Tea Extract Research Articles

Effects of Drying and Storage on Anthocyanin Content and Antioxidant Activity in Hibiscus Tea Infusions

Effects of Drying and Storage on Anthocyanin Content and Antioxidant Activity in Hibiscus Tea Infusions

Kombucha fortified with Cascade hops (Humulus lupulus L.): enhanced antioxidative and sensory properties

In recent years, there has been a surge in the production of kombucha—a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors, oxidation. The addition of hops seems to be promising, due to their antioxidative properties, which may improve the stability of kombucha. However, aiming at retaining the highest antioxidative properties of kombucha, it remains unclear at which stage of the production process hops should be added. The study investigated the effect of hop supplementation during kombucha production on the basic physicochemical, antioxidative, and sensory properties of kombucha. Cascade hops in the concentrations 0.5 and 2 g/L were added at the onset of tea infusion and to the fresh, unpasteurized kombucha. The addition of hops (particularly at the pre-fermentation stage of production) led to a significant decrease in radical formation in the produced kombucha measured by electron spin resonance spectroscopy (ESR), which correlated with the higher DPPH antiradical activity and the elevated bitter α-acid content. From the sensory perspective, the post-fermentation addition of hops to kombucha resulted in a significantly higher rating of the overall quality. This enhancement was directly associated with heightened bitterness, increased presence of fruity and citrusy aromas, and a simultaneous reduction in the intensities of acetic and tea-related attributes. The data presented in this study are relevant for kombucha producers, who want to deliver a sensory-novel product in combination with an improved oxidative stability.Key points• Hop addition in kombucha production improves the antioxidative activity of the beverage.• Hop α-acids display higher antioxidative properties in kombucha than polyphenols.• Oxidative stability of kombucha fortified with hops depends on the timing of hops addition.• Hop addition enriches the taste and aroma attributes of kombucha.

Effects of Lead Acetate Toxicity in Respect to Histological, Cytogenetical, Haematological Parameters and Subsequent Amelioration by Green Tea on Experimental Albino Rats

Lead acetate is arguably one of the environmental pollutants that threats the lives of living beings in multiple ways. Lead acetate occurs both naturally & due to human activities. Lead Acetate, a potential carcinogen, can enter the body through inhalation, ingestion, or dermal contact. Green tea and polyphenol have recently drawn attention of cell biologists. Multiple studies have confirmed the anti-inflammatory, anti-oxidative & anti-diabetic activities of polyphenols. In the Green tea extracts, Catechins including EGC (Epigallocatechin), ECG (Epicatechin-3-gallate), EGCG (Epigallocatechin-3-gallate) and EC (Epicatechin) are the major polyphenols which show a vast range of ameliorating effects on deleterious effects of different organs. Proper supplementation or dosage of green tea extracts may improve TAC (Total antioxidant capacity) and reduce the concentration of MDC (Malondialdehyde) in liver, brain and blood of vertebrates. Epicatechin supplementation could significantly lower the MDA levels and increase the glutathione concentration & catalase. It also increases superoxide dismutase (SODs, helpful antioxidant to defense against oxidative stress) & glutathione peroxidase activities in major organs. Though, high doses might have adverse effects, it has the capability to protect against oxidative damage & promote overall health. Twenty mature albino rats were used, divided into four groups of five rats per group. Group 1 (control male) were not administered with lead acetate or green tea extract; it received water only. Group 2 (male) was given lead acetate solution 0.003 ml/g; Group 3 (female) was administered with lead acetate 0.003 ml/g and Group 4 (male) was treated with lead acetate (0.003 ml/g) followed by green tea extract (0.0002 ml/g) daily. This study investigated the effect of lead acetate intoxication and ameliorating upshot of green tea extract on some haematological, histological, cytogenetical factors of Albino Rats.

