TY  - JOUR
AU  - Veljkovic, Jovana N.
AU  - Pavlovic, Aleksandra N.
AU  - Mitic, Snezana S.
AU  - Tosic, Snezana B.
AU  - Stojanovic, Gordana S.
AU  - Kalicanin, Biljana M.
AU  - Stanković, Dalibor
AU  - Stojkovic, Milan B.
AU  - Mitic, Milan N.
AU  - Brcanovic, Jelena M.
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1621
AB  - The aim of this study was evaluation of individual phenolic compounds and antioxidant activity of commercially consumed black, green, fruit and herbal tea infusions in Serbia in order to characterize the quantity and quality of teas. The most abundant compound was gallic acid, followed by caffeic acid, rutin, (+)-catechin and (-)-epicatechin. The main procyanidin was procyanidin B1. The antioxidant activity was measured using five in vitro methods: determination of 1,1-dipheny1-2-picrylhydrazyl radical-scavenging activity (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation-scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), reduction power (RP) Fe(III) to Fe(II) and cyclic voltammetry (CV). Obtained results of FRAP and of the Fe(III)/Fe(III) method correlated strongly with the total phenolics content (R-2 = 0.92246, R-2 = 0.88084, p  lt  0.0001). Antioxidant power of green tea and bearberry tea was considerably higher than that of black tea. Raspberry and cherry showed the highest antioxidant power among fruit tea infusions. Contribution of phenolic compounds to tea antioxidant activity was also quantified in this study. Stepwise linear regression demonstrated that quantification of different phenolic compounds responsible for tea antioxidant activity was dependent on the method used. Gallic acid, caffeic acid (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, procyanidin B1, procyanidin B2 together made up 43.6-99.9% of the antioxidant activity of tea.
PB  - Vup Food Research Inst, Bratislava, Bratislava 26
T2  - Journal of Food and Nutrition Research
T1  - Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches
VL  - 52
IS  - 1
SP  - 12
EP  - 24
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1621
ER  - 

@article{
author = "Veljkovic, Jovana N. and Pavlovic, Aleksandra N. and Mitic, Snezana S. and Tosic, Snezana B. and Stojanovic, Gordana S. and Kalicanin, Biljana M. and Stanković, Dalibor and Stojkovic, Milan B. and Mitic, Milan N. and Brcanovic, Jelena M.",
year = "2013",
abstract = "The aim of this study was evaluation of individual phenolic compounds and antioxidant activity of commercially consumed black, green, fruit and herbal tea infusions in Serbia in order to characterize the quantity and quality of teas. The most abundant compound was gallic acid, followed by caffeic acid, rutin, (+)-catechin and (-)-epicatechin. The main procyanidin was procyanidin B1. The antioxidant activity was measured using five in vitro methods: determination of 1,1-dipheny1-2-picrylhydrazyl radical-scavenging activity (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation-scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), reduction power (RP) Fe(III) to Fe(II) and cyclic voltammetry (CV). Obtained results of FRAP and of the Fe(III)/Fe(III) method correlated strongly with the total phenolics content (R-2 = 0.92246, R-2 = 0.88084, p  lt  0.0001). Antioxidant power of green tea and bearberry tea was considerably higher than that of black tea. Raspberry and cherry showed the highest antioxidant power among fruit tea infusions. Contribution of phenolic compounds to tea antioxidant activity was also quantified in this study. Stepwise linear regression demonstrated that quantification of different phenolic compounds responsible for tea antioxidant activity was dependent on the method used. Gallic acid, caffeic acid (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, procyanidin B1, procyanidin B2 together made up 43.6-99.9% of the antioxidant activity of tea.",
publisher = "Vup Food Research Inst, Bratislava, Bratislava 26",
journal = "Journal of Food and Nutrition Research",
title = "Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches",
volume = "52",
number = "1",
pages = "12-24",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1621"
}

Veljkovic, J. N., Pavlovic, A. N., Mitic, S. S., Tosic, S. B., Stojanovic, G. S., Kalicanin, B. M., Stanković, D., Stojkovic, M. B., Mitic, M. N.,& Brcanovic, J. M.. (2013). Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches. in Journal of Food and Nutrition Research
Vup Food Research Inst, Bratislava, Bratislava 26., 52(1), 12-24.
https://hdl.handle.net/21.15107/rcub_cherry_1621

Veljkovic JN, Pavlovic AN, Mitic SS, Tosic SB, Stojanovic GS, Kalicanin BM, Stanković D, Stojkovic MB, Mitic MN, Brcanovic JM. Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches. in Journal of Food and Nutrition Research. 2013;52(1):12-24.
https://hdl.handle.net/21.15107/rcub_cherry_1621 .

Veljkovic, Jovana N., Pavlovic, Aleksandra N., Mitic, Snezana S., Tosic, Snezana B., Stojanovic, Gordana S., Kalicanin, Biljana M., Stanković, Dalibor, Stojkovic, Milan B., Mitic, Milan N., Brcanovic, Jelena M., "Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches" in Journal of Food and Nutrition Research, 52, no. 1 (2013):12-24,
https://hdl.handle.net/21.15107/rcub_cherry_1621 .