Naslov
Effect of various extraction conditions on the phenols content and free radical scavenging activity of tea

Autori
Komes, Draženka, Karlović, Damir, Kovačević Ganić, Karin, Horžić, Dunja, Glavaš, Ivana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 5th International Congress on Food Technology / Lazos, E.S. - Solun : Hellenic Association of Food Technologists, 2007, 83-87

ISBN
978-960-885577-4-8

Skup
5th International Congress on Food Technology

Mjesto i datum
Solun, Grčka, 09.03.2007. - 11.03.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidant capacity; extraction conditions; herbal infusion; polyphenols; tea

Sažetak
Tea is one of the most widely consumed beverages, which provides a significant source of phenolic compounds in the diet. Phenolic compounds, especially catechins, are major tea constituents, which contribute to the antioxidative activity, antihypertensive and anticarcinogenic effects. The objective of the present study was to determine the effects of temperature (60, 80 and 100 °C), time (3, 5, 10, 15 and 30 min) and multiple extractions on the content of extracted tea phenols. Traditional herbal teas (chamomile and linden) were compared to green, black and other, less known teas, available on Croatian market, such as white, oolong and rooibos teas. According to extraction conditions, total phenols and total flavonoids in tea infusions were studied. The total phenolic content of tea infusions ranged from 410 (chamomile tea) to 2560 mg/L (green tea) and it increased with temperature increase and prolonged extraction time. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assays were used to assess the antioxidant potential of tea infusions with the following order of potency: green > black > oolong > white > rooibos > linden > chamomile. Among studied teas, green tea is the most important dietary source of phenolic compounds with highest antioxidant activity

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA