Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties

Dasdemır, Yesim; Fındık, Bahar Tuba; Yıldız, Hilal; Bırıscı, Esma

doi:10.1016/j.foodchem.2023.135463

Cited by 10 publications

(4 citation statements)

References 35 publications

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“…The analysis of the data in Figure 5 shows that iron is practically not leached out during the brewing process. The reason for this is the presence of flavonoids in the tea infusion [56]. Copper is also an essential trace element because it acts as a cofactor in enzymes [62].…”

Section: Resultsmentioning

confidence: 99%

Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World

Grządka,

Bastrzyk,

Orzeł

et al. 2024

Foods

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The aim of this study was to assess the potential health risks of radioactive elements and heavy metals ingested through the consumption of various types of tea imported to the Polish market (black, green, red, oolong and white). The concentrations [Bq/kg] of radionuclides (40K, 137Cs, 226Ra, 210Pb and 228Th) in tea leaves before and after brewing were measured using γ-ray spectrometry with high-purity germanium (HPGe). The concentrations [mg/kg] of the studied elements (Fe, Cr, Cu, Mo, Al, Mn, Ni, P, V, Cd and Pb) were determined using a microwave-induced plasma optical emission spectrometer (MIP-OES). The results presented here will help to expand the database of heavy metals and radioactivity in teas. With regard to the potential health risk, the percentage of leaching of individual elements in different types of tea infusions was determined, and the assessment of the consumption risk was estimated. Since the calculated exposure factors, namely the HQ (Hazard Quotient) and THQ (Target Hazard Quotient), do not exceed critical levels, teas can still be considered health-beneficial products (most of the radionuclides as well as elements remain in the leaves (65–80%) after brewing).

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Section: Resultsmentioning

confidence: 99%

Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World

Grządka,

Bastrzyk,

Orzeł

et al. 2024

Foods

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show abstract

“…Polyphenolic compounds extracted with high polarity solvents such as water exhibit outstanding antioxidant activity [ 11 ]. As mentioned above, the phenolic profiling identified indicates the presence of constituents in the FI that are recognized for their ability to inhibit reactive oxygen species, reducing power [ 12 ], and free radical scavenging [ 13 ].…”

Section: Resultsmentioning

confidence: 99%

Analysis of Antioxidant Constituents of Filtering Infusions from Oak (Quercus sideroxyla Bonpl. and Quercus eduardii Trel.) and Yerbaniz (Tagetes lucida (Sweet) Voss) as Monoamine Oxidase Inhibitors

et al. 2023

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The antioxidant constituents of ancestral products with ethnobotanical backgrounds are candidates for the study of filtering infusions to aid in pharmacotherapies focused on the treatment of depression and anxiety. Monoamine oxidase A (MAO-A) is an enzyme that regulates the metabolic breakdown of serotonin and noradrenaline in the nervous system. The goal of this study was to evaluate in vitro and in silico the effect of antioxidant constituents of filtering infusions from yerbaniz (Tagetes lucida (Sweet) Voss) and oak (Quercus sideroxyla Bonpl. and Quercus eduardii Trel.) as monoamine oxidase inhibitors. Materials were dried, ground, and mixed according to a simplex–centroid mixture design for obtaining infusions. Differential analysis of the phenolic constituent’s ratio in the different infusions indicates that among the main compounds contributing to MAO-A inhibition are the gallic, chlorogenic, quinic, and shikimic acids, quercetin glucuronide and some glycosylated derivatives of ellagic acid and ellagic acid methyl ether. Infusions of Q. sideroxyla Bonpl. leaves, because of their content (99.45 ± 5.17 µg/mg) and synergy between these constituents for MAO-A inhibition (52.82 ± 3.20%), have the potential to treat depression and anxiety. Therefore, future studies with pharmacological approaches are needed to validate them as therapeutic agents with applications in mental health care.

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“…It is worth noting that although TPPs in PTB chelate metal ions to scavenge free radicals in vitro, such chelation may inhibit the absorption of minerals (by 90%) (Dueik et al., 2017). To increase the bioavailability of iron, varying concentrations of sun‐dried or freeze‐dried blueberries were mixed with black tea as an intervention strategy, which inhibited the formation of the iron‐polyphenol complex by up to 97% (Dasdemir et al., 2023).…”

Section: Value‐added Utilization Of Pruned Tea Biomass In the Food In...mentioning

confidence: 99%

“…Besides, fresh tea leaves are rich in polyphenols. Epidemiological studies assert that long‐term consumption of foods enriched in polyphenols protects our body against the progression of degenerative diseases (Dasdemir et al., 2023). Therefore, teas have been widely used as prosperous ingredients to supply multiple nutrients along with an enjoyable characteristic flavor.…”

Section: Value‐added Utilization Of Pruned Tea Biomass In the Food In...mentioning

confidence: 99%

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

Liang,

Gao,

Granato

et al. 2024

Comp Rev Food Sci Food Safe

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Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well‐known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon‐plucked leaves being pruned in the non‐plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon‐plucked fresh tea leaves into high‐value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon‐plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.

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Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties

Cited by 10 publications

References 35 publications

Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World

Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World

Analysis of Antioxidant Constituents of Filtering Infusions from Oak (Quercus sideroxyla Bonpl. and Quercus eduardii Trel.) and Yerbaniz (Tagetes lucida (Sweet) Voss) as Monoamine Oxidase Inhibitors

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves

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