Investigation of the Effect of Camellia Sinensis Essence Cream on Skin Burns

Background/Objective: Burn injuries are among the most common causes of trauma globally, affecting millions annually. Current treatments often rely on topical agents, but alternatives to synthetic formulations are increasingly sought due to safety and efficacy concerns. This study aimed to evaluate the therapeutic effects of a cream containing Camellia sinensis (white tea) extract on third-degree burn-induced skin lesions in a rat model. Methods: Thirty-two male Sprague-Dawley rats were randomized into four groups: control, Burn only, Burn + Camellia sinensis extract, and Burn + Camellia sinensis cream. Skin biopsies were evaluated using histopathological, immunohistochemical, and biochemical methods. Malondialdehyde (MDA) and glutathione (GSH) levels were measured to assess oxidative stress, while histological damage and immunoreactivity for collagen I, collagen III, NF-kβ/p65, TNF-alfa, 8-OhDG, and caspase-3 were analyzed. Results: The Camellia sinensis cream significantly reduced MDA levels and increased GSH levels compared to the burn-only group (p < 0.001). Histological analysis revealed enhanced epidermal regeneration and reduced dermal damage. The immunohistochemical findings demonstrated reduced NF-kβ/p65, TNF-alfa, 8-OhDG, caspase-3, collagen I, and collagen III immunopositivity in the cream-treated group (p < 0.001). Conclusions: Camellia sinensis cream demonstrated significant protective and reparative effects on burn-induced skin damage, suggesting its potential as a natural, effective, and safe alternative for burn management.

Zooming into CTC black-tea wine metabolites: A GC-MS-based study

This research was designed to propose a report on fermentation metabolomics of CTC (crush-tear-curl) tea wine (TW), a yeast-fermented broth of sugared CTC black tea infusion. The gas chromatography-mass spectrometry analysis of the tea wine revealed the presence of thirty-five metabolites, including the major compound glycerine with some potential antioxidant molecules and other bioactive agents (4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-; furfural; furfuryl alcohol; succinic acid; levulinic acid; palmitic acid; tyrosol, pyruvaldehyde; and 1-hexadecanol). The role of metabolites in the physicochemical, biochemical, and medicinal properties of TW has been discussed. Biomolecules responsible for the flavour of TW were as follows: glycerine derivatives; pyruvaldehyde; furfural; furfuryl alcohol; acetic, levulinic, succinic, and palmitic acids, etc. – which might develop a sweet, caramel-like, astringent, slightly sour and wine-like flavour and taste. Furthermore, on the basis of yeast metabolism, possible biosynthesis pathways of metabolites were designed aiming for fermentation metabolomics. The outcome of this study cross-verified physicochemical, biochemical, and medicinal properties of TW suggesting its acceptability. As the fields of both wine research and tea science continue to evolve, the findings of this study may encourage fermentation technology for product development from tea that may also boost the growth of the tea industry.

Sedative effects of roasted green tea aroma on autonomic nervous activity, central nervous activity, and subjective mood state in healthy adults

Introduction: To clarify the physiological and psychological effects of roasted green tea aroma, this study examined the effects of roasted green tea extract and its major aromatic components on autonomic nervous activity, central nervous activity, and subjective mood state. Methods: Twenty healthy adults who were not averse to the aroma of green tea, did not smoke, did not display any flu symptoms, and were not receiving drug treatment participated in this study. The study samples comprised a roasted green tea extract from Shizuoka first-growth green tea (Test I) and three pyrazines, which are the main aromatic components of roasted green tea (Test III). The pupil miosis rate, peripheral skin temperature, and cerebral blood flow were measured after 2 min of inhalation of the study samples as physiological evaluations. Subjective mood state was investigated using a questionnaire for psychological evaluation. Results: The results showed that inhalation of roasted green tea aroma significantly increased the pupillary miosis rate and peripheral skin temperature, similar to the effects observed with hot water. Furthermore, inhalation of roasted green tea aroma reduced the amount of oxygenated hemoglobin in the prefrontal cortex, suggesting that it also has a sedative effect on the central nervous system. In the psychological evaluation using the Visual Analog Scale, roasted green tea aroma inhalation reduced the scores for “tension”, and “anxiety” while increasing those for “mood” and “comfort” relative to those observed with hot water. In addition, the evaluation of the main aromatic components of roasted green tea, specifically three different pyrazines, demonstrated physiological effects similar to those of roasted green tea even at room temperature when tested at concentrations derived from the results of the analysis. Conclusion: The aroma of roasted green tea has both physiological and psychological sedative effects that differ from those of hot water and suggest that these pyrazines play a role in producing these effects, with 2,3,5-trimethylpyrazine being the most important aromatic component. Furthermore, the findings suggest that roasted green tea aroma exerts a sedative effect on the autonomic nervous system by suppressing sympathetic nerve activity while increasing parasympathetic nerve activity.

