Journal of Tea Science Research, 2024, Vol.14, No.1, 19-43 http://hortherbpublisher.com/index.php/jtsr 40 Orak H., Yagar H., Isbilir S., Demirci A., and Gumus T., 2013, Antioxidant and antimicrobial activities of white, green and black tea extracts, Acta Alimentaria, 42: 379-389. https://doi.org/10.1556/AAlim.2013.2222 Paiva L., Rego C., Lima E., Marcone M., and Baptista J., 2021, Comparative analysis of the polyphenols, caffeine, and antioxidant activities of green tea, white tea, and flowers from Azorean Camellia sinensis varieties affected by different harvested and processing conditions, Antioxidants, 10, Article 183. https://doi.org/10.3390/antiox10020183 Pan J., Jiang Y., Lv Y., Li M., Zhang S., Liu J., Zhu Y., and Zhang H., 2018, Comparison of the main compounds in Fuding white tea infusions from various tea types, Food Science and Biotechnology, 27: 1311-1318. https://doi.org/10.1007/s10068-018-0384-3 Pastoriza S., Pérez-Burillo S., and Rufián-Henares J.Á., 2017, How brewing parameters affect the healthy profile of tea, Current Opinion in Food Science, 14: 7-12. https://doi.org/10.1016/j.cofs.2016.12.001 Peiró S., Gordon M.H., Blanco M., Pérez-Llamas F., Segovia F., and Almajano M.P., 2014, Modelling extraction of white tea polyphenols: the influence of temperature and ethanol concentration. Antioxidants, 3: 684-699. https://doi.org/10.3390/antiox3040684 Pereira V., Knor F., Vellosa J., and Beltrame F., 2014, Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensisL.) Kuntze, Theaceae. Revista Brasileira de Plantas Medicinais, 16, 490-498. https://doi.org/10.1590/1983-084X/13_061 Pérez-Burillo S., Giménez R., Rufián-Henares J., and Pastoriza S., 2018, Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chemistry, 248: 111-118. https://doi.org/10.1016/j.foodchem.2017.12.056 Pluta-Kubica A., Jamróz E., Kawecka A., Juszczak L., and Krzyściak P., 2020, Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese, International Journal of Biological Macromolecules, 155: 1307-1316. https://doi.org/10.1016/j.ijbiomac.2019.11.102 Raghunath S., Budaraju S., Gharibzahedi S.M.T., Koubaa M., Roohinejad S., and Mallikarjunan K., 2023, Processing technologies for the extraction of value-added bioactive compounds from tea. Food Engineering Reviews, 1-33. https://doi.org/10.1007/s12393-023-09338-2 Rangi S., Dhatwalia S.K., Bhardwaj P., Kumar M., and Dhawan D., 2018, Evidence of similar protective effects afforded by white tea and its active component ‘EGCG’on oxidative-stress mediated hepatic dysfunction during benzo(a) pyrene induced toxicity. Food and Chemical Toxicology, 116: 281-291. https://doi.org/10.1016/j.fct.2018.04.044. Rehder A.P., Silva P.B., Xavier A.M., and Barrozo M.A., 2021, Optimization of microwave-assisted extraction of bioactive compounds from a tea blend, Journal of Food Measurement and Characterization, 15: 1588-1598. https://doi.org/10.1007/s11694-020-00750-4 Roushdy R., and El Sayed M., 2023, Remineralizing effect of white tea, green tea and casein phosphopeptide amorphous calcium phosphate CPP-ACP on artificially demineralized enamel in-vitro study, Ahram Canadian Dental Journal, 2: 87-99. https://doi.org/10.21608/ACDJ.2023.318788 Roushdy R.Z., Niazy M.A., and Mohamed H.F., 2022, Effect of Egg Shell and White Tea Dentin Pretreatment on Microtensile Bond Strength of Universal Adhesive System. Al-Azhar Dental Journal for Girls, 9: 399-409. https://doi.org/10.21608/ADJG.2022.75825.1364 Routray W., and Orsat V., 2012, Microwave-assisted extraction of flavonoids: a review. Food and Bioprocess Technology, 5: 409-424. https://doi.org/10.1007/s11947-011-0573-z Rusak G., Komes D., Likić S., Horžić D., and Kovač M., 2008, Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry, 110: 852-858. https://doi.org/10.1016/j.foodchem.2008.02.072 Sanlier N., Atik İ., and Atik A., 2018, A minireview of effects of white tea consumption on diseases. Trends in Food Science and Technology, 82: 82-88. https://doi.org/10.1016/j.tifs.2018.10.004 Sanna V., Lubinu G., Madau P., Pala N., Nurra S., Mariani A., and Sechi M., 2015, Polymeric nanoparticles encapsulating white tea extract for nutraceutical application. Journal of Agricultural and Food Chemistry, 63: 2026-2032. https://doi.org/10.1021/jf505850q Santos J.S., Leal A.S., Escher G.B., Cruz A.G., Cruz T.M., Hellström J., Pihlava J.M., and Granato D., 2020, Effects of an herbal extract composed of white tea, roasted yerba mate and fermented rooibos on the antioxidant activity and sensory properties of popsicles manufactured with different protein sources, Journal of Food Bioactives, 11. https://doi.org/10.31665/JFB.2020.11240 Senapati K.K., 2021, Nutraceuticals of tea Camellia sinensis for human health. In K. Sharma, K. Mishra, K. K. Senapati, and C. D. Bod (Eds.), Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health. IntechOpen. https://doi.org/10.5772/intechopen.96506
RkJQdWJsaXNoZXIy MjQ4ODYzNA==