DOCSLIB.ORG

Evaluation of Tea and Spent Tea Leaves As Additives for Their Use in Ruminant Diets School of Agriculture, Food, and Rural Deve

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Evaluation of Tea and Spent Tea Leaves As Additives for Their Use in Ruminant Diets School of Agriculture, Food, and Rural Deve Evaluation of tea and spent tea leaves as additives for their use in ruminant diets The thesis submitted for the degree of Doctor of Philosophy by Diky Ramdani Bachelor of Animal Husbandry, Universitas Padjadjaran, Indonesia Master of Animal Studies, University of Queensland, Australia School of Agriculture, Food, and Rural Development Newcastle University Newcastle upon Tyne, United Kingdom October, 2014 Declaration I confirm that the work undertaken and written in this thesis is my own work that it has not been submitted in any previous degree application. All quoted materials are clearly distinguished by citation marks and source of references are acknowledged. The articles published in a peer review journal and conference proceedings from the thesis are listed below: Journal Ramdani, D., Chaudhry, A.S. and Seal, C.J. (2013) 'Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants', Journal of Agricultural and Food Chemistry, 61(20): 4961-4967. Proceedings Ramdani, D., Seal, C.J. and Chaudhry, A.S., (2012a) ‘Simultaneous HPLC analysis of alkaloid and phenolic compounds in green and black teas (Camellia sinensis var. Assamica)’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2012, p. 60. Ramdani, D., Seal, C.J. and Chaudhry, A.S., (2012b) ‘Effect of different tea-to-water ratios on proximate, fibre, and secondary metabolite compositions of spent tea leaves as a potential ruminant feed additive’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2012, p. 62. Ramdani, D., Chaudhry, A.S. and Seal, C.J., (2013a) ‘Effect of spent tea leaves on in-vitro total gas production from rice straw-based ruminant diets’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2013, p. 49. Ramdani, D., Chaudhry, A.S. and Seal, C.J., (2013b) ‘Using spent tea leaves to improve in-vitro degradability but reduce rumen ammonia from rice straw-based diets’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2013, p. 121. i Ramdani, D., Chaudhry, A.S. and Seal, C.J., (2013c) ‘Tea leaves improve in-vitro degradability but reduce rumen ammonia from rice-straws based diet’, Book of Abstract of the 64th Annual Meeting of the European Federation of Animal Science, Nantes, France, August 2013, p. 582. Ramdani, D., Chaudhry, A.S. and Seal, C.J., (2014a) ‘Potential use of tea leaves to reduce rumen ammonia and methane productions’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2014, p. 83. ii Acknowledgment Firstly, all praise is due to Almighty God, the Creator and Lord of the universe, who enabled me to complete this thesis. My deepest and warmest thanks and appreciation to my main supervisor, Dr. Abdul S. Chaudhry for his endless encouragement, kindness, support, and friendship throughout the years of my PhD study. A debt of gratitude is owed to Professor Chris Seal as my second supervisor for his continues support and encouragement to complete my PhD thesis. It has been an honour for me to work with both of you. I also would like to thank Professor Sandra Edwards (internal examiner) and Dr. Gilbert Pellikaan (external examiner, Wageningen University) for their efforts to improve the quality of this thesis. I gratefully acknowledge Directorate General of Higher Education, Indonesian Ministry of Education and Culture for the financial support through a PhD scholarship scheme. I am also grateful to my employer, Faculty of Animal Husbandry, Universitas Padjadjaran, Indonesia for moral supports during my study. I would like to to thank Dr. Mohammad M.H Khan, Nuhu Bello Rano, Dr. Sujiang Zhang, Dr. Socrates Stergiadis, and Eleni Chatzidimitriou for their helps in different experiments and laboratory analysis. I also thank Peter Shotton, Chris Bulman, Fiona