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A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: a kinetic approach.
Food Chem. 2014 May 01; 150:438-47.FC

Abstract

The antioxidant activities of three beverages, coffee, black tea and green tea, along with their major components, were investigated in terms of their reaction with the stable radical 2,2'-diphenyl-2-picrylhydrazyl (DPPH). We used a kinetic approach in parallel with quantification methods based on a fixed end-point to determine the scavenging efficiency of compounds abundant in these beverages during their reaction with DPPH using a stopped-flow spectrophotometer-based method. Ascorbic acid, (+)-catechin, (-)-epigallocatechin, tannic acid, and caffeic acid were selected as model antioxidants to study in coffee, black tea and green tea. We applied a second-order model to demonstrate similarities in the kinetics behavior of beverages and related compounds. Our findings showed the slopes k2(')((mol/L)(-1)s(-1)) and k2max(')((mol/L)(1)s(-1)) exhibited similar and correlated values; we suggest the variation in k2(') as a function of time is more informative about antioxidant properties than reaction with DPPH alone. We also used IC100 to test the reliability of the relative stoichiometry using a new comparative parameter "n", which was calculated as: n=c0DPPHIC100 (mol/L(mol/L)(-1), (mol/L)mlmg(-1) or molg(-1)).

Authors+Show Affiliations

Al Akhawayn University, School of Science and Engineering, Laboratory of Biotechnology, Av. Hassan II, P.O. Box 104, Ifrane, Morocco; Université Sidi Mohamed Ben Abdellah, Faculté des Sciences Dhar el Mehrez, Laboratoire de Biotechnologie, Unité de Biotechnologie des Microorganismes, Fés, Morocco.Université Sidi Mohamed Ben Abdellah, Faculté des Sciences Dhar el Mehrez, Laboratoire de Biotechnologie, Unité de Biotechnologie des Microorganismes, Fés, Morocco.Al Akhawayn University, School of Science and Engineering, Laboratory of Biotechnology, Av. Hassan II, P.O. Box 104, Ifrane, Morocco.Al Akhawayn University, School of Science and Engineering, Laboratory of Biotechnology, Av. Hassan II, P.O. Box 104, Ifrane, Morocco. Electronic address: k.sendide@aui.ma.

Pub Type(s)

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

Language

eng

PubMed ID

24360473

Citation

Anissi, Jaouad, et al. "A Comparative Study of the Antioxidant Scavenging Activity of Green Tea, Black Tea and Coffee Extracts: a Kinetic Approach." Food Chemistry, vol. 150, 2014, pp. 438-47.
Anissi J, El Hassouni M, Ouardaoui A, et al. A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: a kinetic approach. Food Chem. 2014;150:438-47.
Anissi, J., El Hassouni, M., Ouardaoui, A., & Sendide, K. (2014). A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: a kinetic approach. Food Chemistry, 150, 438-47. https://doi.org/10.1016/j.foodchem.2013.11.009
Anissi J, et al. A Comparative Study of the Antioxidant Scavenging Activity of Green Tea, Black Tea and Coffee Extracts: a Kinetic Approach. Food Chem. 2014 May 1;150:438-47. PubMed PMID: 24360473.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: a kinetic approach. AU - Anissi,Jaouad, AU - El Hassouni,Mohammed, AU - Ouardaoui,Abdelkrim, AU - Sendide,Khalid, Y1 - 2013/11/13/ PY - 2012/04/16/received PY - 2013/10/27/revised PY - 2013/11/02/accepted PY - 2013/12/24/entrez PY - 2013/12/24/pubmed PY - 2014/8/26/medline KW - Black tea KW - Coffee KW - DPPH() free-radical KW - DPPH() scavenging efficiency comparison KW - Green tea KW - Kinetic behavior KW - Second-order model SP - 438 EP - 47 JF - Food chemistry JO - Food Chem VL - 150 N2 - The antioxidant activities of three beverages, coffee, black tea and green tea, along with their major components, were investigated in terms of their reaction with the stable radical 2,2'-diphenyl-2-picrylhydrazyl (DPPH). We used a kinetic approach in parallel with quantification methods based on a fixed end-point to determine the scavenging efficiency of compounds abundant in these beverages during their reaction with DPPH using a stopped-flow spectrophotometer-based method. Ascorbic acid, (+)-catechin, (-)-epigallocatechin, tannic acid, and caffeic acid were selected as model antioxidants to study in coffee, black tea and green tea. We applied a second-order model to demonstrate similarities in the kinetics behavior of beverages and related compounds. Our findings showed the slopes k2(')((mol/L)(-1)s(-1)) and k2max(')((mol/L)(1)s(-1)) exhibited similar and correlated values; we suggest the variation in k2(') as a function of time is more informative about antioxidant properties than reaction with DPPH alone. We also used IC100 to test the reliability of the relative stoichiometry using a new comparative parameter "n", which was calculated as: n=c0DPPHIC100 (mol/L(mol/L)(-1), (mol/L)mlmg(-1) or molg(-1)). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24360473/A_comparative_study_of_the_antioxidant_scavenging_activity_of_green_tea_black_tea_and_coffee_extracts:_a_kinetic_approach_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01632-4 DB - PRIME DP - Unbound Medicine ER -