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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Autores principales:	von Staszewski, M., Pilosof, A.M.R., Jagus, R.J.
Formato:	JOUR
Materias:	Antimicrobial Antioxidant Argentinean green tea Whey proteins Anti-microbial activity Anti-microbial agent Anti-microbial effects Antioxidant activities Food components Green tea pH range Polyphenol content Polyphenols Potent antioxidants Potential benefits Phenols Proteins Microorganisms milk protein polyphenol derivative antimicrobial activity antioxidant activity Argentina article correlation analysis food drug interaction nonhuman pH shoot tea
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v125_n1_p186_vonStaszewski
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03088146_v125_n1_p186_vonStaszewski
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spelling	todo:paper_03088146_v125_n1_p186_vonStaszewski2023-10-03T15:22:53Z Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins von Staszewski, M. Pilosof, A.M.R. Jagus, R.J. Antimicrobial Antioxidant Argentinean green tea Whey proteins Anti-microbial activity Anti-microbial agent Anti-microbial effects Antimicrobial Antioxidant Antioxidant activities Argentinean green tea Food components Green tea pH range Polyphenol content Polyphenols Potent antioxidants Potential benefits Whey proteins Phenols Proteins Microorganisms milk protein polyphenol derivative antimicrobial activity antioxidant activity Argentina article correlation analysis food drug interaction nonhuman pH shoot tea 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. Fil:von Staszewski, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Jagus, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03088146_v125_n1_p186_vonStaszewski
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Antimicrobial Antioxidant Argentinean green tea Whey proteins Anti-microbial activity Anti-microbial agent Anti-microbial effects Antimicrobial Antioxidant Antioxidant activities Argentinean green tea Food components Green tea pH range Polyphenol content Polyphenols Potent antioxidants Potential benefits Whey proteins Phenols Proteins Microorganisms milk protein polyphenol derivative antimicrobial activity antioxidant activity Argentina article correlation analysis food drug interaction nonhuman pH shoot tea
spellingShingle	Antimicrobial Antioxidant Argentinean green tea Whey proteins Anti-microbial activity Anti-microbial agent Anti-microbial effects Antimicrobial Antioxidant Antioxidant activities Argentinean green tea Food components Green tea pH range Polyphenol content Polyphenols Potent antioxidants Potential benefits Whey proteins Phenols Proteins Microorganisms milk protein polyphenol derivative antimicrobial activity antioxidant activity Argentina article correlation analysis food drug interaction nonhuman pH shoot tea von Staszewski, M. Pilosof, A.M.R. Jagus, R.J. Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
topic_facet	Antimicrobial Antioxidant Argentinean green tea Whey proteins Anti-microbial activity Anti-microbial agent Anti-microbial effects Antimicrobial Antioxidant Antioxidant activities Argentinean green tea Food components Green tea pH range Polyphenol content Polyphenols Potent antioxidants Potential benefits Whey proteins Phenols Proteins Microorganisms milk protein polyphenol derivative antimicrobial activity antioxidant activity Argentina article correlation analysis food drug interaction nonhuman pH shoot tea
description	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.
format	JOUR
author	von Staszewski, M. Pilosof, A.M.R. Jagus, R.J.
author_facet	von Staszewski, M. Pilosof, A.M.R. Jagus, R.J.
author_sort	von Staszewski, M.
title	Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
title_short	Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
title_full	Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
title_fullStr	Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
title_full_unstemmed	Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
title_sort	antioxidant and antimicrobial performance of different argentinean green tea varieties as affected by whey proteins
url	http://hdl.handle.net/20.500.12110/paper_03088146_v125_n1_p186_vonStaszewski
work_keys_str_mv	AT vonstaszewskim antioxidantandantimicrobialperformanceofdifferentargentineangreenteavarietiesasaffectedbywheyproteins AT pilosofamr antioxidantandantimicrobialperformanceofdifferentargentineangreenteavarietiesasaffectedbywheyproteins AT jagusrj antioxidantandantimicrobialperformanceofdifferentargentineangreenteavarietiesasaffectedbywheyproteins
_version_	1807319517803577344

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

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