Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

Dubeau, S.; Samson, Guy; Tajmir-Riahi, H.A.

doi:10.1016/j.foodchem.2010.03.005

Cited by 137 publications

(66 citation statements)

References 36 publications

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“…The results of the research conducted to date are ambiguous. Some studies indicate a decrease in antioxidant potential of tea after adding milk [31], others signal an increase in the antioxidant value [32]. There are also studies known where no change in the antioxidant properties of tea was observed after adding milk [33].…”

Section: Influence Of Additives On the Antioxidant Properties Of Teamentioning

confidence: 99%

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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including tea; these methods are based on different mechanisms, using a variety of detection techniques and are therefore not standardized. Hence, the comparison of the antioxidant capacity values obtained in different laboratories is not possible. On the other hand, the antioxidant capacity values obtained in the same laboratory through the use of different methods and parameters are also not consistent, due to the use of different interactions. Therefore the research is leading to the modification of existing methods and new methods are constantly sought. Recently, an EPR method based on a new semi-empirical mathematical model were proposed [5]. This method allows for a quick and precise determination of the antioxidant capacity of food products. In this paper this method was applied to tea. Tea is one of the most widely consumed beverages in the world [7]. It is valued both for the taste and for the health benefits associated with its antioxidant content [1,[7][8][9][10]. All varieties of tea are produced from young, tender leaves of Camellia sinensis (L.) (family Theaceae). Through using a wide variety of methods, different types of tea are produced: unfermented (green and white), partially fermented (oolong) and fermented (black and red). Green tea is produced through treating the leaves with hot steam and subsequently drying them. In such conditions, polyphenol oxidation is inactivated, which prevents the oxidation of polyphenols. As a result, the raw material remains rich in flavonols such as: catechin, epicatechin, epigallocatechin, flavonoids and simple phenolic acids [7,11]. Fermentation is necessary in order to produce black tea. This process consists of enzymatic oxidation by endogenous polyphenol oxidases and peroxidases of tea polyphenols, namely colorless flavonols that are partially converted into theaflavins and thearubigins, responsible for the characteristic aroma and color of the black and oolong teas. About 75% of the catechin contained in leaves undergoes enzymatic oxidation [12]. AbstractThe antioxidant properties of different types of tea-green, black and earl grey-were investigated using the EPR spectroscopy method based on a new semi-empirical mathematical model and on a single EPR spectroscopy measurement. The obtained values of the antioxidant capacity were correlated with the bioactive ingredient content identified through the NMR spectroscopy. Moreover, an attempt was made to determine what impact on the antioxidant properties of tea does adding sugar, milk, lemon and honey have. All studied teas exhibited antioxidant properties. The best DPPH free radical scavengers were green teas. Adding sugar, milk and lemon juice to tea did not significantly impact the antioxidant properties of the infusion; adding honey, however, caused an increase in the total antioxidant capacity of the infusion. The aromatic proton content correlates positively with the antioxidant capacity value.

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Section: Influence Of Additives On the Antioxidant Properties Of Teamentioning

confidence: 99%

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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show abstract

“…This behaviour can be explained by the fact that different phenolic compounds react differently with whey proteins. Dubeau, Samson, and Tajmir-Riahi (2010) observed by means of voltammetry that the polyphenols in different teas differed not only in their concentration but also in their redox properties. These authors also showed that the antioxidant activity of milked teas was significantly lower than for plain teas, and that the redox capacities of teas were not equally affected by milk.…”

Section: Polyphenol Content and Free Radical-scavenging Activity Of Gmentioning

confidence: 99%

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

2011

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“…The effect of milk on the antioxidant activity of tea polyphenols has been the subject of much controversy. The dual effects of milk on the antioxidant capacity of different tea polyphenols were recently reported (Dubeau, Samson, & Tajmir-Riahi, 2010). However, the mechanism by which the antioxidant activity of tea compounds affected by milk is not yet known.…”

Section: Introductionmentioning

confidence: 99%

Milk β-lactoglobulin complexes with tea polyphenols

et al. 2011

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Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

Cited by 137 publications

References 36 publications

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

Milk β-lactoglobulin complexes with tea polyphenols

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