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  1. Nordin AH, Ngadi N, Nordin ML, Noralidin NA, Nabgan W, Osman AY, et al.
    Int J Biol Macromol, 2023 Dec 31;253(Pt 2):126501.
    PMID: 37678687 DOI: 10.1016/j.ijbiomac.2023.126501
    Aspirin is a prevalent over-the-counter medicine that has been categorized as an emerging contaminant due to its danger to both living things and the environment. This work presents chitosan modified with spent tea waste extract (STWE) via the wet impregnation method as an adsorbent for the enhanced removal of aspirin in a fixed-bed column. The adsorbent (named chitosan-STWE) was successfully synthesized and exhibited a low crystallinity structure, good stability against thermal and acidic conditions, as depicted by HNMR, XRD, TGA, and the dissolution rate of the adsorbent. The adsorption column study reveals that increasing bed height (up to 6 cm) increases the percentage of aspirin removal (up to 40.8 %). Increasing aspirin concentration enhances the amount of aspirin that comes into contact with the chitosan-STWE adsorbent, thereby increasing the adsorption capacity. On the other hand, higher flow rates result in shorter contact times between the adsorbent and adsorbates, which lowers the quantity of aspirin adsorbed. The experimental data are in accordance with the values generated by the Thomas and Yoon-Nelson models, with the maximum adsorption capacity of 61.7 mg/g. The chitosan-STWE adsorbent was determined to be non-toxic, thus safe to be used in wastewater treatment applications.
    Matched MeSH terms: Tea
  2. Mamat H, Hill SE
    J Food Sci Technol, 2014 Sep;51(9):1998-2005.
    PMID: 25190856 DOI: 10.1007/s13197-012-0708-x
    Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.
    Matched MeSH terms: Tea
  3. Okekpa SI, S. M. N. Mydin RB, Ganeson S, Gopalan S, Musa MY
    Asian Pac J Cancer Prev, 2020 08 01;21(8):2183-2187.
    PMID: 32856842 DOI: 10.31557/APJCP.2020.21.8.2183
    Heated debates have been on-going about tea consumption and the incidence of cancer, especially in head and
    neck cancer types. This study aimed to review the association between tea consumption habits and nasopharyngeal
    cancer (NPC). Methods: This review was carried out in accordance with the PRISMA-P protocol. Literature search
    for journal articles that published studies on the relationship between tea consumption and NPC was performed via
    databases, such as Elsevier, PubMed, Science Direct, Springer Link, Google, and Google Scholar, for 10 years from
    2008 to 2018. Relevant studies were obtained by applying the pre-determined keywords, such as nasopharyngeal cancer,
    tea consumption and NPC, risk factors of NPC and benefits of tea consumption. Results: A total of 126 articles was
    retrieved. These articles were subjected to eligibility assessment. Six articles remained after applying the inclusion
    criteria. Results suggest that habitual tea consumption reduces NPC. Tea consumption significantly reduces NPC with
    all the studies having a p-value ≤0.05. Meta-analysis showed statistical association between tea consumption and NPC
    risk with OR=0.865 at 95% CI (0.806-0.929). Conclusion: This study suggests that habitual tea consumption could
    be associated with prevention of NPC development. Additional studies are needed to further understand the molecular
    role of bioactive compound and potential health benefit of tea consumption in NPC prevention.
    Matched MeSH terms: Tea/chemistry*
  4. Farag MA, Elmetwally F, Elghanam R, Kamal N, Hellal K, Hamezah HS, et al.
    Food Chem, 2023 Mar 15;404(Pt B):134628.
    PMID: 36283313 DOI: 10.1016/j.foodchem.2022.134628
    Tea is one of the world's most popular beverages, with several health benefits. Polyphenols are the predominant constituents to account for its health benefits. Despite the well-known benefits of tea on health, the uniqueness of its aroma, taste, and features is an added value that contribute to the increased popularity of this beverage worldwide, and they are associated with the alterations in the metabolites during tea processing and cultivation. The manufacturing of tea consists of several stages with various processes as withering, fixing, rolling, fermentation and drying. The classification into tea types is according to such processing. The high-quality production of the various tea classes also depends on agricultural conditions, such as shading, plucking, climate, and soil composition. Metabolomics is well recognized as an effective tool for evaluating the quality of tea products. Applications in controlling the quality of tea products and adulterant detection are discussed in this review.
