Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea

References

• Aguirre-Hernández, E., Martínez, A. L., González-Trujano, M. E., Moreno, J., Vibrans, H., & Soto-Hernández, M. (2007). Pharmacological evaluation of the anxiolytic and sedative effects of Tilia americana L. var. mexicana in mice. Journal of Ethnopharmacology, 109(1), 140–145. doi:10.1016/j.jep.2006.07.017
   PubMed Web of Science ®Google Scholar
• Castiglioni, S., Damiani, E., Astolfi, P., & Carloni, P. (2015). Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. International Journal of Food Sciences and Nutrition, 66(5), 491–497. doi:10.3109/09637486.2015.1042842
   PubMed Web of Science ®Google Scholar
• Hajiaghaalipour, F., Sanusi, J., & Kanthimathi, M. S. (2016). Temperature and time of steeping affect the antioxidant properties of white, green, and black tea infusions. Journal of Food Science, 81(1), H246–H254. doi:10.1111/1750-3841.13149
   PubMed Web of Science ®Google Scholar
• Harbourne, N., Marete, E., Jacquier, J. C., & O’Riordan, D. (2013). Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages - A review. Food Research International, 50(2), 480–486. doi:10.1016/j.foodres.2011.03.009
   Web of Science ®Google Scholar
• Herrera-Ruiz, M., Román-Ramos, R., Zamilpa, A., Tortoriello, J., & Jiménez-Ferrer, J. E. (2008). Flavonoids from Tilia americana with anxiolytic activity in plus-maze test. Journal of Ethnopharmacology, 118(2), 312–317. doi:10.1016/j.jep.2008.04.019
   PubMed Web of Science ®Google Scholar
• Kamiloglu, S., Toydemir, G., Boyacioglu, D., & Capanoglu, E. (2016). Health perspectives on herbal tea infusions. Phytoterapeutics, 43(February), 353–368. doi:10.1016/j.jep.2008.04.019
   Google Scholar
• Kelebek, H. (2016). LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food Chemistry, 204, 227–238. doi:10.1016/j.foodchem.2016.02.132
   PubMed Web of Science ®Google Scholar
• Kelebek, H., Sevindik, O., & Selli, S. (2019). LC-DAD-ESI-MS/MS-based phenolic profiling of St John’s Wort Teas and their antioxidant activity: Eliciting infusion induced changes. Journal of Liquid Chromatography & Related Technologies, 0, 1–7. doi:10.1080/10826076.2019.1568257
   Google Scholar
• Kim, K. H., Moon, E., Kim, S. Y., Choi, S. U., & Lee, K. R. (2012). Lignan constituents of Tilia amurensis and their biological evaluation on antitumor and anti-inflammatory activities. Food and Chemical Toxicology, 50(10), 3680–3686. doi:10.1016/j.fct.2012.07.014
   PubMed Web of Science ®Google Scholar
• Komes, D., Horžić, D., Belščak, A., Ganić, K. K., & Vulić, I. (2010). Green tea preparation and its influence on the content of bioactive compounds. Food Research International, 43(1), 167–176. doi:10.1016/j.foodres.2009.09.022
   Web of Science ®Google Scholar
• Kowalski, R., Baj, T., Kalwa, K., Kowalska, G., & Sujka, M. (2017). Essential oil composition of tilia cordata flowers. Journal of Essential Oil-Bearing Plants, 20(4), 1137–1142. doi:10.1080/0972060X.2017.1359681
   Web of Science ®Google Scholar
• Kyle, J. A. M., Morrice, P. C., McNeill, G., & Duthie, G. G. (2007). Effects of infusion time and addition of milk on content and absorption of polyphenols from black tea. Journal of Agricultural and Food Chemistry, 55(12), 4889–4894. doi:10.1021/jf070351y
   PubMed Web of Science ®Google Scholar
• Martínez, A. L., González-Trujano, M. E., Aguirre-Hernández, E., Moreno, J., Soto-Hernández, M., & López-Muñoz, F. J. (2009). Antinociceptive activity of Tilia americana var. mexicana inflorescences and quercetin in the formalin test and in an arthritic pain model in rats. Neuropharmacology, 56(2), 564–571. doi:10.1016/j.neuropharm.2008.10.010
   PubMed Web of Science ®Google Scholar
• Matsuda, H., Ninomiya, K., Shimoda, H., & Yoshikawa, M. (2002). Hepatoprotective principles from the flowers of Tilia argentea (linden): Structure requirements of tiliroside and mechanisms of action. Bioorganic & Medicinal Chemistry, 10(3), 707–712. doi:10.1016/S0968-0896(01)00321-2
   PubMed Web of Science ®Google Scholar
• Pardau, M. D., Pereira, A. S. P., Apostolides, Z., Serem, J. C., & Bester, M. J. (2017). Antioxidant and anti-inflammatory properties of Ilex guayusa tea preparations: A comparison to Camellia sinensis teas. Food & Function, 8(12), 4601–4610. doi:10.1039/C7FO01067B
   PubMed Web of Science ®Google Scholar
• Pérez-Burillo, S., Giménez, R., Rufián-Henares, J. A., & Pastoriza, S. (2018). Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chemistry, 248(December 2017), 111–118. doi:10.1016/j.foodchem.2017.12.056
   PubMedGoogle Scholar
• Sharpe, E., Hua, F., Schuckers, S., Andreescu, S., & Bradley, R. (2016). Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties. Food Chemistry, 192, 380–387. doi:10.1016/j.foodchem.2015.07.005
   PubMed Web of Science ®Google Scholar
• Sun, Y., Rukeya, J., Tao, W., Sun, P., & Ye, X. (2017). Bioactive compounds and antioxidant activity of wolfberry infusion. Scientific Reports, 7(January), 1–8. doi:10.1038/srep40605
   PubMedGoogle Scholar
• Wissam, Z., Nour, A. A., Bushra, J., & Zein, N. (2017). Extracting and studying the antioxidant capacity of polyphenols in dry linden leaves (Tilia cordata). Journal of Pharmacognosy and Phytochemistry, 6(3), 258–262.
   Google Scholar