Maclachan, Wendy Bal, Roy Lamb, Craig Oliver, and other staff members of the School of Agriculture, Food, and Rural Development for their technical assistance during my study. Thanks to Jim Wightman, David Watson, and Angela Fogerty and sons for their assistance during the Farm trial. In addition, I would like to give special thanks to PT. Kabepe Chakra for providing green and black tea leaves, PT. Coca-Cola Bottling Indonesia for providing green and black spent tea leaves, and Linden Foods Ltd. for rumen fluid, fat, and carcass data collections of the experimental lambs. Lastly, I would like to express my gratitude to my beloved and precious mother, dad, brothers, wife, and daughters who always give me love, patience, encouragement, support, and their prayers which are valuable for the successful completion of my PhD study. iii Abbreviations ADG, average daily gain ADF, acid detergent fibre ADIC, acid detergent insoluble carbon ADIN, acid detergent insoluble nitrogen ADIP, acid detergent insoluble protein A:P, acetate to propionate ratio ATP, adenosine triphosphate BS, barley straws BSP, buffer soluble protein BTL, black tea leaves C, carbon C, catechin CG, catechin gallate CH4, methane CLA, conjugated linoleic acid CO2, carbon dioxide CON, concentrate mix diet CP, crude protein CSBTL, company spent black tea leaves CSGTL, company spent green tea leaves CT, condensed tannins DM, dry matter DMI, dry matter intake tDMI, total dry matter intake DNA, deoxyribonucleic acid EC, epicatechin ECG, epicatechin gallate EE, ether extract EGC, epigallocatechin EGCG, epigallocatechin gallate EO, essential oils EU, European union FA, fatty acids iv FAME, fatty acid methyl esters FCR, feed conversion ratio GC, gas chromatography GC, gallocatechin GCG, gallocatechin gallate GC-MS, gas chromatography- mass spectroscopy GE, gross energy tGP, total gas production GTL, green tea leaves H2, hydrogen HCl, hydrochloric acid HiCON, high concentrate diet HPLC, high performance liquid chromatography ICP-OES, inductively coupled plasma-optical emission spectroscopy IVCPD, in-vitro crude protein degradability IVDMD, in-vitro dry matter degradability IVOMD, in-vitro organic matter degradability KCl, potassium chloride KJ, kilo joule LoCON, low concentrate diet ME, metabolisable energy MJ, mega joule MUFA, monounsaturated fatty acids N, nitrogen NDF, neutral detergent fibre NDIC, neutral detergent insoluble carbon NDIN, neutral detergent insoluble nitrogen NDIP, neutral detergent insoluble protein NH3, ammonia NS, non-significant n3:n6, omega 3 to omega 6 ratio O2, Oxygen OM, organic matter PRS, perennial ryegrass silage PUFA, polyunsaturated fatty acids v PEG, polyethylene glycol RH, ryegrass hay RNA, ribonucleic acid RS, rice straws S, sulphur SBM, soybean meal SBTL, spent black tea teaves SD, standard deviation SEM, standard error of mean SFA, saturated fatty acids SGTL, spent green tea leaves STL, spent tea leaves TF, theaflavin TF-G, theaflavin gallate TP, total phenols TS, total saponins TT, total tannins VFA, volatile fatty acids tVFA, total volatile fatty acids WS, wheat straws WSC, water soluble carbohydrate vi Abstract Animal scientists have been challenged to improve animal production systems with respect not only to competitiveness and efficiency but at the same time producing products which are healthy for the consumers and friendly to the environment. Plant secondary metabolites such as tannins, saponins, and essential oils have been investigated for their advantageous outcomes as ‘natural’ additives to manipulate rumen fermentation via decreased ammonia (NH3) and methane (CH4) production, improved animal health and vitality, and increased meat quality. Tea leaves is one of native plants being rich in secondary metabolites and widely known to have health benefits for human consumption. However, the information on chemical characteristics of tea leaves and their spent tea leaves (STL) as residues along with their prospective as additives for ruminants is still inadequate. Therefore, a