Tags

Type your tag names separated by a space and hit enter

Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants.
J Agric Food Chem. 2013 May 22; 61(20):4961-7.JA

Abstract

This study characterized the chemical composition of green and black teas as well as their spent tea leaves (STL) following boiling in water with different tea-to-water ratios. The green and black tea leaves had statistically similar (g/kg dry matter (DM), unless stated otherwise) DM (937 vs 942 g/kg sample), crude protein (240 vs 242), and ash (61.8 vs 61.4), but green tea had significantly higher (g/kg DM) total phenols (231 vs 151), total tannins (204 vs 133), condensed tannins (176 vs 101), and total saponins (276 vs 86.1) and lower neutral detergent fiber (254 vs 323) and acid detergent fiber (211 vs 309) than the black tea leaves. There was no significant difference between the green and black tea leaves for most mineral components except Mn, which was significantly higher in green tea leaves, and Na and Cu, which were significantly higher in black tea leaves. A higher tea-to-water ratio during extraction significantly reduced the loss of soluble compounds into water and hence yielded more nutrient-rich STL. On the basis of these analyses it appears that the green and black tea leaves alongside their STL have the potential for use as sources of protein, fiber, secondary metabolites, and minerals in ruminant diets. The presence of high levels of plant secondary metabolites in either tea leaves or their STL suggests that they may have potential for use as natural additives in ruminant diets.

Authors+Show Affiliations

School of Agriculture, Food and Rural Development, Newcastle University , Newcastle upon Tyne, United Kingdom NE1 7RU.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23621359

Citation

Ramdani, Diky, et al. "Chemical Composition, Plant Secondary Metabolites, and Minerals of Green and Black Teas and the Effect of Different Tea-to-water Ratios During Their Extraction On the Composition of Their Spent Leaves as Potential Additives for Ruminants." Journal of Agricultural and Food Chemistry, vol. 61, no. 20, 2013, pp. 4961-7.
Ramdani D, Chaudhry AS, Seal CJ. Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants. J Agric Food Chem. 2013;61(20):4961-7.
Ramdani, D., Chaudhry, A. S., & Seal, C. J. (2013). Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants. Journal of Agricultural and Food Chemistry, 61(20), 4961-7. https://doi.org/10.1021/jf4002439
Ramdani D, Chaudhry AS, Seal CJ. Chemical Composition, Plant Secondary Metabolites, and Minerals of Green and Black Teas and the Effect of Different Tea-to-water Ratios During Their Extraction On the Composition of Their Spent Leaves as Potential Additives for Ruminants. J Agric Food Chem. 2013 May 22;61(20):4961-7. PubMed PMID: 23621359.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants. AU - Ramdani,Diky, AU - Chaudhry,Abdul Shakoor, AU - Seal,Chris J, Y1 - 2013/05/09/ PY - 2013/4/30/entrez PY - 2013/4/30/pubmed PY - 2013/12/19/medline SP - 4961 EP - 7 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 61 IS - 20 N2 - This study characterized the chemical composition of green and black teas as well as their spent tea leaves (STL) following boiling in water with different tea-to-water ratios. The green and black tea leaves had statistically similar (g/kg dry matter (DM), unless stated otherwise) DM (937 vs 942 g/kg sample), crude protein (240 vs 242), and ash (61.8 vs 61.4), but green tea had significantly higher (g/kg DM) total phenols (231 vs 151), total tannins (204 vs 133), condensed tannins (176 vs 101), and total saponins (276 vs 86.1) and lower neutral detergent fiber (254 vs 323) and acid detergent fiber (211 vs 309) than the black tea leaves. There was no significant difference between the green and black tea leaves for most mineral components except Mn, which was significantly higher in green tea leaves, and Na and Cu, which were significantly higher in black tea leaves. A higher tea-to-water ratio during extraction significantly reduced the loss of soluble compounds into water and hence yielded more nutrient-rich STL. On the basis of these analyses it appears that the green and black tea leaves alongside their STL have the potential for use as sources of protein, fiber, secondary metabolites, and minerals in ruminant diets. The presence of high levels of plant secondary metabolites in either tea leaves or their STL suggests that they may have potential for use as natural additives in ruminant diets. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23621359/Chemical_composition_plant_secondary_metabolites_and_minerals_of_green_and_black_teas_and_the_effect_of_different_tea_to_water_ratios_during_their_extraction_on_the_composition_of_their_spent_leaves_as_potential_additives_for_ruminants_ L2 - https://dx.doi.org/10.1021/jf4002439 DB - PRIME DP - Unbound Medicine ER -