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Effects of lipophillic pigments on colour of the green tea infusion
Author(s) -
Lu Jianliang,
Pan Shunshun,
Zheng Xinqiang,
Dong Junjie,
Borthakur Devajit,
Liang Yuerong
Publication year - 2009
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/j.1365-2621.2009.02069.x
Subject(s) - pheophytin , browning , pigment , lutein , green tea , chemistry , chlorophyll , food science , significant difference , carotenoid , beta carotene , botany , biology , biochemistry , photosynthesis , medicine , organic chemistry , photosystem ii
Summary Studies about effect of pigments on colour of green tea infusion will help for quality evaluation and adopting suitable measure for prevention from non‐enzyme browning. HPLC results showed that concentrations of chlorophylls and pheophytin a in green tea infusions were higher than their thresholds, and that lutein and β‐carotene were near or above the thresholds. Significant correlation between pigments concentration and colour difference index in green tea infusion was also found. Therefore, lipophillic pigments did affect the colour of green tea infusion markedly, and the ratio of chlorophylls to pheophytins could be used as an indicator of infusion colour and quality of green tea.