Evaluation of hot and cold extraction of bioactive compounds in teas

International Journal of Food Science and Technology

Volumn 50, Issue 9, 2015, Pages 2038-2045

  De Carvalho Rodrigues, Vanessa ^a   Da Silva, Marcos V ^a   Dos Santos, Adriele R ^a   Zielinski, Acácio A F ^b   Haminiuk, Charles W I ^a  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Antimicrobial activity; Antioxidant activity; Bioactive compounds; Hierarchical cluster analysis; Principal components analysis; Tea

Indexed keywords

ANTIOXIDANTS; ESCHERICHIA COLI; HIERARCHICAL CLUSTERING; HIERARCHICAL SYSTEMS; LIQUID CHROMATOGRAPHY; MULTIVARIANT ANALYSIS; TEA;

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; GREEN AND BLACK TEAS; HOT EXTRACTIONS; MULTIVARIATE DATA ANALYSIS; PHENOLIC COMPOUNDS; PRINCIPAL COMPONENTS ANALYSIS;

EXTRACTION;

CAMELLIA SINENSIS; STAPHYLOCOCCUS AUREUS;

EID: 84939254247     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12858     Document Type: Article

References (42)

1. Almajano, M.P., Carbo, R., Jiménez, J.A.L. & Gordon, M.H. (2008). Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108, 55-63.
2. Awe, F.B., Fagbemi, T.N., Ifesan, B.O.T. & Badejo, A.A. (2013). Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends. Food Research International, 52, 490-495.
3. Bae, I.K., Ham, H.M., Jeong, M.H., Kim, D.H. & Kim, H.J. (2015). Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: method development and optimization of extraction process. Food Chemistry, 172, 469-475.
4. Balasundram, N., Sundram, K. & Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chemistry, 99, 191-203.
5. Baptista, J.A.B., Tavares, J.F.P. & Carvalho, R.C.B. (1998). Comparison of catechins and aromas among different green teas using HPLC/SPME-GC. Food Research International, 31, 729-736.
6. Campos, F.M., Couto, J.A. & Hogg, T.A. (2003). Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology, 94, 167-174.
7. Carmona-Jiménez, Y., García-Moreno, M.V., Igartuburu, J.M. & Barroso, C.G. (2014). Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products. Food Chemistry, 165, 198-204.
8. Chang, C.C., Yang, M.H., Wen, H.M. & Chern, J.C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10, 178-182.
9. Clinical Laboratory Standards Institute (2012). Performance Standards for Antimicrobial Susceptibility Testing; Twenty-Second Informational Supplement. CLSI document M100-S22, Wayne, PA: Clinical and Laboratory Standards Institute, 2012.
10. Damiani, E., Bacchetti, T., Padella, L., Tiano, L. & Carloni, P. (2014). Antioxidant activity of different white teas: comparison of hot and cold tea infusions. Journal of Food Composition and Analysis, 33, 59-66.
11. Dufresne, C.J. & Farnworth Edward, R. (2001). A review of latest research findings on the health promotion properties of tea. Journal of Nutritional Biochemistry, 12, 404-421.
12. Francisco, V., Figueirinha, A., Neves, B.M. et al. (2011). Cymbopogon citratus as source of new and safe anti-inflammatory drugs: bio-guided assay using lipopolysaccharide-stimulated macrophages. Journal of Ethnopharmacology, 133, 818-827.
13. Grance, S.R.M., Teixeira, M.A., Leite, R.S. et al. (2008). Baccharis trimera: effect on hematological and biochemical parameters and hepatorenal evaluation in pregnant rats. Journal of Ethnopharmacology, 117, 28-33.
14. Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V. & Peralta, R.M. (2012a). Phenolic compounds in fruits - an overview. International Journal of Food Science and Technology, 46, 1529-1537.
15. Haminiuk, C.W.I., Plata-Oviedo, M.S.V., Guedes, A.R., Stafussa, A.P., Bona, E. & Carpes, S.T. (2011). Chemical, antioxidant and antibacterial study of Brazilian fruits. International Journal of Food Science and Technology, 46, 1529-1537.
16. Haminiuk, C.W.I., Mattos, G., Carpes, S.T., Plata-Oviedo Manuel, V. & Branco, I.G. (2012b). Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents. Journal of Food Science and Technology, 49, 1-5.
17. He, X., Li, J., Zhao, W., Liu, R., Zhang, L. & Kong, X. (2015). Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC. Food Chemistry, 171, 405-411.
18. Henríquez, C., Córdova, A., Almonacid, S. & Saavedra, J. (2014). Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products. Journal of Food Engineering, 143, 146-153.
