Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties
<p>In general, there are four basic types of tea: green (not fermented), black (fermented), oolong and white tea (partially fermented). The differences among these types are in the processing technology, which is largely reflected in their chemical composition. The most influential factor that...
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doaj-4c23174c1db24841a07d59a9ba3b4aa92020-11-25T00:10:18ZengHACCP ConsultingPotravinarstvo 1337-09602017-01-0111151051610.5219/796584Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant propertiesJúlius Árvay0Martin Hauptvogl1Eva Ivanišová2Ivana Tirdiľová3Miroslava Hrstková4Daniel Bajčan5Peter Lazor6Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry. Tr. A. Hlinku 2, 949 76, NitraSlovak University of Agriculture, Faculty of European Studies and Regional Development, Department of Sustainable Development, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra<p>In general, there are four basic types of tea: green (not fermented), black (fermented), oolong and white tea (partially fermented). The differences among these types are in the processing technology, which is largely reflected in their chemical composition. The most influential factor that significantly affects the quality and quantity of substances (biologically active) is the processing temperature, which causes changes in the composition (isomerization and/or transformation). The present paper focuses on monitoring content of three methylxanthines - alkaloids (caffeine, theophylline and theobromine), and seven flavan-3-ols - catechins ((+)-catechin (C), (-)-catechin-3-gallate (C-3-G), (-)-epicatechin (EC), (-)-epicatechin-3-gallate (EC-3-G), (-)-epigallocatechin-3-gallate (EGC-3-G), (-)-gallocatechin (GC) and (-)-gallocatechin-3-gallate (GC 3-G)), which are characteristic for tea. Attention was also given to the assessment of selected antioxidant parameters using spectrophotometric procedures (ABTS - radical cation decolorization assay and Phosphomolybdenum reducing antioxidant power assay) in relation to the determined substances using RP-HPLC/DAD analysis. Based on the results obtained, it can be concluded that a type of tea clearly affects the quality and quantity of the substances that have a positive impact on the consumer's health, significantly reflected in the levels of antioxidant active substances determined by the spectrophotometric procedures. The highest content of methylxanthin, catechins, polyphenols and antioxidant substances was recorded in the green tea sample GT3. The highest content of flavonoids and phenolic acids was recorded in the Pu-erh tea sample PT 5.</p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/796methylxantinescatechinesCamellia sinensis L.teaantiox |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Július Árvay Martin Hauptvogl Eva Ivanišová Ivana Tirdiľová Miroslava Hrstková Daniel Bajčan Peter Lazor |
spellingShingle |
Július Árvay Martin Hauptvogl Eva Ivanišová Ivana Tirdiľová Miroslava Hrstková Daniel Bajčan Peter Lazor Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties Potravinarstvo methylxantines catechines Camellia sinensis L. tea antiox |
author_facet |
Július Árvay Martin Hauptvogl Eva Ivanišová Ivana Tirdiľová Miroslava Hrstková Daniel Bajčan Peter Lazor |
author_sort |
Július Árvay |
title |
Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties |
title_short |
Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties |
title_full |
Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties |
title_fullStr |
Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties |
title_full_unstemmed |
Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties |
title_sort |
methylxanthines and catechines in different teas (camellia sinensis l. kuntze) – influence on antioxidant properties |
publisher |
HACCP Consulting |
series |
Potravinarstvo |
issn |
1337-0960 |
publishDate |
2017-01-01 |
description |
<p>In general, there are four basic types of tea: green (not fermented), black (fermented), oolong and white tea (partially fermented). The differences among these types are in the processing technology, which is largely reflected in their chemical composition. The most influential factor that significantly affects the quality and quantity of substances (biologically active) is the processing temperature, which causes changes in the composition (isomerization and/or transformation). The present paper focuses on monitoring content of three methylxanthines - alkaloids (caffeine, theophylline and theobromine), and seven flavan-3-ols - catechins ((+)-catechin (C), (-)-catechin-3-gallate (C-3-G), (-)-epicatechin (EC), (-)-epicatechin-3-gallate (EC-3-G), (-)-epigallocatechin-3-gallate (EGC-3-G), (-)-gallocatechin (GC) and (-)-gallocatechin-3-gallate (GC 3-G)), which are characteristic for tea. Attention was also given to the assessment of selected antioxidant parameters using spectrophotometric procedures (ABTS - radical cation decolorization assay and Phosphomolybdenum reducing antioxidant power assay) in relation to the determined substances using RP-HPLC/DAD analysis. Based on the results obtained, it can be concluded that a type of tea clearly affects the quality and quantity of the substances that have a positive impact on the consumer's health, significantly reflected in the levels of antioxidant active substances determined by the spectrophotometric procedures. The highest content of methylxanthin, catechins, polyphenols and antioxidant substances was recorded in the green tea sample GT3. The highest content of flavonoids and phenolic acids was recorded in the Pu-erh tea sample PT 5.</p> |
topic |
methylxantines catechines Camellia sinensis L. tea antiox |
url |
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/796 |
work_keys_str_mv |
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