Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)

被引：86

作者：

Gramza-Michalowska, Anna ^{[1
]}

Kobus-Cisowska, Joanna ^{[1
]}

Kmiecik, Dominik ^{[1
]}

Korczak, Jozef ^{[1
]}

Helak, Barbara ^{[1
]}

Dziedzic, Krzysztof ^{[1
]}

Gorecka, Danuta ^{[1
]}

机构：

[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Wojska Polskiego 31, PL-60624 Poznan, Poland

来源：

FOOD CHEMISTRY | 2016年 / 211卷

关键词：

Tea; Camellia sinensis; Yellow tea; Green tea; Antioxidant; Fiber; Lipid; Oxidation; DIETARY FIBER; EXTRACTS; CAPACITY; CAFFEINE; CATECHIN; WHITE;

D O I：

10.1016/j.foodchem.2016.05.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fractions, and were characterized by significantly higher antioxidant potential associated with their phenolics content. Results of ABTS, DPPH, ORACFL and PCL assay showed significantly higher antioxidant potential of tea cookies, highest for yellow tea. The antioxidative potential of applied teas was significant in terms of the inhibition of hydroperoxide content, while formation of secondary lipid oxidation products was less spectacular. It is concluded that tea leaves could be widely used as a source of polyphenols with high antioxidative potential, as well as fiber; thus introducing numerous health benefits for the consumer. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：448 / 454

页数：7

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