    Matched MeSH terms: Tea/metabolism
  5. Ahmad Bhawani S, Fong SS, Mohamad Ibrahim MN
    Int J Anal Chem, 2015;2015:170239.
    PMID: 26604926 DOI: 10.1155/2015/170239
    The nature of caffeine reveals that it is a bitter white crystalline alkaloid. It is a common ingredient in a variety of drinks (soft and energy drinks) and is also used in combination with various medicines. In order to maintain the optimum level of caffeine, various spectrophotometric methods have been developed. The monitoring of caffeine is very important aspect because of its consumption in higher doses that can lead to various physiological disorders. This paper incorporates various spectrophotometric methods used in the analysis of caffeine in various environmental samples such as pharmaceuticals, soft and energy drinks, tea, and coffee. A range of spectrophotometric methodologies including chemometric techniques and derivatization of spectra have been used to analyse the caffeine.
    Matched MeSH terms: Tea
  6. Nor Qhairul Izzreen, M.N., Mohd Fadzelly, A.B.
    MyJurnal
    This study was conducted to determine the total phenolic (TPC) and total flavonoid content (TFC) as well as the antioxidant activity of 50% ethanolic extracts from different parts of Camellia sinensis (shoot, young and matured leaves). Comparison was also made between black (fermented) and green (unfermented) tea. For green tea, the results showed that the shoot contained significantly higher total phenolic content, followed by the young and matured leaves (p
    Matched MeSH terms: Tea
  7. Lubanga N, Massawe F, Mayes S, Gorjanc G, Bančič J
    Plant Genome, 2023 Mar;16(1):e20282.
    PMID: 36349831 DOI: 10.1002/tpg2.20282
    Tea [Camellia sinensis (L.) O. Kuntze] is mainly grown in low- to middle-income countries (LMIC) and is a global commodity. Breeding programs in these countries face the challenge of increasing genetic gain because the accuracy of selecting superior genotypes is low and resources are limited. Phenotypic selection (PS) is traditionally the primary method of developing improved tea varieties and can take over 16 yr. Genomic selection (GS) can be used to improve the efficiency of tea breeding by increasing selection accuracy and shortening the generation interval and breeding cycle. Our main objective was to investigate the potential of implementing GS in tea-breeding programs to speed up genetic progress despite the low cost of PS in LMIC. We used stochastic simulations to compare three GS-breeding programs with a Pedigree and PS program. The PS program mimicked a practical commercial tea-breeding program over a 40-yr breeding period. All the GS programs achieved at least 1.65 times higher genetic gains than the PS program and 1.4 times compared with Seed-Ped program. Seed-GSc was the most cost-effective strategy of implementing GS in tea-breeding programs. It introduces GS at the seedlings stage to increase selection accuracy early in the program and reduced the generation interval to 2 yr. The Seed-Ped program outperformed PS by 1.2 times and could be implemented where it is not possible to use GS. Our results indicate that GS could be used to improve genetic gain per unit time and cost even in cost-constrained tea-breeding programs.
    Matched MeSH terms: Tea
  8. Yang Y, Liang Q, Zhang B, Zhang J, Fan L, Kang J, et al.
    J Chromatogr A, 2024 Jan 25;1715:464621.
