Comparison of Bio- active Compounds of Iranian Black, Green and White Tea
Subject Areas :
Monireh
Ranjbar
1
(گروه زیست شناسی، واحد فلاورجان، دانشگاه آزاد اسلامی، اصفهان، ایران)
Maryam
Alinaghiyan
2
(گروه بیوشیمی، واحد فلاورجان، دانشگاه ازاد اسلامی، اصفهان ، ایران.)
Keywords:
Abstract :
1.Anesini, C., Ferraro, G.E. and Filip R. 2008. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina. Journal of Agricultural and Food Chemistry, 5: 9225–9 229.
2.AOAC. 995. Official methods of analysis (15th Ed.). Washington, DC: Association of Official Analytical Chemists 1.
5.Cabrera, C., Gimenez, R. and Lopez, M.C. 2003. Determination of tea components with antioxidant activity. Journal of Agriculture and Food Chemistry, 51: 4427- 4435.
6.Chang, C., Yang, M., Wen, H. and Chern, J. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3):78-82.
7.Dal, F., Chen, W.F. and Zhou B. 2008. Antioxidant synergism ofgreen tea polyphenols with alpha-tocopherol and L-ascorbic acid in SDS micelles. Biochimi, 90(10): 1499- 1505.
8.Fernandez, P.L., Martin, M.J., Gonzalez A.G. and Pablo F. 2000. HPLC determination of catechins and caffeine in tea differentiation of green, black and instant teas. The Royal Society of Chemistry, 125:421- 425.
9.Friedman, M., Henika, P.R., Levin, C.E., Mandrell, R.E. and Kozukue, N. 2006. Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus. Journal of Food Protection, 69(2): 354-361.
10.Harbowy, M.E. and Balentine, D.A. 1997. Tea chemistry. Critical Reviews in Plant Sciences, 16: 415-480.
11.Hilal,, Y. and Engelhardt, U. 2007. Characterization of white tea Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit. (Journal of Consumer Protection and Food Safety), 2(4): 414-421.
12.Hussain, I., Saleem, M., Iqbal, Y. and Khalil, S.J. 2006. Comparison of vitamin C contents in commercial tea brands and fresh tea leaves. Journal Chemical Society of Pakistan, 28(5):421-425.
13.ISO 1573. Tea–determination of loss in mass at 103℃. Geneva, Switzerland: International Standard Organization 1980.
14.Jayasekera, S., Molan, A. L., Garg, M. and Moughan, P.J. 2011. Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Srilankan tea. Food Chemistry, 125: 536–541.
15.Juliani, H.R. and Simon, J.E. 2002. Antioxidant activity of Basil. In: Trends in new crops and new uses (Eds. Janick, J. and Whipkey, A.) American Society for Horticultural Science Press, Alexandria. 575-579.
16.Komes, D., Horzic, D., Belscak, A., Kovacevic, K. and Baljak, A. 2009. Determination of caffeine content in tea and mate tea by using different methods. Czech Journal of Food Science, 27: 213- 216.
17.Komes, D., Horzic, A., Belscak, K. and Kovacevic Vulic. I. 2010. Green tea preparation and its influence on the content of bioactive compounds. Journal of Food Research International, 43: 167-176.
18.Kunbo, W., Qingcao, C., Yong, L., Shi, L., Haiyan, L. and Jianan, H. 2014. Comparison of phenolic compounds and taste of chinese black tea. Food Science and Technology Research, 20 (3): 639- 645.
19.Muthumani, T. and Kumar, R.S.S. 2007. Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chemistry, 1: 98-102.
20.Nasiry Rad, R., Hadad khodaparast, M.H., Elhami Rad, A.H. and Rufigary haghighat, Sh. 2013. Effect of harvest season and brewing conditions on total phenolic compounds Iranian green tea. Iranian Food Science and Technology Research Journal, 8(4):349 -352.
21.Ning, J.M., Ding, D., Song, Y.S., Zhang, Z.Z., Luo, X. and Wan, X.C. 2016. Chemical constituents’ analysis of white tea of different qualities and different storage times. European Food Research Technology, 42: 2093–2104.
22.Nunes, A.R., Alves, M.G., Toma´s, G.D., Conde, V.R., Cristo´va˜o, A.C. and Moreira P.I. 2015. Daily consumption of white tea (Camellia sinensis (L.)) improves the cerebral cortex metabolic and oxidative profile in prediabetic Wistar rats. British Journal of Nutrition, 113: 832–842.
23.Nurulain T.Z. 2006. Green tea and its polyphenolic catechins: medical uses in cancer and noncancer applications. Journal of Life Science, 78: 2073-2080.
24.Pan, J., Jiang, Y., Lv, Y., Li, M., Zhang, Sh. and Liu J. 2018. Comparison of the main compounds in fudging white tea infusions from various tea types. Food Science Biotechnology, 27(5):1311–1318.
25.Raftani Amiri, Z. and Maddah, P. 2015. Investigation on total poly phenols and caffeine contents in green and black tea and instant powder of them. Journal of Food Research, 25(3): 419-426. (In Persian)
27.Saito, S.T., Welzel, A., Suyenaga, E.S. and Bueno, F.A. 2006. Method for fast determination of epigallocatechin gallate (EGCG), epicatechin (EC), catechin (C) and caffeine (CAF) in green tea using HPLC. Ciênce. Tecnol. Aliment. Campinas, 26(2): 394- 400.
29.Sharangi, A.B. 2009. Medicinal and therapeutic potentialities of tea- A review. Food Research International, 42: 529-535.
30.Singh, R.P., Murthy, K.N. and Jayaprakasha, G.K. 2002. Studies on the antioxidant activity of Pomegranate peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50:81-86.
31.Soni, A. and Sosa Sh. 2013. Phytochemical analysis and free radical scavenging potential of herbal and medicinal plant extracts. Journal of pharmacognosy and phytochemistry, 2 (4):22-29.
32.Vong, Q., Nguyen, V., Golding, J. and Roach, P. 2011. The content of bioactive constituents’ equality index for Vietnam teas. International Food Research Journal, 18:329-336.
33.Yao, L., Caffin, N., D′Arcy, B., Jiang, Y., Shi, J. and Singanusong, R. 2005. Seasonal variation of phenolic compounds in Australia-grown tea (Camellia sinensis). Journal of Agricultural and Food Chemistry, 53: 6477-6483.
_||_