Mixed Tea Research Articles

Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers

Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers

A sensor array based on a nanozyme with polyphenol oxidase activity for the identification of tea polyphenols and Chinese green tea

Green tea is popular among consumers because of its high nutritional value and unique flavor. There is often a strong correlation among the type of tea, its quality level and the price. Therefore, the rapid identification of tea types and the judgment of tea quality grades are particularly important. In this work, a novel sensor array based on nanozyme with polyphenol oxidase (PPO) activity is proposed for the identification of tea polyphenols (TPs) and Chinese green tea. The absorption spectra changes of the nanozyme and its substrate in the presence of different TPs were first investigated. The feature spectra were scientifically selected using genetic algorithm (GA), and then a sensor array with 15 sensing units (5 wavelengths × 3 time) was constructed. Combined with the support vector machine (SVM) discriminative model, the discriminative rate of this sensor array was 100% for different concentrations of typical TPs in Chinese green tea with a detection limit of 5 μM. In addition, the identification of different concentrations of the same tea polyphenols and mixed tea polyphenols have also been achieved. Based on the above study, we further developed a facile and efficient new method for the category differentiation and adulteration identification of green tea, and the accuracy of this array was 96.88% and 100% for eight types of green teas and different adulteration ratios of Biluochun, respectively. This work has significance for the rapid discrimination of green tea brands and adulteration.

Assessment of Toxic Pyrrolizidine and Tropane Alkaloids in Herbal Teas and Culinary Herbs Using LC-Q-ToF/MS.

Pyrrolizidine alkaloids are secondary metabolites produced by plants as a defense against insects. These can cause acute or chronic toxicity in humans. Therefore, avoiding potential poisoning from the consumption of tea and culinary plants contaminated with pyrrolizidine alkaloids (PAs), pyrrolizidine alkaloids N-oxides (PANOs), and tropane alkaloids (TAs) is important for human health and food safety. Therefore, it is important to determine the levels of these substances with reliable and highly accurate methods. In this study, the PAs, PANOs, and TAs in herbal teas and culinary herbs sold in Turkish markets were identified and their levels were determined. Thus, the general profiles of herbal teas and culinary herbs in Turkey were revealed, and the compliance of the total amounts of PA and TA with the regulations was examined. The identification and quantification of 25 PAs and N-oxides and 2 TAs (atropine and scopolamine) in the samples was performed with a liquid chromatography-quadrupole time-of-flight tandem mass spectrometer (LC-Q-ToF/MS). At least a few of these substances were detected in all of the tested herbal teas and culinary herbs. The total contents of the black tea, green tea, mixed tea, flavored tea, chamomile tea, sage tea, linden tea, fennel tea, rosehip tea, peppermint, and thyme samples ranged from 4.6 ng g-1 to 1054.5 ng g-1. The results obtained shed light on the importance of analyzing the total dehydro PA, PANO, and TA amounts in plant-based products consumed in diets with sensitive and accurate methods, and they highlight the necessity of performing these analyses routinely in terms of food safety.

A novel method for Pu-erh tea face traceability identification based on improved MobileNetV3 and triplet loss

Ensuring the traceability of Pu-erh tea products is crucial in the production and sale of tea, as it is a key means to ensure their quality and safety. The common approach used in traceability systems is the utilization of bound Quick Response (QR) codes or Near Field Communication (NFC) chips to track every link in the supply chain. However, counterfeiting risks still persist, as QR codes or NFC chips can be copied and inexpensive products can be fitted into the original packaging. To address this issue, this paper proposes a tea face verification model called TeaFaceNet for traceability verification. The aim of this model is to improve the traceability of Pu-erh tea products by quickly identifying counterfeit products and enhancing the credibility of Pu-erh tea. The proposed method utilizes an improved MobileNetV3 combined with Triplet Loss to verify the similarity between two input tea face images with different texture features. The recognition accuracy of the raw tea face dataset, ripe tea face dataset and mixed tea face dataset of the TeaFaceNet network were 97.58%, 98.08% and 98.20%, respectively. Accurate verification of tea face was achieved using the optimal threshold. In conclusion, the proposed TeaFaceNet model presents a promising approach to enhance the traceability of Pu-erh tea products and combat counterfeit products. The robustness and generalization ability of the model, as evidenced by the experimental results, highlight its potential for improving the accuracy of Pu-erh tea face recognition and enhancing the credibility of Pu-erh tea in the market. Further research in this area is warranted to advance the traceability of Pu-erh tea products and ensure their quality and safety.

