Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods
Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals ca...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Gerolis, Luanai Grazieli Luquini [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Schlagwörter: |
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| Umfang: |
9 |
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| Übergeordnetes Werk: |
Enthalten in: Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters - LI, Lifang ELSEVIER, 2020, RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry, Oxford [u.a.] |
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| Übergeordnetes Werk: |
volume:130 ; year:2017 ; pages:177-185 ; extent:9 |
| Links: |
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| DOI / URN: |
10.1016/j.radphyschem.2016.08.017 |
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ELV025469991 |
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| 245 | 1 | 0 | |a Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods |
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| 520 | |a Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. | ||
| 520 | |a Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. | ||
| 650 | 7 | |a Gamma radiation |2 Elsevier | |
| 650 | 7 | |a Free radicals |2 Elsevier | |
| 650 | 7 | |a Total antioxidant capacity |2 Elsevier | |
| 650 | 7 | |a Chamomile tea |2 Elsevier | |
| 650 | 7 | |a Yerba mate |2 Elsevier | |
| 650 | 7 | |a Green tea |2 Elsevier | |
| 700 | 1 | |a Lameiras, Fernando Soares |4 oth | |
| 700 | 1 | |a Krambrock, Klaus |4 oth | |
| 700 | 1 | |a Neves, Maria Jose. |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Pergamon Press |a LI, Lifang ELSEVIER |t Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters |d 2020 |d RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry |g Oxford [u.a.] |w (DE-627)ELV004848314 |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.radphyschem.2016.08.017 |3 Volltext |
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10.1016/j.radphyschem.2016.08.017 doi GBV00000000000010.pica (DE-627)ELV025469991 (ELSEVIER)S0969-806X(16)30274-2 DE-627 ger DE-627 rakwb eng 540 530 540 DE-600 530 DE-600 004 VZ 54.00 bkl 85.00 bkl Gerolis, Luanai Grazieli Luquini verfasserin aut Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Gamma radiation Elsevier Free radicals Elsevier Total antioxidant capacity Elsevier Chamomile tea Elsevier Yerba mate Elsevier Green tea Elsevier Lameiras, Fernando Soares oth Krambrock, Klaus oth Neves, Maria Jose. oth Enthalten in Pergamon Press LI, Lifang ELSEVIER Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters 2020 RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry Oxford [u.a.] (DE-627)ELV004848314 volume:130 year:2017 pages:177-185 extent:9 https://doi.org/10.1016/j.radphyschem.2016.08.017 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.00 Informatik: Allgemeines VZ 85.00 Betriebswirtschaft: Allgemeines VZ AR 130 2017 177-185 9 045F 540 |
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10.1016/j.radphyschem.2016.08.017 doi GBV00000000000010.pica (DE-627)ELV025469991 (ELSEVIER)S0969-806X(16)30274-2 DE-627 ger DE-627 rakwb eng 540 530 540 DE-600 530 DE-600 004 VZ 54.00 bkl 85.00 bkl Gerolis, Luanai Grazieli Luquini verfasserin aut Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Gamma radiation Elsevier Free radicals Elsevier Total antioxidant capacity Elsevier Chamomile tea Elsevier Yerba mate Elsevier Green tea Elsevier Lameiras, Fernando Soares oth Krambrock, Klaus oth Neves, Maria Jose. oth Enthalten in Pergamon Press LI, Lifang ELSEVIER Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters 2020 RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry Oxford [u.a.] (DE-627)ELV004848314 volume:130 year:2017 pages:177-185 extent:9 https://doi.org/10.1016/j.radphyschem.2016.08.017 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.00 Informatik: Allgemeines VZ 85.00 Betriebswirtschaft: Allgemeines VZ AR 130 2017 177-185 9 045F 540 |
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10.1016/j.radphyschem.2016.08.017 doi GBV00000000000010.pica (DE-627)ELV025469991 (ELSEVIER)S0969-806X(16)30274-2 DE-627 ger DE-627 rakwb eng 540 530 540 DE-600 530 DE-600 004 VZ 54.00 bkl 85.00 bkl Gerolis, Luanai Grazieli Luquini verfasserin aut Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Gamma radiation Elsevier Free radicals Elsevier Total antioxidant capacity Elsevier Chamomile tea Elsevier Yerba mate Elsevier Green tea Elsevier Lameiras, Fernando Soares oth Krambrock, Klaus oth Neves, Maria Jose. oth Enthalten in Pergamon Press LI, Lifang ELSEVIER Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters 2020 RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry Oxford [u.a.] (DE-627)ELV004848314 volume:130 year:2017 pages:177-185 extent:9 https://doi.org/10.1016/j.radphyschem.2016.08.017 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.00 Informatik: Allgemeines VZ 85.00 Betriebswirtschaft: Allgemeines VZ AR 130 2017 177-185 9 045F 540 |