series of four studies aimed to evaluate chemical characteristics of tea and their STL as additives for their use in ruminant diets through in-vitro and in-vivo experiments. The first study aimed to (1) characterize chemical composition, plant secondary metabolites, minerals, and fatty acid profiles in green (GTL) and black (BTL) tea leaves as well as their STL, and to (2) test the hypothesis that a higher tea-to-water ratio would affect the extraction of the chemical compounds from tea leaves into water to yield a more nutrient-rich tea drink and STL. Green (SGTL) and black (SBTL) STL were obtained following a 3 x 2 factorial arrangement by extracting 3 different amounts (T1= 2.8 g, T2= 5.6 g and T3= 11.2 g) of the 2 tea types (green and black) in a fixed volume of 300 ml boiling water for 5 minutes. GTL and BTL had similar (g/kg DM or as stated otherwise) dry matter (DM, g/kg), organic matter (OM), crude protein (CP), ash, and total monounsaturated fatty acids (MUFA, %) but GTL had significantly higher ether extract (EE), total phenols (TP), total tannins (TT), condensed tannins (CT), total saponins (TS), alkaloids, catechins, and total polyunsaturated fatty acids (PUFA, %) with lower neutral (NDF) and acid (ADF) detergent fibres, theaflavins, and total saturated fatty acids (SFA, %) compared with BTL. There was no significant difference between GTL and BTL for most mineral components (mg/kg DM) except Mn, which was significantly higher in GTL, and Na and Cu which were significantly higher in BTL. Company SGTL (CSGTL) had the same CP, NDF, CT, alkaloids, SFA, MUFA, PUFA, Mg, Cu, and Cd but higher EE, ash, TP, TT, TS, catechins, Ca, K, P, Mn, Fe, Cr, and Pb with lower DM, OM, ADF, and theaflavins compared with company SBTL (CSBTL). In addition, a higher tea-to-water ratio during extraction significantly reduced the loss of soluble compounds into water and hence yielded a more nutrient-rich STL.
Load more

Recommended publications
  • Tea Drinking Culture in Russia
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe.
    [Show full text]
  • Wikipedia, the Free Encyclopedia 03-11-09 12:04
    Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania.
    [Show full text]
  • Final Report
    Detail Study of Self-Reliant Industrial Goods in Nepal Final Report Submitted To: Government of Nepal Ministry of Industry, Commerce and Supplies Department of Industry Tripureswor, Kathmandu, Nepal Submitted By: Quality & Environmental Management Service Pvt. Ltd. Kathmandu, Nepal Telephone-01-5705455, E-mail- [email protected] June, 2021 ACKNOWLEDGEMENT Quality and Environmental Management Service Pvt. Ltd. takes an opportunity to express its’ gratitude to those Experts/stakeholders who contributed their valuable time and added precious value in this study. Particularly it extends sincere appreciation to Mr. Jiblal Bhusal, Director General, Mr. Krishna Prasad Kharel, Director; Mr. Pushpa Raj Shiwakoti, Statistical Officer, Mr. Santosh Koirala Mechanical Engineer and others staff of the Department of Industry for their kind inputs and guidance to bring this report to the final stage. We would also like to appreciate for the time and inputs of Mr. Jiblal Kharel Board member of Nepal Tea and Coffee Development Board (NTCDB), Mr. Naresh Katwal Chairperson of Federation of Nepalese Business Association, Mr. Dilli Baskota Member Sectary of HOTPA, Mr. Asish Sigdel Chairperson of NEEMA, Mr. Chandra khadgi member Sectary of NPMA, Mr Suresh Mittal Chairperson NTPA Jhapa and Mr. Rudra Prasad Neupane Board Member of FMAN. We would also like to thank for valuable input from Mr. Bikash Keyal Director of Narayani Strips Pvt. Ltd, Mr. A.K Jha GM of Hulas Steel Pvt. Ltd, Mr. Dibya Sapkota GM of Aarati Strip Pvt. Ltd., Mr Devendra Sahoo GM of Panchakanya Steel Pvt. Ltd, Mr. Laxman Aryal Chairperson of Jasmin Paints Pvt. Ltd. Mr.Buddhi Bahadur K.C chairperson of Applo Paints Pvt.
    [Show full text]
  • Empire of Tea
    Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703.
