کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132395 1492048 2018 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade
ترجمه فارسی عنوان
ظرفیت آنتی اکسیدانی و ترکیبات پلی فنول چای بر اساس موقعیت جغرافیایی، ارتفاع کاشت و درجه برگ
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- Polyphenol contents in teas are significantly affected by plantation location.
- Black tea from low elevation has >20% polyphenols than higher elevation.
- Small leaves have up to 15% more polyphenols than lager leaves.
- Leaf grade has an effect on total catechin content and antioxidant capacity.

Tea polyphenols have been a topic of discussion due to their health benefits. Nevertheless, detailed studies on the antioxidant capacity and polyphenol contents of teas in relation to factors including geographical locations, plantation elevations and leaf grades have been limited. In this study, 53 tea samples were analysed to determine the individual and total catechin and theaflavin contents by HPLC and the total antioxidant capacity by Oxygen Radical Absorbance Capacity (ORAC) methods. Results show that the polyphenol (catechins and theaflavins) contents were significantly influenced by plantation location. Black tea from low plantation elevation contained 22-28% more polyphenols than those from high elevation. Small tea leaves had up to 15% more polyphenols than larger leaves from similar elevation. The results were further confirmed by Principal Composition Analysis (PCA), which grouped the black and green tea samples into 3 different clusters, respectively.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 244, 1 April 2018, Pages 109-119
نویسندگان
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