Effect of different processing parameters on antioxidant activity of tea

被引：6
|
作者：
Zargar, Bisma [1 ]
Majeed, Darakshan [1 ]
Ganai, Shaiq Ahmad [1 ]
Mir, Shabir Ahmad [1 ]
Dar, B. N. [1 ,2 ]
机构：
[1] Islamic Univ Sci & Technol, Dept Food Technol, Awantipora 192122, Jammu & Kashmir, India
[2] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA
来源：
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2018年 / 12卷 / 01期
关键词：
Unfermented tea; Semifermented tea; Fermented tea; Total phenolic content; GREEN; BLACK; MILK; CAPACITY; POLYPHENOLS; PHENOLS;
D O I：
10.1007/s11694-017-9664-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the present study was to investigate the effect of different infusion conditions viz water temperature, steeping time and addition of milk on total phenolic content (TPC), total flavonoid content (TFC), tannin content (TC) and antioxidant activity (AOA) of tea. The extraction efficiency of these compounds significantly depends on infusion conditions. The highest TPC, TFC, TC and AOA were observed in tea infused at 100 degrees C for 15 min. The results indicated that higher water temperature and shorter steeping time are the best combination for the extraction of TPC and AOA of tea samples. The milk addition was observed to decrease the antioxidant activity of tea samples.
引用
收藏
页码：527 / 534
页数：8
相关论文
共 50 条
  • [1] Effect of different processing parameters on antioxidant activity of tea
    Bisma Zargar
    Darakshan Majeed
    Shaiq Ahmad Ganai
    Shabir Ahmad Mir
    B. N. Dar
    Journal of Food Measurement and Characterization, 2018, 12 : 527 - 534
  • [2] The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions
    Winiarska-Mieczan, Anna
    Baranowska-Wojcik, Ewa
    APPLIED SCIENCES-BASEL, 2024, 14 (05):
  • [3] The effect of pectin and other constituents on the antioxidant activity of tea
    Soultani, Georgia
    Evageliou, Vasiliki
    Koutelidakis, Antonios E.
    Kapsokefalou, Maria
    Komaitis, Michael
    FOOD HYDROCOLLOIDS, 2014, 35 : 727 - 732
  • [4] Effect of Addition of Skim Milk in Tea To The Activity of Antioxidant Tea
    Simanjuntak, Kristina
    An'umillah, A. Z.
    Nurhayati, Lasma
    PROCEEDINGS OF THE 1ST INTERNATIONAL INTEGRATIVE CONFERENCE ON HEALTH, LIFE AND SOCIAL SCIENCES (ICHLAS 2017), 2017, 10 : 41 - 43
  • [5] The phenolic profiles and antioxidant activity in different types of tea
    Yang, Jun
    Liu, Rui H.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (01) : 163 - 171
  • [6] Antioxidant activity of different white teas: Comparison of hot and cold tea infusions
    Damiani, Elisabetta
    Bacchetti, Tiziana
    Padella, Lucia
    Tiano, Luca
    Carloni, Patricia
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2014, 33 (01) : 59 - 66
  • [7] The effect of milk alpha-casein on the antioxidant activity of tea polyphenols
    Bourassa, Philippe
    Cote, Roland
    Hutchandani, Surat
    Samson, Guy
    Tajmir-Riahi, Heidar-Ali
    JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY, 2013, 128 : 43 - 49
  • [8] Effect of storage time on antioxidant activity and inhibition on α-Amylase and α-Glucosidase of white tea
    Xu, Ping
    Chen, Lin
    Wang, Yuefei
    FOOD SCIENCE & NUTRITION, 2019, 7 (02): : 636 - 644
  • [9] Effect of acute consumption of oolong tea on antioxidant parameters in healthy individuals
    Villano, Debora
    Lettieri-Barbato, Daniele
    Guadagni, Fiorella
    Schmid, Marc
    Serafini, Mauro
    FOOD CHEMISTRY, 2012, 132 (04) : 2102 - 2106
  • [10] Comparative Study of Total Polyphenol and Antioxidant Activity in Different Forms of Al-Kbous Black Tea
    Mansouri, Rasha A.
    Alsufiani, Hadeil M.
    Alshahrany, Gadah A.
    Alyami, Kholoud A.
    Alzahrani, Laila M.
    Yamani, Raghad O.
    Shorbaji, Ayat M.
    Omar, Ulfat M.
    JOURNAL OF BIOCHEMICAL TECHNOLOGY, 2019, 10 (04) : 11 - 15
12345