Quality, antioxidant activity and composition of Indian black teas
| Autor: | Hafeeza Khanum, Sheema Faiza, G. Sulochanamma, Babasaheb Bhaskarrao Borse |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Antioxidant Infusion time medicine.medical_treatment food and beverages 04 agricultural and veterinary sciences Thearubigin complex mixtures 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry medicine Original Article Composition (visual arts) Food science Theaflavin Caffeine Black tea Food Science Tea leaf |
| Zdroj: | Journal of Food Science and Technology. 54:1266-1272 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-017-2506-y |
| Popis: | A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids, caffeine, minerals and antioxidant activity of black teas available locally. |
| Databáze: | OpenAIRE |
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