Journal of Food Technology

Year: 2011
Volume: 9
Issue: 2
Page No. 50 - 56

Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage

Authors : M. Ostadalova, V. Pazout, I. Straka, A. Tauferova, P. Bartl and J. Pokorna

References

Aherne, S.A. and N.M. O'Brien, 2002. Dietary flavonols: Chemistry, food content and metabolism. Nutrition, 18: 75-81.
CrossRef  |  Direct Link  |  

Bailey, R.G., H.E. Nursten and I. McDowell, 1994. Isolation and high-performance liquid chromatographic analysis of thearubigin fractions from black tea. J. Chromatography A, 662: 101-112.
CrossRef  |  

Belitz, H.D., W. Grosch and P. Schieberle, 2001. Food Chemistry. 5th Edn., Springer-Verlag, Berlin, pp: 72.

Bhagwat, S., 2010. Flavonoids composition of tea: Comparison of black and green teas. Agricultural Research Service, Report No. 25.

Brown, S.D., R. Tauler and B. Walczak, 2009. Comprehensive Chemometrics: Chemical and Biochemical Data Analysis. Elsevier Science and Technology, Amsterdam, ISBN-13: 9780444527028, pp: 2896.

Caballero, B., 2003. Tea: Chemistry. In: Encyclopedia of Food Sciences and Nutrition, Caballero, B., P. Finglas and L. Trugo (Eds.). Academic Press, Amsterdam.

Gregory, R.P. and D.S. Bendall, 1966. The purification and some properties of the polyphenol oxidase from tea (Camellia sinensis L.). Biochem. J., 101: 569-581.
PubMed  |  

Gupta, S., B. Saha and A.K. Giri, 2002. Comparative antimutagenic and anticlastogenic effects of green tea and black tea: A review. Mutat. Res., 512: 37-65.
PubMed  |  

Hakim, I.A., U.M. Weisgerber, R.B. Harris, D. Balentine, C.A.J. van-Mierlo and I. Paetau-Robinson, 2000. Preparation, composition and consumption patterns of tea-based beverages in Arizona. Nutr. Res., 20: 1715-1724.
CrossRef  |  

Haslam, H., 2003. Thoughts on thearubigins. Phytochemistry, 64: 61-73.
CrossRef  |  Direct Link  |  

Kuhnert, N., 2010. Unraveling the structure of the black tea thearubigins. Arch. Biochem Biophys., 501: 37-51.
CrossRef  |  

Luczaj, W. and E. Skrzydlewska, 2005. Antioxidative properties of black tea. Prev. Med., 40: 910-918.
CrossRef  |  PubMed  |  

Maity, S., A. Ukil, S. Karmakar, N. Datta and T. Chaudhuri et al., 2003. Thearubigin, the major polyphenol of black tea, ameliorates mucosal injury in trinitrobenzene sulfonic acid-induced colitis. Eur. J. Pharmacol., 470: 103-112.
CrossRef  |  

Miyawaki, M., 2006. Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure. Ph.D. Thesis, Washington State University, Washington DC USA.

Muthumani, T. and R.S. Senthil Kumar, 2007. Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chem., 101: 98-102.
CrossRef  |  

Owuor, P.O. and M. Obanda, 2001. Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration. Food Chem., 72: 319-327.
CrossRef  |  

Owuor, P.O., 2003. TEA Analysis and Tasting. In: Encyclopedia of Food Sciences and Nutrition, Benjamin, C. (Ed.). Academic Press, Oxford, pp: 5757-5762.

Owuor, P.O., M. Obanda, H.E. Nyirenda, N.I.K. Mphangwe, L.P. Wright and Z. Apostolides, 2006. The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa. Food Chem., 97: 644-653.
CrossRef  |  

Perkampus, H.H., 1992. UV-VIS spectroscopy and its applications. Springer-Verlag, New York, ISBN-13: 9783540554219, pp: 244.

Robertson, A. and D.S. Bendall, 1983. Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation. Phytochemistry, 22: 883-887.
CrossRef  |  

Schwarz, B., H.P. Bischof and M. Kunze, 1994. Coffee, tea and lifestyle. Prev. Med., 23: 377-384.
PubMed  |  

Sharangi, A.B., 2009. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)-a review. Food Res. Int., 42: 529-535.
CrossRef  |  Direct Link  |  

Su, Y.L., L.K. Leung, Y. Huang and Z.Y. Chen, 2003. Stability of tea theaflavins and catechins. Food Chem., 83: 189-195.
CrossRef  |  

Way, T.D., H.H. Lee, M.C. Kao and J.K. Lin, 2004. Black tea polyphenol theaflavins inhibit aromatase activity and attenuate tamoxifen resistance in HER2/neu-transfected human breast cancer cells through tyrosine kinase suppression. Eur. J. Cancer, 40: 2165-2174.
CrossRef  |  

Yao, L.H., Y.M. Jiang, N. Caffin, B. D'Arcy and N. Datta et al., 2006. Phenolic compounds in tea from Australian supermarkets. Food Chem., 96: 614-620.
CrossRef  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2023 All Rights Reserved