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Kinetics investigation of antioxidant capacity and total phenols of low‐temperature steeping Bi Luo Chun green tea
Author(s) -
Liao Wayne C.,
Wu Wen H.,
Lai Shih T.,
Lin Wei J.,
Liou HuaChien,
Chan ChinFeng
Publication year - 2012
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.1365-2621.2012.03064.x
Subject(s) - steeping , dpph , chemistry , antioxidant capacity , phenols , scavenging , polyphenol , food science , antioxidant , organic chemistry
Summary Traditionally, tea is steeped in boiled water in Taiwan. In this study, Bi Luo Chun (250 μg mL −1 ) steeped at 4, 22, 30, 40 and 50 °C reached the saturation of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging capacity at the time of 15, 8, 2, 0.17 (10 s) and 0.17 min (10 s), respectively. The result indicated that tea steeped in cold water (under 22 °C) still can reach a saturation of antioxidant capacity in 15 min. However, the initial scavenging rate (% min −1 ) was quick and decreased with time at all steeping temperatures ( r : −0.98 to −1.00). Total phenols and the DPPH scavenging capacity of Bi Luo Chun showed excellent correlation with time. However, the plot of DPPH scavenging capacity vs. total phenols was not always correlated. The result indicated that polyphenol infusion at different times may have a different DPPH scavenging capacity.