منابع مشابه
Antioxidants from steamed used tea leaves and their reaction behavior.
The most efficient steaming conditions below 200 degrees C for extracting antioxidants from used tea leaves and their reaction behavior during the steaming treatment were investigated. The antioxidative activity of the steamed extracts increased with increasing steaming temperature, and the yield of the ethyl acetate extract fraction from each steamed extract showing the greatest antioxidative ...
متن کاملTheaflavins in black tea and catechins in green tea are equally effective antioxidants.
Green tea catechins, including (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG), are oxidized and dimerized during the manufacture of black tea and oolong tea to form orange-red pigments, theaflavins (TF), a mixture of theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3'-gallate (TF2B) and theaflavin-3,3'-digallate (...
متن کاملOptimization of ultrasonic extraction of phenolic antioxidants from green tea using response surface methodology.
Response surface methodology (RSM) has been used to optimize the extraction conditions of antioxidants with relatively low caffeine content from green tea by using ultrasonic extraction. The predicted optimal conditions for the highest antioxidant activity and minimum caffeine level were found at 19.7% ethanol, 26.4 min extraction time, and 24.0 ° C extraction temperature. In the predicted opti...
متن کاملOxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)
The present study investigated the effect of the addition of increasing levels of the natural antioxidants tea (TEA) and grape seed extracts (GRA) on the physiochemical and oxidative stability of refrigerated stored pig pâtés. In addition, a synthetic antioxidant and a control batch were used, thus a total of eight batches of liver pâté were prepared: CON, BHT, TEA (TEA50, TEA200 and TEA1000) a...
متن کاملOptimization of Extraction of Phenolic Antioxidants from Tea (camellia Sinensis L.) Fruit Peel Biomass Using Response Surface Methodology
Tea (Camellia sinensis L.) fruit peel, the main byproduct during the manufacture of tea seed oil, was used as raw material for the recovery of phenolic antioxidants. The effect of ethanol concentration, extraction time, and extraction temperature on total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of the extracts from tea fruit peel was investigated. The maximum predict...
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ژورنال
عنوان ژورنال: BIO Web of Conferences
سال: 2021
ISSN: 2117-4458
DOI: 10.1051/bioconf/20213002003