Black Tea Extract Research Articles

대체 감미료를 활용한 저칼로리 콤부차 제조 및 특성

Kombucha is produced by the action of sugar and fermentative symbiotic colonies of bacteria and yeast (SCOBY) in black and green tea infusions. The main active substances in kombucha are polyphenol compounds (epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, gallocatechin, and catechin), vitamins (B1, B2, B6, B12, and C), and organic acids (D-gluconic acid, and glucuronic acid). Several studies have reported that the main health benefits of kombucha include its energizing and detoxifying properties, in addition to anticancer and anti-aging effects. Sugar is a very important component necessary for glucose fermentation. However, this may result in increased consumption of calories depending on the sugar content. Therefore, this study investigated the quality characteristics of commercial kombucha and manufactured low-calorie kombucha (MLK) using alternative sweeteners (non-digestible maltodextrin, enzymatically modified stevia, or sucralose) and different levels of sugarcane content. The total soluble solids content, pH, color, organic acids, catechins, and caffeine content in kombucha during fermentation were then measured. The results showed that there was no significant difference in color. However, the pH of the MLK decreased from 5.4 to 2.81 during fermentation. Interestingly, the highest D-gluconic acid content was observed when 5% (w/v) sugarcane was added to the MLK and fermented for 16 days. The catechin contents did not change during fermentation. The caffeine content decreased from 2.00 ± 0.01 mg/100 mL to 0.94 ± 0.00 mg/100 mL. In conclusion, this study developed low-calorie kombucha using alternative sweeteners, which suggests a new trend in the manufacture of kombucha.

Isolation and antioxidant characterization of theaflavin for neuroprotective effect in mice model.

The mandate of the current investigation was to elucidate the therapeutic and antioxidant perspective of black tea. Purposely, black tea compositional analysis followed by polyphenol extraction and antioxidant characterization was done. Moreover, the theaflavin from black tea extract was also isolated through the solvent partition method. Lastly, the neuroprotective effect of isolated theaflavin was assessed through a bio-efficacy trial. The outcomes delineated that black tea showed promising nutritional composition with special reference to protein and fiber. Among the extraction solvent, ethanol performed better as compared to methanol and water likewise, higher extraction was noticed at 60 min followed by 90 and 30 min. All the extracts indicated antioxidant activity reflected through significant DPPH, TPC, FRAP, and beta carotene as-69.13 ± 3.00, 1148.92 ± 14.01, 752.44 ± 10.30, and 65.74 ± 3.28, respectively. However, isolated theaflavin exhibited higher antioxidant capacity as-737.74 ± 12.55, 82.60 ± 2.33, and 853.77 ± 9.55, for TPC, DPPH, and FRAP, respectively, as compared to extracts. In 15 days' efficacy was physically induced with sciatic nerve injury h sciatic nerve injury physically and treated with isolated theaflavin. A total of 12 healthy albino mice were randomly assigned to either the control (n=6) or theaflavin (5.0 mg/kg (n=6)) groups. In these groups, behavioral tests were used to assess and compare enhanced functional recovery as well as skeletal muscle mass measurement. Serum samples included oxidative stress markers. In theaflavin leaves, behavioral tests revealed a statistically significant (p < .001) improvement in sensorimotor function restoration, muscle mass restoration, a substantial decrease in TOS, a significant increase in TAC, and enhanced antioxidative enzyme activity. Considering the above-mentioned therapeutic perspectives of theaflavin, the current research was planned to optimize the isolation of theaflavin from black tea and probed for their neuroprotective effect in mice models.

Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion

Kombucha, a fermented beverage, is popular for its prophylactic and therapeutic properties. Kombucha is a traditionally black tea infusion fermented with a symbiotic bacteria and yeast consortium (SCOBY) under aerobic conditions for 7-21 days. However, the beneficial properties of kombucha vary according to the substrate kind, fermentation conditions, and SCOBY consortium. The present study has screened the physicochemical, bioactive, antimicrobial, and sensory properties of beverages produced by fermenting black, green, rosehip, and licorice tea infusions with kombucha starter culture for 21 days. Tea infusions before and after fermentation; pH value, titratable acidity (TA), pellicle weight, color values (L*, a*, b*, ΔE), total phenolic content (TPC), antioxidant capacity against DPPH (2,2-diphenyl-1- picrylhydrazil) radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and C. albicans with based disc diffusion method and spectrophotometric technique. In this study, tea type statistically affected all parameters except pH in kombucha beverages (p&amp;lt;0.05). The highest TPC and antioxidant activity were determined in the green tea kombucha sample. All kombucha beverages, especially those prepared by fermentation of licorice and green tea infusions, showed the highest antimicrobial potential against E. coli and S. aureus, respectively. Consequently, it is vital to prefer kombucha fermented with SCOBY instead of consuming beverages prepared with various plants' infusions to increase many beneficial properties and provide additional benefits.

Suppressive effect of black tea polyphenol theaflavins in a mouse model of ovalbumin-induced food allergy.

Food allergy is recognized as a global medical problem with increasing prevalence in recent years. Currently, the treatment of food allergy mainly involves avoidance of allergens and allergen-specific immunotherapy. Barring the spontaneous resolution of food allergy during the growth process, this disease is difficult to treat fundamentally. In recent years, the use of functional food ingredients derived from natural products has been attracting attention for their prophylactic use in food allergy. Theaflavins, i.e., black tea polyphenols, are potent antioxidants that have inhibitory effects on a variety of diseases. However, little is known about the preventive effect of theaflavins on food allergy. In this study, we designed a mouse model of food allergy and examined the effect of theaflavins using the severity of diarrhea, a symptom of food allergy, as an indicator. The administration of a black tea extract rich in theaflavins or theaflavin 1 (subgroup of theaflavins) to mice reduced the severity of diarrhea when compared with a normal diet. A reduction in malondialdehyde levels, a key marker of lipid peroxidation, was also observed. Overall, these data suggest that theaflavins may potentially inhibit food allergy by alleviating oxidative stress in the colon and can be a potential food material for prevention of food allergy.

Improved charge-transfer resonance in graphene oxide/ZrO2 substrates for plasmonic-free SERS determination of methyl parathion

This work reports a sensitive SERS substrate based on graphene oxide (GO) and quantum-sized ZrO2 nanoparticles (GO/ZrO2) for label-free determination of the organophosphate pesticide methyl parathion (MP). The enhanced light-matter interactions and the consequent SERS effect in these substrates resulted from the effective charge transfer (CT) mechanism attributed to synergistic contributions of three main factors: i) the strong molecular adherence of the MP molecules and the ZrO2 surface which allows the first layer-effect, ii) the relatively abundant surface defects in low dimensional ZrO2 semiconductor NPs, which act as intermediate electronic states that reduce the large bandgap barrier, and iii) the hindered charge recombination derived from the transference of the photoinduced holes to the GO layer. This mechanism allowed an enhancement factor of 8.78 × 104 for GO/ZrO2-based substrates, which is more than 5-fold higher than the enhancement observed for platforms without GO. A detection limit of 0.12 μM was achieved with an outstanding repeatability (variation ≤4.5%) and a linear range up to 10 μM, which is sensitive enough to determine the maximal MP concentration permissible in drinking water according to international regulations. Furthermore, recovery rates between 97.4 and 102.1% were determined in irrigation water runoffs, strawberry and black tea extracts, demonstrating the reliability of the hybrid GO/ZrO2 substrate for the organophosphate pesticides quantification in samples related to agri-food sectors and environmental monitoring.

Effect of Non-Nutritive Sweeteners on Antibacterial Activity of Black and Green Tea Aqueous Extracts against Salivary Mutans Streptococci (in-vitro Study).

Herbal medicines, such as plants and their constituents, have been used globally to treat and cure disorders since antiquity, long before the discovery of modern drugs. Some of these items require an addition to make them more appealing to consumers. This study is an in vitro evaluation of the antibacterial activity of tea (black and green tea aqueous extracts) against salivary Mutans streptococci, followed by an analysis of the effect of non-nutritive sweeteners on the antibacterial activity of these extracts against salivary Mutans streptococci. The examined bacteria were sensitive to various doses of black and green tea aqueous extract, with the inhibition zone expanding as the concentration of the extracts rose. At a dosage of 225mg/ml for black tea extracts and 200mg/ml for green tea extracts, all Mutans isolates were destroyed. In this trial, 1% stevia or sucralose did not inhibit the antibacterial activity of any tea extract, nor did 5% stevia inhibit the antimicrobial activity of black tea extract. In addition, this concentration inhibits the antimicrobial properties of green tea extracts. In this investigation, it found that increasing the content of nonnutritive sweeteners interfered with the antibacterial activity of black and green tea aqueous extract against salivary Mutans streptococci.

