standards, better characterization of intervention products, and application of batteries of biomarkers of intakes and outcomes across studies, which will allow a common body of evidence to be developed. Mechanistic studies should determine which tea bioactive constituents have effects, whether they act alone or in combination, and how they influence health. Clinical studies should use well-characterized test products, better descriptions of baseline diets, and validated biomarkers of intake and disease risk reduction. There should be more attention to careful safety monitoring and adverse event reporting. Epidemiologic investigations should be of sufficient size and duration to detect small effects, involve populations most likely to benefit, use more complete tea exposure assessment, and include both intermediary markers of risk as well as morbidity and mortality outcomes. The construction of a strong foundation of scientific evidence on tea and health outcomes is essential for developing more specific and actionable messages on tea for consumers.
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Affiliation(s)
- Johanna T Dwyer
- Office of Dietary Supplements, National Institutes of Health, Bethesda, MD (JTD); the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (JTD); and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (JP)
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15
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Wang L, Wei K, Cheng H, He W, Li X, Gong W. Geographical tracing of Xihu Longjing tea using high performance liquid chromatography. Food Chem 2013; 146:98-103. [PMID: 24176319 DOI: 10.1016/j.foodchem.2013.09.043] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2012] [Revised: 09/06/2013] [Accepted: 09/08/2013] [Indexed: 01/17/2023]
Abstract
Xihu Longjing tea (XHLJ) is one of the most famous green tea in China. Due to its high price, some inauthentic XHLJ from other tea producing areas appear on the market and hurt the interests of customers and producers. High-performance liquid chromatography (HPLC) combined with the principal component analysis (PCA) and linear discriminant analysis (LDA) methods were applied to the geographical tracing of XHLJ from two other types of Longjing teas and a non-Longjing flatten-shaped tea (non-LJ). The chromatograms of the tea samples from four different regions were highly similar. It was difficult to classify 4 types of teas directly by PCA. However, high total accuracy rates of 94.8% and 87.6% for the training and test set were achieved for distinguishing XHLJ from the other three types of tea by stepwise discriminant analysis. The identification accuracy of XHLJ from non-LJ was the highest, suggesting geographical distance might play an important role in this process. In summary, a combination of chromatographic chemical fingerprints with LDA provides a simple and rapid approach for the identification of XHLJ from other teas.
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Affiliation(s)
- Liyuan Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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16
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Mahdavi R, Lotfi Yagin N, Liebman M, Nikniaz Z. Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags. Urolithiasis 2012; 41:15-9. [PMID: 23532418 DOI: 10.1007/s00240-012-0521-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Accepted: 12/08/2012] [Indexed: 10/27/2022]
Abstract
Because of the postulated role of increased dietary oxalate intake in calcium oxalate stone formation, the effect of different brewing times on soluble oxalate contents of loose-packed black tea and tea bags was studied. The oxalate content of 25 different samples of loose-packed black teas after brewing at 5, 10, 15, 30, and 60 min and of ten brands of tea bags after infusion for 1, 2, 3, 4, and 5 min was measured by enzymatic assay. The oxalate concentration resulting from different brewing times ranged from 4.3 to 6.2 mg/240 ml for loose-packed black teas and from 2.7 to 4.8 mg/240 ml for tea bags. There was a stepwise increase in oxalate concentration associated with increased brewing times.
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Affiliation(s)
- Reza Mahdavi
- Nutrition Research Centre, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
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Kallel L, Desseaux V, Hamdi M, Stocker P, Ajandouz EH. Insights into the fermentation biochemistry of Kombucha teas and potential impacts of Kombucha drinking on starch digestion. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.08.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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van der Hooft JJJ, Akermi M, Ünlü FY, Mihaleva V, Roldan VG, Bino RJ, de Vos RCH, Vervoort J. Structural annotation and elucidation of conjugated phenolic compounds in black, green, and white tea extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8841-50. [PMID: 22468624 DOI: 10.1021/jf300297y] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Advanced analytical approaches consisting of both LC-LTQ-Orbitrap Fourier transformed (FT)-MS and LC-time-of-flight-(TOF)-MS coupled to solid-phase extraction (SPE) NMR were used to obtain more insight into the complex phenolic composition of tea. On the basis of the combined structural information from (i) accurate mass fragmentation spectra, derived by using LC-Orbitrap FTMS(n), and (ii) proton NMR spectra, derived after LC-TOFMS triggered SPE trapping of selected compounds, 177 phenolic compounds were annotated. Most of these phenolics were glycosylated and acetylated derivatives of flavan-3-ols and flavonols. Principal component analysis based on the relative abundance of the annotated phenolic compounds in 17 commercially available black, green, and white tea products separated the black teas from the green and white teas, with epicatechin-3,5-di-O-gallate and prodelphinidin-O-gallate being among the main discriminators. The results indicate that the combined use of LC-LTQ-Orbitrap FTMS and LC-TOFMS-SPE-NMR leads to a more comprehensive metabolite description and comparison of tea and other plant samples.
