Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea

Balci, Ferhan; Özdemir, Feramuz

doi:10.1590/1678-457x.17016

Cited by 18 publications

(13 citation statements)

References 27 publications

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“…They play an important role in protection of plants from microbial and insect attack. Many studies reported that flavonoids exhibit various effects as antioxidant (Siahpoosh et al, 2016;Balci & Özdemir, 2016), anti-cancer (Androutsopoulos et al, 2010;Ma et al, 2015), anti-allergic (Park et al, 2006), anti-thrombotic and vasodilatory (Rahimi et al, 2010), anticholinesterase (Ertas et al, 2016) actions. Finally, because of their UV-absorbing properties, flavonoids protect plants from the UV radiation of the sun and scavenge UV-generated reactive oxygen species (Shirley, 1996).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

et al. 2018

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On this study, heated reflux extraction method has been used to identify the phenolic compounds from C. humilis var. argentea leaflets, rachis and fruits. Extractions were performed in both ultrapure water and 80% methanol solvents. The efficiency of procedures was determined in terms of the quality and quantity of phenolic acids and flavonoids identified. Chamaerops extracts have been characterized by high concentrations of phenolic compounds, which play a crucial role in protection against various diseases. LC-MS/MS was used to determine the chemical profile of various extracts obtained from Chamaerops. The results showed that the major components in leaflets and fruits extracts were quinic, malic and chlorogenic acids. On addition, nine minor acidic components were identified. Dn the other hand, rutin and hesperidin were found to be the major flavonoids. The methanol extract was shown as being the most efficient to identify phenolic compounds in C. humilis. Keywords: Chamaerops humilis L.; LC-ESO-MS/MS; phenolic compounds; chemical composition; extracts.Practical Application: Chamaerops humilis L. rich in flavonoids and phenolic acids was a great promising source of different bioactive components.

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Section: Introductionmentioning

confidence: 99%

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

et al. 2018

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“…The quality of the tea leaves is highly related to shooting periods. For example, the leaves declined in quality from the first to the third shooting period (Ozdemir et al, 1992;Balci and Özdemir, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin, and thearubigin of Turkish black tea

Özdemir¹,

Nadeem²,

Akdoğan³

et al. 2018

Turk J Agric For

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The effect of altitude, shooting period, and tea grade on the catechins and caffeine contents of Turkish black tea was investigated. The experimental factors significantly affected all of the parameters analyzed. Epigallocatechin gallate was the major catechin of black tea (0.719-1.007 g 100 g -1 dm) followed by epigallocatechin (0.627-0.791 g 100 g -1 dm). Additionally, caffeine (1.810-2.175 g 100 g -1 dm), theaflavin (3.201-6.000 µmol g -1 ), and thearubigin (8.577-12.635 g 100 g -1 dm) contents were determined. Samples of tea grown at high altitude generally produced a considerably greater amount of the catechins that improve tea quality. Shooting period, which is specific to tea cultivation in Turkey, significantly affected almost all of the quality parameters of black tea. Tea produced in the first shooting period contained more catechins than the samples plucked in the following shooting periods. Dust and orange pekoe 1 contained the most catechins of the tea grades analyzed.

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“…This result exhibited a strong antioxidation of pure PSP extracted by the freeze-thaw method in comparison to ascorbic acid. Meanwhile, various natural products have the capacity of antioxidation such as tronchuda cabbage seeds with IC50 of 356 µg/mL (Pereira, Ferreres, Valentão, Andrade, 2011), green tea with 0.48-1.16 mg DW/mg DPPH (Balci, Özdemir, 2016).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Extraction of polysaccharide from Spirulina platensis - advantage of freeze-thaw method

Phuong¹,

Anh²,

Huong³

et al. 2021

Vietnam J. Biotechnol.

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Polysaccharide is one of the key natural products that profit human living conditions. This study aimed at investigating the polysaccharide extraction from Spirulina platensis (PSP) basing on previous research on optimization of experimental conditions. As a result, the efficiency of raw PSP for four extraction methods was 8.35%, 65%, 76.9% and 85.1% for hot water, lye, ultrasound-assisted and freeze-thaw extraction method, respectively, which was higher than previously reported results. Particularly, the efficiency of pure PSP extraction was highest with 14.89% of the dry matter of raw PSP for freezing-thawing method. To determine the major compounds constructing the pure PSP, the composition of PSP monosaccharides was determined by HPLC. The result showed that major PSP monosaccharides were glucose and galactose, of which glucose composition was up to 85%. Furthermore, pure PSP showed antioxidant activity with IC50 values of 373, 403, 276, and 258 mg/mL for hot water, lye, ultrasound-assisted, and freeze-thaw extraction method, respectively, as compared to IC50 of 101.7 mg/mL for ascorbic acid as control.

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Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea

Cited by 18 publications

References 27 publications

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS

Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin, and thearubigin of Turkish black tea

Extraction of polysaccharide from Spirulina platensis - advantage of freeze-thaw method

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