ArticleMolecules (Basel, Switzerland)2021
Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed, 39 citations in OpenAlex.
- Brewing Time and Lemon Juice as Factors Affecting the Elemental Composition in Commercial Tea Infusions.Biological trace element research · 2026Article
- Tea Rinsing Effectively Mitigates Probabilistic Health Risks From Heavy Metal Exposure.Biological trace element research · 2026Article
- Optimization of Polyphenol Extraction From Fresh Tea Shoots for Production of the Functional Cracker: Antioxidant Capacity and Bioaccessibility.Food science & nutrition · 2026Article
- Multidimensional Profiling of Chinese Sweet TeaFoods (Basel, Switzerland) · 2025Article
- Assessment of Fluoride Intake Risk via Infusions of Commercial Leaf Teas Available in Poland Using the Target Hazard Quotient Index Approach.Foods (Basel, Switzerland) · 2025Article
- Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method.Foods (Basel, Switzerland) · 2025Article
- Green Tea: Current Knowledge and Issues.Foods (Basel, Switzerland) · 2025Review
- Regular Consumption of Green Tea as an Element of Diet Therapy in Drug-Induced Liver Injury (DILI).Nutrients · 2024Review
- Effect of Ultrasound-Assisted Extraction and Drying Methods on Bioactive Compounds, Phenolic Composition, and Antioxidant Activity of Assam Tea Cultivar (Advances in pharmacological and pharmaceutical sciences · 2024Article
- Epigallocatechin-3-Gallate Therapeutic Potential in Cancer: Mechanism of Action and Clinical Implications.Molecules (Basel, Switzerland) · 2023Review
- Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas.Foods (Basel, Switzerland) · 2022Article
- Autophagy plays an essential role in ultraviolet radiation-driven skin photoaging.Frontiers in pharmacology · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.