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Affiliation(s)
- Justin J J van der Hooft
- Laboratory of Biochemistry, Wageningen University and Research Centre , Dreijenlaan 3, 6703 HA Wageningen, The Netherlands.
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Abeywickrama KRW, Ratnasooriya WD, Amarakoon AMT. Oral hypoglycaemic, antihyperglycaemic and antidiabetic activities of Sri Lankan Broken Orange Pekoe Fannings (BOPF) grade black tea (Camellia sinensis L.) in rats. JOURNAL OF ETHNOPHARMACOLOGY 2011; 135:278-286. [PMID: 21397000 DOI: 10.1016/j.jep.2011.02.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2010] [Revised: 02/04/2011] [Accepted: 02/08/2011] [Indexed: 05/30/2023]
Abstract
UNLABELLED ETHNOPHARMCOLOGICAL RELEVANCE: Sri Lankan traditional practitioners recommend the consumption of black tea infusion (BTI) made from Camellia sinensis L. plant for regulation of glycaemia. However, they do not specify the grade of tea and their origin (i.e., agroclimatic elevation) and as such many prediabetics and milddiabetics use BOPF grade tea. AIM OF THE STUDY This study examines the blood glucose lowering potential of Sri Lankan BOPF grade tea and its potency with respect to agroclimatic elevations. MATERIALS AND METHODS Unblended orthodox BOPF grade tea samples were collected from high-, mid- and low-grown agroclimatic elevations in Sri Lanka. Different concentrations of warm BTI (60, 120 and 480 mg/ml), tolbutamide (reference drug: 22.5mg/kg body weight) and water (control) were orally administered to different groups of rats, and hypoglycaemic and antihyperglycaemic activities were assessed. Antidiabetic activity was determined using streptozotocin induced diabetic rats. Mechanisms of blood glucose lowering actions were investigated using several standards techniques. RESULTS BTI exhibited significant (P<0.05), dose-dependent and marked hypoglycaemic and antihyperglycaemic activities with quick onset. These effects did not differ with respect to agroclimatic elevation, although there were differences in the content of phyto-constituents. BTI also showed marked and quick antidiabetic activity. BTI inhibited intestinal glucose absorption and impaired α-glucosidase and α-amylase activities. BTI possessed insulinomimetic action, ability to improve insulin sensitivity and in vivo antioxidant activity. Notably, BTI was nontoxic. CONCLUSIONS BTI of Sri Lankan BOPF grade tea has oral hypoglycaemic, antihyperglycaemic and antidiabetic actions which are mediated via multiple mechanisms. This study also indicates that, BOPF grade tea of any agroclimatic elevations in Sri Lanka could be used in the regulation of glycaemia.
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Zimmermann BF, Gleichenhagen M. The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Ahmed S, Unachukwu U, Stepp JR, Peters CM, Long C, Kennelly E. Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry. JOURNAL OF ETHNOPHARMACOLOGY 2010; 132:176-185. [PMID: 20804837 DOI: 10.1016/j.jep.2010.08.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2010] [Revised: 07/31/2010] [Accepted: 08/07/2010] [Indexed: 05/29/2023]
Abstract
AIM OF THE STUDY Pu-erh (or pu'er) tea tasting is a social practice that emphasizes shared sensory experience, wellbeing, and alertness. The present study examines how variable production and preparation practices of pu-erh tea affect drinkers' perceptions, phytochemical profiles, and anti-oxidant activity. MATERIALS AND METHODS One hundred semi-structured interviews were conducted in Yunnan Province to understand the cultural and environmental context of pu-erh tea tasting. The gong fu cha dao ('way of tea' with 'effort,' 'work,' or 'skill') method of brewing tea through multiple infusions was employed to evaluate green and black pu-erh samples from smallholder agro-forests and terrace plantations. Ranking interviews, High Performance Liquid Chromatography (HPLC), and the 1-1-diphenyl-2-picrylhydrazyl (DPPH) assay were conducted to characterize color and taste profiles, Total Catechin Content (TCC), Total Methylxanthine Content (TMC), and free radical scavenging capacity (IC(50)). RESULTS Significant variation was found among pu-erh samples based on: (1) agro-ecosystem mode of production by TCC (P<0.0001) and TMC (P<0.0265), (2) processing method for TCC (P<0.0001), TMC (P<0.0027), and free radical scavenging capacity (P<0.0001), (3) infusion sequence for TMC (P<0.0013), (4) taste rankings for TCC (P<0.0001), TMC (P<0.0001), and IC(50) (P<0.0059) and, (5) color rankings for TMC (P<0.0009) and IC(50) (P<0.0001). Samples rated as bitter and bitter-sweet contained the greatest TCC and free radical scavenging capacity. CONCLUSIONS This research demonstrated that production environment, processing methods, and infusion sequence in preparing tea are related to the phytochemical profile, free radical scavenging activity, and flavor of tea. Findings contribute to the ethnomedical literature by supporting previous studies that have hypothesized that the taste of plants, particularly bitterness, may guide societies in the search for medicinal plants and beneficial phytochemicals.
