Hot vs. cold water steeping of different teas: Do they affect antioxidant activity?

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1597-1604

  Venditti, Elisabetta ^a   Bacchetti, Tiziana ^a   Tiano, Luca ^a   Carloni, Patricia ^b   Greci, Lucedio ^b   Damiani, Elisabetta ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b Dipartimento di Idraulica   (Italy)

Author keywords

ABTS; Antioxidants; Black, green, white, and oolong tea; DMPD; Ferrozine; Hot and cold water steeping; Total phenols

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALKADIENE; CHELATING AGENT; COOLING WATER; HOT WATER; LOW DENSITY LIPOPROTEIN; POLYPHENOL; TRYPTOPHAN;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; BIOASSAY; CHELATION; CONJUGATION; CONTROLLED STUDY; FLUORESCENCE; HUMAN; IN VITRO STUDY; NONHUMAN; TEA; WATER TEMPERATURE;

EID: 70449656976     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.049     Document Type: Article

References (46)

1. Ahmad N., Feyes D.K., Nieminen A.L., Agarwal R., and Mukhtar H. Green tea constituent epigallocatechin-3-gallate and induction of apoptosis and cell cycle arrest in human carcinoma cells. Journal of the National Cancer Institute 89 24 (1997) 1881-1886
2. Astill C., Birch M.R., Dacombe C., Humphrey P.G., and Martin P.T. Factors affecting the caffeine and polyphenol contents of black and green tea infusions. Journal of Agricultural and Food Chemistry 49 11 (2001) 5340-5347
3. Balentine D. Manufacturing and chemistry of tea. In: Ho C.-T., Osawa T., Huang M.-T., and Rosen R.T. (Eds). Phenolic compounds in food and their effects on health (1992), American Chemical Society, Washington, DC 102-117
4. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254
5. Chua M.-T., Tung Y.-T., and Chang S.-T. Antioxidant activities of ethanolic extracts from the twigs of Cinnamomum osmophloeum. Bioresource Technology 99 6 (2008) 1918-1925
6. Chung B.H., Segrest J.P., Ray M.J., Brunzell J.D., Hokanson J.E., Krauss R.M., et al. Single vertical spin density gradient ultracentrifugation. Methods Enzymology 128 (1986) 181-209
7. Chung F.L., Schwartz J., Herzog C.R., and Yang Y.M. Tea and cancer prevention: Studies in animals and humans. Journal of Nutrition 133 10 (2003) 3268S-3274S
8. Fogliano V., Verde V., Randazzo G., and Ritieni A. Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry 47 3 (1999) 1035-1040
9. Gradisar H., Pristovsek P., Plaper A., and Jerala R. Green tea catechins inhibit bacterial DNA gyrase by interaction with its ATP binding site. Journal of Medicinal Chemistry 50 2 (2007) 264-271
10. Haslam E. Polyphenol-protein interactions. Biochemistry Journal 139 1 (1974) 285-288
11. Hernaez J., Xu M., and Dashwood R. Effects of tea and chlorophyllin on the mutagenicity of N-hydroxy-IQ: Studies of enzyme inhibition, molecular complex formation, and degradation/scavenging of the active metabolites. Environmental Molecular Mutagenesis 30 4 (1997) 468-474
12. Hertog M.G., Feskens E.J., Hollman P.C., Katan M.B., and Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen elderly study. Lancet 342 8878 (1993) 1007-1011
13. Higdon J.V., and Frei B. Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions. Critical Reviews in Food Science and Nutrition 43 1 (2003) 89-143
14. Hoff J.F., and Singleton K.I. A method for determination of tannin in foods by means of immobilized enzymes. Journal of Food Science 42 (1977) 1566-1568
15. Ivanov V., Carr A.C., and Frei B. Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and -independent oxidation. Journal of Agricultural and Food Chemistry 49 9 (2001) 4442-4449
16. Karori S.M.W.F.N., Wanyoko J.K., and Ngure R.M. Antioxidant capacity of different types of tea products. African Journal of Biotechnology 6 19 (2007) 2287-2296
17. Khokhar S., and Magnusdottir S.G. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. Journal of Agricultural and Food Chemistry 50 3 (2002) 565-570
18. Lee O.H., Lee B.Y., Kim Y.C., Shetty K., and Kim Y.C. Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils. Journal of Food Science 73 7 (2008) C519-C525
19. Lee S.F., Liang Y.C., and Lin J.K. Inhibition of 1,2,4-benzenetriol-generated active oxygen species and induction of phase II enzymes by green tea polyphenols. Chemico-Biological Interactions 98 3 (1995) 283-301
20. Li H.C., Yashiki S., Sonoda J., Lou H., Ghosh S.K., Byrnes J.J., et al. Green tea polyphenols induce apoptosis in vitro in peripheral blood T lymphocytes of adult T-cell leukemia patients. Japanese Journal of Cancer Research 91 1 (2000) 34-40
