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Irreversible Sediment Formation in Green Tea Infusions
Author(s) -
Xu YongQuan,
Chen GenSheng,
Wang QiuShuang,
Yuan HaiBo,
Feng ChunHong,
Yin JunFeng
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02583.x
Subject(s) - caffeine , green tea , chemistry , sediment , extraction (chemistry) , food science , chemical composition , cultivar , gallate , green tea extract , botany , chromatography , nuclear chemistry , biology , organic chemistry , endocrinology , paleontology
The formation of irreversible tea sediment (IRS) and its chemical components in green tea infusions were investigated. The results showed that the amounts of IRS in the green tea infusions from various tea cultivars ranged from 0.10 to 1.47 mg/mL. The amount of IRS was influenced remarkably by the chemical components in the green tea infusion. Principal component analysis and regression analysis indicated that gallated catechins, Mn, Ca, caffeine, Na, and (−)‐gallocatechin gallate (GCG) were the principal components. IRS (mg/mL) =−4.226 + 0.275 gallated catechins + 79.551 Na + 7.321 Mn + 21.055 Ca + 0.513 caffeine − 0.129 GCG ( R 2 = 0.697). The contents of the main chemical components in the reversible tea sediment (RTS) and IRS were markedly different, especially the minerals. Large amount of minerals participated in the formation of irreversible green tea sediment. The amount of IRS increased with the extraction temperature. Practical Application: The results of this paper will help select the right tea cultivars, which have less RTS and IRS. This paper also helps understand the chemical components of IRS in green tea infusions and to find the right method to prevent its formation.