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Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing.
Nutr J. 2015 Jul 31; 14:74.NJ

Abstract

BACKGROUND

Tea is the most consumed beverage in the world which is second only to water. Tea contains a broad spectrum of active ingredients which are responsible for its health benefits. The composition of constituents extracted to the tea brew depends on the method of preparation for its consumption. The objective of this study was to investigate the extraction kinetics of phenolic compounds, gallic acid, caffeine and catechins and the variation of antioxidant activity with time after tea brew is made.

METHODS

CTC (Crush, Tear, Curl) tea manufactured in Sri Lanka was used in this study. Tea brew was prepared according to the traditional method by adding boiling water to tea leaves. The samples were collected at different time intervals. Total phenolic and flavonoid contents were determined using Folin ciocalteu and aluminium chloride methods respectively. Gallic acid, caffeine, epicatechin, epigallocatechin gallate were quantified by HPLC/UV method. Antioxidant activity was evaluated by DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays.

RESULTS

Gallic acid, caffeine and catechins were extracted within a very short period. The maximum extractable polyphenols and flavanoids were achieved at 6-8 min after the tea brew is prepared. Polyphenols, flavanoids and epigallocatechin gallate showed a significant correlation (p < 0.001) with the antioxidant activity of tea.

CONCLUSION

The optimum time needed to release tea constituents from CTC tea leaves is 2-8 min after tea is made.

Authors+Show Affiliations

Department of Biochemistry & Molecular Biology, Faculty of Medicine, University of Colombo, Kynsey Road, Colombo 08, Sri Lanka. dilankafdo86@gmail.com. Institute of Chemistry Ceylon, College of Chemical Sciences, Adamantane House, 341/22, Kotte Road, Welikada, Rajagiriya, Sri Lanka. dilankafdo86@gmail.com.Department of Biochemistry & Molecular Biology, Faculty of Medicine, University of Colombo, Kynsey Road, Colombo 08, Sri Lanka. indunilsree@gmail.com.

Pub Type(s)

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

Language

eng

PubMed ID

26226943

Citation

Fernando, Chamira Dilanka, and Preethi Soysa. "Extraction Kinetics of Phytochemicals and Antioxidant Activity During Black Tea (Camellia Sinensis L.) Brewing." Nutrition Journal, vol. 14, 2015, p. 74.
Fernando CD, Soysa P. Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing. Nutr J. 2015;14:74.
Fernando, C. D., & Soysa, P. (2015). Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing. Nutrition Journal, 14, 74. https://doi.org/10.1186/s12937-015-0060-x
Fernando CD, Soysa P. Extraction Kinetics of Phytochemicals and Antioxidant Activity During Black Tea (Camellia Sinensis L.) Brewing. Nutr J. 2015 Jul 31;14:74. PubMed PMID: 26226943.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing. AU - Fernando,Chamira Dilanka, AU - Soysa,Preethi, Y1 - 2015/07/31/ PY - 2015/04/16/received PY - 2015/07/17/accepted PY - 2015/8/1/entrez PY - 2015/8/1/pubmed PY - 2016/6/9/medline SP - 74 EP - 74 JF - Nutrition journal JO - Nutr J VL - 14 N2 - BACKGROUND: Tea is the most consumed beverage in the world which is second only to water. Tea contains a broad spectrum of active ingredients which are responsible for its health benefits. The composition of constituents extracted to the tea brew depends on the method of preparation for its consumption. The objective of this study was to investigate the extraction kinetics of phenolic compounds, gallic acid, caffeine and catechins and the variation of antioxidant activity with time after tea brew is made. METHODS: CTC (Crush, Tear, Curl) tea manufactured in Sri Lanka was used in this study. Tea brew was prepared according to the traditional method by adding boiling water to tea leaves. The samples were collected at different time intervals. Total phenolic and flavonoid contents were determined using Folin ciocalteu and aluminium chloride methods respectively. Gallic acid, caffeine, epicatechin, epigallocatechin gallate were quantified by HPLC/UV method. Antioxidant activity was evaluated by DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. RESULTS: Gallic acid, caffeine and catechins were extracted within a very short period. The maximum extractable polyphenols and flavanoids were achieved at 6-8 min after the tea brew is prepared. Polyphenols, flavanoids and epigallocatechin gallate showed a significant correlation (p < 0.001) with the antioxidant activity of tea. CONCLUSION: The optimum time needed to release tea constituents from CTC tea leaves is 2-8 min after tea is made. SN - 1475-2891 UR - https://www.unboundmedicine.com/medline/citation/26226943/Extraction_Kinetics_of_phytochemicals_and_antioxidant_activity_during_black_tea__Camellia_sinensis_L___brewing_ L2 - https://nutritionj.biomedcentral.com/articles/10.1186/s12937-015-0060-x DB - PRIME DP - Unbound Medicine ER -