Studies on radical scavenging activity of tea leaves and effect of additives on activities of black tea liquor

International Journal of Food Science and Technology

Volumn 44, Issue 10, 2009, Pages 2070-2074

  Muthuiah, Maria J ^a   Thomas, Jibu ^b   Kumar, Rajagopal Raj ^b   Azad Mandal, Abul K ^b  

^a KARUNYA UNIVERSITY   (India)

^b UPASI Tea Research Foundation   (India)

Author keywords

Additives; Black tea; Catechins; Citric acid; Lemon juice; Radical scavenging activity

Indexed keywords

CAMELLIA SINENSIS; CITRUS LIMON;

EID: 70349212561     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02033.x     Document Type: Article

References (33)

1. Arnao, M.B., Cano, A. Acosta, M. (1999). Methods to measure the antioxidant activity in plant material: a comparative discussion. Free Radical Research, 31, 589 596.
2. Ayar-Kayali, H. Tarhan, L. (2004). The effect of cultural conditions on the variations of SOD, CAT and GSH-Px activities and LPO levels in the filamentous fungus fusarium equiseti. Turkish Journal of Chemistry, 28, 213 222.
3. Balasaravanan, T., Pius, P.K., Raj Kumar, R., Muraleedharan, N. Shasany, A.K. (2003). Genetic diversity among the south Indian germplasm (Camellia sinensis, C. assamica spp. lasiocalyx) using AFLP markers. Plant Science, 165, 365 372.
4. Borse, B.B., Vijay Kumar, H. Jagan Mohan Rao, L. (2007). Radical scavenging conserves from unused fresh green tea leaves. Journal of Agricultural and Food Chemistry, 55, 1750 1754.
5. Choi, C.W., Kim, S.C., Hwang, S.S., Choi, B.K., Ahn, H.J. Lee, M.Y. (2002). Antioxidant activity and free radical scavenging capacity between Korean medicinal plants and flavonoids by assay-guided comparison. Plant Science, 163, 1161 1168.
6. Fogliano, V., Verde, V., Randazzo, G. Ritieni, A. (1999). Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry, 47, 1035 1040.
7. Frankel, E.N. (1993). In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends in Food Science and Technology, 4, 220 225.
8. Gerats, A.M. Martin, C. (1992). Flavanoid synthesis in Petunia hybrida: genetics and molecular biology of flower colour. In : Phenolic Metabolism in Plants (edited by H.A. Staord R.K. Ibrahim). Pp. 167 175. New York, NY, USA : Plenum Press.
9. Halliwell, B. (1990a). Antioxidants and human disease: a general introduction. Nutrition Reviews, 5, 544 552.
10. Halliwell, B. (1990b). How to characterize a biological antioxidant. Free Radical Research Communications, 9, 1 32.
11. Halliwell, B. Gutteridge, J. (1981). Formation of a thiobarbituric-acid- reactive substance from deoxyribose in the presence of iron salts. The role of superoxide and hydroxyl radicals. FEBS Letters, 128, 347 352.
12. Halliwell, B., Murcia, M.A., Chirico, S. Aruoma, O.I. (1995). Free radicals and antioxidants in food and in vivo: what they do and how they work. Critical Reviews in Food Science and Nutrition, 35, 7 20.
13. Han, M.-K. (2003). Epigallocatechin gallate, a constituent of green tea, suppresses cytokine-induced pancreatic β-cell damage. Experimental and Molecular Medicine, 35, 16 139.
14. Hara, Y. (1997). Influence of tea catechins on the digestive tract. Journal of Cellular Biochemistry. Supplement, 27, 52 58.
15. van het Hof, K.H., Kivits, G.A.A., Weststrate, J.A. Tijburg, L.B.M. (1998). Bioavailability of catechins from tea: the effect of milk. European Journal of Clinical Nutrition, 52, 356 359.
16. Karou, D., Dicko, M.H., Simpore, J. Traore, A.S. (2005). Antioxidant and antibacterial activities of polyphenols from ethnomedicinal plants of Burkina Faso. African Journal of Biotechnology, 4, 823 828.
17. Keli, S.O. (1996). Dietary flavonoids, antioxidant vitamins and incidence of stroke: the Zutphen study. Archives of Internal Medicine, 156, 637 642.
18. Leonardi, C., Ambrosino, P., Esposito, F. Fogliano, V. (2000). Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption of tomatoes. Journal of Agricultural and Food Chemistry, 48, 4723 4727.
19. Lorenz, M., Jochmann, N., von Krosigk, A. et al. (2007). Addition of milk prevents vacuolar protective effects of tea. European Heart Journal, 28, 219 223. (Pubitemid 46269887)
20. Namiki, M. (1990). Antioxidants/antimutagens in food. Critical Reviews in Food Science and Nutrition, 29, 273 300.
21. Raj Kumar, R., Marimuthu, S. Manivel, L. (1993). Evaluation of clonal characteristics in mature tea. Journal of Plantation Crops, 21, 241 247.
22. Ramasamy, V., Rajeev, M. Rammooorthy, G. (2000). CTC Tea Manufacture. Pp. 1 68. Coonoor : UPASI.
23. Ranganath, S.R. Marimuthu, S. (1992). Clonal variation of some biochemical parameters in CTC teas. Journal of Plantation Crops, 20, 85 93.
24. Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P. Glover, W. (1999). Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry, 66, 401 436.
25. Sanderson, G.W. (1972). The chemistry of tea and tea manufacturing Structural and Functional Aspects of Phytochemistry. Pp. 247 316. New York, NY, USA : Academic Press.
26. Saravanan, M., Maria John, K.M., Raj Kumar, R., Pius, P.K. Sasikumar, R. (2005). Genetic diversity of UPASI tea clones (Camellia sinensis (L.) O. Kuntze) on the basis of total catechins and their fractions. Phytochemistry, 66, 561 565.
27. Sharma, V., Vijay Kumar, H. Jagan Mohan Rao, L. (2008). Influence of milk and sugar on antioxidant potential of black tea. Food Research International, 41, 124 129.
28. Stensvold, I., Tverdal, A., Solvoll, K. Foss, O.P. (1992). Tea consumption relationship to cholesterol, blood pressure and coronary and total mortality. Preventive Medicine, 21, 546 553.
29. Swain, T. Hillis, W.E. (1959). The phenolic constituents of Prunus domestica (L). The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10, 63 68.
30. Tagashira, M. Ohtake, Y. (1998). A new antioxidative 1,3-benzodioxole from Melissa officinalis. Planta Medica, 64, 555 558.
31. Van Aardt, M., Duncan, S.E., Marcy, J.E., Long, T.E., O Keefe, S.F. Nielsen-Sims, S.R. (1998). Effect of antioxidant (Tocopherol and Ascorbic Acid) fortification on light induced flavor of milk. Journal of Dairy Science, 88, 872 880.
32. Xu, J.Z., Yeung, S.Y.V., Chang, Q., Huang, Y. Chen, Z.-Y. (2004). Comparison of antioxidant activity and absorption of tea epicatechins with their epimers. British Journal of Nutrition, 91, 873 881.
33. Yen, G.C. Chen, H.Y. (1995). Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry, 43, 27 32.