Changes of antioxidant activity and active compounds content in selected teas
| Autor: | Sugier Danuta, Barbara Kołodziej, Luchowska Katarzyna |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Antioxidant lcsh:TP368-456 030309 nutrition & dietetics Chemistry DPPH medicine.medical_treatment frap food and beverages tea infusion 04 agricultural and veterinary sciences dpph 040401 food science brewing time 03 medical and health sciences chemistry.chemical_compound lcsh:Food processing and manufacture 0404 agricultural biotechnology Polyphenol flavonoids medicine Food science polyphenols Food Science |
| Zdroj: | Foods and Raw Materials, Vol 8, Iss 1, Pp 91-97 (2020) |
| ISSN: | 2310-9599 2308-4057 |
| Popis: | Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content. |
| Databáze: | OpenAIRE |
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