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

Autores
Von Staszewski, Mariana; Pilosof, Ana Maria Renata; Jagus, Rosa Juana
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Materia
Argentinean green tea
Antioxidant
Antimicrobial
Whey proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/280437
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteinsVon Staszewski, MarianaPilosof, Ana Maria RenataJagus, Rosa JuanaArgentinean green teaAntioxidantAntimicrobialWhey proteinshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Green 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.Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaElsevier2011-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/280437Von Staszewski, Mariana; Pilosof, Ana Maria Renata; Jagus, Rosa Juana; Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins; Elsevier; Food Chemistry; 125; 1; 9-2011; 186-1920308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814610010629info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.08.059info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-26T10:32:23Zoai:ri.conicet.gov.ar:11336/280437instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-02-26 10:32:23.363CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
title Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
spellingShingle Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
Von Staszewski, Mariana
Argentinean green tea
Antioxidant
Antimicrobial
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
dc.creator.none.fl_str_mv Von Staszewski, Mariana
Pilosof, Ana Maria Renata
Jagus, Rosa Juana
author Von Staszewski, Mariana
author_facet Von Staszewski, Mariana
Pilosof, Ana Maria Renata
Jagus, Rosa Juana
author_role author
author2 Pilosof, Ana Maria Renata
Jagus, Rosa Juana
author2_role author
author
dc.subject.none.fl_str_mv Argentinean green tea
Antioxidant
Antimicrobial
Whey proteins
topic Argentinean green tea
Antioxidant
Antimicrobial
Whey proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
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.
publishDate 2011
dc.date.none.fl_str_mv 2011-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/280437
Von Staszewski, Mariana; Pilosof, Ana Maria Renata; Jagus, Rosa Juana; Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins; Elsevier; Food Chemistry; 125; 1; 9-2011; 186-192
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/280437
identifier_str_mv Von Staszewski, Mariana; Pilosof, Ana Maria Renata; Jagus, Rosa Juana; Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins; Elsevier; Food Chemistry; 125; 1; 9-2011; 186-192
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814610010629
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.08.059
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.665996

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