19. Horžić, D., Draženka, K., Belščak, A., Ganič, K.K., Iveković, D. & Karlović, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chemistry, 115, 441-448.
20. Hu, B., Wang, L., Zhou, B. et al. (2009). Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high performance liquid chromatography with diode array detection. Journal of Chromatography A, 1216, 3223-3231.
21. Iora, S.R.F., Maciel, G.M., Zielinski, A.A.F., Silva, M.V., Pontes, P.V.A. & Haminiuk, C.W.I. (2014). Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace. International Journal of Food Science & Technology, 49, 2717-2725.
22. Larrauri, J., Ruperez, P. & Saura-Calixto, F. (1997). Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agriculture and Food Chemistry, 45, 1390-1393.
23. Lin, S.D., Liu, E.H. & Mau, J.L. (2008). Effect of different brewing methods on antioxidant properties of steaming green tea. LWT - Food Science and Technology, 41, 1616-1623.
24. Mckay, D.L. & Blumberg, J.B. (2006). A review of the bioactivity and potential health benefits of chamomile tea (Matricaria recutita L.). Phytotherapy Research, 20, 519-530.
25. Mensor, L.L., Menezes, F.S., Leitao, G.G., Reis, A.S. & Santos, T.C. (2001). Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotherapy Research, 15, 127-130.
26. Murakami, A.N.N., Amboni, R.D.M.C., Prudêncio, E.S. et al. (2011). Concentration of biologically active compounds extracted from Ilex paraguariensis St. Hil. by nanofiltration. Food Chemistry, 141, 60-65.
27. Petronilho, S., Maraschin, M., Coimbra, M.A. & Rocha, S.M. (2012). In vitro and in vivo studies of natural products: a challenge for their valuation. The case study of chamomile (Matricaria recutita L.). Industrial Crops and Products, 40, 1-12.
28. Rice-Evans, C., Miller, N. & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2, 152-159.
29. Sharangi, A.B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) - a review. Food Research International, 42, 529-535.
30. Singleton, V.L. & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
31. Soto, C., Caballero, E., Péreza, E. & Zúñiga, M.E. (2014). Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile. Food and Bioproducts Processing, 92, 328-333.
32. Staszewski, M.V., Pilosof, A.M.R. & Jagus, R.J. (2011). Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins. Food Chemistry, 125, 186-192.
33. Taguri, T., Tanaka, T. & Kouno, I. (2004). Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease. Biological & Pharmaceutical Bulletin, 27, 1965-1969.
34. Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L. & Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19, 669-675.
35. Unachukwu, U.J., Ahmed, S., Kavalier, A., Lyles, J.T. & Kennelly, E.J. (2010). White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles. Journal of Food Science, 75, 541-548.
36. Venditti, E., Bacchetti, T., Tiano, L., Carloni, P., Greci, L. & Damiani, E. (2010). Hot vs. cold water steeping of different teas: do they affect antioxidant activity? Food Chemistry, 119, 1597-1604.
37. Walker, R.B. & Everette, J.D. (2009). Comparative reaction rates of various antioxidants with ABTS radical cation. Journal of Agricultural and Food Chemistry, 57, 1156-1161.
38. Yang, D.-J., Hwang, L.S. & Lin, J.-T. (2007). Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal of Chromatography A, 1156, 312-320.
39. Zielinski, A.A.F., Haminiuk, C.W.I., Alberti, A., Nogueira, A., Demiate, I.M. & Granato, D. (2014a). A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Research International, 60, 246-254.
40. Zielinski, A.A.F., Nogueira, A., Wosiacki, G. & Haminiuk, C.W.I. (2014b). The association between chromaticity, phenolics, carotenoids, and antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics. Journal of Food Science, 79, C510-C516.
41. Zielinski, A.A.F., Haminiuk, C.W.I., Nunes, C.A., Schnitzler, E., Van-Ruth, S.M. & Granato, D. (2014c). Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline. Comprehensive Reviews in Food Science and Food Safety, 13, 300-316.
42. Zhu, Q.Y., Hackman, R.M. & Ensunsa, J.L. (2002). Antioxidative activities of oolong tea. Journal of Agricultural and Food Chemistry, 50, 6929-6934.