21. Lin Y.S., Tsai Y.J., Tsay J.S., and Lin J.K. Factors affecting the levels of tea polyphenols and caffeine in tea leaves. Journal of Agricultural and Food Chemistry 51 7 (2003) 1864-1873
22. McKay D.L., and Blumberg J.B. The role of tea in human health: An update. Journal of American College Nutrition 21 1 (2002) 1-13
23. Morales F.J., and Babbel M.B. Melanoidins exert a weak antiradical activity in watery fluids. Journal of Agricultural and Food Chemistry 50 16 (2002) 4657-4661
24. Morel I., Lescoat G., Cillard P., and Cillard J. Role of flavonoids and iron chelation in antioxidant action. Methods in Enzymology 234 (1994) 437-443
25. Obanda M., Owuor P.O., and Mang'oka R. Changes in thearubigen fractions and theaflavins levels due to variations in processing conditions and their effects on black tea liquor brightness and total colour. Food Chemistry 85 (2004) 163-173
26. Oliveira C.M., Ferreira A.C., de Pinho P.G., and Silva A.M. New qualitative approach in the characterization of antioxidants in white wines by antioxidant free radical scavenging and NMR techniques. Journal of Agricultural and Food Chemistry 56 21 (2008) 10326-10331
27. Pellegrini N., Ke R., Yang M., Rice-Evans C., and Lester P. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2′-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid radical cation decolorization assay. Methods in Enzymology 299 (1999) 379-389
28. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 9-10 (1999) 1231-1237
29. Richelle M., Tavazzi I., and Offord E. Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agricultural and Food Chemistry 49 7 (2001) 3438-3442
30. Roginsky V., Barsukova T., Hsu C.F., and Kilmartin P.A. Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green, oolong, and black teas. Journal of Agricultural and Food Chemistry 51 19 (2003) 5798-5802
31. Santana-Rios G., Orner G.A., Amantana A., Provost C., Wu S.-Y., and Dashwood R.H. Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 495 1-2 (2001) 61-74
32. Serafini M., Ghiselli A., and Ferro-Luzzi A. In vivo antioxidant effect of green and black tea in man. European of Journal Clinical Nutrition 50 1 (1996) 28-32
33. Siddiqui I.A., Adhami V.M., Saleem M., and Mukhtar H. Beneficial effects of tea and its polyphenols against prostate cancer. Molecular Nutrition and Food Research 50 2 (2006) 130-143
34. Siddiqui I.A., Saleem M., Adhami V.M., Asim M., and Mukhtar H. Tea beverage in chemoprevention and chemotherapy of prostate cancer. Acta Pharmacologica Sinica 28 9 (2007) 1392-1408
35. Singleton V.L., Orthofer R., Lamuela-Raventos R.M., and Lester P. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299 (1999) 152-178
36. Stangl V., Dreger H., Stangl K., and Lorenz M. Molecular targets of tea polyphenols in the cardiovascular system. Cardiovascular Research 73 2 (2007) 348-358
37. Steinberg D. The LDL modification hypothesis of atherogenesis: an update. Journal of Lipid Research 50 (2009) S376-S381
38. Steinbrecher U.P., Zhang H.F., and Lougheed M. Role of oxidatively modified LDL in atherosclerosis. Free Radical Biology and Medicine 9 2 (1990) 155-168
39. Stewart J.A., Mullen W., and Crozier A. On-line high performance liquid chromatography of the antioxidant of phenolic in green and black tea. Molecular Nutrition and Food Research 49 (2004) 52-60
40. Takano K., Nakaima K., Nitta M., Shibata F., and Nakagawa H. Inhibitory effect of (-)-epigallocatechin 3-gallate, a polyphenol of green tea, on neutrophil chemotaxis in vitro and in vivo. Journal of Agricultural and Food Chemistry 52 14 (2004) 4571-4576
41. Venables M.C., Hulston C.J., Cox H.R., and Jeukendrup A.E. Green tea extract ingestion, fat oxidation, and glucose tolerance in healthy humans. American Journal Clinical Nutrition 87 3 (2008) 778-784
42. von Gadow A., Joubert B., and Hansmann C.F. Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong, and black teas. Food Chemistry 60 (1997) 73-77
43. Wiseman S.A., Balentine D.A., and Frei B. Antioxidants in tea. Critical Reviews in Food Science and Nutrition 37 8 (1997) 705-718
44. Yang D.-J., Hwang L.S., and Lin J.-T. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal of Chromatography A 1156 1-2 (2007) 312-320
45. Yang G.Y., Liao J., Kim K., Yurkow E.J., and Yang C.S. Inhibition of growth and induction of apoptosis in human cancer cell lines by tea polyphenols. Carcinogenesis 19 4 (1998) 611-616
46. Zieden B., Wuttge D.M., Karlberg B.E., and Olsson A.G. Effects of in vitro addition of captopril on copper-induced low density lipoprotein oxidation. British Journal of Clinical Pharmacology 39 2 (1995) 201-203