Application of far-infrared irradiation in the manufacturing process of green tea

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 9943-9947

  Kim, So Young ^a   Jeong, Seok Moon ^a   Jo, Seong Chun ^a   Lee, Seung Cheol ^a  

^a Kyungnam University   (South Korea)

Author keywords

Catechin; Far infrared irradiation; Green tea; Nitrite scavenging ability

Indexed keywords

ASCORBIC ACID; CAFFEINE; CATECHIN; DRUG DERIVATIVE; FLAVONOL DERIVATIVE; GALLOCATECHIN; PHENOL DERIVATIVE; SCAVENGER;

ARTICLE; CHEMISTRY; FOOD HANDLING; INFRARED RADIATION; METHODOLOGY; PLANT LEAF; TEA;

ASCORBIC ACID; CAFFEINE; CAMELLIA SINENSIS; CATECHIN; FLAVONOLS; FOOD HANDLING; FREE RADICAL SCAVENGERS; INFRARED RAYS; PHENOLS; PLANT LEAVES; TEA;

EID: 33846548203     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062524+     Document Type: Article

References (35)

1. Shahidi, F.; Naczk, M. Phenolic compounds of beverages. Phenolics in Food and Nutracceuticals; CRC Press: Boca Raton, FL, 2004; pp 241-312.
2. Crespy, V.; Williamson, G. A review of the health effects of green tea catechins in in vivo animal models. J. Nutr. 2004, 134, 3431S-3440S.
3. Thorngate, J. H., III; Noble, A. C. Sensory evaluation of bitterness and astringency of 3R(-)-epicatechin and 3S(+)-catechin. J. Sci. Food Agric. 1995, 67, 531-535.
4. Nakagawa, M. Contribution of green tea constituents to the intensity of taste element of brew. Nippon Shokuhin Kogyo Gakkaishi 1975, 22, 59-64.
5. Baron, J. A.; Gerhardsson de Verdier, M.; Ekbom, A. Coffee, tea, tobacco and cancer of the large bowel. Cancer Epidemiol., Biomarkers Prev. 1994, 3, 565-570.
6. Astill, C.; Birch, A. R.; Dacombe, C.; Humphrey, P. G.; Martin, P. T. Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J. Agric. Food Chem. 2001, 49, 5340-5347.
7. Khokhar, S.; Magnusdottir, S. G. M. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. J. Agric. Food Chem. 2002, 50, 565-570.
8. Wang, L. F.; Kim, D. M.; Lee, C. Y. Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage. J. Agric. Food Chem. 2000, 48, 4227-4232.
9. Karamali, K.; Teunis van, R. Tannins: Classification and definition. Nat. Prod. Rep. 2001, 18, 641-649.
10. Lee, S. C.; Kim, J. H.; Jeong, S. M.; Kim, D. R.; Ha, J. U.; Nam, K. C.; Ahn, D. U. Effect of far-infrared radiation on the antioxidant activity of rice hulls. J. Agric. Food Chem. 2003, 51, 4400-4403.
11. Lee, S. C.; Jeong, S. M.; Kim, S. Y.; Park, H. R.; Nam, K. C.; Ahn, D. U. Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls. Food Chem. 2006, 94, 489-493.
12. Lee, S. C.; Jeong, S. M.; Kim, S. Y.; Nam, K. C.; Ahn, D. U. Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts. J. Agric. Food Chem. 2003, 53, 1495-1498.
13. Inoue, S.; Kabaya, M. Biological activities caused by far-infrared radiation. Int. J. Biometeorol. 1989, 33, 145-150.
14. Niwa, Y.; Kanoh, T.; Kasama, T.; Neigishi, M. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drugs Exp. Clin. Res. 1988, 14, 361-372.
15. Gutfinger, T. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 1981, 58, 966-968.
