ArticleMolecules (Basel, Switzerland)2019
Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers, 1 of them a synthesis that pooled it.
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Who cites it
30 citing papers in PubMed, 1 synthesis or guideline pooled it, 82 citations in OpenAlex.
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- Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut-Brain AXIS.Food science & nutrition · 2025Review
- Comparative Analysis of Three Different Types of Fermented Tea by Submerged Fermentation withFoods (Basel, Switzerland) · 2025Article
- Dry Eye Syndrome as a Potential Sequel of Laryngopharyngeal Reflux: Shared Mechanisms and Clinical Implications.Maedica · 2025Review
- Eco-Friendly Dyeing and Functional Finishing of Organic Cotton Using Optimized Oolong Tea Stems (Agricultural Waste) Through Response Surface Methodology.Molecules (Basel, Switzerland) · 2025Article
- Phytochemicals and Biological Properties of AzoreanPlants (Basel, Switzerland) · 2025Article
- Theaflavin mitigates acute gouty peritonitis and septic organ injury in mice by suppressing NLRP3 inflammasome assembly.Acta pharmacologica Sinica · 2023Article
- Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract.Antioxidants (Basel, Switzerland) · 2023Article
- Chemopreventive and Therapeutic Efficacy of Enhalus acoroides against Diethylnitrosamine Induced Hepatocellular Carcinoma in Wistar Albino Rats.Applied biochemistry and biotechnology · 2023Article
- Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge.Plants (Basel, Switzerland) · 2023Review
- A combined treatment for patients with dry eye and associated laryngopharyngeal reflux: a real-life approach.International journal of ophthalmology · 2023Article
- Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions.Food chemistry: X · 2022Article
- Changes in Growth, Ionic Status, Metabolites Content and Antioxidant Activity of Two Ferns Exposed to Shade, Full Sunlight, and Salinity.International journal of molecular sciences · 2022Article
- Validation of HPLC Method for Analysis of Gamma-Aminobutyric and Glutamic Acids in Plant Foods and Medicinal Plants.Molecules (Basel, Switzerland) · 2022Article
- Docking Analysis of Some Bioactive Compounds from Traditional Plants against SARS-CoV-2 Target Proteins.Molecules (Basel, Switzerland) · 2022Article
- Tea and tea drinking: China's outstanding contributions to the mankind.Chinese medicine · 2022Review
- Black Cumin (Microorganisms · 2022Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present study, we aimed to develop a novel fermented tea (NFT) product and to evaluate their in vitro antioxidant potential and chemical composition. We found that NFT contained a high level of total phenolic compounds (102.98 mg gallic acid equivalents/g extract) and exhibited diverse antioxidant activities, such as scavenging of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl radicals, as well as reducing power. The total catechins in NFT were comparable to those of Lipton black tea (LBT), but lower than those of Boseong green tea (BGT) or Tieguanyin oolong tea (TOT). Among all catechins tested, epigallocatechin (EGC) and epigallocatechin-3-O-gallate (EGCG) were the predominant compounds in NFT. In particular, the contents of total theaflavins (TFs), theaflavin (TF), theaflavin-3-gallate (TF3G), and theaflavin-3'-gallate (TF3'G) in NFT were significantly higher than that of BGT, TOT, or LBT. NFT had the highest level of total essential amino acid and γ-aminobutyric acid (GABA) compared with BGT, TOT and LBT. Furthermore, the sensory evaluation results showed that NFT had satisfactory color, aroma, taste, and overall acceptability scores. Our results highlight the potential usefulness of this novel fermented tea as a nutraceutical food/ingredient with special functional activities.
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