Comparative Analyses on the Bioactive Compounds and in Vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits
DC Field | Value | Language |
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dc.contributor.author | Zahirul Islam M. | - |
dc.contributor.author | An H.-G. | - |
dc.contributor.author | Lee Y.-T. | - |
dc.date.available | 2020-03-03T12:44:03Z | - |
dc.date.created | 2020-02-24 | - |
dc.date.issued | 2019-12 | - |
dc.identifier.issn | 1612-1872 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/19506 | - |
dc.description.abstract | This study was conducted to analyze the bioactive compounds and in vitro antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a 60-mesh sieve (pore size, 250 μm). Hot water (80 °C) infusions of whole and ground fruits were examined. In average of both whole and ground tea infusions, the maximum bioactive compounds were found in gardenia (β-carotene, lycopene, and vitamin C), magnolia (total chlorophyll and anthocyanin), quince (flavonoid), and wolfberries (phenolic), and the maximum antioxidant capacity was found in quince (ABTS and DPPH) and wolfberries (NSA). Whole fruit tea infusions showed a higher brightness than the ground fruit tea infusions. The total chlorophyll, anthocyanin, β-carotene, lycopene, phenolic, flavonoid, and vitamin C contents were found to be significantly (p≤0.001) higher in the ground fruit tea infusions than in the whole fruit tea infusions; additionally, the ground fruit tea infusions had a higher antioxidant capacity especially ABTS, DPPH and NSA. Therefore, the ground fruit tea infusions appeared to be more powerful with regard to the contents of bioactive compounds and antioxidant capacities than the whole fruit tea infusions. © 2019 Wiley-VHCA AG, Zurich, Switzerland | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Wiley-VCH Verlag | - |
dc.relation.isPartOf | Chemistry and Biodiversity | - |
dc.title | Comparative Analyses on the Bioactive Compounds and in Vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000521402500008 | - |
dc.identifier.doi | 10.1002/cbdv.201900459 | - |
dc.identifier.bibliographicCitation | Chemistry and Biodiversity, v.16, no.12 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85075181689 | - |
dc.citation.title | Chemistry and Biodiversity | - |
dc.citation.volume | 16 | - |
dc.citation.number | 12 | - |
dc.contributor.affiliatedAuthor | Zahirul Islam M. | - |
dc.contributor.affiliatedAuthor | An H.-G. | - |
dc.contributor.affiliatedAuthor | Lee Y.-T. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | antioxidant capacity | - |
dc.subject.keywordAuthor | bioactive compounds | - |
dc.subject.keywordAuthor | grinding | - |
dc.subject.keywordAuthor | medicinal fruits | - |
dc.subject.keywordAuthor | tea infusion | - |
dc.subject.keywordPlus | anthocyanin | - |
dc.subject.keywordPlus | ascorbic acid | - |
dc.subject.keywordPlus | beta carotene | - |
dc.subject.keywordPlus | chlorophyll | - |
dc.subject.keywordPlus | chlorophyll a | - |
dc.subject.keywordPlus | chlorophyll b | - |
dc.subject.keywordPlus | hot water | - |
dc.subject.keywordPlus | lycopene | - |
dc.subject.keywordPlus | phenol derivative | - |
dc.subject.keywordPlus | anthocyanin | - |
dc.subject.keywordPlus | antioxidant | - |
dc.subject.keywordPlus | beta carotene | - |
dc.subject.keywordPlus | flavonoid | - |
dc.subject.keywordPlus | lycopene | - |
dc.subject.keywordPlus | phenol derivative | - |
dc.subject.keywordPlus | plant extract | - |
dc.subject.keywordPlus | ABTS radical scavenging assay | - |
dc.subject.keywordPlus | antioxidant activity | - |
dc.subject.keywordPlus | Article | - |
dc.subject.keywordPlus | DPPH radical scavenging assay | - |
dc.subject.keywordPlus | fruit | - |
dc.subject.keywordPlus | Gardenia | - |
dc.subject.keywordPlus | in vitro study | - |
dc.subject.keywordPlus | jujube | - |
dc.subject.keywordPlus | Lycium | - |
dc.subject.keywordPlus | Magnolia | - |
dc.subject.keywordPlus | quince | - |
dc.subject.keywordPlus | tea | - |
dc.subject.keywordPlus | chemistry | - |
dc.subject.keywordPlus | fruit | - |
dc.subject.keywordPlus | heat | - |
dc.subject.keywordPlus | medicinal plant | - |
dc.subject.keywordPlus | metabolism | - |
dc.subject.keywordPlus | tea | - |
dc.subject.keywordPlus | Anthocyanins | - |
dc.subject.keywordPlus | Antioxidants | - |
dc.subject.keywordPlus | beta Carotene | - |
dc.subject.keywordPlus | Chlorophyll | - |
dc.subject.keywordPlus | Flavonoids | - |
dc.subject.keywordPlus | Fruit | - |
dc.subject.keywordPlus | Hot Temperature | - |
dc.subject.keywordPlus | Lycopene | - |
dc.subject.keywordPlus | Phenols | - |
dc.subject.keywordPlus | Plant Extracts | - |
dc.subject.keywordPlus | Plants, Medicinal | - |
dc.subject.keywordPlus | Tea | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Multidisciplinary | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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