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Bibliographic record number: 667072

Journal

Authors: Mihelj, Tea; Belščak-Cvitanović, Ana; Komes, Draženka; Horžić, Dunja; Tomašić, Vlasta
Title: Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions
Source: Journal of food and nutrition research (1336-8672) 53 (2014), 3; 278-290
Paper type: article
Keywords: Yinzhen tea; ethanol; storage duration; polyphenols; methylxantines; HPLC-PDA
Abstract:
Tea is one of the most popular beverages consumed worldwide. Polyphenols in tea contribute to its health benefits possessing high antioxidant, anticarcinogenic and antiallergic activity. The aim of this study was to examine the effect of ethanol concentration, tea forms and storage duration on polyphenols and methylxanthines composition, as well as antioxidant capacity of yellow Yinzhen tea. Total polyphenol, flavonoid concentration and antioxidant capacity were measured spectrofotometrically, while individual catechins and methylxanthines were identified and quantified using high performance liquid chromatography with photodiode array detector (HPLC-PDA). •DPPH (reduction of 1, 1-diphenyl-2-picrylhidrazyl), ABTS•+ (reaction of 2, 2-azino-bis(3- ethylbenzthiazoline-6-sulphonic acid) and FRAP (reaction with iron(III)tripyridyltriazine) assays were applied to determine the antioxidant capacity. The highest polyphenol concentration and antioxidant capacity were determined in 75% ethanol tea extract stored for 24-hours. The application of lower ethanol concentration (50% or less) was the most efficient in individual catechins extraction. The most abundant catechin is epigallocatechin gallate, EGCG (12.60 ± 0.1 - 416.01 ± 2.70 mg•l-1), followed by the epigallocatechin, EGC (1.59 ± 0.10 - 264.92 ± 2.43 mg•l-1).
Project / theme: 058-0000000-3470
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Chemistry,Food processing technology
URL: http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=53&article=1936
URL cjelovitog rada:
Google Scholar: Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions
Contrib. to CROSBI by: Tea Mihelj (Tea.Mihelj@irb.hr), 20. Pro. 2013. u 10:58 sati



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