    PMID: 38198876 DOI: 10.1016/j.chroma.2023.464621
    White tea contains the highest flavonoids compared to other teas. While there have been numerous studies on the components of different tea varieties, research explicitly focusing on the flavonoid content of white tea remains scarce, making the need for a good flavonoid purification process for white tea even more important. This study compared the adsorption and desorption performance of five types of macroporous resins: D101, HP20, HPD500, DM301, and AB-8. Among the tested resins, AB-8 was selected based on its best adsorption and desorption performance to investigate the static adsorption kinetics and dynamic adsorption-desorption purification of white tea flavonoids. The optimal purification process was determined: adsorption temperature 25 °C, crude tea flavonoid extract pH 3, ethanol concentration 80 %, sample loading flow rate and eluent flow rate 1.5 BV/min, and eluent dosage 40 BV. The results indicated that the adsorption process followed pseudo-second-order kinetics. Under the above purification conditions, the purity of the total flavonoids in the purified white tea flavonoid increased from approximately 17.69 to 46.23 %, achieving a 2.61-fold improvement, indicating good purification results. The purified white tea flavonoid can be further used for nutraceutical and pharmaceutical applications.
    Matched MeSH terms: Tea
  9. Sugiyama S
    Yakushigaku Zasshi, 2005;40(2):98-106.
    PMID: 17152831
    This article attempts to trace the origin of tea. The author believes the ancient Chinese tea, "chia", is either Jicha (water extract from the pith of Acacia catechu that grows naturally in the mountainous border between the Yunnan province of China and southern Asian countries) or Jicha-Kagikazura (water extract from the young branches and leaves of Uncaris gambir, originally found in India/Sri Lanka). Both were pulverized after being kiln-dried and then mixed with water to produce a thick suspension, or tea. Although the drink is bitter and has an astringent property, it has a particular flavor with a refreshing after-taste. Its components with medicinal properties include tannin, catechin, and various flavonoids, making us believe it was worthwhile for the people at the time to consume the drink regularly. Generally speaking, tea cultivation in China flourished south of the Yangzi Jiang River including the present Zhejiang and Anhui provinces. Depending on the regions, there were words for tea in various languages, including the names of places where particular teas were grown. In addition to the names that appear in the famous Chajing book, it is interesting to note Da Fang pronounced tea as "TAH". Because the area south of the Yangzi Jiang has traditionally been active in foreign trade since the ancient and middle ages. People in this region consumed various foreign originated teas as well. This included Gambir, which was introduced to southern Asia (including present Malaysia and Indonesia) and was consumed as an herbal tea under names such as Guo Luo or Ju Luo teas. Paan, from India, also uses Gambir paste and was a popular chewing refreshment to prevent diseases caused by miasma as well as to keep one's mouth clean. The name A-sen-yaku used in Japan was taken from the plant name Acasia, and Gambir was used to dye Buddhist monks' Ke-Ra bags to a blackish yellow color. The Daikanwa dictionary states the Ra in the name, which means thin silk, was later replaced with "A". The official name for Ji-cha [Er Cha] in modern China is "Gaiji-cha", [Hal-Er Cha], which comes from the name of a variety of tea made by the Ai-Ni tribal subgroup of the ethnic Ha-Ni in Yunnan province. The [see character in text] character is pronounced "ni", which is a homophony of [character in text]. Based on these facts, "Ai-Ni" should be considered the same as "Hai-Ni". Because the ethnic groups in Yunnan province used primitive and tough tea leaves, which were eaten instead of being infused in water, the leaves were first fermented by being buried in the ground. Even today, people of these ethnic groups prefer fungus-fermented black tea with a particular flavor. In contrast, the ethnic Hans used and still use improved and softer young shoots of tea leaves to prepare mainly green tea. It has recently been discovered that Acapsia, as well as Gambir, has anti-oxidant properties, and that consumption over time is effective against many lifestyle-related adult diseases. It may be well worthwhile to cast fresh light upon ancient tea drinking customs.
    Matched MeSH terms: Tea/history
  10. Kamath NP, Tandon S, Nayak R, Naidu S, Anand PS, Kamath YS
    Eur Arch Paediatr Dent, 2020 Feb;21(1):61-66.
    PMID: 31111439 DOI: 10.1007/s40368-019-00445-5
    PURPOSE: To evaluate the effect of two herbal mouthwashes containing aloe vera and tea tree oil, on the oral health of school children.