Phytochemicals in Obesity Management: Mechanisms and Clinical Perspectives.

This review explores the mechanistic pathways and clinical implications of phytochemicals in obesity management, addressing the global health crisis of obesity and the pressing need for effective, natural strategies to combat this epidemic. Phytochemicals demonstrate significant potential in obesity control through various molecular mechanisms. These include the modulation of adipogenesis, regulation of lipid metabolism, enhancement of energy expenditure, and suppression of appetite. Recent studies have provided compelling clinical evidence supporting the use of specific phytochemicals in obesity treatment. Notable among these are green tea extract, rich in catechins; garcinia cambogia, containing hydroxycitric acid; resveratrol, found in grapes and berries; and berberine, derived from various plants. These compounds have shown promising results in clinical trials, Recent studies show that phytochemicals contribute to weight loss, BMI reduction, and lipid profile improvement, highlighting their potential in managing obesity and associated comorbidities. However, research in this field also faces challenges, including inconsistent bioavailability and the need for standardized dosing protocols. Phytochemicals offer a promising avenue for obesity management, acting through multiple pathways to influence weight control. While clinical evidence supports the efficacy of certain phytochemicals, further research and rigorous clinical validation are necessary to fully understand their potential and overcome existing challenges. This review underscores the importance of continued investigation into phytochemicals as a complementary approach to addressing the global obesity epidemic, potentially leading to more effective and natural interventions for weight management.

Quantitative analysis of quercetin in tea mistletoe (Scurrula oortiana Dans.)

Indonesia has a variety of plants that are useful as medicine. One is the Tea Mistletoe plant (Scurrula oortiana Dans.). This plant contains flavonoid compounds that are effective as antioxidants, especially in the form of quercetin. Quercetin in the tea mistletoe plant can prevent cell damage caused by free radicals, where cells need this antioxidant to avoid the harmful effects of excessive reactive oxygen species (ROS) production and prevent damage to immune cells. This study aims to analyze the levels of quercetin in Tea Mistletoe extract using quantitative analysis methods such as thin-layer chromatography and UV-Vis spectrophotometry. Tea Mistletoe powder was extracted by maceration with 96% ethanol solvent and then concentrated using a rotary evaporator and water bath. The thick extract obtained was then tested for phytochemical screening and specific and non-specific parameters. Analysis of flavonoid quercetin compounds was carried out using a thin layer chromatography method using a mobile phase of a mixture of chloroform, ethyl acetate, and n-butanol with a ratio of 5:4:1 and a stationary phase of Silica Gel GF₂₅₄. Determination of flavonoid levels was carried out using UV-Vis spectrophotometry at a wavelength of 428 nm. The results of this study indicate that the Mistletoe Tea plant contains flavonoids, alkaloids, steroids, tannins, saponins, phenolics, and glycosides. All test parameters meet the specified requirements. The thin layer chromatography test showed the Rf value of the Mistletoe Tea extract of 0.78. The linearity test showed a correlation value (r) = 0.9988 with a total flavonoid compound content of 372.250 mg QE/g extract, or a percentage of 37.225%.

