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Nutritional and functional characteristics of seven grades of black tea produced in Turkey.
J Agric Food Chem. 2012 Aug 08; 60(31):7682-9.JA

Abstract

Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were examined for their proximate composition, dietary fiber, minerals, and water-soluble vitamins as well as total phenolic content, various antioxidant assays, phenolics (flavanols, alkoloids, condensed phenolics, and phenolic acids), chlorophylls, and carotenoids. Some variations, albeit to different extents, were observed (p < 0.05) among these parameters in seven grades of black tea. With respect to proximate composition, dietary fiber was the predominant compound (ranging from 49.68 to 54.31 g/100 g), followed by protein, carbohydrate, and, to a lesser extent, ash, moisture, and fat. Thirteen minerals, four water-soluble vitamins, six flavanols, two alkoloids, three condensed phenolics, one phenolic acid, two chlorophylls, and two carotenoids were identified in the seven grades of black tea. Total phenol content ranged from 7.52 to 8.29 g of gallic acid equivalents (GAE)/100 g, being lowest in grade 6 and highest in grade 1. With regard to antioxidant activities, a large variation in oxygen radical absorbance capacity (ORAC) values was observed among all grades of black tea (ranging from 777 μmol of trolox equivalents (TE)/g in grade 7 to 1210 μmol of TE/g in grade 3). The present work suggests that high- and low-quality black teas should not be distinguished on the basis of their nutritional and functional characteristics. The combination of nutritional compounds together with functional characteristics renders combination effects that provide the characteristic quality of each grade of black tea.

Authors+Show Affiliations

Department of Food Engineering, Hacettepe University, Beytepe-Ankara, Turkey.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo 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

22800200

Citation

Serpen, Arda, et al. "Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey." Journal of Agricultural and Food Chemistry, vol. 60, no. 31, 2012, pp. 7682-9.
Serpen A, Pelvan E, Alasalvar C, et al. Nutritional and functional characteristics of seven grades of black tea produced in Turkey. J Agric Food Chem. 2012;60(31):7682-9.
Serpen, A., Pelvan, E., Alasalvar, C., Mogol, B. A., Yavuz, H. T., Gökmen, V., Özcan, N., & Özçelik, B. (2012). Nutritional and functional characteristics of seven grades of black tea produced in Turkey. Journal of Agricultural and Food Chemistry, 60(31), 7682-9. https://doi.org/10.1021/jf302058d
Serpen A, et al. Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey. J Agric Food Chem. 2012 Aug 8;60(31):7682-9. PubMed PMID: 22800200.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nutritional and functional characteristics of seven grades of black tea produced in Turkey. AU - Serpen,Arda, AU - Pelvan,Ebru, AU - Alasalvar,Cesarettin, AU - Mogol,Burçe Ataç, AU - Yavuz,Havvana Tuba, AU - Gökmen,Vural, AU - Özcan,Nihat, AU - Özçelik,Beraat, Y1 - 2012/07/31/ PY - 2012/7/18/entrez PY - 2012/7/18/pubmed PY - 2012/12/10/medline SP - 7682 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 60 IS - 31 N2 - Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were examined for their proximate composition, dietary fiber, minerals, and water-soluble vitamins as well as total phenolic content, various antioxidant assays, phenolics (flavanols, alkoloids, condensed phenolics, and phenolic acids), chlorophylls, and carotenoids. Some variations, albeit to different extents, were observed (p < 0.05) among these parameters in seven grades of black tea. With respect to proximate composition, dietary fiber was the predominant compound (ranging from 49.68 to 54.31 g/100 g), followed by protein, carbohydrate, and, to a lesser extent, ash, moisture, and fat. Thirteen minerals, four water-soluble vitamins, six flavanols, two alkoloids, three condensed phenolics, one phenolic acid, two chlorophylls, and two carotenoids were identified in the seven grades of black tea. Total phenol content ranged from 7.52 to 8.29 g of gallic acid equivalents (GAE)/100 g, being lowest in grade 6 and highest in grade 1. With regard to antioxidant activities, a large variation in oxygen radical absorbance capacity (ORAC) values was observed among all grades of black tea (ranging from 777 μmol of trolox equivalents (TE)/g in grade 7 to 1210 μmol of TE/g in grade 3). The present work suggests that high- and low-quality black teas should not be distinguished on the basis of their nutritional and functional characteristics. The combination of nutritional compounds together with functional characteristics renders combination effects that provide the characteristic quality of each grade of black tea. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22800200/Nutritional_and_functional_characteristics_of_seven_grades_of_black_tea_produced_in_Turkey_ L2 - https://dx.doi.org/10.1021/jf302058d DB - PRIME DP - Unbound Medicine ER -