    [Show full text]
  • Small-Scale Tea Growing and Processing in Hawaii
    Small-scale Tea Growing and Processing in Hawaii Francis Zee, Dwight Sato, Lisa Keith, Peter Follett, and Randall T. Hamasaki New Plants for Hawaii Sept. 2003, NPH-9 Small-scale Tea Growing and Processing in Hawaii Francis Zee1, Dwight Sato2, Lisa Keith1, Peter Follett1, and Randall T. Hamasaki2 1USDA/ARS Pacific Basin Agricultural Research Center, Hilo 2CTAHR Department of Plant and Environmental Protection Sciences ea (Camellia sinensis L.) is one of the oldest and tea, and the uniqueness of high quality specialty teas. A Tmost popular beverages in the world. It has refresh­ tremendous variety of value-added components are re­ ing and revitalizing herbal qualities and ceremonial aes­ lated to tea culture and commerce, including ceramic thetics that together embody the essence of simplicity, teapots, cups, and bowls; serving trays and utensils; cer­ calmness, and tranquility. By legend, the origin of tea is emonial customs, clothing, and fashion; furniture and attributed to a Chinese scholar and herbalist, Emperor architecture; personal hygiene products; confectionery Shen Nung, who lived around 2737 BC. It is said that products; and ready-to-drink beverages. Tea is sold in one day Shen Nung was boiling water for an the world commodity markets and also has evening meal while resting under a wild tea an expanding role in niche markets for spe­ tree. A slight breeze came and a few of the cialty and organically grown products. leaves gently fell into his simmering water. Tea was first introduced to Hawaii in Upon tasting it, he found this brew refreshing about 1887. Since then, unsuccessful attempts and exhilarating.
    [Show full text]
  • The Way of Tea
    the way of tea | VOLUME I the way of tea 2013 © CHADO chadotea.com 79 North Raymond Pasadena, CA 91103 626.431.2832 DESIGN BY Brand Workshop California State University Long Beach art.csulb.edu/workshop/ DESIGNERS Dante Cho Vipul Chopra Eunice Kim Letizia Margo Irene Shin CREATIVE DIRECTOR Sunook Park COPYWRITING Tek Mehreteab EDITOR Noah Resto PHOTOGRAPHY Aaron Finkle ILLUSTRATION Erik Dowling the way of tea honored guests Please allow us to make you comfortable and serve a pot of tea perfectly prepared for you. We also offer delicious sweets and savories and invite you to take a moment to relax: This is Chado. Chado is pronounced “sado” in Japanese. It comes from the Chinese words CHA (“tea”) and TAO (“way”) and translates “way of tea.” It refers not just to the Japanese tea ceremony, but also to an ancient traditional practice that has been evolving for 5,000 years or more. Tea is quiet and calms us as we enjoy it. No matter who you are or where you live, tea is sure to make you feel better and more civilized. No pleasure is simpler, no luxury less expensive, no consciousness-altering agent more benign. Chado is a way to health and happiness that people have loved for thousands of years. Thank you for joining us. Your hosts, Reena, Devan & Tek A BRIEF HISTORY OF CHADO Chado opened on West 3rd Street in 1990 as a small, almost quaint tearoom with few tables, but with 300 canisters of teas from all over the globe lining the walls. In 1993, Reena Shah and her husband, Devan, acquired Chado and began quietly revolutionizing how people in greater Los Angeles think of tea.
    [Show full text]
  • Quality Standards of Tea. “A Case Study to Investigate the Causes and Effects of Low Tea Quality on the Cameroon Tea Estate (Tole Tea)”
    Quality standards of Tea. “A case study to investigate the causes and effects of low tea quality on the Cameroon Tea Estate (Tole tea)” A Research Project Submitted to Larenstein University of Applied Sciences in Partial Fulfillment of the Requirements for the Degree of Master of Development, Specialization International Agriculture By Sixtus Admaa September 2009 Wageningen The Netherlands © Copyright. Sixtus Admaa, 2009. All rights reserved Acknowledgement I would like to direct my thanks to my supervisor Mr. Marco Verschuur for his guidance on my thesis. My thanks would go to the coordinator of International Agriculture, Mr. Eddy Hesselink, for his guidance and kindly consideration for the whole academic year. My gratitude equally goes to the staff of Van Hall Larenstein for their contribution towards the completion of my study. Furthermore I would like to express my heartfelt gratitude to laborers and management of Tole Tea Estate and experts who accepted my interview, for all the information provided to the study and to all the people who have showed me friendship and hospitality. But especially I address my thanks to Atud Marcel, Suife Kisito, Petan Hamazakaza, Fogam Evangeline, Fogam Therese, Tachang Pemela for giving me a glimpse of their life. ii Dedication This thesis is a gift that I would like to offer my uncle Professor DR. P.K Fogam who sponsored my education in the Netherlands. I would also like to send my warmest regards to my mother Tachang Judith Kahdoh and my girl friend Sirri Vawlet who offer me great love, endless patience. May the Almighty God Bless you.