Comparative analysis of antioxidant and anti-inflammatory activities of red, blue, and black tea for health benefits

The current COVID-19 predicament necessitates a greater emphasis on developing immunity. Herbal teas are abundant in antioxidants which are important for strengthening the immune system. Hot water decoction of Hibiscus rosa sinensis flowers (red tea), Clitoria ternatea flowers (blue tea) and commercially available black tea were evaluated by comparing for in vitro antioxidant and anti-inflammatory properties. Anthocyanin pigment in red, blue, and black tea demonstrated Rf values of 0.52, 0.86 and 0.78 respectively. Blue and black teas exhibited dominance of polyphenols, flavonoids, tannins, glycosides, terpenoids, saponins as compared to red tea. The highest total phenolic (12.25 ± 0.245 mg GAE/gm extract-1) and flavonoid (15.84 ± 0.268mg QE/gm extract-1) content were observed with black and blue tea respectively. Blue tea, and black tea extracts exhibited FRPA values of 1.81 ± 0.413 mg and 1.93 ± 0.178 mg AAE per gram extract-1 respectively. Black tea exhibits the highest antioxidant capacity in reducing molybdate ions (1.94 ± 0.354 mg AAE per gram extract-1) followed by blue tea (1.56 ± 0.199 mg AAE per gram extract-1). Blue tea extract at a very low concentration showed highest percentage hemolytic inhibition (57.14 ± 0.567%). According to the study, blue tea is a rich source of antioxidants with significant anti-inflammatory properties. The research may offer a valuable supplementary strategyfor its therapeutic applications.

Green synthesis of gold nanoaprticles using black tea extract and their effect on the morphology and their antibacterial activity

Herbal extract stabilized green synthesis of nanoparticles is an alternative reducing agent for chemical synthesis. In this manuscript, green synthesis of gold nanoparticles (AuNPs) has been performed using aqueous extract of black tea. The effect of tea extract concentration on the morphology of the particles was studied. Formation, functional groups, crystalline phase, and morphology changes of the nanoparticles were characterized by UV-Vis spectrophotometer, Fourier transforms spectrometer, an X-ray diffraction pattern (XRD), scanning electron microscope (SEM), energy dispersive diffraction (EDS), and transmission electron microscopy (TEM) coupled with selected area diffraction. Antibacterial activity AuNPs were studied against bacteria. It was found that as the concentration of the tea extract increased, the shape of the particles changed and finally became spherical at high concentrations. The results of this research reveal the antibacterial activity of AuNPs.

In vivo, Antibacterial Effect of Green and Black Tea Extracts on Infected Liver and Kidney of Rats

The aim of this study is to investigate the antibacterial effect of hot and cold aqueous extracts of green and black tea separately against Klebsiella pneumoniae after infecting the burned rat's skin with it, also to screen the effect of both types of tea on rat's liver and kidney. Sixteen male rats divided into four Groups (4 animals each), Group 1: untreated rat (control). Group 2: burn rats infected with K. pneumoniae (1.5×108 bacteria /ml). Group 3: burn treated by Green tea aqueous extract (1000 µg/ml) for K. pneumoniae bacteria. Group 4: burn treated by black tea extract (2000 µg/ml) for K. pneumoniae bacteria. The tea extracts antimicrobial activity was analyzed by agar diffusion inhibition assay and minimum inhibitory concentration. Results exhibited that K. pneumoniae in particular, have high levels of antimicrobial resistance to widely used agents. In conclusion hot extract from both types of tea have better antibacterial effect than cold extract. Additionally, infected rats showed inflammation and sever hemorrhage in the liver and kidney of rats, but when treated with tea extracts dermally approximately restored kidney normal histological architecture of glomeruli and tubules, also liver became nearly normal in histological structure of hepatic foci and central vein. Black tea extract showed greater effectiveness in tissue recovery than green once.&#x0D;

