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Radical scavenging conserves from unused fresh green tea leaves.
J Agric Food Chem. 2007 Mar 07; 55(5):1750-4.JA

Abstract

Green teas were made by inactivating the enzymes present in fresh leaves of coarse/pruned (unused) and normal (used for tea) grades using different sources of thermal energies. Green teas were extracted in a Soxhlet using different solvents. The obtained miscella was subjected to concentration to give the extract. The extract was subjected to solvent-solvent extraction. Solvent extract was concentrated to obtain conserve. The yields of conserves are 17 +/- 0.8 and 15 +/- 0.8% from green teas of normal and coarse tea leaves, respectively. The radical scavenging activity of these extracts was evaluated using a DPPH in vitro model system. The total polyphenol content was also determined and found to be higher in conserves from normal tea leaves. However, radical scavenging activity of conserves from coarse and normal green tea leaves was found to be >90% at 15 ppm concentration. The HPLC profiles of these conserves were used to quantify the total catechin content with the help of calibration curves prepared using authentic samples at known concentrations. The total catechin content is found to be in the range of 55-85%. Results indicated that the extracts from coarse leaves also possess potential biological activity and could be used as nutraceuticals as well as for preservation purposes in food formulations.

Authors+Show Affiliations

Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore 570020, India.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17284052

Citation

Borse, B B., et al. "Radical Scavenging Conserves From Unused Fresh Green Tea Leaves." Journal of Agricultural and Food Chemistry, vol. 55, no. 5, 2007, pp. 1750-4.
Borse BB, Kumar HV, Rao LJ. Radical scavenging conserves from unused fresh green tea leaves. J Agric Food Chem. 2007;55(5):1750-4.
Borse, B. B., Kumar, H. V., & Rao, L. J. (2007). Radical scavenging conserves from unused fresh green tea leaves. Journal of Agricultural and Food Chemistry, 55(5), 1750-4.
Borse BB, Kumar HV, Rao LJ. Radical Scavenging Conserves From Unused Fresh Green Tea Leaves. J Agric Food Chem. 2007 Mar 7;55(5):1750-4. PubMed PMID: 17284052.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Radical scavenging conserves from unused fresh green tea leaves. AU - Borse,B B, AU - Kumar,H Vijay, AU - Rao,L Jagan Mohan, Y1 - 2007/02/07/ PY - 2007/2/8/pubmed PY - 2007/6/21/medline PY - 2007/2/8/entrez SP - 1750 EP - 4 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 5 N2 - Green teas were made by inactivating the enzymes present in fresh leaves of coarse/pruned (unused) and normal (used for tea) grades using different sources of thermal energies. Green teas were extracted in a Soxhlet using different solvents. The obtained miscella was subjected to concentration to give the extract. The extract was subjected to solvent-solvent extraction. Solvent extract was concentrated to obtain conserve. The yields of conserves are 17 +/- 0.8 and 15 +/- 0.8% from green teas of normal and coarse tea leaves, respectively. The radical scavenging activity of these extracts was evaluated using a DPPH in vitro model system. The total polyphenol content was also determined and found to be higher in conserves from normal tea leaves. However, radical scavenging activity of conserves from coarse and normal green tea leaves was found to be >90% at 15 ppm concentration. The HPLC profiles of these conserves were used to quantify the total catechin content with the help of calibration curves prepared using authentic samples at known concentrations. The total catechin content is found to be in the range of 55-85%. Results indicated that the extracts from coarse leaves also possess potential biological activity and could be used as nutraceuticals as well as for preservation purposes in food formulations. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17284052/Radical_scavenging_conserves_from_unused_fresh_green_tea_leaves_ L2 - https://dx.doi.org/10.1021/jf063141e DB - PRIME DP - Unbound Medicine ER -