Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content

Alcázar, Ángela; Ballesteros, O.; Jurado, José Marcos; Pablos, Fernando; Martín, María Jesús Sánchez; Vilchés, J; Zafra-Gómez, A.

doi:10.1021/jf070601a

Cited by 224 publications

(135 citation statements)

References 34 publications

(43 reference statements)

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“…tea, white tea has been used to reduce oxidative stress and to treat obesity and associated diseases. However, most studies using white tea investigated its composition (ALCAZAR et al, 2007;MALINOWSKA et al, 2008;UNACHUKWU et al, 2010; VAN DER HOOFT et al, 2012), its antitumorigenic effect (ANGER; PETRE; CRANKSHAW, 2005;KUMAR et al, 2012;WANG et al, 2008), or its antioxidant action (ALMAJANO; VILA; GINES, 2011;CALZUOLA;GIANFRANCESCHI;MARSILI, 2006;KOUTELIDAKIS et al, 2009;LOPEZ;CALVO, 2011;PEREZ-JIMENEZ et al, 2011;SEERAM et al, 2008;THRING;HILI;NAUGHTON, 2009NAUGHTON, , 2011. Nonetheless, despite its popular use, there are no in vivo studies relating white tea and obesity associated with oxidative stress.…”

Section: Animals and Dietmentioning

confidence: 99%

White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice

et al. 2012

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White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studies addressing the relationship between this tea and obesity associated with oxidative stress.The objective of this study was to evaluate the effect of white tea on obesity and its complications using a diet induced obesity model. Forty male C57BL/6 mice were fed a high-fat diet to induce obesity (Obese group) or the same diet supplemented with 0.5% white tea extract (Obese + WTE) for 8 weeks. Adipose tissue, serum lipid profile, and oxidative stress were studied. White tea supplementation was not able to reduce food intake, body weight, or visceral adiposity. Similarly, there were no changes in cholesterol rich lipoprotein profile between the groups. A reduction in blood triacylglycerols associated with increased cecal lipids was observed in the group fed the diet supplemented with white tea. White tea supplementation also reduced oxidative stress in liver and adipose tissue. In conclusion, white tea extract supplementation (0.5%) does not influence body weight or adiposity in obese mice. Its benefits are restricted to the reduction in oxidative stress associated with obesity and improvement of hypertriacylglycerolemia.

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Section: Animals and Dietmentioning

confidence: 99%

White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice

et al. 2012

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“…White tea is reported to have a high polyphenol content and showed antiseptic and antioxidant properties. 4 In addition, various types of bioactive found in white tea leaves such as polyphenols, caffeine, theogallin, gallic acid, theaflavins, flavonols glycoside, and catechins especially epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG), and gallate epicatechin (GEC). [4][5][6] The antioxidant properties of white tea can prevent free radicals and inhibit oxidative stress and inflammation.…”

Section: Introductionmentioning

confidence: 99%

“…4 In addition, various types of bioactive found in white tea leaves such as polyphenols, caffeine, theogallin, gallic acid, theaflavins, flavonols glycoside, and catechins especially epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG), and gallate epicatechin (GEC). [4][5][6] The antioxidant properties of white tea can prevent free radicals and inhibit oxidative stress and inflammation. 7 Oxidative stress and inflammation associated with various diseases including obesity disease, dyslipidemia, diabetes, cardiovascular, neurodegenerative and cancer.…”

Section: Introductionmentioning

confidence: 99%

Pharmacognostic and Phytochemical Standardization of White Tea Leaf (Camellia sinensis L. Kuntze) Ethanolic Extracts

Ekayanti¹,

Ardiana²,

Najib³

et al. 2017

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Background: Tea or also known as Camellia sinensis (Theaceae family) is the most popular plant and beverage in the world because of the sensory properties, prices are relatively cheap, stimulant effects, and their potential health benefits but white tea is not widely known. White tea is made from unfermented tea leaves young shoots protected from sunlight to avoid polyphenols degradation which inhibits of the chlorophyll formation and causing the white color on the leaf buds. Objective: The objective of research and development of herbal medicine is to improve the quality and safety of natural products. Materials and Methods: Macroscopical and microscopical features of the leaf have been analysis using an optical microscope and fragment analysis under scanning electron microscopy (SEM). Phytochemical and physico-chemical analysis were evaluated. The observation of the FTIR spectrum profiles is done by interpreting the typical peak that appears. Results: The leaf has actinocytic stomata, unicellular trichomes, heterogenous mesophyll which is characterized by the presence of calcium oxalate crystals and sclereid cells. Phytochemical analysis indicated resources the presence of tannins, flavonoids, glycosides and saponins.The content of polyphenol from white tea leaves ethanolic extract is 35.73% with the largest concentration of catechins is 18.84% and 17.43% tannins. The derivative content of catechins is EGCG with 7.37%. FTIR analysis showed functional groups of O-H, C-H, N-H, C=O, C=C, and C-O. Conclusion: Pharmacognostic and phytochemicals features established in this study may be used as part of the pharmacopoeial standard which can play an important role in its standardization.

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“…Tea (Camellia sinensis) is cultivated in more than 30 countries and the resulting teas are commercially distinguished into three major groups: non-fermented (white and green teas), partially fermented (oolong and paochong teas), and fully fermented teas (black tea) [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

“…The chemical composition of dried tea leaves (green or black) is complex and includes primary metabolites such as proteins, free amino acids, carbohydrates, vitamins, and minerals and secondary metabolites such as polyphenols, chlorophyll, purine alkaloids (methyl xanthines), and other volatile and non-volatile compounds [2]. Polyphenols are among the most biologically active group of tea metabolites and brewed tea is a food product known to contain significant levels of catechins, a group of polyphenols belonging to the flavan-3-ols [5].…”

Section: Introductionmentioning

confidence: 99%

Identification, quantitation, and method validation for flavan‐3‐ols in fermented ready‐to‐drink teas from the Italian market using HPLC‐UV/DAD and LC‐MS/MS

Cordero

Canale

Rio

et al. 2009

J of Separation Science

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The present study is focused on flavan-3-ols characterizing the antioxidant properties of fermented tea (Camellia sinensis). These bioactive compounds, object of nutritional claims in commercial products, should be quantified with rigorous analytical procedures whose accuracy and precision have been stated with a certain level of confidence. An HPLC-UV/ DAD method, able to detect and quantify flavan-3-ols in infusions and ready-to-drink teas, has been developed for routine analysis and validated by characterizing several performance parameters. The accuracy assessment has been run through a series of LC-MS/MS analyses. Epigallocatechin, (1)-catechin, (À)-epigallocatechingallate, (À)-epicatechin, (À)-gallocatechingallate, (À)-epicatechingallate, and (À)-catechingallate were chosen as markers of the polyphenolic fraction. Quantitative results showed that samples obtained from tea leaves infusion were richer in polyphenolic antioxidants than those obtained through other industrial processes. The influence of shelf-life and packaging material on the flavan-3-ols content was also considered; markers decreased, with an exponential trend, as a function of time within the shelf life while packaging materials demonstrated to influence differently the flavan-3-ol fraction composition over time. The method presented here provides quantitative results with a certain level of confidence and is suitable for a routine quality control of iced teas whose antioxidant properties are object of nutritional claim.

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Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content

Cited by 224 publications

References 34 publications

White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice

White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice

Pharmacognostic and Phytochemical Standardization of White Tea Leaf (Camellia sinensis L. Kuntze) Ethanolic Extracts

Identification, quantitation, and method validation for flavan‐3‐ols in fermented ready‐to‐drink teas from the Italian market using HPLC‐UV/DAD and LC‐MS/MS

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