Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

Sensibility of male rats fertility against olive oil, Nigella sativa oil and pomegranate extract

“…Vacuum evaporator was used for making extract filtered and concentrated to obtain the final solid residue. Final pomegranate extract was weighed and kept refrigerated until further use [11] . The extract was dissolved in water and doses of rat treatment were prepared (100 mg/kg body weight in 1 mL distilled water) [12] .…”

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

“…' The aim of this work was to develop and validate an analytical method for quantitative determination of seven flavan-3-ols, present in a wide range of concentrations, suitable for a routine quality control (QC) of fermented tea infusions and ready-to-drink teas. The most representative flavan-3-ols, selected in agreement with the literature data [3,5,[15][16][17][18][19][20][21][22][23], were (À)-EGC, (1)-C, (À)-EGCG, (À)-EC, (À)-GCG, (À)-ECG, and (À)-CG. HPLC-UV/DAD was chosen to quantify the above markers with a certain level of confidence (accuracy and precision) because of its suitability for routine analyses (i.e.…”

“…In particular, method performance parameters, evaluated on the basis of a rigorous validation protocol, revealed lower LODs and LOQs when compared with previous methods [3,34], a better resolution between analytes [16,17,19,[20][21][22] shorter analysis times [16,18], thus minimizing the analysis cost. Furthermore, it also demonstrated good selectivity and accuracy, making it possible to quantify flavan-3-ols without any sample pretreatment and in spite of the complexity of the polyphenolic fraction and the possible presence of other interfering ingredients.…”

“…Several studies [12,13] demonstrated that tea catechins can scavenge reactive oxygen species (ROS), thanks to the phenolic hydroxyl group present in the flavan-3-ol structure, and also prevent their formation by inhibiting the xanthine oxidase [14]. The beneficial effects on human health have constantly increased the consumers' interest in the quality of tea beverages and stimulated several studies dealing with the characterization of their polyphenol profile [3,5,[15][16][17][18][19][20][21][22][23].…”

Solution to pink tea challenge

“…1). During the preparation of Noon chai, tea leaves are boiled for a long time (about an hour) to maximize the extraction of polyphenols [4]. Using tea bags is not recommended since it can decrease the extraction efficiency of polyphenols [4].…”