Antioxidant properties and color parameters of herbal teas in China
| Autor: | Mei Li, Guang-Ying Ma, Jin Liang, Weiyong Wang, Wen-Fei Xiao, Yu Yongming, Hui-Qin Zhu, Xianping Fang, Yaying Ge, Tian Danqing, Li Xiaobai |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Antioxidant biology Traditional medicine ved/biology medicine.medical_treatment 010401 analytical chemistry Organoleptic ved/biology.organism_classification_rank.species food and beverages biology.organism_classification Green tea complex mixtures 01 natural sciences 0104 chemical sciences 03 medical and health sciences Herbal tea Antioxidant capacity Human health medicine Rosa chinensis Ampelopsis grossedentata Agronomy and Crop Science Mathematics |
| Zdroj: | Industrial Crops and Products. 87:198-209 |
| ISSN: | 0926-6690 |
| DOI: | 10.1016/j.indcrop.2016.04.044 |
| Popis: | The popularity of herbal tea is increasing in China because of its beneficial effect on human health, especially for antioxidant function. Color is one of the important organoleptic characteristics of tea. The aim of this study was to supply new information on the antioxidant properties and color parameters of herbal teas for researchers and the general public. The in vitro antioxidant properties and color parameters of 110 herbal teas were systematically investigated in comparison with eight green teas in China. The results showed that the antioxidant property values and color parameters of herbal teas were more variable than those of green teas. The antioxidant property values of most herbal teas were lower than those of green teas, except for a few herbal teas with high values, which could be analogous or superior to green teas. Rattan tea ‘Teng Cha' (Ampelopsis grossedentata (Hand.-Mazz.) W. T. Wang) and Chinese rose tea ‘Yue Ji Hua' (Rosa chinensis Jacq.) showed significantly higher property values than green teas. Among all the herbal teas, a highly significant correlation coefficient was found between antioxidant capacity and total phenolic content. No significant correlations were detected between the color parameters and the antioxidant properties. Principal component analysis and hierarchical cluster analysis showed that the properties of five herbal teas were similar to green teas, whereas Yue Ji Hua and Teng Cha were superior to green teas. The results suggested that the some commonly consumed herbal teas in China might be promising and economic dietary sources of natural antioxidants. |
| Databáze: | OpenAIRE |
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