Effect Of Adding Green Tea And Chamomile Extracts On Shelf Life Of Cupcake Product

References Abbas, A. M., Seddik, M. A., Gahory, A., Salaheldin, S. and Soliman, W. S. (2021). Differences in the Aroma Profile of Chamomile (Matricaria chamomilla L.) after Different Drying Conditions. Sustainability, 13, 5083: 1-9. Adnan, M.; A. Asif; A. Anwaar; K. Nauman; H. Imran and A. Iftikhar. (2013). Chemical Composttion and sensory evaluation of tea (camella sinesis) commercialized in Pakistan. Pakistan Journal of Botany, 45(3): 901-907. Afify, A., Ali, F.S. and Turky, A.F. (2012). Control of Tetranychus urticae Koch by extracts of three essential oils of chamomile, marjoram and Eucalyptus. Asian Pacific Journal of Tropical Biomedicine, pp: 24-30. Al-Ismail, K.M. and Aburjai, T. (2004). Antioxidant activity of water and alcohol extracts of chamomil flowers, anise seeds and dill seeds. Journal of Agriculture and Food Sci, 84: 173 - 8.AOAC. (2005). Official Methods Of Analysis Of AOAC. International.In W. Horwitz. G. Latimer (Eds). Gaithersburg. MD: AOAC Inernational. AOAC. (2015). Official methods of analysis, Association of Official Analytical Chemists, Inc., Washington, DC, USA. Asami. D.K.; Y.J. Hong; D. Barrett and A.E. Mitchell. (2003). Comparison of the total phenolic and ascorbic acid content of freeze dried and airdried marionberry, Strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry, 51: 1237-1241. Bae, M. S. and Lee, S. C. (2010). Effect of deep sea water on the antioxidant activity and catechin content of green tea. Journal of Medicinal Plants Research, 4(16): 1662–1667. Bahramian, E., Latifi, Z., Ebadi, M., Ghafuri, Z. and Ebrahimi Valadani, M. (2020). Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake. Journal Of Food Science and Technology, 17 (104): 27-39. Bajaj, S., Urooj, A., and Prabhasankar, P. (2006). Effect of incorporation of mint on texture, colour and sensory parameters of biscuits. International Journal of Food Properties, 9: 691–700. Blicharski, T., Oniszczuk, A., Olech, M., Oniszczuk, T., Wójtowicz, A., Krawczyk, W. and Nowak, R. (2017). Puffed cereals with added chamomile-quantitative analysis of polyphenols and optimization of their extraction method. Ann Agric Environ Med, 24(2): 222–228. Blokhina, O., Virolainen, E. and Fagerstedt, K.V. (2003). Antioxidant, oxidative damage and oxygen deprivation stress: A review. Annals of Botany, 91: 179–194. Caleja, C., Barros, L., Antonio, A. L., Ciric, A., Sokovic´ , M. and Oliveira, M. B. P. P. (2015a). Foeniculum vulgare Mill. as natural conservation enhancerand health promoter by incorporation in cottage cheese. Journal of Functional Foods, 12: 428–438. Caleja, C., Barros, L., Antonio, A. L., Ciric, A., Barreira, J. C. M. and Sokovic´, M. (2015b). Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.). Journal of Functional Foods, 16: 114–124. Caleja, C., Ribeiro, A., Barros, L., Barreira, J. C. M., Antonio, A. L. and Oliveira, M. B. P. P. (2016a). Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. Food Chemistry, 199, 720–726. Caleja, C., Barros, L., Antonio, A. L., Carocho, M., Oliveira, M. B. P. P. and Ferreira, I. C. F. R. (2016b). Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry, 210, 262–268. Caleja, C., Barros, L., Antonio, A. L., Oliveira, M. B. P.P. and Ferreira, I. C.F.R. