Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/6869
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dc.contributor.authorStandley, Len_US
dc.contributor.authorWinterton, Pen_US
dc.contributor.authorMarnewick, JLen_US
dc.contributor.authorGelderblom, WCAen_US
dc.contributor.authorJouber,t Een_US
dc.contributor.authorBritz, TJen_US
dc.date.accessioned2019-02-05T10:38:26Z-
dc.date.available2019-02-05T10:38:26Z-
dc.date.issued2001-
dc.identifier.citationStandley L, Winterton, P, Marnewick JL ,Gelderblom WCA, Joubert E & Britz TJ. 2001 .Influence of Processing Stages on Antimutagenic and Antioxidant Potentials of Rooibos Tea. Journal of Agricultural and Food Chemistry 49(1):114-117, DOI: 10.1021/jf000802den_US
dc.identifier.urihttp://hdl.handle.net/11189/6869-
dc.descriptionArticleen_US
dc.description.abstractThe antimutagenic and antioxidant potentials of rooibos (Aspalathus linearis) tea samples, collected from each of its major processing stages, were evaluated according to the Salmonella typhimurium mutagenicity test and the hydrogen donating ability and superoxide anion radical scavenging assays, respectively. Ten random samples were collected before and after fermentation, as well as after sun-drying, sieving, and steam pasteurization. Results indicated that the fermented tea had a significantly (P < 0.05) lower antimutagenic and antioxidant potential than the unfermented tea. Of the different processing stages, the most significant reduction in the antimutagenic and antioxidant property of the tea was found during the “fermentation” step. Sun-drying, sieving, and steam pasteurization also reduced the antimutagenic potential of the tea, although not to the same extent as the first processing step. The hydrogen donating ability was significantly increased after steam pasteurization in comparison to those of fermented and sun-dried tea. Pasteurization did not affect superoxide anion radical scavenging in comparison to fermented tea. Differences seem to exist in the antimutagenicity and antioxidant potencies of the tea sampled at the various stages during processing. A possible role of tea polyphenols in the antimutagenic and antioxdant activities of the tea is suggested as processing caused a significant reduction in the total polyphenolic contenten_US
dc.language.isoenen_US
dc.publisherAmerican Chemical Societyen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistry 49(1):114-117en_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/za/-
dc.subjectAmes testen_US
dc.subjectantioxidantsen_US
dc.subjectpolyphenolsen_US
dc.subjectsuperoxide anion radicalen_US
dc.subjectDPPH radicalen_US
dc.subjectAspalathus linearisen_US
dc.titleInfluence of Processing Stages on Antimutagenic and Antioxidant Potentials of Rooibos Teaen_US
dc.typeArticleen_US
dc.identifier.doi10.1021/jf000802d-
Appears in Collections:HWSci - Journal Articles (DHET subsidised)
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