Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
Green tea contains a high percentage of polyphenols, which are potent antioxidant and antimicrobial agents. However, interactions between polyphenols and food components may decrease their potential benefits. The aim of the study was to evaluate whether the antioxidant and antimicrobial capacities o...
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2011
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| LEADER | 11763caa a22011537a 4500 | ||
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| 001 | PAPER-10784 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204051.0 | ||
| 008 | 190411s2011 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-77957859387 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOCHD | ||
| 100 | 1 | |a von Staszewski, M. | |
| 245 | 1 | 0 | |a Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins |
| 260 | |c 2011 | ||
| 270 | 1 | 0 | |m Jagus, R.J.; Departamento de Ingeniería Química, Facultad de Ingeniería, Ciudad Universitaria, Universidad de Buenos Aires, Intendente Güiraldes s/n (1428), Buenos Aires, Argentina; email: rjagus@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Green tea contains a high percentage of polyphenols, which are potent antioxidant and antimicrobial agents. However, interactions between polyphenols and food components may decrease their potential benefits. The aim of the study was to evaluate whether the antioxidant and antimicrobial capacities of different Argentinean green tea varieties could be affected by whey proteins. The results showed some degree of masking in the antioxidant and antimicrobial activity of green tea infusions when whey proteins are present. The degree of inhibition of antioxidant activity in each variety did not depend on the polyphenol concentration, indicating the importance of the particular polyphenol composition of each variety. The CH 410 variety exhibited the best performance as antioxidant and antimicrobial, even in the presence of whey proteins. The antimicrobial effects in the presence of whey proteins correlated with the polyphenol content of the green tea infusions and increased with the reduction of whey protein concentration. The antimicrobial effectiveness was similar within a pH range from 4.0 to 7.0, allowing its application to a wide group of foods. © 2010 Elsevier Ltd. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from Universidad de Buenos Aires , Agencia Nacional de Promoción Científica y Técnológica and Consejo Nacional de Investigaciones Científicas y técnicas de la República Argentina . We also thank Mr. Sergio D. Prat Kricun from INTA Misiones Argentina, for donating green tea samples. | ||
| 593 | |a Departamento de Ingeniería Química, Facultad de Ingeniería, Ciudad Universitaria, Universidad de Buenos Aires, Intendente Güiraldes s/n (1428), Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas, Técnicas de la República Argentina (CONICET), Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Universidad de Buenos Aires, Intendente Güiraldes s/n (1428), Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ANTIMICROBIAL |
| 690 | 1 | 0 | |a ANTIOXIDANT |
| 690 | 1 | 0 | |a ARGENTINEAN GREEN TEA |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 690 | 1 | 0 | |a ANTI-MICROBIAL ACTIVITY |
| 690 | 1 | 0 | |a ANTI-MICROBIAL AGENT |
| 690 | 1 | 0 | |a ANTI-MICROBIAL EFFECTS |
| 690 | 1 | 0 | |a ANTIMICROBIAL |
| 690 | 1 | 0 | |a ANTIOXIDANT |
| 690 | 1 | 0 | |a ANTIOXIDANT ACTIVITIES |
| 690 | 1 | 0 | |a ARGENTINEAN GREEN TEA |
| 690 | 1 | 0 | |a FOOD COMPONENTS |
| 690 | 1 | 0 | |a GREEN TEA |
| 690 | 1 | 0 | |a PH RANGE |
| 690 | 1 | 0 | |a POLYPHENOL CONTENT |
| 690 | 1 | 0 | |a POLYPHENOLS |
| 690 | 1 | 0 | |a POTENT ANTIOXIDANTS |
| 690 | 1 | 0 | |a POTENTIAL BENEFITS |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 690 | 1 | 0 | |a PHENOLS |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a MILK PROTEIN |
| 690 | 1 | 0 | |a POLYPHENOL DERIVATIVE |
| 690 | 1 | 0 | |a ANTIMICROBIAL ACTIVITY |
| 690 | 1 | 0 | |a ANTIOXIDANT ACTIVITY |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a CORRELATION ANALYSIS |
| 690 | 1 | 0 | |a FOOD DRUG INTERACTION |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a SHOOT |
| 690 | 1 | 0 | |a TEA |
| 651 | 4 | |a ARGENTINA | |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 700 | 1 | |a Jagus, R.J. | |
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