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Affiliation(s)
- Selena Ahmed
- Institute of Economic Botany, The New York Botanical Garden, Bronx, NY 10458, USA.
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Novak I, Šeruga M, Komorsky-Lovrić Š. Characterisation of catechins in green and black teas using square-wave voltammetry and RP-HPLC-ECD. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.084] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Amarowicz R, Carle R, Dongowski G, Durazzo A, Galensa R, Kammerer D, Maiani G, Piskula MK. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. Mol Nutr Food Res 2009; 53 Suppl 2:S151-83. [PMID: 19065581 DOI: 10.1002/mnfr.200700486] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Olsztyn, Poland
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Identification, quantitation, and method validation for flavan-3-ols in fermented ready-to-drink teas from the Italian market using HPLC-UV/DAD and LC-MS/MS. J Sep Sci 2009; 32:3643-51. [DOI: 10.1002/jssc.200900369] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Owuor PO, Kamau DM, Jondiko EO. Responses of clonal tea to location of production and plucking intervals. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Wang LF, Lee JY, Chung JO, Baik JH, So S, Park SK. Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds. Food Chem 2008; 109:196-206. [DOI: 10.1016/j.foodchem.2007.12.054] [Citation(s) in RCA: 166] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2006] [Revised: 10/12/2007] [Accepted: 12/07/2007] [Indexed: 11/25/2022]
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Pennington JA. Applications of food composition data: Data sources and considerations for use. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2007.02.005] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Yang DJ, Hwang LS, Lin JT. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. J Chromatogr A 2006; 1156:312-20. [PMID: 17161409 DOI: 10.1016/j.chroma.2006.11.088] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2006] [Revised: 10/03/2006] [Accepted: 11/28/2006] [Indexed: 11/27/2022]
Abstract
Bag teas, packed 3g of ground black, green, oolong, paochoung and pu-erh tea leaves (the particle size used was 1-2mm), were steeped in 150 mL of 70, 85 or 100 degrees C hot water to study the effects of the number of steeping (the same bag tea was steeped repeatedly eight times, 30s each time, as done in China for making ceremonial tea) and varied steeping durations (0.5-4 min) on caffeine, catechins and gallic acid in tea infusions. The changes in tea infusions during storage at 4 or 25 degrees C for 0-48 h and the variations in these compounds of bag tea infused with 150 mL of 4 or 25 degrees C cold water for 0.5-16 h were also investigated. A HPLC method with a C18 column and a step gradient solvent system consisting of acetonitrile and 0.9% acetic acid in deionized water was used for analysis. Results for all kinds of tea samples showed that the second tea infusion contained the highest contents of caffeine, catechins and gallic acid when bag teas were steeped in 70 degrees C water. It was different from that steeped at 85 and 100 degrees C, the highest contents existed in the first infusion. These compounds decreased gradually in later infusions. Higher amounts of caffeine, catechins and gallic acid could be released from bag teas as hotter water was used. As steeping duration prolonged, these ingredients increased progressively, however, their levels were lower than that cumulated from the infusions with the identical bag tea prepared recurrently at the same temperature and time points. (-)-Gallocatechin gallate and (+)-catechin existed in these tea infusions rarely and could not be detected until a certain amount of them infusing. Except gallic acid that showed a significant increase and caffeine that exhibited no significant change, all kinds of catechins decreased appreciably after tea infusions were stored at 25 degrees C for 36 h; nevertheless, all of them showed no evident changes at 4 degrees C storage. The caffeine, catechins and gallic acid in tea infused with cold water also increased with increasing duration. Their contents in 25 degrees C steeped tea were higher than that made at 4 degrees C; moreover, their infusion rates from bag teas to cold water were markedly lower than that steeped in hot water. Infusing efficiencies of non-gallated catechins were higher than gallated catechins under cold water steeping.
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Affiliation(s)
- Deng-Jye Yang
- Department of Health Diet and Restaurant Management, Chung Shan Medical University, Taichung, Taiwan
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Friedman M, Kim SY, Lee SJ, Han GP, Han JS, Lee KR, Kozukue N. Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb08304.x] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Luximon-Ramma A, Bahorun T, Crozier A, Zbarsky V, Datla KP, Dexter DT, Aruoma OI. Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas. Food Res Int 2005. [DOI: 10.1016/j.foodres.2004.10.005] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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