當前位置:首頁>中國農業科學院都市農業研究所>論文專利

中國農業科學院都市農業研究所

 論文專利

Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

標題: Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
作者: Zhao, CN (Zhao, Cai-Ning); Tang, GY (Tang, Guo-Yi); Cao, SY (Cao, Shi-Yu); Xu, XY (Xu, Xiao-Yu); Gan, RY (Gan, Ren-You); Liu, Q (Liu, Qing); Mao, QQ (Mao, Qian-Qian); Shang, A (Shang, Ao); Li, HB (Li, Hua-Bin)
來源出版物: ANTIOXIDANTS  卷: 8  期: 7  文獻號: 215  DOI: 10.3390/antiox8070215  出版年: JUL 2019  
Web of Science 核心合集中的 "被引頻次": 0
被引頻次合計: 0
使用次數 (最近 180 天): 1
使用次數 (2013 年至今): 1
引用的參考文獻數: 45
摘要: Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 +/- 17.44 to 4647.47 +/- 57.87 mu mol Fe2+/g dry weight (DW) and 166.29 +/- 24.48 to 2532.41 +/- 50.18 mu mol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 +/- 2.02 to 252.65 +/- 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.
入藏號: WOS:000478608600021
PubMed ID: 31295859
語言: English
文獻類型: Article
作者關鍵詞: tea; Camellia sinensis; antioxidant activity; polyphenol; catechin; caffeine
KeyWords Plus: HERBAL INFUSIONS; POLYPHENOLS; CAFFEINE; CAPACITY; CATECHIN; EXTRACT
地址: [Zhao, Cai-Ning; Tang, Guo-Yi; Cao, Shi-Yu; Xu, Xiao-Yu; Liu, Qing; Mao, Qian-Qian; Shang, Ao; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China. 
[Gan, Ren-You] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. 
[Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China.
通訊作者地址: Li, HB (通訊作者),Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China.
Gan, RY (通訊作者),Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.
Gan, RY (通訊作者),Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China.
電子郵件地址: renyougan@sjtu.edu.cn; lihuabin@mail.sysu.edu.cn
作者識別號:
作者 Web of Science ResearcherID ORCID 號
Gan, Ren-You  C-9868-2009  0000-0002-4162-1511 
出版商: MDPI
出版商地址: ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND
Web of Science 類別: Biochemistry & Molecular Biology; Chemistry, Medicinal; Food Science & Technology
研究方向: Biochemistry & Molecular Biology; Pharmacology & Pharmacy; Food Science & Technology
IDS 號: IN3XB
eISSN: 2076-3921
29 字符的來源出版物名稱縮寫: ANTIOXIDANTS-BASEL
ISO 來源出版物縮寫: Antioxidants
來源出版物頁碼計數: 14
基金資助致謝:
基金資助機構 授權號
National Key R&D Program of China 
2018YFC1604400 
Shanghai Basic and Key Program 
18JC1410800 
Shanghai Pujiang Talent Plan 
18PJ1404600 
Startup Fund for Youngman Research at SJTU (SFYR at SJTU)   

This work was supported by the National Key R&D Program of China (2018YFC1604400); Shanghai Basic and Key Program (No. 18JC1410800); Shanghai Pujiang Talent Plan (No. 18PJ1404600); Startup Fund for Youngman Research at SJTU (SFYR at SJTU).

開放獲取: DOAJ Gold
輸出日期: 2019-08-16

  • PDF Download
  • 分分pk10-单双技巧