ArticleNutrition journal2015
Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing.
Article in Nutrition journal, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Fermentation-associated compositional changes in hot-brewedFood science and biotechnology · 2026Article
- Optimization of ultrasonic-assisted extraction of total flavonoids fromRSC advances · 2024Article
- Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review.Foods (Basel, Switzerland) · 2024Review
- Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties.Food science & nutrition · 2024Article
- Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review.Food science and biotechnology · 2023Review
- Article
- Extraction Kinetics and Reaction Rates of Sacred Lotus Stamen Tea Infusion-Derived Flavonoids in Relation with Its Antioxidant Capacity.Plants (Basel, Switzerland) · 2022Article
- Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas.Foods (Basel, Switzerland) · 2022Article
- Natural compounds as safe therapeutic options for ulcerative colitis.Inflammopharmacology · 2022Review
- Effects of black tea consumption and caffeine intake on depression risk in black tea consumers.African health sciences · 2021Article
- Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas.RSC advances · 2020Article
- Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality.Food science & nutrition · 2020Article
- The Impact of Dietary Supplementation of Whole Foods and Polyphenols on Atherosclerosis.Nutrients · 2020Review
- The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time.Antioxidants (Basel, Switzerland) · 2020Article
- Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions.Molecules (Basel, Switzerland) · 2019Article
- Antimicrobial activity of tea catechin against canine oral bacteria and the functional mechanisms.The Journal of veterinary medical science · 2016Article
- Inhibitory action on the production of advanced glycation end products (AGEs) and suppression of free radicals in vitro by a Sri Lankan polyherbal formulation Nawarathne Kalka.BMC complementary and alternative medicine · 2016Article
- Simple isocratic method for simultaneous determination of caffeine and catechins in tea products by HPLC.SpringerPlus · 2016Article
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundTea is the most consumed beverage in the world which is second only to water. Tea contains a broad spectrum of active ingredients which are responsible for its health benefits. The composition of constituents extracted to the tea brew depends on the method of preparation for its consumption. The objective of this study was to investigate the extraction kinetics of phenolic compounds, gallic acid, caffeine and catechins and the variation of antioxidant activity with time after tea brew is made.
methodsCTC (Crush, Tear, Curl) tea manufactured in Sri Lanka was used in this study. Tea brew was prepared according to the traditional method by adding boiling water to tea leaves. The samples were collected at different time intervals. Total phenolic and flavonoid contents were determined using Folin ciocalteu and aluminium chloride methods respectively. Gallic acid, caffeine, epicatechin, epigallocatechin gallate were quantified by HPLC/UV method. Antioxidant activity was evaluated by DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays.
resultsGallic acid, caffeine and catechins were extracted within a very short period. The maximum extractable polyphenols and flavanoids were achieved at 6-8 min after the tea brew is prepared. Polyphenols, flavanoids and epigallocatechin gallate showed a significant correlation (p < 0.001) with the antioxidant activity of tea.
conclusionThe optimum time needed to release tea constituents from CTC tea leaves is 2-8 min after tea is made.
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