Effectiveness of mixed tea plant extract gel with chitosan on fibroblast cells after tooth extraction of Wistar rats

ABSTRACTIntroduction: Tooth extraction can cause the damage of hard and soft tissue. When an injury occurs, fibroblast will respond in the wound healing process. Herbal medicines such as green tea and chitosan can be used in wound healing. The polyphenol content in green tea, namely EGCG, has an anti-inflammatory effect, increasing wound healing. In wound healing, chitosan promotes hemostasis and tissue recovery. Based on several previous studies, the use of 1.2% green tea extract was effective for improving wound healing in rat open wound models, chitosan 1% could trigger the proliferation of fibroblasts in the wound healing process after tooth extraction. The aim of this study is to analyze the effect of gel mixture of extract Camellia sinensis 1,2% with chitosan 1% on post-tooth extraction wound of Wistar rats. Methods: This was a randomized post-test only control group design using 40 Wistar rats which were randomly divided into 2 groups. Each group underwent intramuscular anesthesia on the rat's thigh and tooth extraction of mandibular left incisor. The treatment group was applied mixed gel of extract Camellia sinensis 1.2% and 1% chitosan as much as 0.01 ml and the control group was not given any treatment, after that decapitated on days 1, 3, 5, and 7. Result: The mean number of treated fibroblasts was higher than the control group on days 1, 3, 5, 7, respectively, 75.00; 176.00; 349.00 and 427.00 cells. The mean difference in the number of fibroblasts was significant with p-value 0.001 (p>0.05). Conclusions: Mixed extract gel of Camellia sinensis and chitosan increased fibroblasts in wound healing process after tooth extraction of Wistar rats with the highest mean of fibroblast on the 7th day.Keywords: mixed tea leaves,chitosan, fibroblast,wound healing

An Improved Method of Theabrownins Extraction and Detection in Six Major Types of Tea (Camellia sinensis)

Tea pigments consisting of theabrownins (TBs), theaflavins (TFs), and thearubigins (TRs) affect the color and taste of tea. TBs include a variety of water-soluble compounds, but do not dissolve in n-butanol and ethyl acetate. Previously, the traditional method of TB extraction only mixed tea with n-butanol, and TBs were retained in the water phase. However, without ethyl acetate extraction, TFs and TRs remained in the water phase and affected the detection of TB content. Although an improved method had been devised by adding an ethyl acetate extraction step between tea production and n-butanol extraction, the proportional equation for calculating TB content (%) was not yet developed. In this study, we compared the absorbance at 380 nm (A380) of TB solutions from six major types of tea (green, yellow, oolong, white, black, and dark teas) extracted by improved and traditional methods from the same tea samples. Significantly lower A380 values were obtained from TB solutions via the improved method compared to the traditional method for six major types of tea, and the highest and lowest slops in TB concentrations from A380 analyses were from dark tea and green tea, respectively. Moreover, newly developed equations for TB content in those six tea types extracted by the improved methods were also established.

The effects of Exocarpium Citri Grandis on the volatile components of Green teabased on HS-SPME-GC-MS

Aroma is an important factor in the quality of green tea. In order to explore the effect of Exocarpium Citri Grandis(ECG) on the aroma formation of green tea, the aroma components of green tea were extracted and identified by HS-SPME-GC-MS. The results showed that the main aroma components of green tea were D-Limonene (58.69%), γ-Terpinene (14.51%), Myrcene (9.82%), 2,2,4-trimethyl-1,3-pentanediol diisobutyrate (3.98%) and caffeine (2.67%).After co-fermentation with ECG, the main aroma components of green tea were changed to D-Limonene (33.64%), 2,2,4-trimethyl-1,3-pentanediol diisobutyrate (11.7%), γ-Terpinene (9.38%), 2-pentadecanone (8.93%) and caffeine (6.04%).The content of terpenessuch as D-Limonene decreased, while the content of aromatic components such as linalool increased, and the types of volatile components increased in green tea. Among the newly added volatile components, the higher ones were2-pentadecanone (8.93%), β-ionone (2.76%) and dihydroactinidiolide (2.17%), which can give green tea fruity, violet and coumarin aroma. This study indicated that ECG contributes to the enrichment of greentea aroma, which provides theoretical support for the development of mixed tea with unique aroma.

로스팅 뽕잎과 페퍼민트 잎을 이용한 혼합차 개발

로스팅 뽕잎과 페퍼민트 잎을 이용한 혼합차 개발

Human exposure to fluoride from tea (Camellia sinensis) in a volcanic region-Canary Islands, Spain.