    METHODS: A double-blinded, placebo-controlled prospective interventional study was conducted in school children aged 8-14 years. The study participants were divided into four groups depending upon the mouthwash used: Group 1 (aloe vera), Group 2 (chlorhexidine), Group 3 (tea tree oil) and Group 4 (placebo). The variables studied included plaque index, gingival index and salivary Streptococcus mutans counts, which were recorded at baseline, 4 weeks after supervised mouth rinse and after 2 weeks of stopping the mouth rinse.

    RESULTS: A total of 89 boys and 63 girls were included. A statistically significant decrease in all variables was noted after the use of both the herbal preparations at the end of 4 weeks which was maintained after the 2-week washout period (p Tea tree oil and chlorhexidine, was not statistically significant.

    CONCLUSION: The use of aloe vera and tea tree oil mouthwashes can decrease plaque, gingivitis and S. mutans in the oral cavity in children. The activity of these two agents is comparable to that of chlorhexidine.

    Matched MeSH terms: Tea Tree Oil*
  11. Jing CJ, Seman IA, Zakaria L
    Trop Life Sci Res, 2015 Dec;26(2):45-57.
    PMID: 26868709 MyJurnal
    Mating compatibility and restriction analyses of Internal Transcribed Spacer (ITS) regions were performed to determine the relations between Ganoderma boninense, the most common species associated with basal stem rot in oil palm and Ganoderma isolates from infected oil palm, two ornamental palms, sealing wax palm (Cyrtostachys renda) and MacArthur palm (Ptychosperma macarthurii), an isolate from coconut stump (Cocos nucifera), Ganoderma miniatocinctum, Ganoderma zonatum and Ganoderma tornatum. The results showed that G. boninense was compatible with Ganoderma isolates from oil palm, G. miniatocinctum and G. zonatum, Ganoderma isolates from sealing wax palm, MacArthur palm and coconut stump. G. boninense was not compatible with G. tornatum. Therefore, the results suggested that the G. boninense, G. miniatocinctum, G. zonatum, and Ganoderma isolates from oil palm, ornamental palms and coconut stump could represent the same biological species. In performing a restriction analysis of the ITS regions, variations were observed in which five haplotypes were generated from the restriction patterns. An unweighted pair-group method with arithmetic averages (UPGMA) cluster analysis showed that all the Ganoderma isolates were grouped into five primary groups, and the similarity values of the isolates ranged from 97% to 100%. Thus, a restriction analysis of the ITS regions showed that G. boninense and the Ganoderma isolates from other palm hosts were closely related. On the basis of the mating compatibility test and the restriction analysis of the ITS regions performed in this study, a diverse group of Ganoderma species from oil palm and other palm hosts are closely related, except for G. tornatum and Ganoderma isolates from tea and rubber.
    Matched MeSH terms: Tea
  12. Wan Mohd Hafezul Wan Abdul Ghani, Che Salmah Md Rawi, Suhaila Abd. Hamid, Al-Shami, Salman Abdo
    Trop Life Sci Res, 2016;27(1):115-133.
    MyJurnal
    This study analyses the sampling performance of three benthic sampling tools
    commonly used to collect freshwater macroinvertebrates. Efficiency of qualitative D-frame
    and square aquatic nets were compared to a quantitative Surber sampler in tropical
    Malaysian streams. The abundance and diversity of macroinvertebrates collected using
    each tool evaluated along with their relative variations (RVs). Each tool was used to
    sample macroinvertebrates from three streams draining different areas: a vegetable farm,
    a tea plantation and a forest reserve. High macroinvertebrate diversities were recorded using the square net and Surber sampler at the forested stream site; however, very low
    species abundance was recorded by the Surber sampler. Relatively large variations in the
    Surber sampler collections (RVs of 36% and 28%) were observed for the vegetable farm
    and tea plantation streams, respectively. Of the three sampling methods, the square net
    was the most efficient, collecting a greater diversity of macroinvertebrate taxa and a
    greater number of specimens (i.e., abundance) overall, particularly from the vegetable
    farm and the tea plantation streams (RV
    Matched MeSH terms: Tea
  13. Rabeta, M. S., Vithyia, M.
    MyJurnal
    This study was done to determine the effects of different thermal drying methods (sun drying, microwave drying and hot air oven drying) on the total phenolic content (TPC), total anthocyanin content and the antioxidant properties of Vitex negundo (VN) tea. Significant decline (P < 0.05) in antioxidant properties of hot air oven drying shows that this method is not the best method to preserve antioxidant compounds in VN tea. As a conclusion, microwave drying has been found to be a good method for maintain the TPC, anthocyanin content and AEAC in dried sample of VN tea.