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry, 216: 342–346. Can, O.D., Özkay, Ü.D., Kıyan, H.T. and Demirci, B. (2012). Psychopharmacological profile of Chamomile (Matricaria recutita L.) essential oil in mice. Phytomedicine, 19(3–4): 306-310. Cao, S., Hu, F., Xu, Z.Q., Fang, D. and Lu, N. (2012). Study on the processing technology and antioxidant of green tea cake. Science and Technology of Food Industry, 11: 286–288. Carocho, M., Barreiro, M. F., Morales, P. and Ferreira, I. C. F. R. (2014). Adding molecules to food, pros and cons: A review of synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13: 377–399.Carocho, M., Morales, P. and Ferreira, I. C. F. R. (2015). Natural food additives: Quo vadis?. Trends in Food Science and Technology, 45: 284–295. Chandrashekhar, V.M., Halagali, K.S., Nidavani, R.B., Shalavadi, M.H., Biradar, B.S., Biswas D. and Muchchandi, I.S. (2011). Anti-allergic activity of German chamomile (Matricaria recutita L.) in mast cell mediated allergy model. Journal of Ethnopharmacology, 137(1): 336-340. Chen, D., Chen, G., Ding, Y., Wan, P., Peng, Y., Chen, C., Ye, H., Zeng, X. and Ran, L. (2019). Polysaccharides from the flowers of tea (Camellia sinensis L.) modulate gut health and ameliorate cyclophosphamide-induced immunosuppression. Journal of Functional Foods, 61, 103470. Chen, D., Ding, Y., Chen, G., Sun, Y., Zeng, X. and Ye, H. (2020)a. Components identification and nutritional value exploration of tea (Camellia sinensis L.) flower extract: Evidence for functional food. Food Research International, 132, 109100. Chen, L., Liu, F., Yang, Y., Tu, Z., Lin, J., Ye, Y. and Xu, P. (2021)a. Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites. Food Research International, 148, 110613. Chen, N., Han, B., Fan, X., Cai, F., Ren, F., Xu, M., Zhong, J., Zhang, Y., Ren, D., and Yi, L. (2020)b. Uncovering the antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC – HRMS analysis. Journal of Chromatography B, 1145, 122092. Chen, S., Wang, C. Y., Tsai, C. Y., Yang, I. C., Luo, S. J. and Chuang, Y. K. (2021)b. Fermentation quality evaluation of tea by estimating total catechins and theanine using near-infrared spectroscopy. Vibrational Spectroscopy, 115, 103278. Chen, X., Wang, P., Gu, M., Lin, X., Hou, B., Zheng, Y.,…Ye, N. (2021)c. R2R3-MYB transcription factor family in tea plant (Camellia sinensis): Genome-wide characterization, phylogeny, chromosome location, structure and expression patterns. Genomics, 113(3): 1565–1578Chen, X., Zhao, Y., Zhao, Y., Hu, Y., Wang, C., Zhang, K., … Wu, Z. (2021). Effect of ultra-high pressure treatment on the characteristics of a tea polysaccharide conjugate aqueous solution. Industrial Crops and Products, 171, 113859. Curtis, T. and Halford, N. (2016). Reducing the acrylamide-forming potential of wheat. Food Energy Secur, 5: 153–164. EFSA. (2011). Panel on food additives and nutrient sources added to food (ANS); scientific opinion on the reevaluation of butylated hydroxyanisole-BHA (E 320) as a food additive. EFSA Journal, 9(10), 2392. http://dx.doi.org/10.2903/j.efsa.2011.2392. Pp: 49. El-Zainy, A.R.M., Shalaby, A.O., El-Zamzamy, F.M. and Mostafa, M.Y.A. (2016). Effect of Chamomile, Marjoram and their Oils Incorporation on Properties of Oat Biscuits. Middle East Journal of Applied Sciences, 6(1): 162-177. Evstigneeva, T., Skvortsova, N. and Yakovleva, R. (2016). The application of green tea Extract as a source of antioxidants in the processing of dairy products. Agronomy Research, 14(S2): 1284–1298. FAOSTAT. (2021). Crops and livestock products: Tea. Retrieved August 4, 2021, from FAO Departments and Offices website: http://www.fao.org/faostat/en/#home. Fernandes, Â., Antonio, A. L., Barreira, J. C. M., Oliveira, M. B. P. P., Martins, A. and Ferreira, I. C. F. R. (2012). Effects of gamma irradiation on physical parameters of Lactarius deliciosus wild edible mushrooms. Postharvest Biology and Technology, 74: 79–84. Freitas, K. H. G. and Fatibello-Filho, O. (2010). Simultaneous determination of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in food samples