Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis)

Atalay, Derya; Erge, Hande Selen

doi:10.15237/gida.gd17024

Cited by 13 publications

(13 citation statements)

References 28 publications

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“…Green tea possessed the highest antioxidant activity among all other infusions even higher than black tea infusion, which has the highest phenolic content. In addition to phenolic compounds, green tea contains vitamins (ascorbic acid) and minerals (Cr, Mn, Se and Zn) which also increase the antioxidant activity (Atalay and Erge, 2017). Green tea has many health benefits: It has antibiotic, antiviral, anti-inflammatory and anti-carcinogenic properties.…”

Section: Resultsmentioning

confidence: 99%

Effect of Preparation conditions on Phenolic Content and Antioxidant Activity of Various Teas and Herbal Teas

Aldiab¹

2018

JCHPS

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Phenolic compounds are known for their positive effects on health such as antioxidant activity. Teas and Herbal teas are good source of phenolic compounds, however most studies about phenolic compounds use organic solvents for extraction, which is not able to be applied in real life. Therefore, the aim of this study was to compare the phenolic content of different teas and herbal teas by the usage of boiled water and methanol as solvent extraction and then to investigate the effect of grounding of these teas and herbal teas on the phenolic content. Twelve Teas and herbal teas were investigated to determine the best extraction conditions of phenolic compounds. Methanol/water mixture was compared to boiling water in extracting phenolic compounds from teas and herbal teas before and after grounding. The phenolic content was determined using Folin-Ciocalteu method. Results show that methanol/water mixture was superior to boiling water in extracting phenolic compounds from whole plant parts. However, no significant difference was found in most extracts between the two solvents after grounding the samples. The antioxidant activity of infusions of ground teas and herbal teas in boiling water was subsequently determined using FRAP method. Black tea, green tea, mate tea and Damaskus rose had the highest phenolic content and the highest antioxidant activity using these conditions of extraction. Results showed an overall positive correlation between antioxidant activity and phenolic content.

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Section: Resultsmentioning

confidence: 99%

Effect of Preparation conditions on Phenolic Content and Antioxidant Activity of Various Teas and Herbal Teas

Aldiab¹

2018

JCHPS

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“…It is stated that there are about 4000 bioactive components in Camellia sinensis (Atalay & Erge, 2017). Many of these components are polyphenols which are gallic acid, catechin, epicatechin (EC), gallocatechin, epigallocatechin (EGC), epicatechin 3-gallate (ECG), and F I G U R E 2 Formation of theaflavins from catechins with the fermentation of tea.…”

Section: The Composition Of White Teamentioning

confidence: 99%

“…Many of these components are polyphenols which are gallic acid, catechin, epicatechin (EC), gallocatechin, epigallocatechin (EGC), epicatechin 3‐gallate (ECG), and epigallocatechin 3‐gallate (EGCG). Alkaloids (caffeine and theobromine), amino acids, proteins, chlorophyll, carbohydrates, volatile organic compounds, minerals, and trace elements are also reported to be a part of tea composition (Atalay & Erge, 2017; Hilal & Engelhardt, 2007; Pastoriza et al, 2017).…”

Section: The Composition Of White Teamentioning

confidence: 99%

“…In addition to these components, some B vitamins, vitamin C, and minerals such as fluorine, manganese, copper, and chromium are other substances in the composition of the tea (Pastoriza et al, 2017; Unachukwu et al, 2010). In Table 1, the compositions of black tea, green tea, and white tea are given in detail (Alcázar et al, 2007; Atalay & Erge, 2017; Carloni et al, 2013; Hilal & Engelhardt, 2007; Lin et al, 2003; Karori et al, 2014; Zhao et al, 2014).…”

Section: The Composition Of White Teamentioning

confidence: 99%

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White tea: Its history, composition, and potential effects on body weight management

Yılmaz

Tek²

2023

eFood

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Obesity is a rapidly rising global public health concern in both developed and developing countries. Tea components, especially caffeine and catechins, may have beneficial effects in the treatment of obesity. Tea is a widely consumed beverage all over the world and it is a significant part of the culture, especially in Asian countries. Among the tea types, white tea is the least processed and the content of catechins is higher than the others. Many studies have been conducted on tea's health effects, especially on weight management. The beneficial effects of the consumption of tea containing polyphenols and caffeine such as helping to maintain body weight and playing crucial roles in fat metabolism have been shown in many studies. While there are many studies on green tea in the literature, interestingly, studies conducted with white tea are insufficient but showed significant results. Considering the positive health effects of bioactive components in tea species, the results of studies with white tea may be promising. Tea components have many promising health effects; however, these effects are not clearly understood yet, particularly regarding body weight management mechanisms such as fat oxidation and thermogenesis. Therefore, further well‐planned preclinical and clinical research is required to understand the effectiveness and mechanisms of white tea on body weight.

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“…The green tea is recognized as 'non-fermented' tea and includes more catechins (20-30 % of the dry weight) than black tea. Catechins are in vitro and in vivo strong antioxidants [15] and antimicrobial activity [1,16] , anticholinestrase activity [17] , reproductive system [18] . The results indicate a higher concentration of phenolic compound in non-fermented tea.…”

Section: Introductionmentioning

confidence: 99%

Preliminary pharmacognostic standardization of leaves of Camellia sinensis leaf (Theaceae)

Agrahari¹,

Kishor²,

Mishra³

2021

J Pharmacogn Phytochem

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Camellia sinensis, being belonging Theaceae family, is present more India less than China. A study on Camellia sinensis leaves sample extracted the air-dried leaves powder with different solvents like nhexane, petroleum ether, chloroform (61C), ethanol (78C) and distilled water. Preliminary phytochemical analysis was done measurement of various parameters like extractive value, (moisture content) loss on drying, and quantitative estimation of total ash, and acid insoluble ash, and water-soluble ash value may be helpful for identification of tea leaves powdered drug. The fully grown leaves are bright green colour smooth and leathery, young leaves are pubescent. The estimation of powder microscopy presence in the parenchyma, calcium oxalate, vascular traces, upper epidermis and lower epidermis. These studied recommended that the examined pharmacognostic and phytochemical parameters are of whole great value in quality control, formulation development, and biological activities of camellia sinensis.

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Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis)

Cited by 13 publications

References 28 publications

Effect of Preparation conditions on Phenolic Content and Antioxidant Activity of Various Teas and Herbal Teas

Effect of Preparation conditions on Phenolic Content and Antioxidant Activity of Various Teas and Herbal Teas

White tea: Its history, composition, and potential effects on body weight management

Preliminary pharmacognostic standardization of leaves of Camellia sinensis leaf (Theaceae)

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