Acetylcholinesterase Enzyme Inhibitor and Antioxidant Activities from A Mixture Extracts of Black Tea, Red Betel, Cinnamon and Curcuma

Alzheimer's Disease (AD) is one of the consequences of impaired functioning of acetylcholine which can be hydrolyzed by the enzyme acetylcholinesterase. Alzheimer's treatment is carried out using two approaches, namely compounds (acetylcholinesterase inhibitors) and noncholinergics (antioxidants). There are commercial drugs that can slow the progression of Alzheimer's, but their use can cause excessive side effects. The use of herbal plants as a cure for Alzheimer's disease has been proven to be safer and does not cause excessive side effects. Herbal plants that can be used and developed are black tea, red betel, curcuma, and cinnamon. This study determined that extracts of black tea, red betel leaf, curcuma, and cinnamon's formula have the best antioxidant activity and level of inhibition of the acetylcholinesterase enzyme. F1 (cinnamon), F5 (cinnamon, black tea, red betel, and curcuma), F6 (cinnamon and black tea), and F11 (cinnamon, black tea, and curcuma) were the best formulations in each type of sample based on inhibitory AChE enzymes and antioxidants activity. F1 (cinnamon) is the most effective extract out of all formulations analyzed in this study.&#x0D; &#x0D; Keywords: Acetylcholinesterase; Alzheimer; Black Tea; Cinnamon; Red Betel; Curcuma

Effects of edible coatings of chitosan - fish skin gelatine containing black tea extract on quality of minimally processed papaya during refrigerated storage

Papaya fruit is a climacteric fruit that undergoes physical and chemical changes very quickly during storage. The edible coating is one method that can extend the shelf life of minimally processed fruit such as papaya. To improve the effect of edible the mechanical properties and functional value of edible coatings, black tea was added. The research aims to evaluate the application of edible coating from fish gelatin-chitosan enriched with black to the physicochemical characterization of the minimally processed papaya.The research was conducted through the extraction of tuna skin gelatin using the acid-base method. Furthermore, the preparation of edible coating solutions based on chitosan, gelatin, glycerol, and black tea with different concentrations of 0%, 5%, 10%, and 15%. The edible coating solution that has been obtained is then applied to minimally processed papaya fruit and stored for 1, 4, 7, and 10 days to determine the effect of edible coating on the physical, chemical and microbiological characteristics of papaya fruit.The results showed that the addition of black tea extract concentrations of 0%, 5%, 10%, and 15% had no significant effect on the color change of the resulting solution (p > 0.05), while the viscosity and pH occurred during the addition of the concentration to the coating solution which could eat (p < 0.05). Edible coating can suppress the decrease in weight loss and papaya texture. The chemical properties of minimally processed papaya such as pH, total dissolved solids, total titrated acid, antioxidant activity, and total carotenoids increased due to the ripening process and the effect of dissolved substances contained in the edible layer during storage. Total plate count (TPC) showed that edible coating treatment with the addition of black tea extract was able to suppress microbial growth during storage.

Antioxidant Properties of Selenium Nanoparticles Synthesized Using Tea and Herb Water Extracts

Selenium nanoparticles (SeNPs) are the object of great interest due to their potential to be used in many areas of industry and medicine. Work is still underway on their synthesis methods; however, green methodologies are becoming more and more popular. In this study, aqueous extracts of black and green tea as well as infusions of popular herbs such as chamomile and mint were used in the synthesis of SeNPs serving as the Se(IV) reducers to its nano form. The influence of the reagents concentration ratios on the properties of the obtained nanoparticles were examined. SeNPs showed a greater ability to neutralize hydroxyl radicals compared to tea extracts. It has been proven that in the infusion of selenium-containing tea, the formation of SeNPs occurs.

