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Tea polyphenols
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In our study, the mixture of cellulase and pectinase were used to exploit plant matrix. The combination of these enzymes increased the extraction efficiency compared to single enzyme treatment. The fresh tea leaves, byproduct of the green tea processing, were utilized as materials for extracting. And the enzyme-assisted extraction was investigated. Firstly, the materials were treated with the mixture of cellulase and pectinase.
12p
dianmotminh02
03-05-2024
1
1
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This study used polysaccharide (PS) from yeast cell walls to encapsulate polyphenols (PP) extracted from green tea (a good antioxidanut sbstance) to avoid the effects of sensitive factors such as temperature, light, and oxygen and to preserve its stability and bioactivities. The objective of this study was to investigate the effects of four types of wall material (PS-MD (maltodextrin), PSwhey, whey, and MD).
11p
vibego
02-02-2024
3
0
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In this study, the changes of PPO activity in oolong tea manufacturing and the relationship of PPO activity and phenolic compounds was conducted. The tea samples were divided into 2 parts: an inactivated enzyme group – treated by microwave (group 1) and an active enzyme group (group 2).
6p
viisac
23-09-2023
2
1
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In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models.
5p
viisac
23-09-2023
5
0
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This paper presents the results of studying the effect of modifying conditions on the properties and structure of tuna skin gelatin using green tea polyphenols. The results showed that gelatin modified by green tea polyphenols changed its gel strength, degree of cross-linking, molecular weight and gel structure.
9p
viannee
02-08-2023
5
3
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This paper presents the preparation and some characteristics of collagen/polyphenols materials containing different polyphenols contents. Collagen was extracted from fresh-water fish scales and polyphenols were extracted from Camellia chrysantha (Tam Dao, Vinh Phuc, Viet Nam).
12p
viannee
02-08-2023
3
3
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Tea polyphenols (TPs) attenuate obesity related liver inflammation; however, the anti-obesity effects and anti-inflammatory mechanisms are not clearly understood. This study aimed to determine whether the antiobesity and anti-inflammatory TPs mechanisms associated with cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) expression levels, and obesity-related gene response in dogs.
12p
vigandhi
23-02-2022
7
1
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Produced from leaves of Camellia sinensis L. (Kuntz), tea is among the most common beverages worldwide. Tea plants have been grown in nearly 30 countries. In this study, the FolinCiocalteu method was applied to determine the total polyphenol contents (referred to milligrams gallic acid mass equivalence or GAE) in tea products (one oolong and three ancient teas, including red, green, and white) based on ISO 14502-1:2005 with some modifications, typically ultrasonicassisted single extraction using methanol:water (7:3 v/v) as an extraction solvent at 70oC with the extraction ratio of 0.200:10.
13p
viericschmid
12-01-2022
11
0
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Smoking increases DNA methylation and DNA damage, and DNA damage acts as a vital cause of tumor development. The DNA methyltransferase 3B (DNMT3B) enhances promoter activity and methylation of tumor suppressor genes. Tea polyphenols may inhibit DNMT activity.
12p
vimahuateng
26-11-2021
3
0
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This study is an evidence in order to extract the highest polyphenol from green tea leaves in aqueous ethanol conditions. The response surface methodology (RSM) was used to optimize the extraction conditions of polyphenol. Four factors that effect to the extraction process are the concentration of ethanol, the solvent-material ratio, the temperature and time of extraction.
10p
viuchinaga2711
25-10-2021
12
3
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In this study, a novel fermented beverage from white mulberry juice was developed using Kombucha tea fungus. Effects of initial sugar concentration, fermentation temperature and recycling number of tea fungus biomass on quality of white mulberry Kombucha were investigated.
14p
caygaocaolon11
18-04-2021
11
4
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Tea is receiving increased interest from scientists due to its biological properties and the presence of bioactive substances like polyphenols which give nutraceutical values to well brew cup of tea. The study was carried out as a prerequisite to evaluate the therapeutic potential of green tea. The antioxidant potential of Kangra tea in terms of metal ions chelation was determined.
12p
gaocaolon9
22-12-2020
12
1
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Tea plants (Camellia sinensis) are used to produce one of the most important beverages worldwide. The nutritional value and healthful properties of tea are closely related to the large amounts of three major characteristic constituents including polyphenols (mainly catechins), theanine and caffeine.
13p
vihashirama2711
21-05-2020
28
1
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Enrobed or coated chevon ball containing natural antioxidant TP (Tea polyphenol), GSE (Grape Seed Extract) at a level of (0.75%) in the batter mix were cooked and stored under refrigeration temperature (4±1°C) for evaluation of quality. Test samples were compared to control and Synthetic antioxidant BHA (Butylated Hydroxyanisole) containing enrobed chevon balls.
9p
nguaconbaynhay5
16-05-2020
15
0
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Tea plants [Camellia sinensis (L.) O. Kuntze] can produce one of the three most widely popular nonalcoholic beverages throughout the world. Polyphenols and volatiles are the main functional ingredients determining tea’s quality and flavor; however, the biotic or abiotic factors affecting tea polyphenol biosynthesis are unclear.
20p
vichoji2711
29-04-2020
7
0
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The present study was conducted to assess and compare the total polyphenol content (TPC), antioxidant activity in black and green tea. The green tea showed a higher polyphenol content and antioxidant levels than black tea (p < 0.05).
7p
angicungduoc4
26-04-2020
8
0
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The developments of granules incorporating green tea extract with cocoa powder using fluidized bed dryer. The product is more concern to the polyphenol is abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases. The antioxidant properties are present more in the vegetables and fruits and as their intake are not consumed due to in conveniences and lack of time.
7p
chauchaungayxua1
04-12-2019
9
0
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In this study, the levels of bioactive compounds in tea leaves produced by fermenting fresh tea leaves in nitrogen gas are investigated. The fermentation was conducted at different temperatures: room temperature (28±2), 35, and 40ºC; and for each temperature setting, the fermentation times were 6, 9, 12, and 15 hours. The results show that the GABA content increased significantly with fermentation temperature. The most appropriate temperature and time for the anaerobic fermentation to produce GABA and other bioactive compounds were, respectively, 40ºC and 9 hours.
5p
caygaocaolon1
13-11-2019
20
1
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In this study, we synthesized iron nanoparticles using an environmentally friendly method in order to treat Cr(VI) ions in an aqueous medium. Polyphenols from green tea leaf extracts were used as both the reducing agent and the stabilizer for ZVI nanoparticles.
8p
nguyenhong1235
07-12-2018
24
1
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Cả chè xanh (hay trà xanh, green tea) vàø chè đen (black tea)(Vd: trà Lipton, trà Dimah,…) đều xuất nguồn từ cây chè (trà) (Camellia sinensis). Chè xanh được làm từ đọt lá (lá ngọn) sấy nhẹ, còn chè đen được hình thành sau một quá trình oxy hóa lá chè. Trong quá trình oxy hóa này, các enzyme trong chè chuyển đổi nhiều hợp chất “polyphenol” với những khả năng hoạt động và điều trị vượt trội trở thành những hợp chất ít hoạt động....
143p
mylan23
17-04-2013
333
72
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