Determination of the total antioxidant capacity and total polyphenol content of commercially available green tea

Ryan, Lisa; Carolan, S.

doi:10.1017/s002966511100190x

Cited by 1 publication

(2 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They also found that both the structure of the tea bag and the infusion time influenced the polyphenol content of the teas. FCR values in the current study were slightly lower than those found by Ryan and Carolan [ 18 ], averaging 115.5 mg GAE/g tea bag. Rusak and others [ 3 ] found that extraction of catechins from green tea was affected by the form of tea used, with extraction from loose green tea leaves being more effective than from refined bagged tea leaves.…”

Section: Discussioncontrasting

confidence: 88%

See 1 more Smart Citation

Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas

Coe

Fraser

Ryan

2013

International Journal of Food Science

View full text Add to dashboard Cite

Tea (Camellia sinensis) is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols present in different tea samples, no study has reported the potential effect of digestive enzymes on the availability of tea polyphenols for human absorption or the subsequent impact on glycaemic response. The objectives of the present study were to assess the total polyphenol content of different teas, to assess the bioaccessibility of polyphenols in whole and bagged teas, and to determine the effect of black, white, and green tea infusions on sugar release. All of the teas were a significant source of polyphenols (10–116 mg Gallic acid equivalents/g). There was an overall increase in the release of polyphenols from both the bagged and the whole teas following in vitro digestion. Bagged green tea significantly (P < 0.05) reduced rapidly digestible starch from white bread samples compared to control and black and white bagged teas. The present study confirms that tea is a rich source of polyphenols and highlights the potential benefits it may have on modulating glycaemic response in humans.

show abstract

Section: Discussioncontrasting

confidence: 88%

“…Ryan and Carolan [ 18 ] found that green teas varied in their polyphenol content, ranging from 250 to 750 mg GAE/tea bag. They also found that both the structure of the tea bag and the infusion time influenced the polyphenol content of the teas.…”

Section: Discussionmentioning

confidence: 99%