Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

Ryan, Lisa; Petit, Sébastien

doi:10.1016/j.nutres.2009.11.005

Cited by 82 publications

(55 citation statements)

References 32 publications

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“…The similar trend has also been observed in all C. sinensis teas (Ryan and Petit, 2010;Fernando and Soysa, 2015;Nikniaz et al, 2016). This may not be surprising because there are more phytochemicals and polyphenol derivatives could be permeated from the leaves into the solution at longer infusion time.…”

Section: Effect Of Brewing Timesupporting

confidence: 82%

Evaluation of antioxidant capacity of Aidia borneensis leaf infusion, an endemic plant in Brunei Darussalam

Metussin¹,

Mohamed²,

Ahmad³

et al. 2017

Food Res.

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We investigated the total antioxidant capacity of Aidia borneensis leaf infusion, a Bornean endemic plant, which is traditionally consumed as a home-remedy beverage in Brunei Darussalam. The antioxidant capacity of the infusion of A. borneensis leaves was evaluated by 2,2-diphenyl-1-picryhydrazyl (DPPH) radical-scavenging ability. We found that the infusion shows a relatively high antioxidant capacity, and it was attributed to its high phenolic, flavonoid, and flavanol contents which were evaluated by Folin-Ciocalteu reagent, colorimetric assay, and aluminum chloride colorimetric method, respectively. By comparing its total antioxidant capacity, we estimated that the infusion of A. borneensis leaves is in the middle rank among twelve different commercially available Camellia sinensis teas. Our findings would have significant implications on A. borneensis products from Brunei Darussalam and on the feasibility of establishing this new beverage among the commercially available conventional C. sinensis and herbal teas.

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Section: Effect Of Brewing Timesupporting

confidence: 82%

Evaluation of antioxidant capacity of Aidia borneensis leaf infusion, an endemic plant in Brunei Darussalam

Metussin¹,

Mohamed²,

Ahmad³

et al. 2017

Food Res.

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“…The main manufactured teas include green, oolong and black varieties. Black tea is more commonly consumed in the UK; however, research suggests that the typical method of black tea consumption, with the addition of milk, may reduce the available antioxidants (1) . In recent years there has been a proliferation in the number of commercially available green teas.…”

mentioning

confidence: 99%

Determination of the total antioxidant capacity and total polyphenol content of commercially available green tea

Ryan

Carolan

2011

Proc. Nutr. Soc.

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“…White tea is a tea obtained from non-fermented processed with a higher number of catechins. The antioxidant polyphenol catechins present in white tea are higher than the antioxidants of gallic acid in black tea [4,14,16].…”

Section: Fig2 Stable Free Radical Diphenylpicrylhydrazyl (Dpph)mentioning

confidence: 93%

“…Casein milk has a stronger affinity binding to tea polyphenols than whey proteins [4,5,8] Tea polyphenols have the ability to interact with milk proteins especially proline-rich proteins such as casein. The proline group in casein protein has a strong affinity for the hydroxyl groups in polyphenols, since casein has the greatest effect on the decrease in tea antioxidant activity than other proteins in milk [4,5,6,11] Decreased antioxidant activity in tea mixes with milk because interaction between casein and polyphenol resulting in decreased tea antioxidant activity while the distilled water in the control solution did not bind to polyphenols so decreased antioxidant activity in the control solution due dilution effect by the distilled water [14,15,17]. The affinity of polyphenol bonds to proteins depends on the size of the polyphenol molecule, meaning the stronger the affinity for larger molecules of polyphenols.…”

Section: Fig2 Stable Free Radical Diphenylpicrylhydrazyl (Dpph)mentioning

confidence: 99%

“…Black tea processing takes place oxidation by polyphenol oxidase enzymes that convert catechins into theaflavins and thearubigins that have large polyphenol structures so that black tea has a lower catechinmore than green tea content and theaflavin and tearubigine higher [13,18]. White tea is a nonfermented tea that does not go through the process of oxidation in its productionWhich has higher catechin content and theaflavin and thearubigin lower [1,14,17].…”

Section: Fig2 Stable Free Radical Diphenylpicrylhydrazyl (Dpph)mentioning

confidence: 99%

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Effect of Addition of Skim Milk in Tea To The Activity of Antioxidant Tea

Simanjuntak¹,

An’umillah²,

Nurhayati³

2017

Proceedings of the 1st International Integrative Conference on Health, Life and Social Sciences (ICHLaS 2017)

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Abstract-Tea drinks are often used daily, and good for health because they contain antioxidants. This drink is often mixed with milk, and tastes so delicious, but the levels of tea antioxidants are reduced. The purpose of this study was to determine the effect of additional skim milk on tea antioxidant activity. This research was conducted in vitro laboratory experiments with black tea, green tea and white tea samples with 1 g/100 ml content. The sample was taken 200 μl and mixed with skim milk with volume 1, 1.5 and 2 mL, then tea antioxidant activity was tested by 1,1-diphenyl-2-picrilhidrazil (DPPH) method and measured its activity using spectrophotometer with λ = 517 nm. One way Anovayield, there is influence of addition of milk between volume 1, 1.5 and 2 ml to antioxidant activity of white tea and black tea (p = 0.000), meaning decrease of antioxidant activity after added with milk. Antioxidant activity (% inhibition) of white tea is higher 84.39% than black tea is 73.54%. The addition of milk into tea can reduce the antioxidant activity, because proteins milk interact strongly with the antioxidants polyphenols from tea.

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Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

Cited by 82 publications

References 32 publications

Evaluation of antioxidant capacity of Aidia borneensis leaf infusion, an endemic plant in Brunei Darussalam

Evaluation of antioxidant capacity of Aidia borneensis leaf infusion, an endemic plant in Brunei Darussalam

Determination of the total antioxidant capacity and total polyphenol content of commercially available green tea

Effect of Addition of Skim Milk in Tea To The Activity of Antioxidant Tea

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