Photocatalytic removal of textile wastewater-originated methylene blue and malachite green dyes using spent black tea extract-coated silver nanoparticles

The spent black tea extract was utilized in order to synthesize the spent black tea silver nanoparticles (SBT-AgNPs). Various parameters were tested to yield the best production of SBT-AgNPs. The characterization was conducted by X-Ray diffraction, Scanning electron microscopy, Zeta potential and energy dispersive X-ray (EDX). The XRD analysis showed hkl planes corresponding to (111), (200), (220), (311) planes at 2θ theta deg 38.3°, 40.8°, 64.5°, and 74.2°. The scanning electron microscopy reported the plate like round shaped morphology of the AgNPs. The zeta potential was examined to be -17.5 mV and a size distribution by intensity of 157.6 d. nm was observed. The EDX was employed to determine the purity of samples by reporting a strong peak of silver (Ag). The degradation activity was examined by photocatalytic removal of methylene blue and malachite green dyes from textile wastewater. The textile wastewater showed a decrease of methylene blue by 25% and 58.3%. The malachite green was also reduced by 33.3% and 60%, which was remarkably significant owing to the presence of the complex factor in the natural environment. The study sets a promising record to harbor the full potential of available food waste resource, such as spent black tea to form SBT-AgNPs and its application in the dye removal from textile waste. The multifaceted outcomes of this study resulted in an eco-friendly procedure, thereby reusing the waste material for environmental cleanup.

Green Tea Extract (Theaceae; Camellia sinensis L.): A Promising Antimicrobial, Anti-Quorum Sensing and Antibiofilm Candidate Against Multidrug-Resistant Campylobacter Species.

Thermophilic Campylobacter species are among the main culprits behind bacterial gastroenteritis globally and have grown progressively resistant to clinically important antimicrobials. Many studies have been carried out to explore innovative and alternative strategies to control antibiotic-resistant campylobacters in animal reservoirs and human hosts; however, limited studies have been performed to develop efficient control schemes against Campylobacter biofilms. This study investigated the antimicrobial and antibiofilm activities of some herbal extracts against multidrug-resistant (MDR) Campylobacter species recovered from different sources using phenotypic and molecular techniques. The overall Campylobacter species prevalence was 21.5%, representing 15.25% and 6.25% for C. jejuni and C. coli, respectively. Regarding C. jejuni, the highest resistance rate was observed for amoxicillin-clavulanic acid and colistin (85.25% each), followed by cefotaxime (83.61%) and tetracycline (81.97%), whereas C. coli isolates showed absolute resistance to cefotaxime followed by erythromycin (92%) and colistin (88%). Remarkably, all Campylobacter isolates were MDR with elevated multiple antimicrobial resistance (MAR) indices (0.54-1). The antimicrobial potentials of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and ginger (Zingiber officinale) extracts against MDR Campylobacter isolates were assessed by the disk diffusion assay and broth microdilution technique. Green tea extract showed a marked inhibitory effect against tested isolates, exhibiting growth inhibition zone diameters of 8 to 38 mm and a minimum inhibitory concentration (MIC) range of 1.56-3.12 mg/mL, unlike the rosemary and ginger extracts. Our findings reveal a respectable antibiofilm activity (>50% biofilm formation inhibition) of green tea against the preformed biofilms of Campylobacter isolates. Furthermore, real-time quantitative polymerase chain reaction (RT-qPCR) results showed a significant decrease (p < 0.05) in the expression levels of biofilm biosynthesis gene and its regulator (FlaA and LuxS, respectively) in Campylobacter isolates treated with the green tea extract in comparison with untreated ones. This is the first in vitro approach that has documented the inhibitory activity of green tea extract against MDR-biofilm-producing Campylobacter species isolated from different sources. Further in vivo studies in animals' models should be performed to provide evidence of concept for the implementation of this alternative candidate for the mitigation of MDR Campylobacter infections in the future.

Green Synthesis of Silver Nanoparticles Using Green Tea Extract and Evaluation of Their Antiviral Potential against Foot-and-Mouth Disease Virus Serotype O: An In-Vitro Study

Green Synthesis of Silver Nanoparticles Using Green Tea Extract and Evaluation of Their Antiviral Potential against Foot-and-Mouth Disease Virus Serotype O: An In-Vitro Study

Formulation and Evaluation of the Antioxidant Activity of an Emulsion Containing a Commercial Green Tea Extract.

