Antimutagenic and antimicrobial activities of pu-erh tea

Wu, She–Ching; Yen, Gow‐Chin; Wang, Bor-Sen; Chiu, Chih-Yi; Yen, Wen-Jye; Chang, Lee-Wen; Duh, Pin-Der

doi:10.1016/j.lwt.2005.11.008

Cited by 120 publications

(65 citation statements)

References 39 publications

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“…Correlation between total phenolic content and antioxidant activity for fresh tea leaves (FTL) and green tea (GT) food-borne disease (Dupont et al 2006). Wu et al (2007) reported that water extracts of different teas including green tea had antimicrobial activity against S. aureus and B. subtilis at final concentration of 2 mg mL -1 but no activity against E. coli, one of the gramnegative bacteria, confirming our results. The higher resistance of gram-negative bacteria is attributed to the presence of lipopolysaccharides in their outer membranes (Alzoreky and Nakahara, 2003;Negi et al 2005).…”

Section: Antioxidant Activitysupporting

confidence: 85%

Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea

TÜRKMEN;SARI¹

2009

Tarım Bilimleri Dergisi

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Polyphenol content, polyphenol yield, antioxidant and antibacterial activities of methanol, ethanol and water extracts and their crude, ethyl acetate and water fractions derived from fresh tea leaves (FTL) and green tea (GT) were evaluated. Ethyl acetate fractions of ethanolic extracts contained the highest polyphenol content in FTL and GT samples (680.2 and 560.8 mg gallic acid equivalent g -1 dry extract, respectively). For each of 3 extraction solvents, ethyl acetate fractions always had highest polyphenol content, for both teas. Ethyl acetate fractions of water extracts of FTL and GT had highest antioxidant activity (80.8 and 78.6 g ascorbic acid 100g-1 dry extract). A rather high correlation coefficient (R 2 = 0.9376 for FTL and 0.9783 for GT) was obtained between antioxidant activity to total polyphenol content for both tea. Ethyl acetate fractions of extracts showed antibacterial activity on S. aureus and B. cereus. Crude extract of FTL were also effective on S. aureus. Key Words

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Section: Antioxidant Activitysupporting

confidence: 85%

Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea

TÜRKMEN;SARI¹

2009

Tarım Bilimleri Dergisi

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“…1). According to measured spectra and compared to spectra in literature (Wu, 2007), phenolic ketones have been represented among isolated compounds, including gingerols, shogaols, paradols and gingerdions (Fig. 2).…”

Section: Determinations Of Main Constituents Of Ginger Extract Using mentioning

confidence: 99%

Antioxidant activity of ginger extract and identification of its active components

Mošovská¹,

Nováková²,

Kaliňák

2015

Acta Chimica Slovaca

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The object of presented study was the evaluation of antioxidant activity of extract from Zingiber officinale. A method for the preparation of the extract was chosen, which enabled to isolate mostly phenolic compounds. According to the measurements with Folin-Ciocalteu reagent, obtained extract comprised total polyphenols (181.41 mg GAE /g of extract) from which flavonoids contributed to 7.8 % (14.15 mg quercetin /g of extract). Nuclear magnetic resonance (NMR) analysis showed that the phenolic ketones were predominant in the extracts of whole phenolic compounds. According to results of two spectrophotometric methods (ABTS and DPPH test), ginger extract showed stronger ability to scavenge DPPH radical than ABTS cation radical.

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“…Katsuhiro et al (1999) determined that green tea extracts have antibacterial effects on Helicobacter pylori and reported that it has a positive effect in the treatment of gastrointestinal problems related to this bacterium. Table 2: Antimicrobial activity of kefir samples during storage given as the diameter of inhibited zone (mm) Wu et al (2007) reported that water extracts of various tea types including green tea showed an antimicrobial activity against S. aureus and B. subtilis at 2 mg/mL concentration, however no antimicrobial effect was observed on Gram (-) E. coli. On the other hand, it was stated that the level of resistance of Gram (-) bacteria against the extracts were related to the lipopolysaccharides in the cell membrane and the antimicrobial activity was higher in fresh tea leaves due to their high polyphenol content (Alzoreky & Nakahara, 2003;Negi et al, 2005;Chou et al, 1999).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

The Supplementary Effect of Black and Green Tea Infusion on Antimicrobial Activities of Kefir

Karagözlü¹,

Ünal²,

Akalın³

et al. 2018

Food Health

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The influence of supplementation with green and black tea on microbiological properties and antimicrobial activities of kefir was investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both kefir cultures than those of supplemented with the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on Escherichia coli, Bacillus cereus, Staphylococcus aureus, Candida albicans however this effect was detected higher in samples containing green tea.

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Antimutagenic and antimicrobial activities of pu-erh tea

Cited by 120 publications

References 39 publications

Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea

Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea

Antioxidant activity of ginger extract and identification of its active components

The Supplementary Effect of Black and Green Tea Infusion on Antimicrobial Activities of Kefir

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