using a carbon composite electrode modified with Cu3(PO4)2 immobilized in polyester resin. Talanta, 81: 1102–1108Fu, Z., Yoo, M.J., Zhou, W., Zhang, L., Chen, Y. and Lu, J. (2018). Effect of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process. Food Chem, 242: 162–168. Gandhi, A. P., Kotawaliwale, N., Kawalkar, J., Srivastava, D. C., Parihar, V. S. and Raghu Nadh, P. (2001). Effect of incorporation of defatted soy flour on the quality of sweet biscuits. Journal of Food Science and Technology, 38(502–503), 7. Göger, G., Demirci, B., Ilgın, S. and Demirci, F. (2018). Antimicrobial and toxicity profiles evaluation of the chamomile (Matricaria recutita L.) essential oil combination with standard antimicrobial agents. Industrial Crops and Products, 120: 279-285. Gökmen, V., Açar, Ö.C., Köksel, H. and Acar, J. (2007). Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies. Food Chem, 104: 1136–1142. Guimarães, R., Barros, L., Dueñas, M., Calhelha, R.C., Carvalho, A.M., Santos-Buelga, Maria João Queiroz, C. R.P. and Ferreira, I.C.F.R. (2013). Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations. Food Chemistry, 136(2): 718-725. Higdon, J.V. and Frei, B. (2003). Tea catechins and polyphenols: Health effect, metabolism, and antioxidant function. Critical Reviews in food Science and Technology, 43: 89-143. Holley, R.A. and Patel, D. (2005). Improvement in shelflife and safety of perishabale foods by plant essential oils and smoke antimicrobials. Journal of Food Microbiol, 22: 273 - 92. Hu, J., Chen, Y. and Ni, D. (2012). Effect of superfine grinding on quality and antioxidant property of fine green tea powders. LWT-Food Science and Technology, 45: 8–12.Huang, W. Y., Lin, Y.R. Ho, R.F., Liu, H.Y. and Lin, Y. S. (2013). Effects of Water Solutions on Extracting Green Tea Leaves. The Scientific World Journal, Volume 2013, Article ID 368350, Pp: 6. Huang, Y., Sheng, J., Yang, F. and Hu, Q. (2007). Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea. Journal of Food Engineering, 78(2): 687–692. Jaziri, I.; M. B. Slama; H. Mhadhbi; M. C. Urdaci; M. Hamdi. (2009). Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage. Food Chemistry, 112 (3): 614-620, ref.25. Jia, X., Zhang, W., Fernie, A. R. and Wen, W. (2021). Camellia sinensis (Tea). Trends in Genetics, 37(2), 201–202. Jiménez-Monreal, A.; M. A. Murcia; P. P. M. Martínez-Tomé. (2008). On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity. International Journal Of Food Science and Technology, 43(8): 1464 – 1473. Jun, X.; S. Deji; L. Ye and Z. Rui (2011). Comparison of in vitro antioxidant activities and bioactive components of green tea extracts by different extraction methods. International Journal of Pharmaceutics, 408: 97–101. Khaki, M.; M.A. Sahari; M. Barzegar. (2012). Evaluation Of Antioxidant And Antimicrobial Effects Of Chamomile (Matricaria Chamomilla L.). Essential Oil On Cake Shelf Life. Journal Of Medicinal Plants, 11 (43): 9-18. Klepacka, J., To´nska, E., Rafałowski, R., Czarnowska-Kujawska, M., and Opara, B. (2021). Tea as a source of biologically active compounds in the human diet. Molecule, 26(5): 1487. Köksel, H. and Gökmen, V. (2008). Chemical reactions in the processing of soft wheat products. In S. G. Sumru & S. Sahin (Eds.), Food engineering aspects of baking sweet goods (pp. 49–80). London: Taylor and Francis GroupKumari, S., Diamond Raj, J. and Shukla, RN. (2018). Study of quality & antioxidant properties of green tea doughnut. Journal of Pharmacognosy and Phytochemistry, 7(4): 3101-3106. Larmond. E. (1997). Laboratory Methods For Senesony Evaluation Of Food. Publication No.1637.Canada Department Of Agricuiture Ottawa. Lean, .LP. and Mohamed, S. (1999). Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cake. Journal of Agriculture and Food Science, 79: 1817 - 22. Lee, L. S.; S. H. Kim; Y. B. Kim and Y. C. Kim (2014). Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity. Molecules, 19: 9173-9186. ISSN 1420-3049. Li, F., Wang, F. and Yu, F. (2008). In vitro antioxidant and anticancer activities of ethanolic extract of selenium-enriched green tea. Food Chemistry, 111(1): 165–170. Li, X., Wu, X. and Huang, L. (2009). Correlation between antioxidant activities and phenolic contents of radix Angelicae sinensis (Danggui). Molecules, 14: 5349–5361. Liu, Y., Zhao, G., Li, X., Shen, Q., Wu, Q., Zhuang, J. and Zhang, X. (2020). Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia. Food Research International, 135, 109276. Lu, T. M., Lee, C. C., Mau, J. L. and Lin, S. D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119(3): 1090-1095. Luo, Q., Zhang, J. R., Li, H. B., Wu, D. T., Geng, F., Corke, H., Wei, X. L. and Gan, R.Y. (2020). Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis). Antioxidants, 9(9): 785Mamat, H., Abu Hardan, M. O. and Hill, S. E. (2010). Physicochemical properties of commercial semi-sweet biscuit. Food Chemistry, 121, 1029–1038. Mandal, M., Das, K., Nandi, K. D., Das, B. and Sreenivas, R. J. (2019). Analysis Of Fatty Acids From Oil Of Green Tea (Camellia Sinensis L) By Gas Chromatography Coupled With Flame Ionization Detector And Its Anticancer And Antibacterial Activity In Vitro. International Journal Of Pharmacy And Pharmaceutical Sciences, 11( 3), 104-111 Marinescu, G., Stoicescu, A. And Patrascu, L. (2011). The preparation of mayonnaise containing spent brewer’s yeast β- glucan as a fat replacer. Romanian Biotechnological Letters, 16(2): 6017-6025. Marinova, G. and Batchvarov, V. (2011). Evaluation of the methods for determination of the free radical scavenging activity by DPPH. Bulgarian Journal of Agriculture Science, 17 (1): 110-240. Maschi, O., Dal Cero, E., Galli, G.V., Caruso, D., Bosisio, E., Dell’Agli, M. (2008). Inhibiton of human cAMP-phosphodiesterase as a mechanism of spasmolytic effect of Matricariarecutita L. J Agric Food Chem, 56: 5015–20. Mashkour, M., Azari, A., Shahraki, M. H., Raeisi, M. and Ebrahimi, M. (2022). Effect Of Green Tea Powder On Physicochemical Properties And Glycemic Potential Of Sponge Cake. Hindawi. Journal Of Food Quality, 2022: 1-7. Article ID 1065710. Matic´, I. Z., Juranic´, Z., Savikin, K., Zdunic´, G., Nadvinski, N. and Godevac, D. (2013). Chamomile and marigold tea: Chemical characterization and evaluation of anticancer activity. Phytotherapy Research, 27: 852–858. McIntosh, G. H., Royle, P. J., Leu, R. K., Regester, G. O., Johnson, M. A., Grinsted, R. L. … Smithers, G. W. (1998). Whey proteins as functional food ingredients. International Dairy Journal, 8: 425–434McKay, D.L. and Blumberg, J.B. (2006). A review of the bioactivity and potential health benefits of chamomile tea (Matricaria recutita L.). Phytother. Res, 20: 519–530. McKay, D.L. and Blumberg, J.B. (2006). A review of the bioactivity and potential health benefits of chamomile tea (Matricaria recutita L.). Journal of Wiley Interscience, 20: 519 - 30. Miśkiewicz, K.; Nebesny, E.; Rosicka-Kaczmarek, J.; Żyżelewicz, D. Budryn, G. (2018). The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract. J. Food Sci. Technol, 55: 4184–4196. Mogol, B.A. and Gökmen, V. (2014). Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale. Innov. Food Sci. Emerg. Technol, 26: 265–270. Mohamed, S., Hamid, N.A. Hamid, M.A. (1998). Food components affecting the oil absorption and crispness of fried batter. J Sci. Food Agric, 78: 39-45. Nachi, I., Fhoula, I., Smida, I., Taher, I.B., Chouaibi, M., Jaunbergs, J. and Hassouna, M. (2018). Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread. LWT, 92, 435–441. Namal Senanayake, S.P.J. (2013). Green tea extract: Chemistry, antioxidant properties and food applications. A review. Journal of Functional Foods, 5: 1529-1541. Nath P, Kumar V, Praveen P, Ganguly S, (2016). A Comparative Study Of Green Tea Extract And Rosemary Extract On Quality Characteristics Of Chevon Patties. International Journal of Science, 5: 1680–1688, Environment ISSN 2278-3687. Nhung, T. T. N., Chau, N. T. B., Hien, L. T. M., Linh, V. T. H., Ha, N. L. and Dong, D. T. A. (2022). Characteristics of sponge cake preserved by greentea extract powder. Journal of Food Processing and Preservation. Online Version of Record before inclusion in an issue e16939. Oniszczuk, A., Podgórski, R., Oniszczuk, T., Żukiewicz-Sobczak, W., Nowak, R., Waksmundzka-Hajnos, M. (2014). Extraction methods for the determination of phenolic compounds from Equisetum arvense L. herb. Ind Crops Prod, 61: 377–381. Oniszczuk, A., Wojtunik, K., Oniszczuk, T., Wójtowicz, A., Mościcki, L., Waksmundzka-Hajnos, M. (2015). Radical Scavenging Activity of Instant Grits with Addition of Chamomile Flowers Determined by TLC–DPPH˙ Test and by Spectrophotometric Method. J Liq Chromatogr R T, 38(11): 1142–1146. Orav, A., Raal, A. and Arak, E. (2010). Content and composition of the essential oil of Chamomilla recutita (L.) Rauschert from some European countries. Natural Product Research, 24: 48-55. Pasqualone, A., Bianco, A. M., Paradiso, V. M., Summo, C., Gambacorta, G. and Caponio, F. (2015). Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, 180: 64–70. Patil, A., Mrinal, B. and Kotecha, K. (2021). Identification and Classification of the Tea Samples by Using Sensory Mechanism and Arduino UNO. Inventions, 6 (94): 1-20. Pauli, A. (2006). α-Bisabolol from chamomile-A specific ergostrol biosynthesis inhibitor. Journal of Aromatherapy, 16: 21 - 5. Petronilho, S., Maraschin, M., Coimbra, M.A., Rocha, S.M. (2012). In vitro and in vivo studies of natural products: A challenge for their valuation. The case study of chamomile (matricariarecutita L.). Ind Crop Prod, 40:1–12. Phongnarisorn, B., Orfila, C., Holmes, M., Marshall, L. J. (2018). Enrichment Of Biscuits with Matcha Green Tea Powder: Its Impact On Consumer Acceptability and Acute Metabolic Response. Foods, 7(2): 17Prasanth, M. I., Sivamaruthi, B. S., Chaiyasut, C., Tencomnao, T. (2019). A Review of the Role of Green Tea ( Camellia sinensis) in Antiphotoaging, Stress Resistance, Neuroprotection, and Autophagy. Nutrients, 11(2): 474. Raal, A., Orav, A., Püssa, T., Valner, C., Malmiste, B. and Arak, E. (2012). Content of essential oil, terpenoids and polyphenols in commercial chamomile (Chamomilla recutita L. Rauschert) teas from different countries. Food Chemistry, 131(2): 632-638. Ramírez-Aristizabal, L.S., Ortíz, A., Restrepoaristizabal, M., Salinas-Villada, J. (2017(. Comparative Study Of The Antioxidant Capacity In Green Tea By Extraction At Different Temperatures Of Four Brands Sold In Colombia Estudio Comparativo De La Capacidad Antioxidante En Té Verde Por Extracción A Diferentes Temperaturas De Cuatro Marcas Vendidas En Colombia. Vitae, 24 (2): 132-145. Rasooli, I. (2007). Food preservation – A biopreservative approach. Food, 1: 111–136. Reddy, V., Urooj, A. and Kumar, A. (2005). Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry, 90: 317–321. Ribeiro, V. R., Maria, G., Millan, M., Pontarolo, R., Fernandes, I. D. A. A., Stafussa, A. P. and Haminiuk, C. W. I. (2021). Biosorption of biocompounds from white and green tea in Saccharomyces cerevisiae waste: Study of the secondary metabolites by UPLC-QToF-MS and simulated in vitro gastrointestinal digestion. Food Bioscience, 41, Article 101001. Robalo, J., Lopes, M., Cardoso, O., Silva, A. and Ramos, F. (2022). Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese. Foods, 11 (8): 1158. Roby, M.H.H., Sarhan, M.A., Selim, K.A. and Khalel, K.I. (2012). Antioxidant and antimicrobial activities of essential oil and extracts of fennel(Foeniculum vulgare L.) and chamomile (Matricaria chamomilla L.). Industrial Crops and Products, Available online 3 November 2012. Rosell, C.M. (2011). The Science of Doughs and Bread Quality. In Flour and Breads and Their Fortification in Health and Disease Prevention; Elsevier: Amsterdam, The Netherlands, 2011; pp. 3–14. Schouten, M.A., Tappi, S. and Romani, S. (2020). Acrylamide in coffee: Formation and possible mitigation strategies-A review. Crit Rev. Food Sci. Nutr, 60: 3807–3821. Seeram, N. P., Henning, S. M. Niu, Y., Lee, R. Scheuller, H. S. and Heber, D. (2006). Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity. Journal of Agricultural and Food Chemistry, 54(5): 1599–1603. Shah, M. A., Don Bosco, S. J. and Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98: 21–33. Shang, A., Li, J., Zhou, D. D., Gan, R. Y., and Li, H. B. (2021). Molecular mechaإذ nisms underlying health benefits of tea compounds. Free Radical Biology and Medicine, 172, 181–200. Shannon, E., Jaiswal, A.K. and Abu-Ghannam, N. )2017(. Polyphenolic Content and Antioxidant Capacity Of White, Green, Black, And Herbal Teas: A Kinetic Study. Food Research, 2(1): 1-11. Sharma, R., Verma, S. and Kumar, D. (2021). Food Bioscience Polyphenolics and therapeutic insights in different tissues extract and fractions of Camellia sinensis (L.) Kuntze (Kangra Tea). Food Bioscience, 42, 101164. Singh, O., Khanam, Z., Misra, N., and Srivastava, M. K. 2011. Chamomile (Matricaria chamomilla L.): An overview. Pharmacognogy Reviews 5(9): 82–95. Srivastava JK, Shankar E, Gupta S. )2010(. Chamomile: A Herbal Medicine Of The Past With Bright Future. Mol Med Rep. 3(6):895-901Stanojevic, L. P., Marjanovic-Balaban, Z. R., Kalaba, V. D., Stanojevic, J. S. and Cvetkovic, D. J. (2016). Chemical Composition, Antioxidant and Antimicrobial Activity of Chamomile Flowers Essential Oil (Matricaria chamomilla L.). Journal of Essential Oil Bearing Plants, 19 (8). Sun, L., Xu, H. X., Ye, J. and Gaikwad, N. W. (2019). Comparative effect of black, green, oolong, and white tea intake on weight gain and bile acid metabolism. Nutrition, 65, 208–215. Tang, C., Guo, T., Zhang, Z., Yang, P. and Song, H. (2021). Rapid visualized characterization of phenolic taste compounds in tea extract by high-performance thin-layer chromatography coupled to desorption electrospray ionization mass spectrometry. Food Chemistry, 355, 129555. Thielmann, J., Kohnen, S. and Hauser, C. (2017). Antimicrobial Activity Of Olea Europaea Linné Extracts And Their Applicability As Natural Food Preservative Agents. Int J Food Microbiol, 251: 48-66. Timoshenkova, I.; E. Moskvicheva; E. Fedinishina and M. Bernavskaya (2020).Use of green tea for the production of sponge cake. E3S Web of Conferences, 161(S2): 01091. Tolouee, M., Alinezhad, S., Saberi, R., Eslamifar, A., Zad, S.J., Jaimand, K., Taeb, J., Rezaee, M., Kawachi, M., Shams-Ghahfarokhi, M. and Razzaghi-Abyaneh, M. (2010). Effect of Matricaria chamomilla L. flower essential oil on the growth and ultrastructure of Aspergillus niger van Tieghem. International Journal of Food Microbiology, 139(3): 127-133. Tolouee, M., Alinezhad, S., Saberi, R., Eslamifar. A., Zad, S.J., Jaimand, K., Taeb, J., Rezaee, M.B., Kawachi, M., Shams-Ghahfarokhi, M. and Razzaghi-Abyaneh, M. (2010). Effect of Matricaria chamomilla L. flower