Open AccessEffect of storage time on biochemical characteristics and antioxidant activity of hawk tea ( Litsea coreana ) processed by boiling water fixation
Author(s) -
Xu Qing,
Zhou Yuanjing,
Zhao Jingfang,
Yao Songlin,
Wang Jihong
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1913
Subject(s) - chemistry , food science , antioxidant , polyphenol , caffeine , proline , amino acid , biochemistry , biology , endocrinology
Abstract This study investigated the effect of storage time on biochemical characteristics of hawk tea ( Litsea coreana ) and explored the correlation between the content of flavonoids and polyphenols and antioxidant activity. The antioxidant activity and the content of inclusions, amino acid, and mineral elements in hawk tea processed by boiling water fixation and packed in airtight polypropylene bags and stored in 0°C refrigerator under different storage time (one year, three years, and six years) were analyzed. Results indicated that the biochemical characteristics of hawk tea changed less within 12 months. The total content and types of amino acids in hawk tea reached the maximum in the third year, as well as the content of total trace elements. The water extracts, tea polyphenol, caffeine, lysine, valine, isoleucine, glycine, proline, Ca, and Zn decreased continuously in the storage period of 6 years, but the total flavonoids, Mg, and Ni changed just the opposite. Total polyphenol is the main antioxidant material in hawk tea. Results of the present study provided useful information for people to systematically understand the changes of tea in the storage process and to reasonably develop hawk tea product.