Polyphenol content, anti-lipase and antioxidant activity of teas made in Georgia
| Autor: | L. Nikolaishvili, Merab Jgenti, Tamar Turmanidze, Levan Gulua, G. Dzneladze |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Antioxidant biology Chemistry medicine.medical_treatment food and beverages General Medicine Berry Ascorbic acid complex mixtures lcsh:S1-972 03 medical and health sciences 030104 developmental biology Polyphenol medicine biology.protein Dry matter Food science Lipase lcsh:Agriculture (General) lcsh:Science (General) Black tea lcsh:Q1-390 |
| Zdroj: | Annals of Agrarian Science, Vol 16, Iss 3, Pp 357-361 (2018) |
| ISSN: | 1512-1887 |
| Popis: | Anti-lipase and antioxidant activities of 5 types of tea produced by Ltd “Geoplant”, Georgia, were studied. Traditional Green and Jasmine Blossom revealed the highest antioxidant activity – 2.35 and 2.32 mg of ascorbic acid equivalents (AAE) per mL of tea infusion made according to the usual method used by consumers. Intermediate antioxidant activity was found for black tea – 1.24 mg of AAE per mL of tea infusion. Black tea with fruits had 0.53 mg of AAE per mL of tea infusion. Alpine Berry infusion had the least antioxidant activity – 0.35 mg of AAE per mL of tea infusion. Antioxidant activities of teas were in correlation with total polyphenol contents in tea infusions with R2 = 0.81. Green traditional and black tea showed the highest level of lipase inhibition, i.e. 70.6% and 70.3% per mL (11.7% per mg dry matter) of infusion. The values were not statistically significantly different (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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