The addition of an extract to an emulsion is intended to improve its fragrance and care qualities. Green tea is a beverage known all over the world. It is tasty and has beneficial effects on human health due to its high polyphenol content. The compounds present in this variety of tea have also made it an interesting cosmetic ingredient. The polyphenols contained in green tea have antioxidant properties and can delay the ageing process in human skin. Various preparations with this ingredient can be found on the market-from creams to hair care products. Making one's own cosmetics is also a trend. In the following study, three creams containing green tea extracts from three different manufacturers were prepared, and the total polyphenol (TP) contents, the phenolic profile of the extracts used and the antioxidant activity of these preparations were examined using two methods: DPPH• and ABTS•+ cationic radicals. The study showed that the antioxidant activity of the glycerin-water extracts measured by the selected methods was higher than that of the oil extract. Among the creams, the product with green tea extract from Firm 2 (glycerin-water extract) showed the best antioxidant properties.

Supplementation with Standardized Green/Black or White Tea Extracts Attenuates Hypertension and Ischemia-Reperfusion-Induced Myocardial Damage in Mice Infused with Angiotensin II.

Arterial hypertension has a high prevalence in the population and is considered both a cardiovascular disease and an important risk factor for the development of other cardiovascular diseases. Tea consumption shows antihypertensive effects due to its composition in terms of bioactive substances such as flavan-3-ols and xanthines. The aim of this study was to assess the possible beneficial effects of two tea extracts, one of white tea (ADM® White Tea; WTE) and another one composed of a mixture of black tea and green tea (ADM® Tea Complex; CTE), on the cardiovascular alterations induced by angiotensin II (AngII) infusion in mice. For this purpose, four groups of C57BL/6J male mice were used: (1) mice fed on a standard diet for 8 weeks and infused with saline for the last 4 weeks (controls); (2) mice fed on a standard diet for 8 weeks and infused with AngII for the last 4 weeks (AngII); (3) mice fed on a standard diet supplemented with 1.6% WTE and infused with AngII for the last 4 weeks (AngII + WTE); (4) mice fed on a standard diet supplemented with 1.6% TC and infused with AngII for the last 4 weeks (AngII + CTE). Both tea extracts exerted anti-inflammatory and antioxidant effects in arterial tissue and reduced AngII-induced endothelial dysfunction in aorta segments. Moreover, supplementation with WTE or CTE reduced the Ang-II-induced overexpression of AT1R and increased AngII-induced downregulation of AT2R in arterial tissue. However, only supplementation with CTE significantly increased the circulating levels of angiotensin 1-7 and reduced systolic blood pressure. In the heart, supplementation with both tea extracts attenuated AngII-induced cardiac hypertrophy and reduced ischemia-reperfusion-induced oxidative stress and apoptosis in myocardial tissue. In conclusion, supplementation with WTE or CTE attenuates AngII-induced cardiovascular damage through their anti-inflammatory, antioxidant, and antiapoptotic effects. In addition, supplementation with CTE also exerts antihypertensive effects, and so it may constitute an avenue through which to support cardiovascular health.

Application of lanthanum-modified silk fibroin/polyvinyl alcohol film for highly selective defluoridation in brick tea infusion.

To mitigate the risk associated with water-soluble fluoride in tea and to have less influence on the contents of tea infusion, a highly selective lanthanum modified silk fibroin (SF) and polyvinyl alcohol (PVA) composite film (SF/PVA-La) was prepared to remove fluoride from brick tea infusion. Notably, SF/PVA-La could remove about 48% of the fluoride from in brick tea infusion within 30min. Importantly, the reduction in total tea polyphenols in brick tea did not exceed 10%, and the reduction in caffeine was only 0.4%. In addition, the Langmuir model revealed a maximum fluoride adsorption capacity of 9.15mg/g for SF/PVA-La in brick tea infusion. Both FTIR and XPS analyses confirmed that SF/PVA-La engages in electrostatic adsorption of fluoride ions, with ion exchange occurring between the hydroxyl groups on its surface and the fluoride ions. These findings underscore the potential of SF/PVA-La as an effective material for selective fluoride removal from brick tea infusions.

