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Quality and Antioxidant Property of Three Types of Tea Infusions
Author(s) -
Lin ShengDun,
Udompornmongkol Panisa,
Yang JoanHwa,
Chen ShinYu,
Mau JengLeun
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12099
Subject(s) - chemistry , caffeine , food science , brewing , antioxidant , fermentation , black tea , ascorbic acid , catechin , theaflavin , polyphenol , biochemistry , medicine , endocrinology
Tea infusions were prepared from green, oolong and black teas made from the leaves of Camellia sinensis L . (cultivar S hy‐ J ih‐ C hun) using the conventional brewing procedure. Three types of tea infusions were different in pH values, soluble solids, color values and visual appearance. With regard to antioxidant activity, reducing power and scavenging ability, the efficacies of tea infusions were in the descending order of nonfermented > semi‐fermented > fully fermented. However, the order of efficacies in chelating ability was reversed. Besides, black tea infusion showed a higher T rolox equivalent antioxidant capacity value. Caffeine contents were similar (42.43–43.13 mg/100 mL ). Contents of ascorbic acid, total phenols and total catechins were in the descending order of green > oolong > black tea infusions. All sensory scores (>4.5) were in the descending order of oolong > black > green tea infusions. Overall, the results were valuable for further application and comparison. Practical Application Three different types of tea infusions were brewed from green, oolong and black teas, which were made from the same tea variety. This research disclosed herein the information about the influence of different tea‐making processes (unfermented, partially fermented and completely fermented) on the quality of tea infusions brewed using the conventional brewing procedure. It seems that differences in the degrees of fermentation resulted in different pH values, soluble solids, color values and visual appearance of tea infusions. Three tea infusions were effective in antioxidant properties, including antioxidant activity, reducing power, scavenging ability on radicals and chelating ability on ferrous ions. Caffeine contents were similar in three types of tea infusions. Three tea infusions were sensory acceptable. Overall, the results of three different types of tea infusions were valuable for further application.