A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach

Anissi, Jaouad; Hassouni, Mohammed El; Ouardaoui, Abdelkrim; Sendide, Khalid

doi:10.1016/j.foodchem.2013.11.009

Cited by 52 publications

(24 citation statements)

References 33 publications

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“…Some studies have evaluated the kinetics of solidliquid extraction of antioxidants in green or black tea (Anissi et al, 2014;Ahmad et al, 2015;Fernando and Soysa, 2015), however there is a void in the literature on kinetic data regarding white and herbal teas in comparison to green and black varieties. The present study focused on quantification and comparison of the total phenolic content, total flavonoid content, caffeine content, ferric reducing antioxidant power, and DPPH radical scavenging capacity of a range of commercial teas (black, white, green, chamomile, and mixed berry/ hibiscus) over a range of infusion times (0.5-10 mins), using an average domestic brewing temperature (90°C).…”

Section: Introductionmentioning

confidence: 99%

Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study

Shannon¹,

Jaiswal²,

Abu‐Ghannam³

2017

Food Res.

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Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging capacity, and caffeine content of teas (black, green, white, chamomile, and mixed berry/hibiscus) over a range of infusion times (0.5-10 mins) at 90°C. Green, followed by black tea, respectively, had the greatest TPC (557.58 and 499.19µg GAE/g), TFC (367.84 and 325.18µg QE/g), FRAP (887.38 and 209.38µg TE/g), and DPPH radical scavenging capacity (1233.03 and 866.39µg AAE/g). Caffeine content per cup (200mL) in black, green, and white tea was 63, 51, and 49mg respectively. Changes in the phenolic content and antioxidant capacity of teas were modelled using zero, first, and fractional-conversion-first-order (FCFO) kinetic models. Results fitted a FCFO kinetic model, providing useful data for maximum phytochemical preservation in the optimisation of industrial and domestic processing. As a dietary comparison, green, black, and white tea were found to have a greater phenolic content and antioxidant capacity than fresh orange and apple juice. It can be concluded that green and black teas are significant sources of dietary phenolic antioxidants.

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Section: Introductionmentioning

confidence: 99%

Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study

Shannon¹,

Jaiswal²,

Abu‐Ghannam³

2017

Food Res.

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“…Apart from their structural characteristics (number and position of -OH groups, inductive effects of other substituents present in the antioxidant molecule, steric hindrance/accessibility, packaging of an antioxidant around reactive species) the reactivity of an antioxidant depends significantly on reaction conditions such as solvent polarity, pH, temperature, type and concentration of reactive species. 3,[6][7][8][9][10][11][12][13][14] Since the selection of the method, the time and reaction conditions adopted to evaluate the content of antioxidants in a given sample significantly impact the determined values and, due to the fact that these parameters in a number of articles are relatively poorly described, it is very difficult to compare the results of AOP obtained for similar samples in different studies.…”

Section: Introductionmentioning

confidence: 99%

The Methodology Applied in DPPH, ABTS and Folin-Ciocalteau Assays Has a Large Influence on the Determined Antioxidant Potential

Abramovič¹,

Grobin²,

Ulrih³

et al. 2017

ACSi

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Antioxidant potential (AOP) is not only the property of the matrix analyzed but also depends greatly on the methodology used. The chromogenic radicals 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (and Folin-Ciocalteu (FC) assay were applied to estimate how the method and the composition of the assay solvent influence the AOP determined for coffee, tea, beer, apple juice and dietary supplements. Large differences between the AOP values depending on the reaction medium were observed, with the highest AOP determined mostly in the FC assay. In reactions with chromogenic radicals several fold higher values of AOP were obtained in buffer pH 7.4 than in water or methanol. The type of assay and solvent composition have similar influences on the reactivity of a particular antioxidant, either pure or as part of a complex matrix. The reaction kinetics of radicals with antioxidants in samples reveals that AOP depends strongly on incubation time, yet differently for each sample analyzed and the assay applied.

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“…Despite the controversial effects of caffeine and other compounds present in the roasted coffee, green coffee beans utilization is gaining an increasing interest in the nutraceutical and pharmaceutical industry because they are accepted as a rich source of compounds possessing antioxidant and radical scavenging activities (Anissi et al, 2014;Bresciani et al, 2014;Brezova et al, 2009 and references cited therein). Chlorogenic acids are the major contributors to the antioxidant properties of green coffee Farah et al, 2006;Lima et al, 2010).…”

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Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

2016

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Green coffee beans of Coffea arabica and Coffea canephora accessions from different geographical origin (Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam) were extracted and the extracts analysed by HPLC-ESI-MS/MS for the identification and quantification of chlorogenic acids and caffeine content. Principal component and cluster analyses were used to identify chemical patterns separating the different species and accessions based on their geographical origin. C. canephora showed always a higher caffeine content with respect to C. arabica, whereas the C. arabica accessions from Kenya showed a higher chlorogenic acids and a lower caffeine content. The antioxidant capacity of green coffee extracts was assayed by the reducing power and DPPH assays. The antioxidant capacity correlated with the chlorogenic acids content. The resultsshow that the C. arabica from Kenya possesses the highest chlorogenic acids/caffeine ratio and, among the C. arabica accessions, the highest antioxidant capacity. Therefore, the C. arabica from Kenya is the most suitable green coffee source for nutraceutical applications because of its high antioxidant capacity and low caffeine content.

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A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach

Cited by 52 publications

References 33 publications

Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study

Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study

The Methodology Applied in DPPH, ABTS and Folin-Ciocalteau Assays Has a Large Influence on the Determined Antioxidant Potential

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

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