Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature

Lin, Xiaorong; Chen, Zhongzheng; Zhang, Yuanyuan; Luo, Wei; Tang, Hao; Deng, Baibiao; Deng, Jian; Li, Bin

doi:10.1016/j.foodchem.2014.10.048

Cited by 51 publications

(26 citation statements)

References 26 publications

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“…In contrast to black tea, fewer researches about the nano‐colloidal properties of green tea have been released. One recent publication mentioned that in the green tea cream, particles at the size of 517.4 nm were detected through the DLS analysis (Lin et al ., ). In our study, TEM images present the morphology properties of the green tea infusion colloidal particles which showed similar size distribution with that of DLS.…”

Section: Resultsmentioning

confidence: 97%

“…But few papers dealt with this question for green tea. One recent publication mentioned that nano-level particles also existed in the cream of green tea infusion according to the test of dynamic light scattering (DLS) (Lin et al, 2014). But unlike the reports of black tea which visualised the nanoparticle through scanning electron microscope (SEM), few examples of direct graphic proof are available for the green tea infusion.…”

Section: Introductionmentioning

confidence: 99%

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The influence of different water types and brewing durations on the colloidal properties of green tea infusion

Joung

Lee

et al. 2015

Int J of Food Sci Tech

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Summary Green tea infusions were prepared with three different water types: distilled water, commercial mineral water and CaCl2 added distilled water (at 20 mg L−1). The impact of different water type on the colloidal particle parameters, namely size, polydispersity index (PDI) and zeta potential, was examined within 24 h. Our results indicate that distilled water green tea infusion (DWT) brewed at 80 °C for 5 min contained the smallest particles (242.17 ± 11.78 nm) as examined by dynamic light scattering (DLS). Moreover, DWT showed smaller size increase during the 24 h storage than that of mineral water tea and CaCl2 added water tea infusion. The morphology characteristics of green tea infusion particles were visualised by transmission electron microscope (TEM) which revealed that green tea infusion particles had heteromorphic shapes. Our results suggest that mineral composition of water impacts the colloidal size and stability of green tea infusion. Additionally, DLS and TEM could be useful tools to provide colloidal information which is important to understand quality characteristics of green tea infusion during processing and storage.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

The influence of different water types and brewing durations on the colloidal properties of green tea infusion

Joung

Lee

et al. 2015

Int J of Food Sci Tech

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“…Catechin, epicatechin, and rutin were components in CSP and CSS with good antioxidant, anti‐diabetic, and blood pressure reducing (Cui and others ; Wang and others ). Also, catechin was known as the main active compound in tea with good pharmacological potentials (Lin and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Based on the method of in vitro digestion described by Lin and others () with small modification, gastrointestinal in vitro digestion was carried out. Crude extract solutions of peels, flesh, and endocarps of CSP and CSS prepared in Section “Sample preparation” were used in this process, and their concentrations all were 100 mg/mL.…”

Section: Methodsmentioning

confidence: 99%

Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis

Miao

Zhao

et al. 2016

Journal of Food Science

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Contents of total flavonoids, total phenolics, total triterpenes, total condensed tannin and total saponins in peels, flesh and endocarps of Chaenomeles speciosa (CSP) and Chaenomeles sinensis (CSS) were determined by colorimetric method, while 5 phenolics (vanillic, gallic, chlorogenic, ferulic and p-coumaric acids), 2 triterpenes (oleanolic and ursolic acids), and 3 flavonoids (rutin, catechin and epicatechin) were identified and quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) and HPLC, and antioxidant and α-glucosidase inhibitory activities of them also were evaluated as well as their digestive characteristics. In the correlation analysis, total phenolics, vanillic acid, catechin, ursolic acid and oleanolic acid all contribute to DPPH(·) scavenge capacity, gallic acid contributes to total ferric reducing antioxidant power, while total triterpenes, total saponins, chlorogenic acid and ferullic acid contribute to α-glucosidase inhibitory activity. In the principal component analysis, endocarps of CSP and CSS both show better quality than their peels and flesh, respectively. In vitro digestion can increase contents of total flavonoids, total condensed tannin and total saponins, while contents of total phenolics and total triterpenes decreased greatly. Our study would contribute to the full use of discarded parts of the 2 Chaenomeles and be helpful to establish a good foundation for further research of CSP and CSS.

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“…However, for situations like this when an interaction is presented, no matter how many terms are statistically different; the interaction is the one that will govern the effect on the response. Whereas, it is said that two factors interact significantly on the response variable when the effect of one depends on the level at which the other one is (Lin et al, 2015;Megías-Pérez et al, 2019).…”

Section: Analysis Of Variancementioning

confidence: 99%

Design of Experiments Assessment for the Determination of Moisture Content in Five Herbal Raw Materials Contained in Tea Products

et al. 2020

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Research interest in natural raw materials is rapidly growing due to the high demand for natural products like herbal teas. Their quality control has a direct impact on safety and efficacy. The aim of this study was to evaluate the impact of sample�s mass and temperature on moisture content in Camellia sinensis (Black tea), Cassia fistula (Senna), Chamaemelum nobile (Chamomille), Lippia alba (Juanilama) and Tilia platyphyllos (Linden) with a gravimetric method developed through a full factorial 32 DoE. A response optimizer was executed in order to establish the test conditions that allow obtaining a response according to a target value from a certified method. DoE�s ANOVA shows reproducibility for Camellia sinensis, Cassia fistula, and Lippia alba. Also, the method�s model is able to explain the response variability for all samples based on the R2 (adj). The composite desirability for the proposed conditions of analysis for the five herbal materials is satisfactory according to each target value. However, the lack of reproducibility in Chamaemelum nobile and Tilia platyphyllos and also, the response prediction problems according to the R2 (pred) for Cassia fistula and Chamaemelum nobile, suggest the execution of further studies for them. Therefore, the present method is considered to be adequate for the analysis of moisture content in Camellia sinensis and Lippia alba raw herbs.

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Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature

Cited by 51 publications

References 26 publications

The influence of different water types and brewing durations on the colloidal properties of green tea infusion

The influence of different water types and brewing durations on the colloidal properties of green tea infusion

Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis

Design of Experiments Assessment for the Determination of Moisture Content in Five Herbal Raw Materials Contained in Tea Products

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