Biological Activities of Steamed Miang (Camellia sinensis (L.) Kuntze var. assamica (J.W. Mast.) Kitam) Juice Extracts

Vipanee Chumsai-Na-Ayudhya, N. Thongwai
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Abstract

Miang (Camellia sinensis (L.) Kuntze var. assamica (J.W. Mast.) Kitam.) is an Assam tea which is mainly found in northern Thailand. Fermented Miang is made from young and semi-mature Miang leaves by the local wisdom. Briefly, Miang leaves are harvested and steamed for approximately 2 hours prior to cooling down and subsequently packed into a container with close lid. Fermentation process will take place and run for 1-3 months normally. Steaming step renders a high quantity of steamed Miang juices (SMJ) which will be discarded afterwards. Evaluation of this biological waste will bring about ways of making value-added products. The purpose of this study aims to investigate the effects of steaming time and ages of Miang leaves on biological activities of SMJ obtained. Fresh, young and semi-mature, Miang leaves were collected and steamed for 30 minutes, 1, 2 and 3 hours. Meanwhile, young and old Miang leaves were steamed for 2 hours as compared with the conventional method. All SMJ were further evaporated and lyophilized to obtain SMJ crude extracts (CE). The 3-hour SMJ-CE had the highest antioxidant activity and total phenolic content (p<0.05), 548.4±13 μg GAE/ g extract and 460.24±11.8 μg GAE/g extract, respectively. Comparing between SMJ-CE of young and old Miang leaves, the antioxidant activity and total phenolic content of the young leaves SMJ-CE was significantly higher than the old leaves SMJ-CE (p<0.05). Moreover, all SMJ-CE had antibacterial activities to inhibit growth of some gastrointestinal pathogenic bacteria including Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Salmonella Typhi, Shigella dysenteriae, Staphylococcus aureus, Methicillin-resistant Staphylococcus aureus (MRSA) and Vibrio cholerae with the young leaves SMJ-CE showed the highest activities. The information obtained will be further used as a guideline in food and cosmetic application using SMJ-CE as a raw material.
蒸香茶树的生物活性研究昆兹变种assamica (J.W. Mast)Kitam)果汁提取物
Miang (Camellia sinensis (L.))昆兹变种assamica (J.W. Mast)Kitam.)是阿萨姆邦的一种茶,主要产于泰国北部。发酵香酒是用年轻的和半成熟的香叶根据当地的智慧制成的。简单地说,采摘香叶,蒸约2小时后冷却,然后装进一个密闭的容器。发酵过程将进行,正常运行1-3个月。蒸制步骤使蒸熟的香汁量很大,蒸熟后会被丢弃。对这类生物废弃物的评价将带来制造增值产品的途径。本研究的目的是研究苗叶蒸制时间和蒸龄对SMJ生物活性的影响。收集新鲜、幼嫩和半成熟的苗叶,分别蒸30分钟、1小时、2小时和3小时。同时,与传统方法相比,嫩香叶和老香叶蒸2小时。所有的SMJ进一步蒸发和冻干得到SMJ粗提物(CE)。SMJ-CE 3 h的抗氧化活性和总酚含量最高(p<0.05),分别为548.4±13 μg GAE/g和460.24±11.8 μg GAE/g。苗木幼叶和老叶SMJ-CE的抗氧化活性和总酚含量显著高于老叶SMJ-CE (p<0.05)。此外,SMJ-CE对蜡样芽孢杆菌、大肠杆菌、大肠杆菌O157:H7、伤寒沙门氏菌、痢疾志贺氏菌、金黄色葡萄球菌、耐甲氧西林金黄色葡萄球菌(MRSA)和霍乱弧菌等胃肠道致病菌均有抑菌活性,其中幼叶SMJ-CE抑菌活性最高。获得的信息将进一步作为使用SMJ-CE作为原料的食品和化妆品应用的指南。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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