Effects of Chemical Components on the Amount of Green Tea Cream

Xu, Yong-Quan; Chen, Su-Qin; Shen, Danyu; Yin, Jing

doi:10.1016/s1671-2927(11)60083-7

Cited by 16 publications

(12 citation statements)

References 16 publications

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“…Of those, polyphenols (29.86–78.66%), total saccharides (14.47–27.62%), and caffeine (2.35–10.43%) were found to be the dominant components in green tea cream. , In particular, catechins, which are the main components in tea polyphenols (TP), reached a percentage of 12.8–42.5%. Because of its easily formed hydrophobic space with caffeine, one of the most common catechins, epigallocatechin gallate (EGCG), is more inclined to precipitate when compared with other catechins. − …”

Section: Introductionmentioning

confidence: 99%

Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion

Chen

et al. 2019

J. Agric. Food Chem.

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The mechanism of tea-infusion precipitation is not clear. Epigallocatechin gallate (EGCG) and caffeine (CAF) are the core components of green tea infusion precipitate. The critical precipitation concentration (C CPC) of EGCG–CAF mixed aqueous solutions was assayed through a turbidity assay performed at 25 °C and verified by a differential-scanning calorimeter (DSC) for reliability. Different concentrations of the green tea polysaccharide conjugate fraction (gTPC-D), with a molecular weight of 2.32 × 105 Da, and of metal ions (K+, Mg2+, Ca2+, and Al3+) were respectively introduced into the mixed solution to study their effects on C CPC. On the basis of the changed C CPC, the clarification–precipitation phase diagrams of the mixed aqueous solutions were constructed. By calculating the integral area of the clarification phase, it was determined that the four metal ions and gTPC-D could accelerate precipitate formation with a dose–response relationship; among the metal ions, the effect of Al3+ is the strongest, followed by that of Ca2+.

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Section: Introductionmentioning

confidence: 99%

Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion

Chen

et al. 2019

J. Agric. Food Chem.

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“…However, not much information on the chemical components of IRS has been reported, and the influence of the chemical composition of green tea infusions on the formation of IRS has not been published. There are different chemical compositions (including polyphenols, catechins, caffeine, protein, carbohydrates, and minerals) in different tea cultivars (Xu and others 2011b). Therefore, green tea infusions processed from various cultivars can demonstrate the effects of the chemical components in green tea infusion well when IRS formed.…”

Section: Introductionmentioning

confidence: 99%

Irreversible Sediment Formation in Green Tea Infusions

Xu¹,

Chen²,

Wang³

et al. 2012

Journal of Food Science

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The formation of irreversible tea sediment (IRS) and its chemical components in green tea infusions were investigated. The results showed that the amounts of IRS in the green tea infusions from various tea cultivars ranged from 0.10 to 1.47 mg/mL. The amount of IRS was influenced remarkably by the chemical components in the green tea infusion. Principal component analysis and regression analysis indicated that gallated catechins, Mn, Ca, caffeine, Na, and (-)-gallocatechin gallate (GCG) were the principal components. IRS (mg/mL) = -4.226 + 0.275 gallated catechins + 79.551 Na + 7.321 Mn + 21.055 Ca + 0.513 caffeine - 0.129 GCG (R2 = 0.697). The contents of the main chemical components in the reversible tea sediment (RTS) and IRS were markedly different, especially the minerals. Large amount of minerals participated in the formation of irreversible green tea sediment. The amount of IRS increased with the extraction temperature.

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“…Interactions between catechins and methylxanthines were believed as the primary factor for green tea cream. 42,43 Gallated catechins had a greater tendency for methylxanthines than ungallated catechins. 42 As it was reported by Maruyama et al (1991), the spaces between the B-ring and the galloyl moiety on gallated catechins were preferable sites for caffeine.…”

Section: Distributions Of Tea Components Between Precipitates and Sup...mentioning

confidence: 99%

Interactions among chemical components of Cocoa tea (Camellia ptilophylla Chang), a naturally low caffeine-containing tea species

et al. 2014

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In the 1980s, a novel tea species, Cocoa tea (Camellia ptilophylla Chang), was discovered in Southern China with surprisingly low caffeine content (0.2% by dry weight). Although its health promoting characteristics have been known for a while, a very limited amount of scientific research has been focused on Cocoa tea. Herein, a systematic study on Cocoa tea and its chemical components, interactions and bioactivities was performed. YD tea (Yunnan Daye tea, Camellia sinensis), a tea species with a high caffeine content (5.8% by dry weight), was used as a control. By UV-Vis spectrometry, High Performance Liquid Chromatography (HPLC), and Flame Atomic Absorption Spectrometry (FAAS) for chemical composition analysis, C-2 epimeric isomers of tea catechins and theobromine were found to be the major catechins and methylxanthine in Cocoa tea, respectively. More gallated catechins, methylxanthines, and proteins were detected in Cocoa tea compared with YD tea. Moreover, the tendency of major components in Cocoa tea for precipitation was significantly higher than that in YD tea. Catechins, methylxanthines, proteins, iron, calcium, and copper were presumed to be the origins of molecular interactions in Cocoa tea and YD tea. The interactions between catechins and methylxanthines were highly related to the galloyl moiety in catechins and methyl groups in methylxanthines. In vitro anti-inflammatory activity assays revealed that Cocoa tea was a more potent inhibitor of nitric oxide (NO) in lipopolysaccharide (LPS)-stimulated macrophage cells (RAW 264.7) than YD tea. This study constructs a solid phytochemical foundation for further research on the mechanisms of molecular interactions and the integrated functions of Cocoa tea.

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Effects of Chemical Components on the Amount of Green Tea Cream

Cited by 16 publications

References 16 publications

Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion

Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion

Irreversible Sediment Formation in Green Tea Infusions

Interactions among chemical components of Cocoa tea (Camellia ptilophylla Chang), a naturally low caffeine-containing tea species

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