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Tea Leaves (tea + leaf)
Kinds of Tea Leaves Selected AbstractsSUBCRITICAL WATER EXTRACTION OF CAFFEINE FROM BLACK TEA LEAF OF IRANJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2008ANVAR SHALMASHI ABSTRACT This study examines subcritical water extraction (SCWE) of caffeine from black tea leaf. The effects of various operating conditions such as water temperature (100, 125, 150 and 175C), water flow rate (1, 2 and 4 g/min), mean particle size (0.5, 1 and 2 mm) on extraction yield and rate were determined. SCWE at 175C, water flow rate of 2 g/min and mean particle size of 0.5 mm were found to be able to recover 3.82% (w/w) of caffeine present in the black tea leaf within 3 h of extraction. In comparison to the SCWE, conventional hot water extraction showed 3.30% (w/w) extraction yield. It was found also that pressure had no effect on extraction yield and rate. PRACTICAL APPLICATIONS Recently, subcritical water has become of great interest as an alternative solvent for extraction of natural active compounds. Subcritical water, as a green solvent, can be used in many different fields of applications. In recent years, extraction of flavors, fragrances and antioxidant components from plant materials, and hydrolysis of carbohydrates, vegetable oils and fatty acids have been widely investigated by many researchers. Using subcritical water for analytical purposes, for soil remediation and applying it as a reaction media are some other interesting fields for practical applications. Subcritical water is an excellent solvent for caffeine as well as many other organic compounds but is safer than the organic solvents that are used for caffeine extraction. [source] Reading the Tea Leaves,Interpreting the Meaning and Significance of China's Climate Commitments: Blog Review of "China Environmental Law"1 and the "Green Leap Forward"2ASIAN POLITICS AND POLICY, Issue 4 2010Melinda Herrold-Menzies No abstract is available for this article. [source] Reading the Tea Leaves,Did Citigroup Risk Their Reputation During 2004,2005?BUSINESS AND SOCIETY REVIEW, Issue 2 20082007 Baruch College, New York City, Presented at ICAA's Second International Conference Globalization, The Good Corporation June 2 ABSTRACT In this paper, we challenge the conventional wisdom that high-quality news reports of questionable corporate business practices will stimulate various marketplace negative responses, which in turn, will pressure management to undertake actions designed to protect the organization's reputation. Analysis is confined to a relatively brief period of bad news relating to Citigroup, Inc. We conclude that while none of the expected negative marketplace responses are evident in widely available news sources, the CEO did exhibit significant concern and instituted a targeted reputation risk management program. In the absence of a concerned CEO, analysts should not, we suggest, expect a management team to respond with reputation-enhancing corrective action solely as a reaction to negative publicity regarding questionable business practices. [source] SUBCRITICAL WATER EXTRACTION OF CAFFEINE FROM BLACK TEA LEAF OF IRANJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2008ANVAR SHALMASHI ABSTRACT This study examines subcritical water extraction (SCWE) of caffeine from black tea leaf. The effects of various operating conditions such as water temperature (100, 125, 150 and 175C), water flow rate (1, 2 and 4 g/min), mean particle size (0.5, 1 and 2 mm) on extraction yield and rate were determined. SCWE at 175C, water flow rate of 2 g/min and mean particle size of 0.5 mm were found to be able to recover 3.82% (w/w) of caffeine present in the black tea leaf within 3 h of extraction. In comparison to the SCWE, conventional hot water extraction showed 3.30% (w/w) extraction yield. It was found also that pressure had no effect on extraction yield and rate. PRACTICAL APPLICATIONS Recently, subcritical water has become of great interest as an alternative solvent for extraction of natural active compounds. Subcritical water, as a green solvent, can be used in many different fields of applications. In recent years, extraction of flavors, fragrances and antioxidant components from plant materials, and hydrolysis of carbohydrates, vegetable oils and fatty acids have been widely investigated by many researchers. Using subcritical water for analytical purposes, for soil remediation and applying it as a reaction media are some other interesting fields for practical applications. Subcritical water is an excellent solvent for caffeine as well as many other organic compounds but is safer than the organic solvents that are used for caffeine extraction. [source] DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEAJOURNAL OF SENSORY STUDIES, Issue 4 