Changes in the composition of raw tea leaves from the korean Yabukida plant during high-temperature processing to pan-fried kamairi-cha green tea

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Friedman, Mendel ^a   Levin, Carol E ^a   Choi, Suk Hyun ^b   Lee, Seung Un ^c   Kozukue, Nobuyuki ^c  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b Seowon University   (South Korea)

^c Uiduk University   (South Korea)

Author keywords

Catechin; Kamairi cha; Pan fried; Tea; Theanine

Indexed keywords

ALKALOID; CAFFEINE; CATECHIN; CHLOROPHYLL; CHLOROPHYLL A; CHLOROPHYLL B; GLUTAMIC ACID DERIVATIVE; THEANINE; WATER;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KOREA; METHODOLOGY; PLANT LEAF; TEA;

ALKALOIDS; CAFFEINE; CATECHIN; CHLOROPHYLL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; GLUTAMATES; HOT TEMPERATURE; KOREA; PLANT LEAVES; TEA; WATER;

CAMELLIA SINENSIS;

EID: 65849425057     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01185.x     Document Type: Article

References (34)

1. AOAC. 1965. Official methods of analysis. 10th ed. Washington, D.C. : Assn. of Official Analytical Chemists. 361 p.
2. Bolling BW, Chen C-YO, Blumberg JB. 2009. Tea and health: preventive and therapeutic usefulness in the elderly? Curr Opin Clin Nutr Metab Care 12 (1 42 8.
3. Castro DJ, Lohr CV, Fischer KA, Waters KM, Webb-Robertson BJ, Dashwood RH, Bailey GS, Williams DE. 2008. Identifying efficacious approaches to chemoprevention with chlorophyllin, purified chlorophylls and freeze-dried spinach in a mouse model of transplacental carcinogenesis. Carcinogenesis 30 (2 315 20.
4. Chen Z-Y, Zhu QY, Tsang D, Huang Y. 2001. Degradation of green tea catechins in tea drinks. J Agric Food Chem 49 (1 477 82.
5. Chiu S. 2006. Is green tea really good for you? J Food Sci Educ 5 : 70 1.
6. Cooper R, Morre DJ, Morre DM. 2005. Medicinal benefits of green tea: part I. Review of noncancer health benefits. J Altern Complement Med 11 (3 521 8. (Pubitemid 41001422)
7. Cui Y, Morgenstern H, Greenland S, Tashkin DP, Mao JT, Cai L, Cozen W, Mack TM, Lu Q-Y, Zhang Z-F. 2008. Dietary flavonoid intake and lung cancer: a population-based case-control study. Cancer 112 (10 2241 8.
8. Friedman M. 2007. Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas. Mol Nutr Food Res 51 (1 116 34. (Pubitemid 46144767)
9. Friedman M, Levin CE. 2008. Review of methods for the reduction of dietary content and toxicity of acrylamide. J Agric Food Chem 56 (15 6113 40.
10. Friedman M, Kim S-Y, Lee S-J, Han G-P, Han J-S, Lee R-K, Kozukue N. 2005. Distribution of catechins, theaflavins, caffeine, and theobromine in 77 teas consumed in the United States. J Food Sci 70 : C550 9. (Pubitemid 43015943)
11. Friedman M, Henika PR, Levin CE, Mandrell RE, Kozukue N. 2006a. Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus. J Food Prot 69 (2 354 61. (Pubitemid 43276035)
12. Friedman M, Levin CE, Choi S-H, Kozukue E, Kozukue N. 2006b. HPLC analysis of catechins, theaflavins, and alkaloids in commercial teas and green tea dietary supplements: comparison of water and 80% ethanol/water extracts. J Food Sci 71 : C328 37. (Pubitemid 44338666)
13. Friedman M, Mackey BE, Kim HJ, Lee IS, Lee KR, Lee SU, Kozukue E, Kozukue N. 2007. Structure-activity relationships of tea compounds against human cancer cells. J Agric Food Chem 55 (2 243 53. (Pubitemid 46586302)
14. Friedman M, Levin CE, Lee S-U, Kozukue N. 2009. Stability of green tea catechins in commercial tea leaves during storage for 6 months. J Food Sci 74 (2 H47 51.