    Matched MeSH terms: Tea
  14. Goh, W.N., Rosma, A., Kaur, B., Fazilah, A., Karim, A.A., Rajeev Bhat
    MyJurnal
    The yield and properties of cellulose produced from bacterial fermentation of black tea broth (known as Kombucha) were investigated in this study. The tea broth was fermented naturally over a period of up to 8 days in the presence of sucrose. Tea broth with a sucrose concentration of 90 g/l produced highest yield of bacterial cellulose (66.9%). The thickness and yield of bacterial cellulose increased with fermentation time. The bacterial cellulose production increased correspondingly with increased surface area:depth ratio. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic acid bacteria, and the counts of both of these in the tea broths were relatively higher than those in the cellulose layer. Findings from this study suggest that the yield of cellulose depends on many factors that need to be optimized to achieve maximum yield.
    Matched MeSH terms: Tea
  15. Jin Liang, Pradeep Puligundla, Sanghoon Ko, Xiao-Chun Wan
    Sains Malaysiana, 2014;43:1685-1692.
    Selenium (Se) has been recognized as an essential nutrient for humans. Plant foods are the predominant source of selenium and majority of dietary selenium is absorbed depending on the type of food consumed. Nowadays, green tea is becoming increasingly popular for its prominent health benefits, including the ability to supplement selenium in organically bound, natural food form. The selenium content of Se-enriched green tea is influenced by the selenium level of local soils in which it is grown. However, selenium content of plants can also be improved by artificial fortification methods. In this review, the chemical speciation and biological functions of selenium, fortification methods, biological activities and nutraceutical applications of Se-enriched green tea are discussed. This review provides insights into the current research and the importance of Se-enriched green tea in the enrichment of human nutrition and health.
    Matched MeSH terms: Tea
  16. Ong CB, Annuar MSM
    J Food Biochem, 2021 10;45(10):e13924.
    PMID: 34490635 DOI: 10.1111/jfbc.13924
    Multi-walled carbon nanotubes (MWCNT)-tannase composite was investigated as an immobilized biocatalyst on the basis of its facile preparation, low cost, and excellent aqueous dispersibility. Cross-linked tannase enzymes, obtained in the presence of glutaraldehyde, were composited with MWCNT via physical adsorption. Multiple techniques were applied to investigate, and corroborate the successful adsorption of cross-linked tannase onto the MWCNT structure. Green tea infusion extract post-treatment using the composite preparation showed elevated radical scavenging activities relative to the control. Green tea infusion extract exhibited a markedly reduced EC50 value on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals following its treatment with the enzyme composite, which represents 20%-34% enhancement in its free radical scavenging capacity. Stoichiometry and number of reduced DPPH were determined and compared. The antioxidative potential of a widely consumed, health-beneficial green tea is elevated by the treatment with MWCNT-tannase composite. PRACTICAL APPLICATIONS: Cross-linked tannase enzymes were composited with pristine multi-walled carbon nanotubes via simple physical adsorption. The composite presents key advantages such as low specific volume compared to other well-known immobilization media, inert, facile enzyme composition, and ease of recovery for repeated use. The work demonstrated carbon nanotube prosthetic utility in the biotransformation of food-based health commodity sought after for its nutritional benefits. The approach is of both industrial- and agricultural importance, and is a promising and viable strategy to obtain a natural, functional food supplement for the multi-billion dollar well-being and health-related industries.
    Matched MeSH terms: Tea
  17. Hajiaghaalipour F, Sanusi J, Kanthimathi MS
    J Food Sci, 2016 Jan;81(1):H246-54.