2008SOH MIN LEE ABSTRACT Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just-about-right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time,temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented-like flavor increased, but cut grass and floral flavor decreased with the lower-graded tea leaf. Samples infused at 60C,3 min were sweeter but less bitter than samples at 80C,1 min. PRACTICAL APPLICATIONS The sample preparation method and evaluating conditions developed in this study have been validated using both analytical and consumer studies. The protocols showed to be powerful in discriminating the sensory characteristics between the samples when conducting objective sensory analyses. The sensory lexicons and standards established should be useful to researchers and product developers who are working with flavors of green tea. Additionally, the sample preparation method and evaluation procedure introduced in this study are relatively straightforward, thus, making it possible for the general sensory scientist group to use an effective standardized method when conducting objective sensory analyses of green tea. [source] Quantitative capillary electrophoresis and its application in analysis of alkaloids in tea, coffee, coca cola, and theophylline tabletsJOURNAL OF SEPARATION SCIENCE, JSS, Issue 2 2009Mengjia Li Abstract A quantitative CE (qCE) system with high precision has been developed, in which a 4-port nano-valve was isolated from the electric field and served as sample injector. The accurate amount of sample was introduced into the CE system with high reproducibility. Based on this system, consecutive injections and separations were performed without voltage interruption. Reproducibilities in terms of RSD lower than 0.8% for retention time and 1.7% for peak area were achieved. The effectiveness of the system was demonstrated by the quantitative analysis of caffeine, theobromine, and theophylline in real samples, such as tea leaf, roasted coffee, coca cola, and theophylline tablets. [source] Identification of ,-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leavesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2010Asami Toshima Abstract BACKGROUND: A new fermented tea produced by tea-rolling processing of loquat (Eriobotrya japonica) leaf with green tea leaf (denoted as LG tea) showed a potent antihyperglycaemic effect in maltose-loaded rats. The aim of this study, therefore, was to identify ,-glucosidase inhibitors in the antihyperglycaemic tea product. RESULTS: LG tea had a threefold higher maltase-inhibitory activity (IC50 0.065 mg dried extract mL,1) than either the constituent loquat leaf or green tea alone. In addition, LG tea favourably inhibited maltase action rather than sucrase action. As a result of bio-guided high-performance liquid chromatography separations of LG tea, theasinensin A, theasinensin B, strictinin and 1,6-digalloylglucose were newly identified as maltase inhibitors with IC50 values of 142, 225, 398 and 337 µmol L,1 respectively, along with previously identified catechins and theaflavins. CONCLUSION: Judging from the magnitude of the ,-glucosidase-inhibitory contribution of each isolated compound to the overall inhibition of LG tea, catechins were the main candidates responsible for ,-glucosidase or maltase inhibition in LG tea, followed by theaflavins, theasinensins, strictinin and 1,6-digalloylglucose. Copyright © 2010 Society of Chemical Industry [source] ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEAJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010SHENG-DUN LIN ABSTRACT Cold and hot water extracts (2, 6 and 10%) were prepared from parching green tea and its antioxidant properties studied and potential antioxidant components determined. Yields of hot water extracts (17.53,28.63%) were significantly higher than those of cold water extracts (13.34,16.14%). The half maximal effective concentration (EC50) values in antioxidant activity and reducing power were 2.17,2.75 and 0.22,0.30 mg/mL, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were comparable. EC50 values in scavenging ability on hydroxyl radicals and chelating ability on ferrous ions were 3.31,4.54 and 1.63,3.09 mg/mL, respectively. Contents of total phenols were 220.52,339.83 mg/g whereas those of total catechins in cold and hot water extracts were 130.22,146.28 mg/g and 136.40,191.33 mg/g, respectively. Based on the results obtained, hot water extracts were more effective in antioxidant activity, reducing power and scavenging ability on hydroxyl radicals but less effective in chelating ability on ferrous ions. PRACTICAL APPLICATIONS Tea is one of popular drinks in the world. The consumption of green tea is especially popular in Asia, mainly for its health benefits. Parched tea is a Chinese style green tea, which is different