    [Show full text]
  • Recommendations for the Preparation of Iced & Hot
    Recommendations For the Preparation of Iced & Hot Tea Issued by The Tea Association of the U.S.A., Inc. In Cooperation with The National Restaurant Association Tea Brewing – Training Manual Table of Contents I. Letter from Chairman ..................................................................................................3 II. Start with a Good Beginning ...................................................................................4-7 A. Water Filtration B. Tea Brewing Recommendations C. Sanitation Practices D. Hot Tea Preparation and Merchandising E. Merchandising Hints III. Tea and Food Safety ..................................................................................................8 IV. Health Benefits of Tea ...........................................................................................8-10 V. List of Resources to Call Upon ..................................................................................10 A. Tea Association of the U.S.A. B. National Restaurant Association C. Local Restaurant Association D. Your Local Supplier of Tea VI. Background Information .....................................................................................10-15 A. History and Tradition B. Types of Tea C. Grades of Tea VII. Equipment Sanitation Recommendations by Company ...................................16-21 A. Bunn-O-Matic Corporation B. Cecilware Corporation C. Wilbur Curtis Company, Inc. 2 I. Letter from Chairman To Members of the Foodservice Industry: This manual has been updated to continue to provide continuity
    [Show full text]
  • Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters B.B
    alenc uiv e & eq B io io B a f v o a i l l Borse and Jagan Mohan Rao, J Bioequiv Availab 2012, S14 a Journal of a b n r i l i u DOI: 10.4172/jbb.S14-004 t y o J ISSN: 0975-0851 Bioequivalence & Bioavailability Research Article OpenOpen Access Access Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters B.B. Borse* and L. Jagan Mohan Rao Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore - 570 020, India Abstract Novel bio-chemical profiling of Indian black teas covering all the regions and seasons (s1:April-June, s2:July- Sept., s3:Oct.-Dec., s4:Jan.- Mar.) from select gardens cutting across all climatic conditions so as to represent the variables was carried out. The profiling was carried out with reference to physico-bio-chemical quality indices based on parameters as well as volatiles and non-volatiles which are important from quality viewpoint. Different fingerprint markers in terms of volatiles and non-volatiles for tea quality were identified. Seasonal variation of TF/TR ratio over tea producing region/grade and with respect to quality was deliniated. Also the seasonal variation of sum of Yamanishi-Botheju and Mahanta ratio over tea producing region/grade and concomitant tea quality profile has been deliniated. The sum of TF/TR ratios of tea and the sum of the VFC ratios (Yamanishi-Botheju ratio and Mahanta ratio) added together is proposed for the first time as a new and novel quality index, hence forth referred to as Borse- Rao quality index, considered to be an overall quality indicator of tea as both the non-volatiles and volatiles are given due consideration.
    [Show full text]
  • Brewing Chamira Dilanka Fernando1,2 and Preethi Soysa1*
    Fernando and Soysa Nutrition Journal (2015) 14:74 DOI 10.1186/s12937-015-0060-x RESEARCH Open Access Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing Chamira Dilanka Fernando1,2 and Preethi Soysa1* Abstract Background: Tea is the most consumed beverage in the world which is second only to water. Tea contains a broad spectrum of active ingredients which are responsible for its health benefits. The composition of constituents extracted to the tea brew depends on the method of preparation for its consumption. The objective of this study was to investigate the extraction kinetics of phenolic compounds, gallic acid, caffeine and catechins and the variation of antioxidant activity with time after tea brew is made. Methods: CTC (Crush, Tear, Curl) tea manufactured in Sri Lanka was used in this study. Tea brew was prepared according to the traditional method by adding boiling water to tea leaves. The samples were collected at different time intervals. Total phenolic and flavonoid contents were determined using Folin ciocalteu and aluminium chloride methods respectively. Gallic acid, caffeine, epicatechin, epigallocatechin gallate were quantified by HPLC/UV method. Antioxidant activity was evaluated by DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. Results: Gallic acid, caffeine and catechins were extracted within a very short period. The maximum extractable polyphenols and flavanoids were achieved at 6–8 min after the tea brew is prepared. Polyphenols, flavanoids and epigallocatechin gallate showed a significant correlation (p < 0.001) with the antioxidant activity of tea. Conclusion: The optimum time needed to release tea constituents from CTC tea leaves is 2–8minafterteais made.
