Comparison of the Antioxidant Capacity and the Antimicrobial Activity of Black and Green Tea

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F10%3A10212080" target="_blank" >RIV/61989592:15310/10:10212080 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of the Antioxidant Capacity and the Antimicrobial Activity of Black and Green Tea

Popis výsledku v původním jazyce

The green tea is preferentially recommended for its strong antioxidant properties and also for its antimicrobial activity. The antioxidant capacities of 30 samples were determined by the chemiluminescent TEAC determination. The average value of TEAC of the non-fermented and semi-fermented tea samples was 1.43 mM and the average value of TEAC of the fermented teas (black tea) samples was 1.43 mM. All samples were stored in freezer and the TEAC determination was repeated after a year. The average values of TEAC of non-fermented and semi-fermented tea samples were twofold lower in comparison to fermented tea samples and only 20% of average value of TEAC of the fresh tea infusion. The parallel terminations of minimal inhibitory concentration (MIC) on gram-positive and gram-negative bacterial strains were done. The assumed prevailing antioxidant and antimicrobial activities of non-fermented tea infusions were not confirmed.

Název v anglickém jazyce

Comparison of the Antioxidant Capacity and the Antimicrobial Activity of Black and Green Tea

Popis výsledku anglicky

The green tea is preferentially recommended for its strong antioxidant properties and also for its antimicrobial activity. The antioxidant capacities of 30 samples were determined by the chemiluminescent TEAC determination. The average value of TEAC of the non-fermented and semi-fermented tea samples was 1.43 mM and the average value of TEAC of the fermented teas (black tea) samples was 1.43 mM. All samples were stored in freezer and the TEAC determination was repeated after a year. The average values of TEAC of non-fermented and semi-fermented tea samples were twofold lower in comparison to fermented tea samples and only 20% of average value of TEAC of the fresh tea infusion. The parallel terminations of minimal inhibitory concentration (MIC) on gram-positive and gram-negative bacterial strains were done. The assumed prevailing antioxidant and antimicrobial activities of non-fermented tea infusions were not confirmed.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Research International

ISSN

0963-9969

e-ISSN

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Svazek periodika

43

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

000281428700022

EID výsledku v databázi Scopus

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