Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract

Si, Weiduo; Gong, Joshua; Tsao, Rong; Kalab, Milosh; Yang, Raymond; Yin, Yulong

doi:10.1016/j.chroma.2006.05.061

Cited by 156 publications

(111 citation statements)

References 31 publications

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“…different varieties of tea, different processing and extraction procedures) and the mechanisms of action described in the literature remain controversial (Si et al, 2006).…”

mentioning

confidence: 99%

“…RTU vegetables typically involve peeling, slicing, dicing or shredding prior to packaging and storage (Barry-Ryan & O'Beirne, 1999). The International Fresh-ut c Produce Association (IFPA) defines fresh-cut products as fruit or vegetables that have been trimmed and/or peeled and/or cut into Green tea (Camellia sinensis L.) is a popular beverage and it has been reported to exert beneficial effects on several life-style related diseas s: e chemopreventive, anticarcinogenic, antiatherogenic, antioxidant and antimicrobial activities (Si et al, 2006;McKay & Blumberg, 2002;Riet ld ve & Wiseman, 2003;Cooper, Morre & Morre, 2005). The ability to inhibit food-borne pathogens such as Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter j uni ej has been reported for different varieties of tea or tea extracts, including Oolong, Jasmine and Black (Si et al, 2006;Hamilton-Miller, 1995;Hamilton-Miller & Shah, 2005;Yeo, Ahn, Lee, Lee, Park & Kim, 1995).…”

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confidence: 99%

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Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

2008

Innovative Food Science & Emerging Technologies

105

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2008) Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science and Emerging Technologies, 9 (2008) 593-603. doi:10.1016/j.ifset.2008.04.001 Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce Green tea extract (GT) was evaluated as a preservative treatment for fresh-cut lettuce. Different quality markers, e.g. respiration, browning, ascorbic acid and carotenoid content were evaluated. GT concentration (0.25, 0.5 and 1 g 100 mL− 1) and temperature (20 °C and 50 °C) were tested. Optimal GT treatment (0.25 g 100 mL− 1 at 20 °C) was compared with chlorine (120 ppm at 20 °C). High GT concentrations (0.5 g 100 mL− 1 and 1.0 g 100 mL− 1) maintained better prevent ascorbic acid and carotenoid loss than 0.25 g 100 mL− 1 GT and chlorine. GT increased browning of samples, probably due to the content of polyphenols of the treatment; the use of heat-shock reduced this negative effect. GT and heat-shock combined also showed negative effects, reducing the antioxidant content (ascorbic acid and carotenoids). No significant differences were observed between chlorine and optimal GT (0.25 g 100 mL− 1 at 20 °C) in browning appearance and sensory properties. GT better kept the antioxidant activity of the samples than chlorine. Industrial relevance: An alternative treatment for minimally processed Iceberg lettuce is tested, based on its antioxidant capacity. Minimally processed industry is constantly looking for new treatments to avoid the use of chlorine which is a standard at the moment.

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“…different varieties of tea, different processing and extraction procedures) and the mechanisms of action described in the literature remain controversial (Si et al, 2006).…”

mentioning

confidence: 99%

mentioning

confidence: 99%

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

2008

Innovative Food Science & Emerging Technologies

105

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“…The antioxidant content of the A. linearis extract (3204 nmole/g) was almost double that of the C. genistoides extract (1676 nmole/g), which may account for the different levels of inhibition of spore germination observed for the two tea extracts. The antimicrobial effect of Chinese green tea has been directly linked to the presence of two bioactive flavanols namely, epicatechin gallate and epigallocatechin gallate (Si et al, 2006). This suggests that the antifungal property of the tested tea extracts may be due to the presence of a specific flavanol or a combination of different flavanoids.…”

Section: Effect Of Added Nutrients and Antioxidants On Biomass Producmentioning

confidence: 99%

Effect of Rooibos and Honeybush Tea Extracts Against Botrytis cinerea

Coetzee

Marx

Pengilly

et al. 2016

SAJEV

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Green tea extracts from the indigenous South African rooibos (Aspalathus linearis) and honeybush (Cyclopia species) plants were evaluated as potential antifungal agents against the plant pathogen Botrytis cinerea. When applied at 10 mg/ml, the tea extracts stimulated biomass production in B. cinerea by more than 3-fold after 24 hrs. This induction could not be linked directly to the presence of selected micro-and macronutrients or antioxidants in the extracts, suggesting a complex set of yet unidentified factors that may act synergistically to enhance cell growth. However, when applied at 100 mg/ml, the A. linearis and C. genistoides extracts reduced spore germination of B. cinerea by 33.3% and 16.7%, respectively. This suggests that the tea extracts contain active compounds that should be further investigated for their potential as natural anti-fungal agents.

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“…Examples of some of the compounds are given in Table 2 Sibanda and Okoh, 2007 shown to be potentiating against the activity of antibiotics when used at low MIC levels. The antimicrobial properties of tea (Camellia sinensis) have been found to be a result of the presence of polyphenols (Yam et al, 1998;Stapleton et al, 2004;Si et al, 2006). Bioassay directed fractionation of the extracts revealed that epicatechin gallate (ECG), epigallocatechin gallate (EGCG), epicatechin (EC), and caffeine (CN) are the bioactive components.…”

Section: Plant Compounds As Resistance Modifying Agentsmentioning

confidence: 99%

Antibiotic Resistance and the Prospects of Medicinal Plants in the Treatment of Salmonellosis

Aliero¹,

Ibrahim²

2012

Salmonella - A Diversified Superbug

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Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract

Cited by 156 publications

References 31 publications

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Effect of Rooibos and Honeybush Tea Extracts Against Botrytis cinerea

Antibiotic Resistance and the Prospects of Medicinal Plants in the Treatment of Salmonellosis

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