Tags

Type your tag names separated by a space and hit enter

Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions.
J Sci Food Agric. 2012 Aug 30; 92(11):2244-9.JS

Abstract

BACKGROUND

Aromatised green teas are widely sold and popular owing to their fragrance. In this study the antioxidant activity of six commercial green tea infusions was assessed by three complementary assays.

RESULTS

In order to evaluate the tea infusions as antioxidant sources, their phenolic content (Folin-Ciocalteu assay), cupric ion-reducing antioxidant capacity (CUPRAC) and 2,2-diphenyl-1-picryhydrazyl (DPPH) radical-scavenging ability were determined. Their content of polyphenols was also determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) in negative electrospray ionisation mode. Some teas with citrus aroma, besides having a relatively high content of catechins, also contain other phenolic compounds such as naringin and hesperidin. The three assays used to evaluate the antioxidant capacity of the tea infusions gave different rank orders. Therefore an antioxidant index was calculated for better correlation of the results, and its highest value was obtained for Clear Green Mint tea infusion.

CONCLUSION

The studied teas, besides having a relatively high content of catechins, also contain naringin and hesperidin, which are not present in 'pure' green tea. It is important to run multiple assays to get a better estimate of the antioxidant capacity of a given sample.

Authors+Show Affiliations

Department of Chemistry, University of Warsaw, Warsaw, Poland.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

22318940

Citation

Pękal, Anna, et al. "Screening of the Antioxidant Properties and Polyphenol Composition of Aromatised Green Tea Infusions." Journal of the Science of Food and Agriculture, vol. 92, no. 11, 2012, pp. 2244-9.
Pękal A, Dróżdż P, Biesaga M, et al. Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions. J Sci Food Agric. 2012;92(11):2244-9.
Pękal, A., Dróżdż, P., Biesaga, M., & Pyrzynska, K. (2012). Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions. Journal of the Science of Food and Agriculture, 92(11), 2244-9. https://doi.org/10.1002/jsfa.5611
Pękal A, et al. Screening of the Antioxidant Properties and Polyphenol Composition of Aromatised Green Tea Infusions. J Sci Food Agric. 2012 Aug 30;92(11):2244-9. PubMed PMID: 22318940.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions. AU - Pękal,Anna, AU - Dróżdż,Paulina, AU - Biesaga,Magdalena, AU - Pyrzynska,Krystyna, Y1 - 2012/02/08/ PY - 2011/10/13/received PY - 2012/01/02/revised PY - 2012/01/04/accepted PY - 2012/2/10/entrez PY - 2012/2/10/pubmed PY - 2012/12/22/medline SP - 2244 EP - 9 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 11 N2 - BACKGROUND: Aromatised green teas are widely sold and popular owing to their fragrance. In this study the antioxidant activity of six commercial green tea infusions was assessed by three complementary assays. RESULTS: In order to evaluate the tea infusions as antioxidant sources, their phenolic content (Folin-Ciocalteu assay), cupric ion-reducing antioxidant capacity (CUPRAC) and 2,2-diphenyl-1-picryhydrazyl (DPPH) radical-scavenging ability were determined. Their content of polyphenols was also determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) in negative electrospray ionisation mode. Some teas with citrus aroma, besides having a relatively high content of catechins, also contain other phenolic compounds such as naringin and hesperidin. The three assays used to evaluate the antioxidant capacity of the tea infusions gave different rank orders. Therefore an antioxidant index was calculated for better correlation of the results, and its highest value was obtained for Clear Green Mint tea infusion. CONCLUSION: The studied teas, besides having a relatively high content of catechins, also contain naringin and hesperidin, which are not present in 'pure' green tea. It is important to run multiple assays to get a better estimate of the antioxidant capacity of a given sample. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/22318940/Screening_of_the_antioxidant_properties_and_polyphenol_composition_of_aromatised_green_tea_infusions_ L2 - https://doi.org/10.1002/jsfa.5611 DB - PRIME DP - Unbound Medicine ER -