    [Show full text]
  • Victorian Historical Journal
    VICTORIAN HISTORICAL JOURNAL VOLUME 87, NUMBER 1, JUNE 2016 ROYAL HISTORICAL SOCIETY OF VICTORIA VICTORIAN HISTORICAL JOURNAL ROYAL HISTORICAL SOCIETY OF VICTORIA The Royal Historical Society of Victoria is a community organisation comprising people from many fields committed to collecting, researching and sharing an understanding of the history of Victoria. The Victorian Historical Journal is a fully refereed journal dedicated to Australian, and especially Victorian, history produced twice yearly by the Publications Committee, Royal Historical Society of Victoria. PUBLICATIONS COMMITTEE Jill Barnard Marilyn Bowler Richard Broome (Convenor) Marie Clark Mimi Colligan Don Garden (President, RHSV) Don Gibb David Harris (Editor, Victorian Historical Journal) Kate Prinsley Marian Quartly (Editor, History News) John Rickard Judith Smart (Review Editor) Chips Sowerwine Carole Woods BECOME A MEMBER Membership of the Royal Historical Society of Victoria is open. All those with an interest in history are welcome to join. Subscriptions can be purchased at: Royal Historical Society of Victoria 239 A’Beckett Street Melbourne, Victoria 3000, Australia Telephone: 03 9326 9288 Email: [email protected] www.historyvictoria.org.au Journals are also available for purchase online: www.historyvictoria.org.au/publications/victorian-historical-journal VICTORIAN HISTORICAL JOURNAL ISSUE 285 VOLUME 87, NUMBER 1 JUNE 2016 Royal Historical Society of Victoria Victorian Historical Journal Published by the Royal Historical Society of Victoria 239 A’Beckett Street Melbourne, Victoria 3000, Australia Telephone: 03 9326 9288 Fax: 03 9326 9477 Email: [email protected] www.historyvictoria.org.au Copyright © the authors and the Royal Historical Society of Victoria 2016 All material appearing in this publication is copyright and cannot be reproduced without the written permission of the publisher and the relevant author.
    [Show full text]
  • Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint Over Different Steep Times
    beverages Article Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times Riley Cleverdon 1,2,†, Yasmeen Elhalaby 1,2,†, Michael D. McAlpine 1,2 ID , William Gittings 1,2 and Wendy E. Ward 1,2,* ID 1 Department of Kinesiology, Faculty of Applied Health Sciences, Walker Complex RM 290, Brock University, 1812 Sir Issac Brock Way, St. Catharines, ON L2S 3A1, Canada; [email protected] (R.C.); [email protected] (Y.E.); [email protected] (M.D.M.); [email protected] (W.G.) 2 Centre for Bone & Muscle Health, Brock University, 1812 Sir Issac Brock Way, St. Catharines, ON L2S 3A1, Canada * Correspondence: [email protected]; Tel.: +1-905-688-5550 (ext. 3024) † These authors contributed equally to this work. Received: 13 December 2017; Accepted: 19 January 2018; Published: 12 February 2018 Abstract: Globally, traditional and herbal teas are a prominent dietary source of polyphenols, and represent a class of bioactive molecules that are closely associated with a variety of health benefits. Most consumers prepare tea using tea bags, although there is little information about whether this production step alters the content of the final product. The study purpose was to investigate the effect of steep time and tea type on the polyphenol content and predicted antioxidant capacity of commercially available tea bag products, including Green, Orange Pekoe, Red Roiboos, Peppermint, and Chamomile. Total polyphenol content (TPC), antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl inhibition), and total predicted antioxidant capacity were measured in aliquots sampled every minute for 10 min.
    [Show full text]