from the Japanese style steamed tea. Recently, the tea prepared by brewing tea leaves in cold water has become a new choice in Taiwan in addition to traditionally hot water-brewed tea. Results from this research, the cold and hot water extracts of green tea are good antioxidant. Besides, green tea is also reported to reduce serum cholesterol levels and inhibit hypertension, mutagenesis, and tumourigenesis in several experiments in vitro and in vivo. Therefore, the extract of green tea has the potential to be developed into new health foods, and the cold brewing would be a new alternative way to make a tea. [source] HPLC Analysis of Catechins, Theaflavins, and Alkaloids in Commercial Teas and Green Tea Dietary Supplements: Comparison of Water and 80% Ethanol/Water ExtractsJOURNAL OF FOOD SCIENCE, Issue 6 2006Mendel Friedman ABSTRACT:, To help meet the needs of consumers, producers of dietary tea supplements, and researchers for information on health-promoting tea compounds, we compared the following conditions for the extraction of tea leaves and green tea-containing dietary supplements: 80% ethanol/water at 60 °C for 15 min and boiled water for 5 min. The following 7 catechins, 4 theaflavins, and 3 alkaloids were separated in a 70-min single HPLC analysis: (,)-epigallocatechin, (,)-catechin, (+)-epicatechin, (,)-epigallocatechin-3-gallate, (,),gallocatechin-3-gallate, (,)-epicatechin-3-gallate, (,)-catechin-3-gallate, theaflavin, theaflavin-3-gallate, theaflavin-3,-gallate, theaflavin-3,3,-digallate, caffeine, theobromine, and theophylline. The following ranges of concentrations of flavonoids (catechins plus theaflavins) in the tea leaves extracted with 80% ethanol were observed (in mg/g): in 32 black teas, 19.8 to 115.1; in 24 green teas, 12.3 to 136.3; in 14 specialty teas, 4.9 to 118.5; in 7 herbal teas, 0 to 46.0. Total alkaloids in all teas ranged from 0 to 32.6 mg/g. Significantly greater amounts of flavonoids were extracted from the tea leaves with aqueous ethanol than with boiled water. Levels of tea catechins in 10 capsules sold as dietary supplements were about 50 to 75% lower than the amounts listed on the labels. Catechin content of 4 commercial green tea extracts ranged from 96 to 696 mg/g. The results make it possible to maximize the extraction of tea compounds to better relate the flavonoid and alkaloid content of teas and dietary tea supplements to their health-promoting effects. [source] Extraction Using Moderate Electric FieldsJOURNAL OF FOOD SCIENCE, Issue 1 2004I. SENSOY ABSTRACT: During moderate electric field (MEF) processing, a voltage applied across a food material may affect the permeability of cell membranes. It is known that high electric fields can cause either reversible or irreversible rupture of cell membranes. In this research, the effect of MEF processing on permeability was studied. Effects of frequency and electric field strength were investigated. Cellular structure was investigated by transmission electron microscopy (TEM). Fermented black tea leaves and fresh or dry mint leaves were placed in tea bags or cut in 1 cm2 squares, depending on the experiment, and immersed in an aqueous fluid medium. Control samples were heated on a hot plate. MEF treatments were conducted by applying a voltage across electrodes immersed in opposite sides of the beaker. Control and MEF-treated fresh mint leaf samples heated to 50°C were analyzed by TEM. MEF processing significantly increased the extraction yield for fresh mint leaves because of additional electric field effects during heating. Dried mint leaves and fermented black tea leaves were not affected by the treatment type. Low frequency resulted in higher extraction rates for fresh mint leaves. The electric field strength study showed that electrical breakdown is achieved even at low electric field strengths. MEF treatment shows potential to be used as an alternative to conventional heating for extraction from cellular materials. [source] FLAVORS OF GREEN TEA CHANGE LITTLE DURING STORAGEJOURNAL OF SENSORY STUDIES, Issue 4 2010JEEHYUN LEE ABSTRACT The objective of the current study was to determine how flavor changes in green teas that are stored over a period of 2 years (a commonly noted shelf life for green tea products in loose leaf form). Two Korean green teas were packaged in metalized multilayer polyethylene films and stored at an ambient temperature of,20C. Both green tea samples were evaluated by six highly trained descriptive panelists at 3, 6, 12, 18 and 24 months after their original packaging dates. The intensity of the major attributes changed minimally among the samples as they were evaluated over the 2-year period. The green tea samples that were stored for 6 months did not change, up to 12 months they changed little, and after 12 months the samples sometimes developed