essential oil and ultrastructure of Aspergillus niger Van Tieghem. Journal of Food Microbiol, 139: 127 - 33.Vingborg Hedegaard, R., Granby, K., Frandsen, H., Thygesen, J. and Skibsted, L. (2008). Acrylamide in bread. Effect of prooxidants and antioxidants. Eur. Food Res. Technol, 227: 519–525. Vuong, Q. V.; C. E. Stathopoulos; J. B. Golding; M. H. Nguyen; and P. D. Roach (2011). Optimum conditions for the water extraction of L -theanine from green tea. Journal of Separation Science, 34 (18): 2468–2474. Wada, L. and Ou, B. (2002). Antioxidant activity and phenolic content of Oregon caneberries. Journal of Agricultural and Food Chemistry, 50: 3495-3500. Wang, L.H. (2015). Study on the processing technology and quality of ultra-fine green tea powder. [Ph.D. Thesis.] Yaan, Sichuan Agricultural University. (in Chinese). Wang, R.; Zhou, W. and Isabelle, M. (2007). comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation. Food Research International, 40(4): 470-479. Wianowska, D., Hajnos, M.Ł., Dawidowicz, A.L., Oniszczuk, A., Waksmundzka-Hajnos, M., Głowniak, K. (2009). Extraction methods of 10-deacetylbaccatin III, paclitaxel, and cephalomannine from Taxus baccata L. twigs: A comparison. J Liq Chrom Related Tech, 32: 589–601. Xi, J.; D. Shen; S. Zhao; B. Lu; Y. Li and R. Zhang. (2009). Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. International Journal of Pharmaceutics, 382: 139–143. Xi, J.; D. Shen; Y. Li, and R. Zhang. (2011). Ultrahigh pressure extraction as a tool to improve the antioxidant activities of green tea extracts. Food Research International, 44: 2783–2787. Xu, M., Wu, Y., Hou, G. G., and Du, X. (2019). Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. LWT -Food Science and Technology, 101: 456–462Yang, H., Li, L., Yin, Y., Li, B., Zhang, X., Jiao, W. and Liang, Y. (2019). Effect of ground ginger on dough and biscuit characteristics and acrylamide content. Food Sci. Biotechnol, 28: 1359–1366. Ye, H., Shen, S., Xu, J., Lin, S., Yuan, Y. and Jones, G. S. (2013). Synergistic interaction of cinnemaldehyde in combination with carvacrol against food-borne bacterial. Food Control, 34: 619–623. Zahin, M.; F. Aqil and I. Ahmad (2009). The in vitro antioxidant activity and total phenolic content of four Indian medicinal plants. International Journal of pharmacy and pharmaceutical Sciences, 1(1): 88–95. Zbikowska, A., Kozlowska, M., Poltorak, A., Kowalska, M., Rutkowska, J. and Kupiec, M. (2018). Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies. Journal of Thermal Analysis and Calorimetry, 134: 1101–1111. Żbikowska, A.; M. Kowalska; J. Rutkowska; M. Kozłowska and S. Onacik-Gür (2017). Impact Of Green Tea Extract Addition On Oxidative Changes In The Lipid Fraction Of Pastry Products. Acta Scientiarum Polonorum, Technologia Alimentaria, 16(1): 25–32. Zemestani, M., Rafraf, M., Asghari-Jafarabadi, M. (2016). Chamomile tea improves glycemic indices and antioxidants status in patients with type 2 diabetes mellitus. Nutrition, 32: 66–72. Zhao, C. N., Tang, G. Y., Cao, S. Y., Xu, X. Y., Gan, R. Y., Liu, Q., Mao, Q. Q., Shang, A. and Li, H. B. (2019). Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. Antioxidants, 8(7): 215. Zhengjie, F. (2016). Effect of green tea extract in reducing the formation of acrylamide from bread baking process, A thesis submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Science (MSc), School of ScienceZimmermann, B. F. and Gleichenhagen, M. (2011). The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: how to get most out of it. Food Chemistry, 124(4): 1543–1548. Zou, L. (2016). Effect of grape pomace on the sensory quality and antioxidant capacity of steamed bread. Cereals and Oils, 7: 19–23