Montmorillonite-enhanced Carboxymethylcellulose/Polyethyleneimine aerogel: A highly efficient and reusable adsorbent for caffeine removal from tea infusions

Montmorillonite-enhanced Carboxymethylcellulose/Polyethyleneimine aerogel: A highly efficient and reusable adsorbent for caffeine removal from tea infusions

Polyamidoamine Dendrimer Modified Silica Nanoparticles: A Promising Sorbent for Benzoylurea Insecticides Detection in Tea Infusions

This research aims to develop a precise and efficient dispersive solid-phase microextraction (DSPE) technique using third-generation polyamidoamine (PAMAM) dendrimer-grafted nanoparticles to quantify benzoylurea pesticides in green tea, black tea, and oolong tea infusions. The extraction efficiency is optimized through single-factor adjustments of key parameters, including adsorbent quantity (5-20 mg), adsorption duration (5-20 min), desorbent identity (methanol, acetonitrile), volume (100-600 μL), sodium chloride concentration (0-10%, m/v), and sample solution pH (3-8). The optimized method demonstrates linearity in the range of 2-500 μg L-1, with limits of detection (LODs) ranging from 0.6-1.5 μg L-1 and limits of quantification (LOQs) from 2.0-5.0 μg L-1. Recovery rates of 81.2-96.0% are achieved, with intra-day relative standard deviations (RSDs) of 1.4-2.8% and inter-day relative standard deviations of 2.0-3.9%, indicating high accuracy and repeatability. The successful application of detecting residues in commercial tea samples underscores the strong potential of the technique to determine benzoylurea analyte levels.

Natural polyphenols as therapeutic candidates for mitigating neuropsychiatric symptoms in post-traumatic stress disorder: Evidence from preclinical studies.

Post-traumatic stress disorder (PTSD) is a challenging mental health condition that affects millions of people worldwide after they experience traumatic events. The current medications often do not fully address the wide range of PTSD symptoms or the underlying brain mechanisms, prompting the need to explore new treatments. Polyphenols, which are natural compounds found in many plant-based foods, have gained interest due to their brain-protective, anti-inflammatory, and antioxidant benefits. This review looks at how polyphenols might help treat PTSD by influencing important brain pathways related to the disorder. We explored how polyphenols affect the stress-response system, fear-related memories, brain chemicals, and inflammation. Specifically, we discuss how compounds like resveratrol, curcumin, green tea extract, and quercetin can balance stress hormones, help reduce fear memories, regulate brain chemicals, and decrease brain inflammation. Studies with animals have provided insights into how these compounds might work to ease PTSD symptoms. Based on the preclinical studies, the present review suggests that polyphenols could be a valuable addition or alternative to current PTSD treatments. However, more research is needed to confirm these findings and to determine the best ways to use polyphenols in treating PTSD.

Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid.

This research aimed to produce a multifunctional bread by adding hydrothermally processed rice bran (RB), green tea extract (GTE), and rosemary extract (RE). In the first step, hydrothermal processing was used to reduce the amount of phytic acid in RB, which decreased by 55%. Based on the acrylamide amount, texture profile analysis, and color parameters, 3% RB was selected as the optimum concentration in the bread formulation. The acrylamide amount in the RB-fortified bread showed a significant (p<0.05) reduction trend with the addition of GTE and RE. So the lowest amount of acrylamide concentration was reported in the sample containing 1.5% GTE (17.18ppb). The addition of GTE and RE significantly (p<0.05) decreased the hardness value of bread samples. However, the cohesiveness, springiness, and adhesiveness parameters of bread samples were significantly (p<0.05) increased by the addition of GTE and RE. In addition, the fortified breads with 0.1% RE and 1.5% GTE exhibited the lowest and highest ΔE values, respectively. The addition of GTE and RE caused no adverse effect on the sensory properties of the RB-fortified bread. In conclusion, the combination of RB, GTE, and/or RE is an effective strategy for providing health benefits as well as reducing acrylamide formation in this food.

Comparison of colorimetric methods for the analysis of total polyphenols in black tea extracts

Comparison of colorimetric methods for the analysis of total polyphenols in black tea extracts

Effect of soy lecithin and green tea extract supplementation in Tris-based extender on cryopreserved buffalo bull semen quality

Effect of soy lecithin and green tea extract supplementation in Tris-based extender on cryopreserved buffalo bull semen quality