low levels of off-flavors such as medicinal, musty/new leather or grain flavors, or they became higher in characteristics such as tooth-etch. Overall, the findings of this study indicate that green tea will change minimally during the first year of storage and will change slightly more during the second of 2 years of storage. However, these changes appear to be minimal when the samples are packaged in metalized multilayer polyethylene films. PRACTICAL APPLICATIONS This research provides the first evidence that, even though the flavors of green tea may change, the change will be minimal during the first 1,2 years of storage in metalized multilayer polyethylene films. This research indicates that green tea leaves do have an extended storage time, at least in terms of sensory quality, and can be held for extended periods of time at room temperature. [source] Chemical composition of mate tea leaves (Ilex paraguariensis): A study of extraction methodsJOURNAL OF SEPARATION SCIENCE, JSS, Issue 18 2006Rosângela Assis Jacques Abstract The objective of this work was to investigate the extraction of Ilex paraguariensis leaves by means of three extraction techniques: pressurized liquid extraction (PLE, also called accelerated solvent extraction , ASE), maceration, and sonication. Samples of mate tea leaves were collected from an experiment conducted under agronomic control at Indústria e Comércio de Erva-Mate Bar,o LTDA, Brazil. Six solvents with increasing polarities (n -hexane, toluene, dichloromethane, ethyl acetate, acetone, and methanol) were used in this investigation. Chemical analysis of the extracts was performed by GC coupled with a mass spectrometer detector. The identification and quantification were accomplished by coinjections of certified standards. The results showed that no significant differences in the qualities of the extracts were noticed regarding the extraction methods. On the other hand, the PLE technique was found to be more effective for the extractions of caffeine, phytol, palmitic, and stearic acid. The use of PLE led to a significant decrease in the total extraction time, amount of solvent consumption, and manipulation of samples compared to maceration and ultrasound-assisted extraction methods. [source] Identification of ,-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leavesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2010Asami Toshima Abstract BACKGROUND: A new fermented tea produced by tea-rolling processing of loquat (Eriobotrya japonica) leaf with green tea leaf (denoted as LG tea) showed a potent antihyperglycaemic effect in maltose-loaded rats. The aim of this study, therefore, was to identify ,-glucosidase inhibitors in the antihyperglycaemic tea product. RESULTS: LG tea had a threefold higher maltase-inhibitory activity (IC50 0.065 mg dried extract mL,1) than either the constituent loquat leaf or green tea alone. In addition, LG tea favourably inhibited maltase action rather than sucrase action. As a result of bio-guided high-performance liquid chromatography separations of LG tea, theasinensin A, theasinensin B, strictinin and 1,6-digalloylglucose were newly identified as maltase inhibitors with IC50 values of 142, 225, 398 and 337 µmol L,1 respectively, along with previously identified catechins and theaflavins. CONCLUSION: Judging from the magnitude of the ,-glucosidase-inhibitory contribution of each isolated compound to the overall inhibition of LG tea, catechins were the main candidates responsible for ,-glucosidase or maltase inhibition in LG tea, followed by theaflavins, theasinensins, strictinin and 1,6-digalloylglucose. Copyright © 2010 Society of Chemical Industry [source] Differentiation of eight tea (Camellia sinensis) cultivars in China by elemental fingerprint of their leavesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2009Yingxu Chen Abstract BACKGROUND: Tea is an infusion made from dried leaves of tea (Camellia sinensis) and can be a good dietary source of essential trace metals for humans. Therefore, it is necessary to consider variations in element content of tea leaves among tea cultivars. Thus, elemental fingerprint techniques, based on elemental contents (Al, B, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, P, Pb, and Zn) determined by inductively coupled plasma atomic emission spectrometry (ICP-AES) and multivariate statistical analysis, have been used to differentiate eight tea cultivars. RESULTS: The ranges of element concentrations in leaves of the eight cultivars were in good agreement with those obtained in previous studies and the level of most elements in tea leaves was significantly different among cultivars. The classifications of eight tea cultivars were 100% accurate in total by principal component analysis (PCA), hierarchical cluster analysis (HCA), linear discriminant