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
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