Fluoride is highly present in the environment, especially in water and its derivatives. Excessive fluoride contribution to diet poses a health risk. Tea leaves accumulate fluoride and the consumption of tea (Camellia sinensis) could pose a risk to human by the excessive fluoride intake. Ninety tea samples were analyzed by potentiometry using a selective fluoride ion electrode. Mixed tea samples (2.82 ± 1.11mg/L) and black tea samples (2.28 ± 0.79mg/L) recorded the highest fluoride levels. The contribution of drinking water is important for increasing fluoride levels in teas. The daily consumption of two cups (250mL per cup) of mixed and black teas prepared with La Laguna tap water does pose a health risk for children (4-8years old) because of the high contribution percentages (74.4% and 63.6%, respectively) of the Tolerable Upper Intake Level set in 2.5mg/day by the EFSA (European Food Safety Authority). A minor consumption in children (4-8years old) and adults during pregnancy is advisable.

PENGARUH JENIS TEH TERHADAP KARAKTERISTIK TEH KOMBUCHA


 
 
 
 This study aims to know the influence of tea type on the characteristics of kombucha tea and determine the kind of tea that can produce kombucha tea with the best characteristics. This study used Completely Randomized Design (CRD) with the treatment of four types of tea were white tea, green tea, black tea and mixed tea (white tea, green tea and black tea). Each treatment was repeated four times to obtain 16 experimental units. The result of research showed that the best kombucha tea was white tea with characteristics: antioxidant capacity 807.86 ppm GAEAC, total acid 3.58%, pH 4.14, total dissolved solids 10.000Brix, and total sugar 2.08 mg/100g, color (hedonic) rather like, aroma (hedonic) neutral, aroma (scores) kinda typical kombucha tea, taste (hedonic) neutral, taste (scores) tasted kombucha tea, overall acceptance rather like.
 
 
 

A fermented mixed tea made with camellia (Camellia japonica) and third-crop green tea leaves prevents nonalcoholic steatohepatitis in Sprague-Dawley rats fed a high-fat and high-cholesterol diet.

Established treatments for non-alcoholic steatohepatitis (NASH) are few, thus it is imperative to develop novel dietary strategies that can prevent NASH. A fermented mixed tea (FMT) made with Camellia japonica (Japanese camellia) and third- crop green tea leaves by tea-rolling processing was reported to reduce body weight and adipose tissue weight in Sprague-Dawley (SD) rats. Because visceral fat is one of the most important factors for the development of hepatic steatosis, this FMT supplementation can be a candidate dietary strategy for the prevention of NASH. Nine-week-old male SD rats were fed a high-fat and high-cholesterol (HFC) diets with or without FMT (camellia and third-crop green tea leaves at ratios of 1:5, 1:2 and 1:1) for 9 weeks (n=6-7/group). Histopathology, serology and expressions of fibrogenetic, proinflammatory, oxidative stress and lipid metabolism-related genes in the liver were evaluated. Histologically, HFC diet with FMT at a ratio of 1:5 dramatically reduced NASH progression (14%) compared to the HFC diet without FMT (100%). FMT at a ratio of 1:5 reduced hepatic steatosis due to the activation of microsomal triglyceride transfer protein, and FMT at a ratio of 1:2 reduced mRNA levels of some proinflammatory, lipid metabolism-related, fibrogenic and oxidative stress marker genes. Our data suggest that FMT at a ratio of 1:5 or 1:2 likely possesses a preventive effect on NASH progression.

Method to mix tea with honey and use of transient light attenuation as an indicator of homogeneity

We built a magnetic stirrer to mix tea and honey and developed a method to determine the homogeneity of the mixture based on the variation of light intensity of a laser beam with time due to its scattering by the mixture. The addressed problem was that of mixing tea and honey as fast as possible with a power limitation of one single 1.5 V battery, following the statement of Problem 15 of the 9th International Physicists’ Tournament. The influence of temperature and honey concentration on the total time of mixing was studied through the performance of several experiments reported here. In the best configuration of parameters, the total mixture occurs in less than 2 s, while in the worst configuration, the time necessary reaches 10 s. Results validate the magnetic stirrer as a proper device for mixing tea with honey and light attenuation as an excellent physical property for investigating the homogeneity of the mixture of the honey in tea. Supplementary investigations were made exploring the influence of adding sugar and or a slice of lemon to the tea.