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10.1016/j.radphyschem.2016.08.017 doi GBV00000000000010.pica (DE-627)ELV025469991 (ELSEVIER)S0969-806X(16)30274-2 DE-627 ger DE-627 rakwb eng 540 530 540 DE-600 530 DE-600 004 VZ 54.00 bkl 85.00 bkl Gerolis, Luanai Grazieli Luquini verfasserin aut Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Gamma radiation Elsevier Free radicals Elsevier Total antioxidant capacity Elsevier Chamomile tea Elsevier Yerba mate Elsevier Green tea Elsevier Lameiras, Fernando Soares oth Krambrock, Klaus oth Neves, Maria Jose. oth Enthalten in Pergamon Press LI, Lifang ELSEVIER Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters 2020 RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry Oxford [u.a.] (DE-627)ELV004848314 volume:130 year:2017 pages:177-185 extent:9 https://doi.org/10.1016/j.radphyschem.2016.08.017 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.00 Informatik: Allgemeines VZ 85.00 Betriebswirtschaft: Allgemeines VZ AR 130 2017 177-185 9 045F 540 |
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10.1016/j.radphyschem.2016.08.017 doi GBV00000000000010.pica (DE-627)ELV025469991 (ELSEVIER)S0969-806X(16)30274-2 DE-627 ger DE-627 rakwb eng 540 530 540 DE-600 530 DE-600 004 VZ 54.00 bkl 85.00 bkl Gerolis, Luanai Grazieli Luquini verfasserin aut Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods 2017transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. Gamma radiation Elsevier Free radicals Elsevier Total antioxidant capacity Elsevier Chamomile tea Elsevier Yerba mate Elsevier Green tea Elsevier Lameiras, Fernando Soares oth Krambrock, Klaus oth Neves, Maria Jose. oth Enthalten in Pergamon Press LI, Lifang ELSEVIER Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters 2020 RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry Oxford [u.a.] (DE-627)ELV004848314 volume:130 year:2017 pages:177-185 extent:9 https://doi.org/10.1016/j.radphyschem.2016.08.017 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.00 Informatik: Allgemeines VZ 85.00 Betriebswirtschaft: Allgemeines VZ AR 130 2017 177-185 9 045F 540 |
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effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods |
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Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods |
| abstract |
Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. |
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Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. |
| abstract_unstemmed |
Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples. |
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This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gamma radiation</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Free radicals</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Total antioxidant capacity</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chamomile tea</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Yerba mate</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Green tea</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lameiras, Fernando Soares</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Krambrock, Klaus</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Neves, Maria Jose.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Pergamon Press</subfield><subfield code="a">LI, Lifang ELSEVIER</subfield><subfield code="t">Effect of anger, anxiety, and sadness on the propagation scale of social media posts after natural disasters</subfield><subfield code="d">2020</subfield><subfield code="d">RPC : the journal for radiation physics, radiation chemistry and radiation processing : a multidisciplinary journal linking science and industry</subfield><subfield code="g">Oxford [u.a.]</subfield><subfield code="w">(DE-627)ELV004848314</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:130</subfield><subfield code="g">year:2017</subfield><subfield code="g">pages:177-185</subfield><subfield code="g">extent:9</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.radphyschem.2016.08.017</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">54.00</subfield><subfield code="j">Informatik: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">85.00</subfield><subfield code="j">Betriebswirtschaft: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">130</subfield><subfield code="j">2017</subfield><subfield code="h">177-185</subfield><subfield code="g">9</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">540</subfield></datafield></record></collection>
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