ArticleFoods (Basel, Switzerland)2020
Effects of Hot-Water Extract from Vine Tea (
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed.
- Reducing acrylamide in bread with plant additives: a systematic review.Food chemistry: X · 2025Review
- Study on the Protective Mechanism of Dihydromyricetin Against Aflatoxin BCurrent issues in molecular biology · 2025Article
- Characterization of odorant profiles and aroma characterization of vine tea (Food chemistry: X · 2025Article
- Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread.Foods (Basel, Switzerland) · 2025Article
- Advancements and obstacles in acrylamide detection and mitigation in food products.Food chemistry: X · 2025Review
- Curcumin/pEGCG-encapsulated nanoparticles enhance spinal cord injury recovery by regulating CD74 to alleviate oxidative stress and inflammation.Journal of nanobiotechnology · 2024Article
- The Water Extract ofAntioxidants (Basel, Switzerland) · 2023Article
- Vitamin D mediates the association between acrylamide hemoglobin biomarkers and obesity.Environmental science and pollution research international · 2022Article
- LC-ESI-QTOF/MS characterization of antimicrobial compounds with their action mode extracted from vine tea (Food science & nutrition · 2022Article
- Mechanism of Dihydromyricetin on Inflammatory Diseases.Frontiers in pharmacology · 2021Review
- Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Acrylamide is a harmful substance that could be inhibited by natural products. Vine tea is an edible herb belonging to the Vitaceae family and has been approved by Chinese authorities as a new food ingredient in 2013. However, the effects of vine tea extract on acrylamide formation and bread quality are rarely investigated. In this study, the polyphenol composition of hot-water extract from vine tea was characterized by ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-ESI-HRMS/MS), and its effects on acrylamide formation, quality, and consumer acceptability of bread were investigated. Vine tea extract and its main polyphenol, dihydromyricetin, significantly inhibited the acrylamide formation in bread, especially the low dose of vine tea extract (1.25 g/kg), which decreased the acrylamide formation by 58.23%. The color and texture of bread were significantly affected by vine tea extract or dihydromyricetin, whereas the moisture content was not changed remarkably. Triangle and paired preference tests indicated that, although the aroma, appearance, and taste of the bread with vine tea extract significantly differ from those of the control bread, vine tea extract did not significantly affect the consumer acceptability. In conclusion, the addition of vine tea extract could be used to develop a new and healthy bread product with low acrylamide content.
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Registered trials
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