Effect of tea extract on starch gelatinisation, gluten aggregation and quality characteristics of dry yellow alkaline noodle

SummaryThree kinds of tea extracts (green tea extract, black tea extract and oolong tea extract) were incorporated into a dry yellow alkaline noodle (YAN) at a concentration of 0.5%–2.0% to investigate their effects on starch gelatinisation, gluten aggregation and noodle quality characteristics. Due to the starch–polyphenol interaction, the temperature and enthalpy required for starch gelatinisation were decreased by 0.90–1.10 °C and 2.85–3.31 J/g, respectively, when 2.0% tea extract was added compared with the control. Furthermore, the dry noodles showed lower starch pasting viscosities (reduced by 28.35%–55.20%) and increased resistance to breakdown and retrogradation. Through the hydrogen bonding between gliadins and tea polyphenols, the conformation of gluten was modified (15.41%–24.62% and 15.19%–22.95% increases in α‐helix and β‐sheet contents, respectively) and its structure was strengthened. The combined effect of tea extracts on starch gelatinisation and gluten formation behaviour resulted in the restricted water permeability and mobility in the structure of cooked noodles, which was associated with increased hardness (13.15–16.34 N), cohesiveness (0.63–0.69), chewiness (7.47–10.88) and resilience (0.34–0.42). It also decreased the absolute adhesiveness (0.11–0.13 N.sec) of cooked YANs. In the alkaline noodle system, three kinds of tea extracts exhibited similar effects on the quality characteristics of YAN. The results suggest that tea extracts are capable of improving YAN texture.

Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts.

Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%-53.2%), glyoxal (26.9%-36.6%), and methylglyoxal (16.1%-75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.

Molecular interaction of black tea components with phospholipid vesicles

The molecular interaction of black tea components with phospholipid vesicles has been investigated to elucidate the various functions of black tea infusions, such as astringency, inhibition of cholesterol absorption, and inactivation of viruses. We have developed a simple method to analyze the turbidity of phospholipid vesicle solutions reacted with black tea infusions or components as an indicator of the molecular interaction. Using a portable visible spectrophotometer, the dose-dependency of catechins, theaflavins, thearubigins, and black tea infusions on turbidity was analyzed. The results indicate that authentic catechins and theaflavins independently caused aggregation of the phospholipid vesicles; however, their concentrations in the tea infusions were insufficient. Meanwhile, thearubigins prepared from black tea leaves caused aggregation at the concentration found in the tea infusions. It is concluded that thearubigins, instead of theaflavins, mainly contribute to the interaction with phospholipid vesicles.

Comparison of Biological Activities and Bioactive Components of Seed, Leaf, and Blossom Parts of Camellia sinensis (L.) Kuntze and Commercial Black Tea

In this study, bioactive properties and GC-MS analyses of the Camellia sinensis (seed, leaf, and blossom parts) and commercial black tea extracts were compared. The total phenolic content (TPC) and antioxidant and antimicrobial activities of extracts were determined. The gas Chromatography-Mass Spectrometry (GC-MS) technique was used to identify the major bioactive compounds in extracts. The TPC and antioxidant activity values of the alcohol extract prepared from the leaf part of the C. sinensis are higher than the other extracts. There was a strong correlation between total phenolic content and antioxidant amount among the ethanol extracts of C. sinensis. In antimicrobial evaluation, the ethanol extracts showed more activity; the ethanolic extract of C. sinensis seeds was the most effective. GC-MS results indicated various organic compounds in the C. sinensis extracts, mainly saturated and unsaturated aromatic esters, aromatic alcohols, some cyclic structures, aromatic amine, and boranic esters with different therapeutic activities. The black tea extracts exhibited a more straightforward variety of bio components as aromatic esters and boranic ester. According to the obtained results, C. sinensis and black tea extracts would exert several beneficial effects by their biological activities thanks to the possible synergistic effect of chemical contents detected by GC-MS analysis. However, GC-MS results indicated that the black tea sample had much fewer bioconstituents than fresh C. sinensis plant samples.

Incidental nanoparticles in black tea alleviate DSS-induced ulcerative colitis in BALB/c mice.

