Seasonal variation of total phenolic, antioxidant activity and minerals in fresh tea shoots (Camellia sinensis var. sinensis)

Pakistan Journal of Pharmaceutical Sciences

Volumn 23, Issue 1, 2010, Pages 69-74

  Erturk, Yasar ^a   Ercisli, Sezai ^a   Sengul, Memnune ^a   Eser, Zeynep ^a   Haznedar, Ayhan ^b   Turan, Metin ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

^b Plant Protection Research Institute   (Turkey)

Author keywords

Camellia sinensis var. sinensis; Fresh tea; Minerals; Phenolics; Seasonal variation

Indexed keywords

ALKALOID; ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; CALCIUM; COPPER; IRON; MAGNESIUM; MANGANESE; MINERAL; NITROGEN; PHENOL DERIVATIVE; PHOSPHORUS; POTASSIUM; SODIUM; ZINC;

ANTIOXIDANT ACTIVITY; ARTICLE; BUD; CONTROLLED STUDY; HARVEST PERIOD; NONHUMAN; PLANT LEAF; SEASONAL VARIATION; SHOOT; TEA;

ANTIOXIDANTS; BUTYLATED HYDROXYANISOLE; CLONE CELLS; DRUG EVALUATION, PRECLINICAL; MINERALS; OXIDATION-REDUCTION; PHENOLS; PLANT SHOOTS; SEASONS; TEA;

EID: 75649151063     PISSN: 1011601X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Anon. (2005). Food and Agricultural Organization. www.fao.org.
2. th ed. AOAC-Int., Arlington, VA.
3. nd Edition. Agronomy. No.5, Madison, Wisconsin, USA. pp.1085-1122.
4. Fernandez PL, Pablos F, Martin MJ and Gonzalez AG (2002). Multi-element analysis of tea beverages by inductively coupled plasma atomic emission spectrometry. Food Chemistry, 76: 483-489.
5. Ferrara L, Montesano D and, Senatore A (2001). The distribution of minerals and flavonoides in the tea plant. II Farmaco 56: 397-401.
6. Hara Y, Luo SJ, Wickremasinghe RL and Yamanishi T (1995). Special issue on tea. Food Rev. Int., 11: 371-545.
7. Harbowy ME and Balentine DA (1997). Tea chemistry. Crit. Rev. Plant Sci., 16: 415-480.
8. Hilton PJ and Palmer-Jones R (1973). Relationship between the flavanol composition of fresh tea shoots and the theaflavin content of manufactured tea. J. Sci. Food Agric. 24: 813-818.
9. James GS (1995). Analytical chemistry of foods. London: Blackie Academic and Professional pp.117-120.
10. Juliani HR and Simon JE (2002). Antioxidant activity of Basil. Trends in new crops and new uses (Eds, J. Janick and A. Whipkey). ASHS Press, pp.575-579.
11. Kacar B, Przemeck E, Ozgumus A, Turan C, Katkat AV and Kayikcioglu I (1979). A study on the microelement necessity of tea plants and soils. Tubitak, TOAG-321, Ankara, pp.1-67.
12. Karori SM, Wachira FN, Wanyoko JK and Ngure RM (2007). Antioxidant capacity of different types of tea products. African Journal of Biotechnology, 6: 2287-2296.
13. Kaur C and Kapoor HC (2002). Anti-oxidant activity and total phenolic content of some Asian vegetables. International J. Food Sci. and Technology, 37: 153-161.
14. nd ed.). John Wiley & Sons Inc., pp.489-491.
15. Mahanta PK and Baruah HK (1992). Theaflavin pigment formation and polyphenol oxidase activity as criteria of fermentation in orthodox and CTC teas. J. Agric. Food Chem., 40: 860-863.
16. Mendilcioglu K (2000). Tea growth techniques. Ege University Agricultural Faculty, No. p.43.
17. Miliauskas G, Venskutonis PR and van Beek TA (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85: 231-237.
18. Moeller SM, Jacques PF and Blumberg JB (2000). The potential role of dietary xanthophylls in cataract and age-related macular degeneration. Journal of the American College Nutrition, 19: 522-527.
19. Mukhtar H and Ahmad N (2000). Tea polyphenols: prevention of cancer and optimizing health. American Journal of Clinical Nutrition. 71(6 Suppl): 1698S-1702S (discussion 1703S-1694S).
20. Obanda M, Owuor PO and Taylor SJ (1997). Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. J. Sci. Food Agric., 74: 209-215.
21. Owuor PO and Wanyoka JK (1983). Fertilizer use advisory service a reminder to farmers. Tea, 3: 3-7.
22. Ozgumus A, Turan C and Kacar B (1982). The phosphorus situation of tea soils in Turkey. Doga, 6: 201-203.
23. Robertson A (1991). The chemistry and biochemistry of black tea production - the non-volatiles. In: K.C. Willson (ed.) and M.N. Clifford, Tea: Cultivation to consumption. Kluwer Acad. Publ., Dordrecht, The Netherlands, pp.574-580.
24. Serafini M, Ghiselli A and Ferro-Luzzi A (1996). In vitro antioxidant effect of green and black tea in man. European Journal of Clinical Nutrition, 50: 28-32.
25. Shahidi F and Wanasundara PKJ (1992). Phenolic antioxidants. Critical Reviews of Food Science and Nutrition, 32: 67-103.
26. Slinkard K and Singleton VL (1977). Total phenol analyses: automation and comparison with manual methods. American Journal Enology and Viticulture 28: 49-55.
27. Stagg GV and Millin DJ (1975). The nutritional and therapeutic value of tea. A review. Journal of the Science of Food and Agriculture, 26: 1439-1459.
28. Tavazzi I and Offord E (2001). Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal Agricultural Food Chemistry, 49: 3438-3442.
29. Turkmen N, Sari F and Velioglu YS (2006). Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chemistry, 99: 835-841.
30. Yang CS, Maliakal P and Meng X (2002). Inhibition of carcinogenesis by tea. Annual Reviews in Pharmacology and Toxicology, 42: 25-54.
31. Yao L, Caffin N, D'Arcy B, Jiang Y, Shi J, Singanusong R, Liu X, Datta N, Kakuda Y and Xux Y (2005). Seasonal variations of phenolic compounds in Australian-grown tea (Camellia sinensis). J. Agric. Food Chem., 53: 6477-6483.
32. Zaveri NT (2006). Green tea and its polyphenolic catechins: Medicinal uses in cancer and noncancer applications. Life Sciences, 78: 2073-2080.
33. Xie M, Xie Von Bohlen A, Klockenkamper R, Jian X and Gunther K (1998). Multi-element analysis of Chinese tea (Camellia sinensis L.) by total reflection X ray fluorescence. Z. Lebensm Unters Forsch A. 207: 31-38.