The Scientific World Journal
Volume 2012 (2012), Article ID 361698, 5 pages
http://dx.doi.org/10.1100/2012/361698
Research Article
Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage
Department of Biochemistry, Chemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1–3, 612 42 Brno, Czech Republic
Received 15 June 2012; Accepted 5 August 2012
Academic Editors: O. Aruoma and J. S. Marchini
Copyright © 2012 Tomas Nekvapil et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Linked References
- L. Terziev, V. Dancheva, V. Shopova, and G. Stavreva, “Antioxidant effect of MnTE-2-PyP on lung in asthma mice model,” The Scientific World Journal, vol. 2012, Article ID 379360, 6 pages, 2012. View at Publisher · View at Google Scholar
- T. L. N. Nguyen-Deroche, A. Caruso, T. T. Le et al., “Zinc affects differently growth, photosynthesis, antioxidant enzyme activities and phytochelatin synthase expression of four marine diatoms,” The Scientific World Journal, vol. 2012, Article ID 982957, 15 pages, 2012. View at Publisher · View at Google Scholar
- F. Meira de-Faria, A. C. A. Almeida, A. Luiz-Ferreira et al., “Antioxidant action of mangrove polyphenols against gastric damage induced by absolute ethanol and ischemia-reperfusion in the rat,” The Scientific World Journal, vol. 2012, Article ID 327071, 9 pages, 2012. View at Publisher · View at Google Scholar
- A. Gondoin, D. Grussu, D. Stewart, and G. J. McDougall, “White and green tea polyphenols inhibit pancreatic lipase in vitro,” Food Research International, vol. 43, no. 5, pp. 1537–1544, 2010. View at Publisher · View at Google Scholar · View at Scopus
- H. N. Graham, “Green tea composition, consumption, and polyphenol chemistry,” Preventive Medicine, vol. 21, no. 3, pp. 334–350, 1992. View at Publisher · View at Google Scholar · View at Scopus
- S. Vertuani, E. Bosco, E. Braccioli, and S. Manfredini, “Water soluble antioxidant capacity of different teas. Determination by Photochemiluminescence,” Nutrafoods, vol. 3, no. 2, pp. 5–11, 2004. View at Google Scholar
- W. C. Willet, Eat, Drink, and Be Healthy: The Harward Medical School Guide to Healthy Eating, Simon and Schuster, New York, NY, USA, 2001.
- I. F. F. Benzie, Y. T. Szeto, J. J. Strain, and B. Tomlinson, “Consumption of green tea causes rapid increase in plasma antioxidant power in humans,” Nutrition and Cancer, vol. 34, no. 1, pp. 83–87, 1999. View at Google Scholar · View at Scopus
- R. L. Prior and G. Cao, “In vivo total antioxidant capacity: comparison of different analytical methods,” Free Radical Biology and Medicine, vol. 27, no. 11-12, pp. 1173–1181, 1999. View at Publisher · View at Google Scholar · View at Scopus
- J. Pérez-Jiménez, S. Arranz, M. Tabernero et al., “Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results,” Food Research International, vol. 41, no. 3, pp. 274–285, 2008. View at Publisher · View at Google Scholar · View at Scopus
- J. Tabart, C. Kevers, J. Pincemail, J. O. Defraigne, and J. Dommes, “Comparative antioxidant capacities of phenolic compounds measured by various tests,” Food Chemistry, vol. 113, no. 4, pp. 1226–1233, 2009. View at Publisher · View at Google Scholar · View at Scopus
- I. Popov and G. Lewin, “Antioxidative homeostasis: characterization by means of chemiluminescent technique,” in Methods in Enzymology, L. Packer and A. N. Glazer, Eds., pp. 437–456, Academic Press, New York, NY, USA, 1999. View at Google Scholar
- S. C. Langley-Evans, “Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay,” International Journal of Food Sciences and Nutrition, vol. 51, no. 3, pp. 181–188, 2000. View at Google Scholar · View at Scopus
- E. E. Robinson, S. R. J. Maxwell, and G. H. G. Thorpe, “An investigation of the antioxidant activity of black tea using enhanced chemiluminescence,” Free Radical Research, vol. 26, no. 3, pp. 291–302, 1997. View at Google Scholar · View at Scopus
- A. del Caro, A. Piga, V. Vacca, and M. Agabbio, “Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage,” Food Chemistry, vol. 84, no. 1, pp. 99–105, 2004. View at Publisher · View at Google Scholar · View at Scopus
- C. H. Coyle, B. J. Philips, S. N. Morrisroe, M. B. Chancellor, and N. Yoshimura, “Antioxidant effects of green tea and its polyphenols on bladder cells,” Life Sciences, vol. 83, no. 1-2, pp. 12–18, 2008. View at Publisher · View at Google Scholar · View at Scopus
- M. P. Almajano, R. Carbó, J. A. L. Jiménez, and M. H. Gordon, “Antioxidant and antimicrobial activities of tea infusions,” Food Chemistry, vol. 108, no. 1, pp. 55–63, 2008. View at Publisher · View at Google Scholar · View at Scopus
- B. Narotzki, A. Z. Reznick, D. Aizenbud, and Y. Levy, “Green tea: a promising natural product in oral health,” Archives of Oral Biology, vol. 57, no. 5, pp. 429–435, 2012. View at Publisher · View at Google Scholar
- C. Espinosa, J. Á. López-Jiménez, L. Cabrera et al., “Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues,” Food Chemistry, vol. 134, no. 4, pp. 1780–1785, 2012. View at Publisher · View at Google Scholar
- G. Rusak, D. Komes, S. Likić, D. Horžić, and M. Kovač, “Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used,” Food Chemistry, vol. 110, no. 4, pp. 852–858, 2008. View at Publisher · View at Google Scholar · View at Scopus