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Stir‐frying treatments affect the phenolics profiles and cellular antioxidant activity of Adinandra nitida tea (Shiyacha) in daily tea model
- Chen, Yongsheng, Shen, Yingbin, Fu, Xiong, Abbasi, Arshad Mehmood, Yan, Rian
- International journal of food science & technology 2017 v.52 no.8 pp. 1820-1827
- antioxidants, flavonoids, functional foods, human cell lines, hydrophilicity, models, neoplasms, oxidative stress, oxygen radical absorbance capacity, phenolic compounds, stir frying, tea
- Adinandra nitida tea (Shiyacha) is a well‐known resource of functional foods with many healthful features. Effect of stir frying on phenolics, aromatic compounds, cellular antioxidant and antiproliferative activities in A. nitida tea was investigated. Stir‐fried samples depicted a significant increase in total water‐soluble solid, phenolics and flavonoids contents, respectively. In stir‐fried treated samples, main compounds were higher than in corresponding untreated samples. Similar trend was observed in aromatic compounds. Hydrophilic peroxyl radical scavenging capacity and oxygen radical absorbance capacity were enhanced immensely in the treated samples. Furthermore, cellular antioxidant activities of treated samples were higher than those of untreated samples. Stir‐fried samples exhibited higher antiproliferative activity on HepG2 cells, whereas an lack in untreated samples. These findings suggest that stir frying could be an effective technique to improve A. nitida tea quality, and support that A. nitida tea could act as a potential functional food against intracellular oxidative stress and inhibitor of liver cancer.