Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage

Ošťádalová, Martina; Pazout, V.; Straka, Ivan; Tauferová, Alexandra; Bartl, P.; Pokorná, Jana

doi:10.3923/jftech.2011.50.56

Cited by 4 publications

(4 citation statements)

References 14 publications

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“…The results regarding the compositional profile are in harmony with the observations of Coda et al,; Hussain et al, [10,11] observed that both green and black tea contain appreciable amount protein and fiber. Likewise, [12] observed 6.12 to 8.25, 2.56 to 4.23, 13.24 to 19.21, 13 to 16.25, 2.21 to 6.12%, moisture, fat, protein, fiber, and ash, respectively. The findings regarding the minerals of the current investigation are corroborated with the observations of different researcher groups like [5,[13][14][15][16] narrated that green and black tea has rich mineral potential with special reference to Na, K, Ca, Mn, Zn and Fe.…”

Section: Discussionmentioning

confidence: 73%

“…Afterward, absorbance was measured at 520 recorded by using UV/Visible Spectrophotometer alongside control and blank . [12] ABTS (2,2ʹ-azino-bis, 3-ethylbenzothiazoline-6-sulfonic acid) Assay: ABTS assay of the ginger extract was estimated conferring to the method outlined by Piljac-Žegarac et al . [13] For the preparation of ABTS radicals, % mL freshly prepared ABTS solution (7 mM) was mixed with 5 mL potassium persulfate solution (2.45 mM) to make 10 mL total volume.…”

Section: Total Phenolics (Tpc)mentioning

confidence: 99%

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Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

Imran

Arshad

Sherwani³

et al. 2021

International Journal of Food Properties

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Section: Discussionmentioning

confidence: 73%

Section: Total Phenolics (Tpc)mentioning

confidence: 99%

Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

Imran

Arshad

Sherwani³

et al. 2021

International Journal of Food Properties

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“…Then, they were kept for 30 min in a dark place. The absorbance was calculated at 520 and recorded by utilizing a UV/visible spectrophotometer alongside the control and the blank (Ostadalova et al, 2011 ).…”

Section: Methodsmentioning

confidence: 99%

Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies

Usman

Imran

Arshad

et al. 2023

Food Science & Nutrition

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Agricultural waste valorization is currently getting attention across the world owing to its environmental impact and rich phytochemistry. The mandate of the current investigation was the extraction and characterization of bioactive moieties from the mustard oilseed cake/meal MOC and sesame oilseed cake/meal SOC through ultrasound extraction (UE) techniques due to its higher yield and less burden on the environment as compared to conventional extraction (CE). Purposely, the MOC and SOC were initially subjected to compositional analysis. Thereafter, bioactive moieties were extracted by using different solvents, that is, ethanol and distilled water, and by applying conventional and ultrasonic extraction techniques. The outcomes indicated that among the techniques, ultrasound exhibited the highest results, and in solvents, ethanol performed better. The treatment extracted with ethanol with UE at 10 min showed the best result for total phenolic contents (TPC) as (6.07 ± 0.03 09 g GAE/100 g MOC) and (7.09 ± 0.04 g GAE/100 g SOC), DPPH radical scavenging activity (67.3 ± 1.9 TE/100 g MOC) & (72.68 ± 1.9 TE/100 g SOC), and FRAP was recorded as (2.83 ± 0.02 g TE/100 g MOC) & (3.56 ± 0.03 g TE/100 g SOC). The higher antioxidant potential showed that the mustard and sesame waste holds significant therapeutic potential owing to its rich antioxidant profile and thus should be utilized for the development of functional products against lifestyle‐related disorders. In conclusion, ultrasound is a better technique for maximum as well as accurate extraction, with ethanol exhibiting as a better solvent for this process with more yields as compared to distilled water.

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“…The major tea catechins are (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), (-)-epicatechin (EC) and (-)-epicatechin gallate (ECG), which are found abundantly in green and white teas. The theaflavins and thearubigins are complex phenolic compounds derived from the enzymatic oxidation of catechins during the fermentation stage of oolong and black tea production [2] and are only present in these teas. The four major theaflavins identified in black and oolong teas, include theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-gallate.…”

Section: Introductionmentioning

confidence: 99%

Total Phenolic Contents and Antioxidant Activities of Selenium-Rich Black Tea Versus Regular Black Tea

Nordin¹,

Molan²,

Chua³

et al. 2017

ajlsr

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Two black aqueous tea extracts of Camellia sinensis, (seleniumrich black tea (Se-BTE) and regular black tea (R-BTE)) were assessed for their total phenolic content (TPC) and antioxidant properties. Aqueous tea extracts were prepared using different extraction temperature and time. TPC was measured using the Folin-Ciocalteu method, while antioxidant activity was measured by ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. The R-BTE showed significantly higher TPC (P < 0.05) and antioxidant activity (P < 0.05) than the Se-BTE, which may be due to these being different cultivars, or differences in growing conditions. Our findings demonstrate that both extraction temperature and time are important determinants of extracted TPC and antioxidant activities of these teas. In addition and in contrary to our expectations, the high level of organic selenium in black tea did not enhance the antioxidant activity when compared with black tea containing very low level of organic selenium. Other elements and minerals may contribute to the high antioxidant activity detected in the regular black tea.

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Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage

Cited by 4 publications

References 14 publications

Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies

Total Phenolic Contents and Antioxidant Activities of Selenium-Rich Black Tea Versus Regular Black Tea

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