Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection activities

Food Research International

Volumn 125, Issue , 2019, Pages

  Zhang, Liang ^a   Santos, Jânio Sousa ^b   Cruz, Thiago Mendanha ^b   Marques, Mariza Boscacci ^b   do Carmo, Mariana Araújo Vieira ^c   Azevedo, Luciana ^c   Wang, Yijun ^a   Granato, Daniel ^b,d  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^c FEDERAL UNIVERSITY OF ALFENAS   (Brazil)

^d FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

Antihemolytic effect; Antioxidants; Antiproliferative agents; Catechins; Reactive oxygen species

Indexed keywords

BIOACTIVITY; BLOOD; BRAIN; CELL CULTURE; FLAVONOIDS; REACTION INTERMEDIATES; VALUE ENGINEERING;

ANTI-OXIDANT ACTIVITIES; ANTIHEMOLYTIC; ANTIOXIDANT CAPACITY; ANTIPROLIFERATIVE AGENTS; CATECHINS; CHEMICAL AND BIOLOGICALS; PHENOLIC COMPOSITION; REACTIVE OXYGEN SPECIES;

ANTIOXIDANTS;

ANTIOXIDANT; CYTOTOXIN; PHENOL DERIVATIVE;

CAMELLIA SINENSIS; CELL PROLIFERATION; CHEMISTRY; DRUG EFFECT; ERYTHROCYTE; HEMOLYSIS; HUMAN; MULTIVARIATE ANALYSIS; TEA; TUMOR CELL LINE;

ANTIOXIDANTS; CAMELLIA SINENSIS; CELL LINE, TUMOR; CELL PROLIFERATION; CYTOTOXINS; ERYTHROCYTES; HEMOLYSIS; HUMANS; MULTIVARIATE ANALYSIS; PHENOLS; TEA;

EID: 85068032584     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.108516     Document Type: Article

References (38)

1. Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239:1 (1996), 70–76, 10.1006/ABIO.1996.0292.
2. Berker, K.I., Olgun, F.A.O., Ozyurt, D., Demirata, B., Apak, R., Modi fi ed Folin − Ciocalteu antioxidant capacity assay for measuring lipophilic antioxidants. 2013, 10.1021/jf400249k.
3. Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28:1 (1995), 25–30, 10.1016/S0023-6438(95)80008-5.
4. Camargo, L.E.A., Pedroso, L.S., Vendrame, S.C., Mainardes, R.M., Khalil, N.M., Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production., 76(2), 2016, 428–434.
5. do Carmo, M.A.V., Pressete, C.G., Marques, M.J., Granato, D., Azevedo, L., Polyphenols as potential antiproliferative agents: Scientific trends. Current Opinion in Food Science 24 (2018), 26–35, 10.1016/J.COFS.2018.10.013.
6. do Carmo, M.A.V., Pressete, C.G., Marques, M.J., Granato, D., Azevedo, L., Polyphenols as potential antiproliferative agents: Scientific trends. Current Opinion in Food Science 24 (2018), 26–35, 10.1016/J.COFS.2018.10.013.
7. Duran, P.R.M., Padilla, R.B., Martín, A.M., De Ursinos, J.A.F.R., Bíodegradación de ios compuestos fenólícos presentes en el alpechín. Vol. 42, 1991, 271–276.
8. Escher, G.B., Santos, J.S., Rosso, N.D., Marques, M.B., Azevedo, L., do Carmo, M.A.V., Granato, D., Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract. Food and Chemical Toxicology 118:April (2018), 439–453, 10.1016/j.fct.2018.05.046.
9. Fidelis, M., Santos, J.S., Escher, G.B., Vieira do Carmo, M., Azevedo, L., Cristina da Silva, M., Granato, D., In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study. Food and Chemical Toxicology 120:May (2018), 479–490, 10.1016/j.fct.2018.07.043.
10. de Freitas, M.V., Netto, R.d.C.M., da Costa Huss, J.C., de Souza, T.M.T., Costa, J.O., Firmino, C.B., Penha-Silva, N., Influence of aqueous crude extracts of medicinal plants on the osmotic stability of human erythrocytes. Toxicology In Vitro 22:1 (2008), 219–224, 10.1016/J.TIV.2007.07.010.
11. Granato, D., de Araújo Calado, V.M., Jarvis, B., Observations on the use of statistical methods in food science and technology. Food Research International 55 (2014), 137–149, 10.1016/J.FOODRES.2013.10.024.
12. Granato, D., Grevink, R., Zielinski, A.A.F., Nunes, D.S., Vn Ruth, S.M., Analytixal strategy coupled with response surface methodology to maximize the extraction of antioxidant from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis). Journal of Agricultural and Food Chemistry 62:42 (2014), 10283–10296.
13. Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, D., Hidalgo, F.J., Finglas, P., Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?. Food Chemistry, 2018, 10.1016/j.foodchem.2018.04.012.
14. Guo, X., Long, P., Meng, Q., Ho, C.-T., Zhang, L., An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase. Food Chemistry 246 (2018), 74–81, 10.1016/J.FOODCHEM.2017.10.148.
15. Herald, T.J., Gadgil, P., Tilley, M., Wiley, J., High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour. (March), 2012, 2326–2331, 10.1002/jsfa.5633.
16. Horszwald, A., Andlauer, W., Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods. Journal of Berry Research 1:4 (2011), 189–199, 10.3233/JBR-2011-020.
17. León-gonzález, A.J., Auger, C., Schini-kerth, V.B., Pro-oxidant activity of polyphenols and its implication on cancer chemoprevention and chemotherapy. Biochemical Pharmacology 98:3 (2015), 371–380, 10.1016/j.bcp.2015.07.017.
18. Ma, X., Moilanen, J., Laaksonen, O., Yang, W., Tenhu, E., Yang, B., Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves. Food Chemistry 272 (2019), 1–11, 10.1016/J.FOODCHEM.2018.08.006.
19. Ma, Y.F., Zhao, L., Coleman, D.N., Gao, M., Loor, J.J., Tea polyphenols protect bovine mammary epithelial cells from hydrogen peroxide-induced oxidative damage in vitro by activating NFE2L2 / HMOX1 pathways. 2019, 1–13, 10.3168/jds.2018-15047.
20. Maciel, L.G., do Carmo, M.A.V., Azevedo, L., Daguer, H., Molognoni, L., de Almeida, M.M., Rosso, N.D., Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities. Food and Chemical Toxicology 113:January (2018), 187–197, 10.1016/j.fct.2018.01.053.