15. Gejima Y, Nagata M. 2000. Basic study on Kamairicha tea leaves quality judgment system. In: American Society of Agricultural and Biological Engineers, editor. ASAE Annual Intenational Meeting; Technical Papers. Engineering solutions for a new century. Abstract. Milwaukee, Wis. p 1095 103.
16. Guo Q, Zhao B, Shen S, Hou J, Hu J, Xin W. 1999. ESR study on the structure-antioxidant activity relationship of tea catechins and their epimers. Biochim Biophys Acta Gen Subj 1427 (1 13 23. (Pubitemid 29123856)
17. Ho C-T, Lin J-K, Shahidi F. 2009. Tea and tea products: chemistry and health-promoting properties. Boca Raton, Fla. : CRC Press. 305 p.
18. Ikeda I, Kobayashi M, Hamada T, Tsuda K, Goto H, Imaizumi K, Nozawa A, Sugimoto A, Kakuda T. 2003. 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 51 (25 7303 7.
19. Juneja VK, Bari ML, Inatsu Y, Kawamoto S, Friedman M. 2007. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork. J Food Prot 70 (6 1429 33. (Pubitemid 46919664)
20. Juneja VK, Bari ML, Inatsu Y, Kawamoto S, Friedman M. 2009. Thermal destruction of Escherichia coli O157:H7 in sous-vide-cooked ground beef as affected by tea leaf and apple skin powders. J Food Prot 72 (4 860 5.
21. Kinugasa H, Takeo T, Yano N. 1997. Differences of flavor components found in green tea canned drinks made from tea leaves plucked on different matured stage. Nippon Shokuhin Kagaku Kogaku Kaishi 44 (2 112 8. (Pubitemid 127704244)
22. 14C]-DL-mevalonate into chlorophylls a and b, α-chaconine, and α-solanine of potato sprouts. J Agric Food Chem 94 (1 7 29.
23. Kumazawa K, Masuda H. 2002. Identification of potent odorants in different green tea varieties using flavor dilution technique. J Agric Food Chem 50 (20 5660 3.
24. Lee O-H, Hye SL, Young ES, Soh ML, Kim Y-K, Kim K-O. 2008. Sensory characteristics and consumer acceptability of various green teas. Food Sci Biotechnol 17 (2 349 56.
25. Miyagawa K, Hayashi Y, Kurihara S, Maeda A. 2008. Co-administration of L-cystine and L-theanine enhances efficacy of influenza vaccination in elderly persons: nutritional status-dependent immunogenicity. Geriatr Gerontol Int 8 (4 243 50.
26. Mizukami Y, Kohata K, Yamaguchi Y, Hayashi N, Sawai Y, Chuda Y, Ono H, Yada H, Yoshida M. 2006. Analysis of acrylamide in green tea by gas chromatography-mass spectrometry. J Agric Food Chem 54 (19 7370 7. (Pubitemid 43357359)
27. Mizukami Y, Sawai Y, Yamaguchi Y. 2008. Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea. J Agric Food Chem 56 (6 2154 9.
28. Owen GN, Parnell H, De Bruin EA, Rycroft JA. 2008. The combined effects of L-theanine and caffeine on cognitive performance and mood. Nutr Neurosci 11 (4 193 9.
29. Patel R, Krishnan R, Ramchandani A, Maru G. 2008. Polymeric black tea polyphenols inhibit mouse skin chemical carcinogenesis by decreasing cell proliferation. Cell Prolif 41 (3 532 53.
30. Simonich MT, McQuistan T, Jubert C, Pereira C, Hendricks JD, Schimerlik M, Zhu B, Dashwood RH, Williams DE, Bailey GS. 2008. Low-dose dietary chlorophyll inhibits multi-organ carcinogenesis in the rainbow trout. Food Chem Toxicol 46 (3 1014 24.
31. Sirk TW, Brown EF, Sum AK, Friedman M. 2008. Molecular dynamics study on the biophysical interactions of seven green tea catechins with lipid bilayers of cell membranes. J Agric Food Chem 56 (17 7750 8.
32. Tanabe N, Suzuki H, Aizawa Y, Seki N. 2008. Consumption of green and roasted teas and the risk of stroke incidence: results from the Tokamachi-Nakasato cohort study in Japan. Int J Epidemiol 37 (5 1030 40.
33. Wikipedia Encyclopedia. 2008. Kamairicha tea. Available from : http://en.wikipedia.org/wiki/Kamairicha-tea. Accessed Dec 23, 2008.
34. Yanagimoto K, Ochi H, Lee KG, Shibamoto T. 2003. Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea. J Agric Food Chem 51 (25 7396 401.