Enzymatic modification by tannase increases the antioxidant activity of green tea

Lu, Min-Jer; Chen, Chinshuh

doi:10.1016/j.foodres.2007.10.012

Cited by 75 publications

(44 citation statements)

References 39 publications

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“…Cumulatively they are often called as polyphenols. Though EGCG is the major tea catechin with most anticarcinogenic property, EGC has highest antioxidant efficacy followed by EGCG, EC, and ECG respectively (Lu and Chen 2008).Alkaloid molecules are responsible for stimulant activity of tea (Horžić et al 2012). Catechin and caffeine content and sensory attributes determines the quality of tea (Choung and Lee 2011).…”

Section: Introductionmentioning

confidence: 99%

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

Banerjee

Chatterjee

2014

J Food Sci Technol

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Tea is a popular daily beverage worldwide. Modulation and modifications of its basic components like catechins, alkaloids, proteins and carbohydrate during fermentation or extraction process changes organoleptic, gustatory and medicinal properties of tea. Through these processes increase or decrease in yield of desired components are evident. Considering the varied impacts of parameters in tea production, storage and processes that affect the yield, extraction of tea biomolecules at optimized condition is thought to be challenging. Implementation of technological advancements in green chemistry approaches can minimize the deviation retaining maximum qualitative properties in environment friendly way. Existed extraction processes with optimization parameters of tea have been discussed in this paper including its prospects and limitations. This exhaustive review of various extraction parameters, decaffeination process of tea and large scale cost effective isolation of tea components with aid of modern technology can assist people to choose extraction condition of tea according to necessity.

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Section: Introductionmentioning

confidence: 99%

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

Banerjee

Chatterjee

2014

J Food Sci Technol

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“…The effect of gamma irradiation shows significant increase of the antioxidant activity as reported in Ref. [3,6] for green tea extract, Ref. [4] for honey, Ref.…”

Section: Resultsmentioning

confidence: 70%

“…The degradation of minerals without the introduction of chemical reagents and without the need for special equipment/ setup to control for temperature, environment, and additives makes the reproducibly is changes. Therefore, this technology is simpler and more environmentally friendly than conventional methods [3][4][5][6] .…”

Section: Introductionmentioning

confidence: 99%

Gamma irradiation effect on the chemical composition and the antioxidant activity of Ipomoea batatas L.

Tahir

Halide²,

Wahab³

et al. 2014

AIP Conference Proceedings

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Abstract. The chemical composition and antioxidant activity of Ipomoea batatas L. (sweet potato) were studied by xray fluorescence (XRF) spectroscopy, Fourier transform infrared spectroscopy, and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. The irradiation treatment was performed by using Cs-137 as a gamma sources in experimental equipment. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. The amount of chemical composition was changed and resulting new chemical for absorbed dose 40 mSv. Interestingly, it was found that gamma irradiation significantly increased the antioxidant activity, as measured by DPPH radical scavenging capacity. The antioxidant activity of Ipomoea batatas L. extract was dramatically increased in the non-irradiated sample to the sample irradiated at 40 mSv. These results indicate that gamma irradiation of Ipomoea batatas L. extract can enhance its antioxidant activity through the formation of a new chemical compound. Based on these results, increased antioxidant activity of Ipomoea batatas L. extracts by gamma rays can be applied to various industries, especially cosmetics, foodstuffs, and pharmaceuticals.

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“…The mobile phase contained 1% acetic acid (solvent A) and acetonitrile (solvent B), with the linear gradient commencing at an A/B ratio of 92:8 and finishing at 73:27 over 40 min, at a flow rate of 0.8 mL min −1 . The identification of individual catechins and gallic acid (GA) was based on the comparison of the retention times of sample peaks with those of the authentic reference standards [13].…”

Section: Assay Of Catechinsmentioning

confidence: 99%

“…The hydrolytic products (EGC and GA) of EGCG after tannase conversion showed a higher antioxidant activity than EGCG itself [13,47]. However, there has been no study on the photoprotective effects of TGE in hairless mice with induced oxidative stress by UVB.…”

Section: Effect Of Formulation Containing Tannase-converted Green Teamentioning

confidence: 99%

Photoprotective Effects of a Formulation Containing Tannase-Converted Green Tea Extract Against UVB-Induced Oxidative Stress in Hairless Mice

Hong

Jung

Shin

et al. 2011

Appl Biochem Biotechnol

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Ultraviolet B (UVB) irradiation may induce the acceleration of skin aging. The purpose of this study was to develop an effective formulation containing tannase-converted green tea extract (FTGE) to inhibit UVB-induced oxidative damage. Significant (p<0.05) prevention of the reduced form of glutathione (GSH) depletion was observed in mice treated with FTGE. The hydrogen peroxide levels of mice treated with FTGE were similar to those of UVB non-irradiated mice. No significant difference was observed between No UVB control and FTGE mice. Also, mice treated with FTGE had significant (p<0.05) decreases in thiobarbituric acid-reactive substance levels by lipid peroxidation compared with No UVB control mice. Our data suggest that this formulation may be effective in protecting skin from UVB photodamage.

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Enzymatic modification by tannase increases the antioxidant activity of green tea

Cited by 75 publications

References 39 publications

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

Gamma irradiation effect on the chemical composition and the antioxidant activity of Ipomoea batatas L.

Photoprotective Effects of a Formulation Containing Tannase-Converted Green Tea Extract Against UVB-Induced Oxidative Stress in Hairless Mice

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