21. Margraf, T., Karnopp, A.R., Rosso, N.D., Granato, D., Comparison between Folin-Ciocalteu and Prussian blue assays to estimate the total phenolic content of juices and teas using 96-well microplates. Journal of Food Science 80:11 (2015), C2397–C2403, 10.1111/1750-3841.13077.
22. Margraf, T., Neulyana, É., Santos, T., Forville, E., Andrade, D., Van Ruth, S.M., Granato, D., Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices. FRIN 82 (2016), 145–155, 10.1016/j.foodres.2016.02.003.
23. Nishimura, M., Ishiyama, K., Watanabe, A., Kawano, S., Miyase, T., Sano, M., Determination of theaflavins including methylated theaflavins in black tea leaves by solid-phase extraction and HPLC analysis. Journal of agricultural and food chemistry 55:18 (2007), 7252–7257.
24. Pellegrini, N., Vitaglione, P., Granato, D., Fogliano, V., Twenty five years of total antioxidant capacity measurement of food and biological systems: merits and limitations. Journal of the Science of Food and Agriculture, 2019 in press.
25. Phan, H.T.T., Yoda, T., Chahal, B., Morita, M., Takagi, M., Vestergaard, M.C., Structure-dependent interactions of polyphenols with a biomimetic membrane system. Biochimica et Biophysica Acta (BBA) - Biomembranes 1838:10 (2014), 2670–2677, 10.1016/J.BBAMEM.2014.07.001.
26. Ramirez-Mares, M.V., Kobayashi, H., de Mejia, E.G., Inhibitory effect of Camellia sinensis, Ilex paraguariensis and Ardisia compressa tea extracts on the proliferation of human head and neck squamous carcinoma cells. Toxicology Reports 3 (2016), 269–278, 10.1016/j.toxrep.2016.01.013.
27. Santos, J.S., Deolindo, C.T.P., Hoffmann, J.F., Chaves, F.C., do Prado-Silva, L., Sant'Ana, A.S., Granato, D., Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model. Food Chemistry 254 (2018), 348–358, 10.1016/j.foodchem.2018.02.021 (October 2017).
28. Santos, J.S., Alvarenga Brizola, V.R., Granato, D., High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application. Food Chemistry 214 (2017), 515–522, 10.1016/J.FOODCHEM.2016.07.091.
29. Sato, Y., Yamakose, H., Suzuki, Y., Mechanism of hypotonic hemolysis of human erythrocytes. Biological and Pharmaceutical Bulletin 16:5 (1993), 506–512.
30. Scharbert, S., Holzmann, N., Hofmann, T., Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. Journal of Agricultural and Food Chemistry 52:11 (2004), 3498–3508.
31. Simon, M., Horovská, Ľ., Greksák, M., Dušinský, R., Nakano, M., Antihemolytic effect of rooibos tea (Aspalathus linearis) on Red. Blood cells of Japanese quails. General Physiology and Biophisics 19:1 (2000), 365–371 v.
32. Sun, L., Warren, F.J., Netzel, G., Gidley, M.J., 3 or 3′-Galloyl substitution plays an important role in association of catechins and theaflavins with porcine pancreatic α-amylase: The kinetics of inhibition of α-amylase by tea polyphenols. Journal of Functional Foods 26 (2016), 144–156, 10.1016/J.JFF.2016.07.012.
33. Yanagimoto, K., Ochi, H., Lee, K.G., Shibamoto, T., Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea. Journal of agricultural and food chemistry 51:25 (2003), 7396–7401.
34. Yen, W., Chyau, C., Lee, C., Chu, H., Chang, L., Duh, P., Cytoprotective effect of white tea against H 2 O 2 -induced oxidative stress in vitro. Food Chemistry 141:4 (2013), 4107–4114, 10.1016/j.foodchem.2013.06.106.
35. Yen, W.-J., Chyau, C.-C., Lee, C.-P., Chu, H.-L., Chang, L.-W., Duh, P.-D., Cytoprotective effect of white tea against H2O2-induced oxidative stress in vitro. Food Chemistry 141:4 (2013), 4107–4114, 10.1016/J.FOODCHEM.2013.06.106.
36. Zhang, C., Suen, C.L., Yang, C., Quek, S.Y., Antioxidant capacity and major polyphenol composition of teas as a ff ected by geographical location, plantation elevation and leaf grade properties. Food Chemistry 244:September 2017 (2018), 109–119, 10.1016/j.foodchem.2017.09.126.
37. Zhang, L., Tai, Y., Wang, Y., Meng, Q., Yang, Y., Zhang, S., The proposed biosynthesis of procyanidins by the comparative chemical analysis of five Camellia species using LC-MS. 2017, Nature Publishing Group, 1–10, 10.1038/srep46131 (July 2016).
38. Zubaidah, E., Afgani, C.A., Kalsum, U., Srianta, I., Blanc, P.J., Comparison of in vivo antidiabetes activity of snake fruit Kombucha, black tea Kombucha and metformin. Biocatalysis and Agricultural Biotechnology 17 (2019), 465–469.