Analysis of Antioxidant Activity, Chlorogenic Acid, and Rutin Content of Camellia sinensis Infusions Using Response Surface Methodology Optimization

Jeszka-Skowron, Magdalena; Zgoła‐Grześkowiak, Agnieszka

doi:10.1007/s12161-014-9847-1

Cited by 49 publications

(23 citation statements)

References 29 publications

(49 reference statements)

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“…The natural extracts are the source of flavonols, flavonoids, anthocyanins, and also phenolic acids. The lapacho consists of caffeic, protocatechuic, p-coumaric, ferulic, and also syringic acid [18].The phenolic acids cause the lower pH of natural plant extracts [19,20]. Significant differences between samples in the measuring of viscosity were not found, and except κC and κ20%LE, the viscosity was expressed in percentage.…”

Section: Viscosity and Ph Of Film Forming Solutionmentioning

confidence: 98%

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Jančíková

Đorđević

Jamróz

et al. 2020

Foods

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The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι-and κ-carrageenan). The κand ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι-and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.Foods 2020, 9, 357 2 of 15 but there is a high demand from consumers for less processed food and natural substances that can make produced food commodities even more functional [4].Carrageenans are polysaccharides produced by red seaweeds Rhodophyceae [5]. Kappa carrageenan has about 25% to 30% of sulfate content and iota carrageenan about 28 to 30% [6]. Commercial κand ι-carrageenans are gel-forming compounds and they are water soluble [5,7,8]. The physicochemical properties of carrageenans are highly affected by their chemical structures (helical structure formation). It was observed that edible films produced with the use of kappa carrageena were clear, with advantageous mechanical and structural properties [9].The lapacho tea is the inner bark and heartwood of the tree of different botanical names such as Tabebuia avellanedae and Tecoma impetiginosa. These trees are specific to the area of South America, where lapacho is traditionally used, and this tea is well known for its antitumor properties, mainly due to the presence of polyphenolic compounds [10].Polyphenolic compounds are common in fruit and vegetables, they are secondary metabolites, and they also have high antioxidant potential and can also work as anti-inflammatory, antimicrobial, antithrombotic and cardio protective compounds [11]. In natural extracts, there can also be a lot of aromatic compounds, which can work as a UV barrier [12]. On the other side, polysaccharides can interact with the polyphenolic compounds, and they can impact the properties of matrices consisting of these compounds. Food commodities represent mainly complex matrixes, in which interactions between the...

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Section: Viscosity and Ph Of Film Forming Solutionmentioning

confidence: 98%

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Jančíková

Đorđević

Jamróz

et al. 2020

Foods

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“…Previous reports have revealed the pharmacological activities of different classes of phenolic compounds from different plants [ 51 , 52 , 53 ]. Phenolic acids such as gallic, chlorogenic and ferulic acids are known for their high antioxidant activities [ 54 , 55 , 56 ]. Oboh et al [ 53 ] reported that gallic and chlorogenic acids exhibit cholinesterase inhibitory activities and protect the brain against metal-induced lipid peroxidation.…”

Section: Microalgae As Potential Sources Of Biologically Active Comentioning

confidence: 99%

Therapeutic Potentials of Microalgae in the Treatment of Alzheimer’s Disease

2017

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Current research is geared towards the discovery of new compounds with strong neuroprotective potential and few or no side effects compared to synthetic drugs. This review focuses on the potentials of extracts and biologically active compounds derived from microalgal biomass for the treatment and management of Alzheimer’s disease (AD). Microalgal research has gained much attention recently due to its contribution to the production of renewable fuels and the ability of alga cells to produce several secondary metabolites such as carotenoids, polyphenols, sterols, polyunsaturated fatty acids and polysaccharides. These compounds exhibit several pharmacological activities and possess neuroprotective potential. The pathogenesis of Alzheimer’s disease (AD) involves complex mechanisms that are associated with oxidative stress, cholinergic dysfunction, neuronal damage, protein misfolding and aggregation. The antioxidant, anticholinesterase activities as well as the inhibitory effects of some bioactive compounds from microalgae extracts on β-amyloid aggregation and neuronal death are discussed extensively. Phytochemical compounds from microalgae are used as pharmaceuticals, nutraceuticals and food supplements, and may possess neuroprotective potentials that are relevant to the management and/or treatment of AD.

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“…00Abbreviations: ANOVA, analysis of variance; DPPH, 2,2-diphenyl-1-picrylhydrazyl; FRAP, ferric reducing antioxidant power; TAC, total anthocyanin content; TPC, total phenolic compounds Tsifodimou, Sarrou, & Chatzopoulou, 2017;Jeszka-Skowron & Zgo, 2014;Kara, Sahin, Turumtay, Dinc, & Gumuscu, 2014)…”

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confidence: 99%

Modeling of drying and rehydration kinetics ofRosa pimpinellifoliafruits: Toward formulation and optimization of a new tea with high antioxidant properties

Pashazadeh

Zannou

Koca

2020

J Food Process Engineering

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Rosa pimpinellifolia is the black of rosehips having many uses in the food and pharmaceutical industries. The modeling of drying and rehydration kinetics of the fruits as well as the optimization of preparation conditions of a new tea was investigated. Empirical models were applied to predict the drying and rehydration behaviors of R. pimpinellifolia fruits. Response surface methodology was used to optimize the tea preparation together with antioxidant properties. The analysis of drying behavior of the fruits revealed that they dried faster at higher temperatures (70-90 C/1.75 m/s); however, the antioxidant properties were most preserved at 70 C. Midilli model was the best-fitted model describing the drying kinetic of the fruits. The rehydration capacity was more effective at 60 C compared to 20 and 40 C. Peleg, Vega-Gálvez, and Weibull models depicted better the rehydration behavior of these fruits. The teas were prepared with the fruits dried that 70 C/1.75 m/s since they displayed the highest antioxidant properties. The optimum conditions were 15 min decoction time and 1.5 g solid-to-liquid ratio. Higher antioxidant properties were observed in R. pimpinellifolia tea when compared to fresh and dried fruit. These findings showed that R. pimpinellifolia fruits are valuables as an industrial product. Practical Applications The drying conditions to have a dried fruit with high antioxidant properties were determined. The dried food is afforded in off-seasons. Mathematical models were successfully applied to describe the drying and rehydration kinetics of R. pimpinellifolia. Midilli model was the most fitted model to predict the drying kinetics of R. pimpinellifolia. Peleg, Vega-Gálvez, and Weibull models depicted better the rehydration kinetics of R. pimpinellifolia at 20, 40, and 60 C. A new fruit tea was formulated from the dried fruits. This tea is a functional food having great antioxidant properties. 1 | INTRODUCTION In these last decades, the commodities with great industrial potentials have shown a special interest from scientists because of their economic and functional advantages. Fruits and vegetables are undergoing tremendous scientific investigations to reveal their functional properties, to control their perishability and to evaluate their affordability and acceptance of consumers. The genus Rosa of the Rosaceae family counts more than 150 species which are currently subjected to many scientific research studies. These species are overall distributed in Europe,

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Analysis of Antioxidant Activity, Chlorogenic Acid, and Rutin Content of Camellia sinensis Infusions Using Response Surface Methodology Optimization

Cited by 49 publications

References 29 publications

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Therapeutic Potentials of Microalgae in the Treatment of Alzheimer’s Disease

Modeling of drying and rehydration kinetics ofRosa pimpinellifoliafruits: Toward formulation and optimization of a new tea with high antioxidant properties

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