Influence of steeping time on biological activity of black mulberry leaves tea
Black mulberry leaves teas (BMLTs) were prepared using boiled water and different steeping time (5 10, 20, 35 and 45 minutes). In order to establish the connection between steeping time and tea quality, total phenolics content (TPC), total flavonoids content TFC contents were measured, as w...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2016-01-01
|
| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647177C.pdf |
| Summary: | Black mulberry leaves teas (BMLTs) were prepared using boiled water and
different steeping time (5 10, 20, 35 and 45 minutes). In order to establish
the connection between steeping time and tea quality, total phenolics content
(TPC), total flavonoids content TFC contents were measured, as well as two
antioxidant assays (DPPH and reducing power assays), alone with antimicrobial
and cytotoxic tests. The obtained results showed that TPC, TFC, IC50 and EC50
values increased with the increase in steeping time, while antimicrobial and
cytotoxic activity exhibited different tendency. Based on the obtained
results, the 10-minute steeping time was the optimum for tea preparation and
this tea was used for the determination of polyphenolic profile using HPLC-MS
technique. The results showed that the main compounds in BMLT were
chlorogenic and caffeic acids with the contents of 7226.00 and 537.52 μg/g,
respectively. [Projekat Ministarstva nauke Republike Srbije, br. TR31013] |
|---|---|
| ISSN: | 1450-7188 2406-095X |