    PMID: 26613545 DOI: 10.1111/1750-3841.13149
    Tea (Camellia sinensis) is the most highly consumed beverage in the world next to water. The common way of preparation is steeping in hot water which is varying for different type of tea. We investigated the antioxidant properties of 6 type of tea leaves under different time and temperatures of extraction method used. In general, all samples tested in this study demonstrated high levels of antioxidant capacity and antioxidant activity. The results indicate that the antioxidants activity is significantly affected by time and temperature of steeping and the highest was depending on the variety. White state values, green and black teas showed different levels of antioxidants under different extraction conditions. Overall, the highest activity for white tea was in prolonged hot and in some assays prolonged hot and cold extracts, whereas for green tea the highest activity observed in prolonged cold steeping while, for black tea was in short hot water infusion. The results of this study showed the antioxidant capacity of white and green tea was greater than black tea.
    Matched MeSH terms: Tea
  18. Hajeb P, Jinap S
    Crit Rev Food Sci Nutr, 2015;55(6):778-91.
    PMID: 24915349 DOI: 10.1080/10408398.2012.678422
    Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
    Matched MeSH terms: Tea
  19. Hossain MA, Islam JMM, Hoque MM, Nahar S, Khan MA
    Heliyon, 2021 Jan;7(1):e05881.
    PMID: 33458447 DOI: 10.1016/j.heliyon.2020.e05881
    Sodium alginate oligomers were tested for tea plant growth promoter and anti-fungal agent in this experiment. Sodium alginate solutions were irradiated by Co-60 gamma radiation with different radiation doses to produce the oligomers. Irradiated solutions were then diluted into 150, 300 and 500 ppm prior to foliar application. Solutions were applied through foliar spraying at 7 days interval and the best response of tea plants in terms of various attributes were recorded. Tea buds were collected in 10 days of interval and the growth attributes like- total number of buds, fresh weight of buds, average leaf area and weight per bud, weight of made tea etc. were calculated. The experiment was continued up to 12 weeks and the attributes were averaged to get results per plucking. 12 kGy radiation doses along with 300ppm solution showed the best results and about 36% increase in productivity was found based on the fresh weight of buds. Total fungal count in tea leaves was also found to be reduced greatly. Based on the present study, irradiated sodium alginate could be used as safe and environmentally friendly agent to increase tea production.
    Matched MeSH terms: Tea
  20. Ong P, Chen S, Tsai CY, Chuang YK
    PMID: 33744842 DOI: 10.1016/j.saa.2021.119657
    In this study, near-infrared (NIR) spectroscopy was exploited for non-destructive determination of theanine content of oolong tea. The NIR spectral data (400-2500 nm) were correlated with the theanine level of 161 tea samples using partial least squares regression (PLSR) with different wavelengths selection methods, including the regression coefficient-based selection, uninformative variable elimination, variable importance in projection, selectivity ratio and flower pollination algorithm (FPA). The potential of using the FPA to select the discriminative wavelengths for PLSR was examined for the first time. The analysis showed that the PLSR with FPA method achieved better predictive results than the PLSR with full spectrum (PLSR-full). The developed simplified model using on FPA based on 12 latent variables and 89 selected wavelengths produced R-squared (R2) value and root mean squared error (RMSE) of 0.9542, 0.8794 and 0.2045, 0.3219 for calibration and prediction, respectively. For PLSR-full, the R2 values of 0.9068, 0.8412 and RMSEs of 0.2916, 0.3693, were achieved for calibration and prediction. Also, the optimized model using FPA outperformed other wavelengths selection methods considered in this study. The obtained results indicated the feasibility of FPA to improve the predictability of the PLSR and reduce the model complexity. The nonlinear regression models of support vector machine regression and Gaussian process regression (GPR) were further utilized to evaluate the superiority of using the FPA in the wavelength selection. The results demonstrated that utilizing the wavelength selection method of FPA and nonlinear regression model of GPR could improve the predictive performance.
    Matched MeSH terms: Tea
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