• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Pharmacognosy Research >Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis
【24h】

Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis

机译：茶花绿茶，红茶和花草茶的抗氧化和抗菌性能

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Background:The role of non-polymeric phenolic (NP) and polymeric tannin (PT) constituents in the antioxidant and antibacterial properties of six brands of green, black, and herbal teas of Camellia sinensis were investigated.Materials and Methods:Total phenolic content (TPC) and ascorbic acid equivalent antioxidant capacity (AEAC) were assessed using the Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, respectively. Minimum inhibitory dose (MID) against Gram-positive Micrococcus luteus, Staphylococcus aureus, and Bacillus cereus, and Gram-negative. Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa was assessed using the disc-diffusion method. Teas were extracted with hot water successively three times for one hour each time. The extracts were fractionated using Sephadex LH-20 column chromatography to obtain the NP and PT constituents.Results:Extraction yields ranged from 12 to 23%. Yields of NP fractions (70–81%) were much higher than those of PT fractions (1–11%), suggesting that the former are the major tea components. Ranking of antioxidant properties of extracts was green tea>black tea>herbal tea. For all six teas, antioxidant properties of PT fractions were significantly higher than extracts and NP fractions. Extracts and fractions of all six teas showed no activity against the three Gram-negative bacteria. Green teas inhibited all three Gram-positive bacteria with S. aureus being the least susceptible. Black and herbal teas inhibited the growth of M. luteus and B. cereus, but not S. aureus. The most potent were the PT fractions of Boh Cameron Highlands and Ho Yan Hor with MID of 0.01 and 0.03 mg/disc against M. luteus.Conclusion:Results suggested that NP constituents are major contributors to the antioxidant and antibacterial properties of teas of C. sinensis. Although PT constituents have stronger antioxidant and antibacterial properties, they constitute only a minor component of the teas.
机译：背景：研究了非聚合酚（NP）和聚合鞣质（PT）成分在六种山茶绿茶，红茶和花草茶的抗氧化和抗菌特性中的作用。材料与方法：总酚含量（分别使用Folin-Ciocalteu和2,2-二苯基-1-吡啶并肼基（DPPH）分析评估了TPC和抗坏血酸当量的抗氧化剂容量（AEAC）。对革兰氏阳性微球菌，金黄色葡萄球菌，蜡状芽孢杆菌和革兰氏阴性菌的最小抑制剂量（MID）。使用圆盘扩散法评估大肠杆菌，伤寒沙门氏菌和铜绿假单胞菌。茶用热水连续提取3次，每次1小时。提取物经Sephadex LH-20柱层析分离，得到NP和PT成分。结果：提取得率在12％至23％之间。 NP组分（70–81％）的产率比PT组分（1-11％）的产率高得多，这表明前者是主要的茶叶成分。提取物的抗氧化性能排名为绿茶>红茶>凉茶。对于所有六种茶，PT组分的抗氧化性能均显着高于提取物和NP组分。所有六种茶的提取物和馏分均未显示出对三种革兰氏阴性菌的活性。绿茶抑制了所有三种革兰氏阳性细菌，其中金黄色葡萄球菌最不易感染。红茶和凉茶抑制了黄褐藻和蜡状芽孢杆菌的生长，但抑制了金黄色葡萄球菌的生长。最有效的是Boh Cameron Highlands和Ho Yan Hor的PT组分，针对黄褐斑霉菌的MID为0.01和0.03 mg / disc。结论：结果表明NP成分是C茶抗氧化和抗菌性能的主要贡献者。中华尽管PT成分具有更强的抗氧化和抗菌性能，但它们仅占茶叶的一小部分。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号