Synthesis of molecularly imprinted polymers using acrylamide-β-cyclodextrin as a cofunctional monomer for the specific capture of tea saponins from the defatted cake extract of Camellia oleifera.

Molecularly imprinted polymers were synthesized using mixed tea saponins as a template and acrylamide-β-cyclodextrin as a cofunctional monomer for the specific binding and purification of tea saponins from the defatted cake extract of Camellia oleifera. The adsorption properties of the prepared polymers were systematically evaluated including adsorption kinetics, adsorption isotherms, and selective recognition characteristics. It showed that the adsorption kinetics followed the pseudo first-order kinetic model (R2 = 0.995) with an equilibrium time of 3 h, adsorption isotherm data fitted well with the Langmuir-Freundlich model (R2 = 0.984) with an adsorption capacity of 14.23mg/g. The relative selectivity coefficient (k´) in the presence of the analogues glycyrrhizic acid and glycyrrhetinic acid were 1.16 and 17.21, respectively. The performance of the molecularly imprinted polymers as solid-phase extraction materials was investigated and the results indicated that using acrylamide-β-cyclodextrin as a cofunctional monomer improved both the adsorption capacity and active sites stability of the imprinted polymers. The solid-phase extraction using the polymers as packing materials was subsequently applied for the separation of tea saponins in raw C. oleifera press extract, and targets were obtained with a purity reaching 89%.

Development of a Filtration-Based Bioluminescence Assay for Detection of Microorganisms in Tea Beverages

The market for tea drinks as healthy beverages has been steadily expanding, and ready-to-drink beverages in polyethylene terephthalate bottles have been popular. To more rapidly and accurately test tea beverages bottled in polyethylene terephthalate for microbial contamination, a newly developed filtration device and a washing method with a commercial bioluminescence assay were combined to detect low numbers of bacterial spores, fungal conidia, and ascospores. Washing buffers were formulated with nonionic detergents from the Tween series. Commercially available tea beverages were used to evaluate the filtration capacity of the filtration device, the effect of washing buffers, and the performance of the assay. The assay was tested with serially diluted suspensions of colonies of two bacterial strains, spores of three Bacillus strains, conidia of five fungal strains, and ascospores of four fungal strains. The filtration device enabled filtration of a large sample volume (100 to 500 ml), and the washing buffer significantly decreased the background bioluminescence intensity of tea samples when compared with the no-washing method. Low numbers (1 to 10 CFU/100 ml) of the tested strains of bacteria were detected within 8 to 18 h of cultivation, and fungi were detected within 24 to 48 h. Furthermore, a whole bottle (500 ml) of mixed tea was filtered through the filtration device and microbes were detected. This method could be used for quality control of bottled beverages without preincubation.

Improved repetition rate mixed isotope CO₂ TEA laser.

A compact CO2 TEA laser has been developed for remote chemical detection that operates at a repetition rate of 250 Hz. It emits 700 mJ/pulse at 10.6 μm in a multimode beam with the (12)C(16)O2 isotope. With mixed (12)C(16)O2 plus (13)C(16)O2 isotopes it emits multiple lines in both isotope manifolds to improve detection of a broad range of chemicals. In particular, output pulse energies are 110 mJ/pulse at 9.77 μm, 250 mJ/pulse at 10 μm, and 550 mJ/pulse at 11.15 μm, useful for detection of the chemical agents Sarin, Tabun, and VX. Related work shows capability for long term sealed operation with a catalyst and an agile tuner at a wavelength shift rate of 200 Hz.

Price and Purity of Illicit Drugs: A Case of Methamphetamine

This paper tries to address the effectiveness of government intervention in illicit drug markets, specifically taking methamphetamine as a representative and widely abused drug. We have meticulously consulted the paper by Dobkin and Nicosia (2009) who found that government intervention in pre-cursor meth market temporarily jeopardized the meth supply and consequently reduced purity and increased price for a very short span of time. We went beyond this finding and tried to explore why government intervention or so called “war-on-drugs” may be ineffective through analyzing the relationship between meth price and purity. We have found that methamphetamine has a strong complementarity with other illicit drugs specially heroin and powdered cocaine. It works like a person switching frequently between tea and coffee in a day, instead of mixing tea with coffee. Therefore, we conclude that in order to ensure the effectiveness of government’s drug monitoring programs, the drug market needs to be controlled or monitored in whole instead of just trying to fix a part of the whole.

Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components

Kombucha tea (KT), a traditional health beverage containing potential hepatoprotective agents, is fermented from sugared tea by a symbiotic culture of yeast and bacteria for 8 days. However, the functional strains that produce components for the hepatoprotective property of KT remain unclear. Multiple strains are involved in traditional KT production. Therefore, KT has not been standardized or produced commercially. This study aimed to identify the functional strains and quantify the functional components with hepatoprotective effects in kombucha tea. Gluconacetobacter sp. A4 was one of the microorganisms in KT in which the D-saccharic acid-1,4-lactone (DSL) produced by G. sp. A4 was significantly higher than that produced by original tea fungus at 8 days of fermentation. Traditional KT (TKT, tea broth fermented by mixed tea fungus), modified KT (MKT, fermented by single G. sp. A4), and DSL significantly inhibited the acetaminophen-induced increase of alanine aminotransferase, alkaline phosphatase, triglyceride and malondialdehyde, as well as facilitating the reduction of total antioxidant capacity in mice. Furthermore, MKT and TKT are both similar to DSL in terms of protection against acetaminophen-induced liver injury in mice. These results suggested a positive relationship between DSL content and the hepatoprotective effect of TKT, MKT and DSL groups. G. sp. A4 was concluded to be a potential functional strain and DSL might be the key functional component for the hepatoprotective property in KT. The stronger capability of G. sp. A4 in producing DSL makes it a better choice for the commercial production of KT.

Hypotriglyceridemic Potential of Fermented Mixed Tea Made with Third-Crop Green Tea leaves and Camellia (Camellia japonica) Leaves in Sprague–Dawley Rats

Fermented mixed tea made with third-crop green tea leaves and camellia leaves by a tea-rolling process has been developed. The objective of this study was to investigate hypotriglyceridemic potential of the mixed tea in rats. The mixed tea contained theasinensins and theaflavins. Rats fed the mixed tea extract at the level of 1% exerted significantly lower body weight and adipose tissue weight compared to animals fed third-crop green tea or camellia tea extract alone for 4 weeks. Serum and hepatic triglyceride was significantly and dose-dependently decreased by the mixed tea. This decrease was associated with lowered lipogenic enzyme activities in the liver. Furthermore, an oral administration of 4 or 8% of the mixed tea extract followed by fat emulsion suppressed the increment of serum triglyceride level. These results suggest that the mixed tea has hypotriglyceridemic action, partially via delaying triglyceride absorption in the small intestine and repressing hepatic lipogenic enzymes.

Infantile Colic: The Mysterious Crying

Infantile colic is a distressing condition in infants, pathogenesis of which is still not clear. Several treatment strategies have been attempted before, but only some of them proven successful. The aim of this paper is to review studies on treatment options for infantile colic. For this, a systematic literature review was done on studies regarding pathophysiology, medical and conventional interventions for infantile colic from 1954 to March 2011. Forty nine articles included in Cochrane database were reviewed. Fourteen studies on pathophysiology and risk factors, 7 studies on effect of infantlie colic on parents and family,19 studies on management, 5 studies on other related factors and 4 literature reviews were included for review. Pathophysiology has been described in various ways in different studies and yet not conclusive. Regarding studies on management, simethicone could not significantly control colic, dicyclomine hydrochloride had serious side effects and cimetropium bromide results were favourable, but milder side effects were noted. Some nutritional studies reported low-allergen maternal diets in breastfed infants but suitability of these methods are questionable in Bangladesh. Behavioural studies on the use of decreased stimulation and contingent music were favourable in some studies. Mixed herbal tea and probiotic like Lactobacillus reuteri studies showed encouraging results. There are some scientific evidences to support a low-allergen maternal diet in breastfed infants with infantile colic. Some encouraging results exist for mixed herbal tea, cimetropium bromide and probiotics. DOI: http://dx.doi.org/10.3329/jemc.v2i1.11927 J Enam Med Col 2012; 2(1): 33-39

Determination of hesperidin in mixed tea by HPLC

The content of hesperidin in the mixed tea, which was composed of dried orange peel, laurel leaf, mulberry leaf, silver magnolia leaf, oriental melon tap, cassia seed, and licorice root, was determined by high performance liquid chromatography (HPLC). Hesperidin was quantified by a reverse phase column with gradient solvent system (watcr:acetonitrile = 80:20 to 35:65 for 30 min) and UV/VIS detection (280 ㎚). The How rate was kept constant at 1.0 ㎖/min. The content of hesperidin in the mixed tea was measured in depending on extraction time 1, 2, 3, and 4 min (29.07, 52.39, 52.45, and 88.35 ㎎/g, respectively).