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An investigation into low‐temperature nitrogen plasma environment effect on the content of polyphenols during withering in made K enyan tea
Author(s) -
Kuloba Patrick W.,
Gumbe Lawrence O.,
Okoth Michael W.,
Obanda Martin,
Ng'ang'a Fredrick M.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12395
Subject(s) - polyphenol , green tea , nitrogen , chemistry , food science , horticulture , botany , biology , antioxidant , biochemistry , organic chemistry
Summary Low‐temperature nitrogen plasma ( LTNP ) was used to wither green tea leaf to study its effect on the polyphenol content. Using a dielectric barrier discharge chamber to provide the LTNP environment, green tea leaf was withered at various withering times. Made tea samples indicated that LTNP had an effect on polyphenol content. The highest polyphenol content of 78.56 mg g −1 in made tea was attained in 1 h after which it showed a decreasing trend with increasing retention time. For comparison purposes, green tea leaf was also withered in nonplasma environments. Highest polyphenol content of 133.4 mg g −1 in made tea was attained in a sample withered anaerobically in nitrogen gas at room temperature and atmospheric pressure for 18 h. In another sample, green tea leaf was directly macerated and dried without withering and fermenting and had polyphenol content of 101.91 mg g −1 in made tea. These contents were compared with green tea 4, purple tea and oolong tea that are currently manufactured in Kenya.