As the dominant herbal drink consumed worldwide, black tea exhibits various health promoting benefits including amelioration of inflammatory bowel diseases. Despite extensive studies on the tea's components, little is known about the bioactivities of nanoparticles (NPs) which were incidentally assembled in the tea infusion and represent the major components. This study investigated the alleviative effects of black tea infusion, the isolated black tea NPs, and a mixture of caffeine, epigallocatechin-3-gallate, gallic acid and epicatechin gallate on dextran sodium sulfate (DSS)-induced ulcerative colitis. The results showed that both the black tea infusion and the NPs significantly alleviated colitis, suppressed the mRNA levels of pro-inflammatory cytokines TNF-α, IL-6, and IL-1β, and suppressed the DSS-induced loss of cell-cell junction proteins (e.g., E-cadherin, ZO-1, and claudin-1) and increase of p-STAT3. The mixture of four tea components, which is the analogue of bioactive payloads carried by the NPs, was much less effective than the tea infusion and NPs. It shows that the NPs elevate the efficiency of polyphenols and caffeine in black tea in restoring the intercellular connection in the intestine, inhibiting mucosal inflammation, and alleviating ulcerative colitis. This work may inspire the development of tea-based therapeutics for treating inflammatory bowel diseases and have wide influences on value-added processing, quality evaluation, functionalization, and innovation of tea and other plant-based beverages.

Study of Role Flavonoid Compound Isolated from Camellia Sinensis (Black Tea) Extract against Methotrexate Drug Induced Liver Toxicity in Male Rate

Study of Role Flavonoid Compound Isolated from Camellia Sinensis (Black Tea) Extract against Methotrexate Drug Induced Liver Toxicity in Male Rate

Experimentally Justified Choice of Optimal Antiseptic Solution for Hygienic Care of Oral Cavity and Dentures

INTRODUCTION: The range of antiseptic agents used in clinical practice, is rather wide. However, only single studies are devoted to comparative characteristics of their effectiveness in the conditions of the oral cavity.&#x0D; AIM: To choose the optimal antiseptic dental cleaner by experimental study.&#x0D; MATERIALS AND METHODS: An aqueous solution of Furacilin (0.02%), chlorhexidine bigluconate (0.05%), Miramistin (0.01%), cetylpyridinium chloride (0.05%), hydrogen peroxide (3%), Iodinol, Rotokan, distilled water were used as washing liquids for elimination of dental plaque. The model of the dentition was created from quartz plates with an imitation of fresh plaque. Biomaterial imitating dental plaque included two solutions: 1) a strong fresh infusion of black tea leaves, cooled to +25C; 2) oatmeal jelly with temperature from +60C to +65C. The authors method of screening dental cleaners was used, based on comparing the transparency of the laboratory model of the dentition before and after exposure to the test solution by determination with an amperemeter of strength of the electric current in the photosensor device from the oxyhemograph sensor after white light emitted by a mini-emitter passed through biological material and plates and fell on it.&#x0D; RESULTS: The cleaning capacity of distilled water is the lowest (p 0.050.001). Rotokan, Furacilin and Iodinol have a low cleaning capacity, and Iodinol can cause a burn of the gingival cuff in case of high reaction to it, and allergic reactions. Hydrogen peroxide has an average degree of efficiency, but it dries the oral mucosa. Chlorhexidine bigluconate has the highest cleaning effect, Miramistin and cetylpyridinium chloride are slightly inferior to it (p 0.05). By the cleaning capacity, chlorhexidine bigluconate solution is significantly superior to hydrogen peroxide (p 0.05), Iodinol (p 0.02), Furacilin (p 0.02), Rotokan (p 0.01).&#x0D; CONCLUSION: The described method received the patent for invention of the Russian Federation No. 2019121293. Experimental studies have shown the best cleaning effect of 0.05% solution of chlorhexidine bigluconate.

Does the Type Matter? Verification of Different Tea Types' Potential in the Synthesis of SeNPs.

Selenium nanoparticles (SeNPs) are gaining popularity due to their potential biomedical applications. This work describes their green synthesis using various types of tea. Black, green, red and white tea infusions were tested for the content of polyphenolic compounds and antioxidant properties and then used in the synthesis of SeNPs. In each of the syntheses, nanoparticles with dimensions ranging from 3.9 to 12.5 nm, differing in shape and properties, were obtained. All of them were characterized by a very high ability to neutralize hydroxyl radicals, which was about three-times higher than for the tea infusions from which they were obtained. The main inconvenience in obtaining SeNPs was the difficulties with their purification, which should be a further stage in the described research.