analysis (LDA), and back-propagation neural network (BPNN) analysis. CONCLUSION: Each cultivar presented a distinctive element fingerprint and the elements in tea leaves can be significant predictors in differentiating tea cultivars. Copyright © 2009 Society of Chemical Industry [source] The development of a suitable manufacturing process for ,Benifuuki' green tea beverage with anti-allergic effectsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2005Hiroshi Nagai Abstract Epigallocatechin-3- O -(3- O -methyl) gallate (EGCG3,Me) has been reported to inhibit type I allergy better than epigallocatechin gallate (EGCG), a major catechin in tea leaves (Camellia sinensis L). We examined the effects of extraction and sterilization on the catechin content and histamine release from mast cells, as a representative reaction of early phase allergy, in the manufacture of ,Benifuuki' green tea beverage. Among various varieties of tea, the cultivar ,Benifuuki' contains approximately 2% of EGCG3,Me. Ester-type catechins and their epimers increased with the increased extraction temperature of the tea. A tea infusion, extracted at 90 °C, strongly inhibited histamine release from mast cells. Furthermore, sterilization affected the catechin content in the manufactured green tea beverage. Sterilization at high temperature promoted the isomerization of catechins and the sterilized green tea beverage had a strong inhibitory effect. When EGCG3,Me, EGCG, epicatechin-3- O -gallate (ECG) and their epimers, GCG3,Me (gallocatechin-3- O -(3- O -methyl) gallate), GCG (gallocatechin-3- O -gallate) and CG (catechin-3- O -gallate) were compared, the anti-allergic effect of GCG3,Me was strongest, and the order of activity was GCG3,Me > EGCG3,Me > GCG > EGCG. We consequently suggest that it was necessary to extract components from tea at the highest temperature possible, and to pasteurize under retort conditions (118.1 °C, 20 min), to manufacture functional green tea beverage with an anti-allergic action. Copyright © 2005 Society of Chemical Industry [source] Effect of selenium spraying on green tea qualityJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2001Qiuhui Hu Abstract This research was conducted to determine the effects of different selenium treatments on the sensory and chemical qualities of green tea harvested in the summer tea-producing season. Green tea was produced from fresh tea leaves sprayed with sodium selenite or organically bound selenium solution. The results showed that the sweetness and aroma of green tea extracts were significantly increased and the astringent taste and bitterness were significantly reduced by selenium spraying during the summer tea-producing season. Significant differences in astringent taste, bitterness and sweetness of green tea extracts were found between sodium selenite and organically bound selenium treatments. The total amino acid and vitamin C contents of green tea were significantly increased and the ratio of polyphenols and amino acids was significantly decreased by selenium spraying. The vitamin C content of green tea during storage was more stable as a result of selenium treatment. No significant difference was found between sodium selenite and organically bound selenium treatments. These results demonstrate that the sensory and chemical qualities of green tea were significantly improved by selenium spraying. © 2001 Society of Chemical Industry [source] In vitro anti-adhesive activity of green tea extract against pathogen adhesionPHYTOTHERAPY RESEARCH, Issue 4 2009Ji-Hye Lee Abstract Camellia sinensis polysaccharide has been reported to possess anti-adhesive activity against pathogens. The present study was designed to investigate whether hot water extracts obtained from green tea leaves might inhibit pathogen adhesion to human or mouse cell lines. Green tea extract-4 (CSI-4) with the maximum yield of 4% (w/v) is composed of a major proportion of carbohydrates containing 40% uronic acids, but lack of catechins. It showed strong inhibitory activities against hemagglutination mediated by pathogens Helicobacter pylori, Propionibacterium acnes and Staphylococcus aureus with the minimum inhibitory concentrations of 0.01-0.5 mg/mL. CSI-4 further demonstrated an inhibitory effect on the adhesion of these pathogens to host cell lines with the IC50 values (50% inhibition of adhesion) of 0.14,2.3 mg/mL. It exhibited the highest activity against P. acnes, but no inhibitory effects were observed against Lactobacillus acidophilus, Bifidobacterium bifidum, Escherichia coli, or Staphylococcus epidermidis. Our results suggest that CSI-4 may exert a selective anti-adhesive effect against certain pathogenic bacteria with no adverse effects against beneficial or commensal bacteria. Copyright © 2008 John Wiley & Sons, Ltd. [source] | |||||||||||||