The effect of ascorbic acid on total antioxidant activity of black and green teas

Food Chemistry

Volumn 88, Issue 3, 2004, Pages 447-451

  Majchrzak, Dorota ^a   Mitter, Sabine ^a   Elmadfa, Ibrahim ^a  

^a UNIVERSITY OF VIENNA   (Austria)

Author keywords

Ascorbic acid; Green and black tea; Total antioxidant capacity

Indexed keywords

ASCORBIC ACID; BLACK TEA EXTRACT; CATION; SULFONIC ACID DERIVATIVE; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; COMMERCIAL PHENOMENA; CONCENTRATION RESPONSE; DRUG EFFECT; IN VITRO STUDY; PHOTOMETRY; TEA;

ACRONICTA LEPORINA; CAMELLIA SINENSIS; CITRUS LIMON; ILEX COOKII;

EID: 3242808102     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.058     Document Type: Article

References (14)

1. Benzie I.F.F., Szeto Y.T. Total antioxidant capacity of teas by the ferric reducing antioxidant power assay. Journal of Agricultural and Food Chemistry. 47:1999;633-636
2. Henn T., Stehle P. Gesamtphenolgehalt und antioxidative Kapazität handelsüblicher Getränke. Ernährungs-Umschau. 45:1998;308-313
3. Kaack K., Austed T. Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing. Plant Foods for Human Nutrition. 52:1998;187-198
4. Langley-Evans S.C. Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay. International Journal of Food Sciences and Nutrition. 51:2000;181-188
5. Leenen R., Roodenburg A.J.C., Tijburg L.B.M., Wiseman S.A. A single dose of tea with or without milk increases plasma antioxidant activity in humans. European Journal of Clinical Nutrition. 54:2000;87-92
6. Licht, U., Böhm, V. & Bitsch, R. (1997). The effect of brewing time on total phenolics and antioxidant activity in green and black Darjeeling. In Proceedings of a European COST concerted action scientific workshop: Polyphenols in food (pp. 211-214). Aberdeen, Scotland
7. Ramarathnam N., Osawa T., Ochi H., Kawakishi S. The contribution of plant food antioxidants to human health. Trends in Food Science and Technology. 6:1995;75-82
8. Rice-Evans C., Miller N.J. Total antioxidant status in plasma and body fluids. Methods in Enzymology. 234:1994;279-293
9. Robinson E.E., Maxwell S.R.J., Thorpe G.H.G. An investigation of the antioxidant activity of black tea using enhanced chemiluminescence. Free Radical Research. 26:1997;291-302
10. Serafini M., Ghiselli A., Ferro-Luzzi A. In vivo antioxidant effect of green and black tea in man. European Journal of Clinical Nutrition. 50:1996;28-32
11. Serafini M., Laranjinha J.A., Almeida L.M., Maiani G. Inhibition of human LDL lipid peroxidation by phenol-rich beverages and their impact on plasma total antioxidant capacity in humans. Journal of Nutritional Biochemistry. 11:2000;585-590
12. Van het Hof K.H., de Boer H.S.M., Wiseman S.A., Lien N., Weststrate J.A., Tijburg L.B.M. Consumption of green or black tea does not increase resistance of low density lipoprotein to oxidation in humans. American Journal of Clinical Nutrition. 66:1997;1125-1132
13. Van het Hof K.H., Kivits G.A.A., Weststrate J.A., Tijburg L.B.M. Bioavailability of catechins from tea: The effect of milk. European Journal of Clinical Nutrition. 52:1998;356-359
14. Vermeer I.T., Moonen E.J., Dallinga J.W., Kleinjans J.C., van Maanen J.M. Effect of ascorbic acid and green tea on endogenous formation of. N -nitrosodimethylamine and N -nitrosopiperidine in humans Mutation Resarch. 428:1999;353-361