Abstract: Water used for brewing tea plays a major role in the quality of tea. Water with higher hardness gives very dark coloured brew. This study was conducted to determine the effect of water hardness and free residual chlorine on the quality of black tea liquor. Theaflavin (TF) and Thearubigin (TR) levels are lower in comparison with the tea brewed in distilled water. At the same time, there is an increase in High Polymerized Substance (HPS) and Total Liquor Colour (TLC). While water with higher hardness has a negative impact on tea brew, water with high concentration of free residual chlorine did not affect the quality of tea brew.
Abstract: Tea is one of the most consumed beverages all over the world. Especially, black and green teas are preferred to consume. In Turkey, some local tea houses use sodium bicarbonate (SB) to obtain more infusion by using less than the amount of tea. Therefore, the addition of SB to black and green teas affects element concentrations of these teas. In this study, determination of magnesium (Mg) and phosphorus (P) contents in black and green teas aimed for conscious consumption, after the addition of SB. Inductively coupled plasma optical emission spectrometry (ICP-OES) was used for these analysis. The results of this study showed that the concentrations of Mg and P decreased by adding SB from 11.020, 21.915 to 10.009, 17.520 in black tea and from 12.605, 14.550 to 8.118, 9.425 in green tea, respectively. The addition of SB on analyzed teas is not recommended to cause reducing intake percentages of Mg and P from the essential elements.
Abstract: Background: Atherosclerosis is the main cause of cardiovascular disease (CVD) with complex and multifactorial process including atherogenic lipoprotein, oxidized low density lipoprotein (LDL), endothelial dysfunction, plaque stability, vascular inflammation, thrombotic and fibrinolytic disorder, exercises and genetic factor Epidemiological studies have shown tea consumption inversely associated with the development and progression of atherosclerosis. The research objectives: to elucidate hypolipidemic, antioxidant effects, as well as ability to improve coronary artery’s histopathologyof black tea extract (BTE) and quercetin in atherosclerotic rats. Methods: The antioxidant activity was determined by using Superoxide Dismutase activity (SOD) of serum and lipid peroxidation product (Malondialdehyde) of plasma and lipid profile including cholesterol total, LDL, triglyceride (TG), High Density Lipoprotein (HDL) of atherosclerotic rats. Inducing atherosclerotic, rats were given cholesterol and cholic acid in feed during ten weeks until rats indicated atherosclerotic symptom with narrowed artery and foamy cells in the artery’s wall. After rats suffered atherosclerotic, the high cholesterol feed and cholic acid were stopped and rats were given BTE 450; 300; 150 mg/kg body weight (BW) daily, quercetin 15; 10; 5 mg/kg BW daily, compared to rats were given vitamin E 60 mg/kg/BW; simvastatin 2.7 mg/kg BW, probucol 30 mg/kg BW daily for 21 days (first treatment) and 42 days (second treatment), negative control (normal feed), positive control (atherosclerotic rats). Results: BTE and quercetin could lower cholesterol total, triglyceride, LDL MDA and increase HDL, SOD were comparable with simvastatin, probucol both for 21 days and 42 days treatment, as well to improve coronary arteries histopathology. Conclusions: BTE andquercetin have hypolipidemic and antioxidant effects, as well as improve coronary arteries histopathology in atherosclerotic rats.
Abstract: Tea is a widely consumed beverage that contains many components. Caffeine belongs to this group of components called alkaloids contain nitrogen. In this study caffeine contents of three types of Turkish teas are determined by using extraction method. After condensation process, residue of caffeine and oil are obtained with evaporation. The oil which is in the residue is removed by hot water. Extraction process performed by using chloroform and the crude caffeine is obtained. From the results of experiments, caffeine contents are found in black tea, green tea and earl grey tea as 3.57±0.43%, 3.11±0.02%, 4.29±0.27%, respectively. Caffeine contents which are found in 1, 5 and 10 cups of tea are calculated. Furthermore, the daily intake of caffeine from black teas that affects human health is investigated.
Abstract: Tea has several types of essential elements. Potassium,
magnesium and phosphorus are some examples of these elements.
Tea is widely used drink in Turkey, also some people puts a lemon
wedge to tea for different taste. In this study potassium, magnesium
and phosphorus contents after the hot water brewing of black and
green tea were determined by Optical Emission Spectroscopy (ICPOES).
Furthermore, how the lemon addition to teas affects the
concentrations of the potassium, magnesium and phosphorus
amount are investigated.
From the results, potassium, magnesium and phosphorus
concentrations are found as 3003.3, 597.1, 1167.2 ppm in black tea
and 3718.0, 3830.5, 376.4 ppm in green tea, respectively. After
lemon addition potassium, magnesium and phosphorus
concentrations are changed to 14930, 830.4, 1113.5 ppm in black tea
and 15460.0, 909.5, 1152.5 ppm in green tea, respectively.
It is seen that lemon addition affects some essential elements in
black and green Turkish teas.
Abstract: Antioxidant activities of ethanolic extracts of Ardisia
japonica Blume., Ageartum conyzoides Linn., and Cocculus hirsutus
Linn Diels. leaves was determined qualitatively and quantitatively in
this research. 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical
solution was used to investigate free radical scavenging activity of
these leaves extracts. Ascorbic acid (Vitamin C) was used as the
standard. In the present investigation, it is found that all of these
extracts have remarkable antioxidant activities. The EC50 values of
these ethanolic extracts were 12.72 μg/ml for A. japonica, 15.19
μg/ml for A. conyzoides, 10.68 μg/ml for C. hirsutus respectively.
Among these Myanmar medicinal plants, C. hirsutus showed higher
antioxidant activities as well as free radical scavenging activity than
black tea (Camellia sinensis), the famous antioxidant, and A.
japonica and A. conyzoides showed a rather lower antioxidant
activity than tea extracts. According to results from bioassay with
carrot discs infected with Agrobacterium tumefaciens, all extracts
showed anti-tumor activity after 3 weeks of incubation. No gall was
detected in carrot disks treated with C. hirsutus and A. japonica
extracts in the dose of 100ppm and in carrot discs treated with A.
conyzoides extract in the dose of 1000 ppm. Therefore, the research
clearly indicates that these weedy plants of dry farm land are
exceptionally advantageous for human health.
Abstract: Tea is consumed by a big part of the world-s
population. It has an enormous importance for the Turkish culture.
Nearly it is brewed every morning and evening at the all houses. Also it is consumed with lemon wedge. Habitual drinking of tea
infusions may significantly contribute to daily dietary requirements of elements.
Different instrumental techniques are used for determination of
these elements. But atomic and mass spectroscopic methods are preferred most. In these study chromium, iron and selenium contents
after the hot water brewing of black and green tea were determined
by Optical Emission Spectroscopy (ICP-OES). Furthermore, effect
of lemon addition on chromium, iron and selenium concentration tea
infusions is investigated.
Results of the investigation showed that concentration of
chromium, iron and selenium increased in black tea with lemon addition. On the other hand only selenium is increased with lemon
addition in green tea. And iron concentration is not detected in green
tea but its concentration is determined as 1.420 ppm after lemon addition.