16. Price, M. L.; Scoyoc, S. V.; Butler, L. G. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. J. Agric. Food Chem. 1978, 26, 1214-1218.
17. Sikic, B. I.; Mimnaugh, E. G.; Litterst, C. L.; Gram, T. E. The effects of ascorbic acid deficiency and repletion on pulmonary, renal and hepatic drug metabolism in the guinea pig. Arch. Biochem. Biophys. 1977, 179, 663-671.
18. Mastrocola, D.; Lerici, C. R. Colorimetric measurements of enzymatic and non-enzymatic browning in apple purees. Ital. J. Food Sci. 1991, 3, 219-229.
19. Goto, H.; Ikeda, I.; Kobayashi, M.; Hamada, T.; Tsuda, K.; Imaizumi, K.; Nozawa, A.; Sugimoto, A.; Kakuda, T. Heat-epimerized tea catechins rich in gallocatechin gallate and catechin gallate are more effective to inhibit cholesterol absorption than tea catechins rich in epigallocatechin gallate and epicatechin gallate. J. Agric. Food Chem. 2003, 51, 7303-7307.
20. Kato, H.; Lee, I. E.; Chuyen, N. V.; Kim, S. B.; Hayase, F. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem. 1987, 51, 1333-1338.
21. SAS Institute. SAS/STAT User's Guide; SAS Institute Inc.: Cary, NC, 1995.
22. Dreosti, I. E.; Wargovich, M. J.; Yang, C. S. Inhibition of carcinogenesis by tea: The evidence from experimental studies. Crit. Rev. Sci. Nutr. 1997, 37, 761-770.
23. Jankun, J.; Selman, S. H.; Swiercz, R.; Skrzypczak-Jankun, E. Why drinking green tea could prevent cancer. Nature 1997, 387, 561-561.
24. Wiseman, S. A.; Balentine, D. A.; Frei, B. Antioxidants in tea. Crit. Rev. Sci. Nutr. 1997, 37, 705-718.
25. Yang, C. S. Inhibition of carcinogenesis by tea. Nature 1997, 389, 134-135.
26. Zhou, J. S. Chemical changes during green tea processing. In Tea Biochemistry, L; Wang, Z. N., Ed.; Beijing, China, 1980; pp 259-263.
27. Lee, S. C.; Kim, S. Y.; Jeong, S. M.; Park, J. H. Effect of far-infrared irradiation on catechins and nitrite scavenging activity of green tea. J. Agric. Food Chem. 2006, 54, 399-403.
28. Vinson, V. A.; Dabbagh, Y. A.; Serry, M. M.; Jang, J. Plant flavonoids, especially tea flavonoids, are powerful antioxidants using an in vitro oxidation model for heart disease. J. Agric. Food Chem. 1995, 43, 2800-2802.
29. Miyazawa, T. Absorption, metabolism and antioxidative effects of tea catechin in humans. Biofactors 2000, 13, 55-59.
30. Gulati, A.; Rawat, R.; Singh, B.; Ravindranath, S. D. Application of microwave energy in the manufacture of enhanced-quality green tea. J. Agric. Food Chem. 2003, 51, 4764-4768.
31. Xu, J. Z.; Leung, L. K.; Huang, Y.; Chen, Z. Y. Epimerisation of tea polyphenols in tea drinks. J. Sci. Food Agric. 2003, 83, 1617-1621.
32. Seta, R.; Nakamura, H.; Nanjo, P.; Hara, Y. Preparation of epimers of tea catechins by heat treatment. Biosci., Biotechnol., Biochem. 1997, 61, 1434-1439.
33. Chen, Z. Y.; Zhu, Q. Y.; Tsang, D.; Huang, Y. Degradation of green tea catechins in tea drinks. J. Agric. Food Chem. 2001, 49, 477-482.
34. Kato, F. T.; Puck, T. T. Mutagenesis by carcinogenic nitroso compounds. J. Cell. Physiol. 1971, 78, 139-144.
35. Nakagawa, T.; Yokozawa, T. Direct scavenging of nitric oxide and superoxide by green tea. Food Chem. Toxicol. 2002, 40, 1745-1750.