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Bibliographic record number: 387337

Journal

Authors: Horžić, Dunja; Komes, Draženka; Belščak, Ana; Kovačević Ganić, Karin; Karlović, Damir
Title: Compositional analysis of white teas
Source: Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Ćurić, Duška (ed). - Zagreb : Croatian Chamber of Economy , 2008. 239-246 (ISBN: 978-953-6207-87-9).
Meeting: The 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Cavtat, Hrvatska, 15-17.05. 2008
Keywords: Antioxidants; HPLC; methylxanthines; polyphenols; white tea
Abstract:
All true teas are derived from the buds and leaves of the plant Camellia sinensis, but different processing methods produce different types of tea. The rarest and the least processed of all the true teas, white tea is also the least researched type of tea. Until recently, it was almost unknown outside of Asia, but is becoming increasingly popular because of its health promoting properties. Therefore, it is important to investigate white tea’ s composition and brewing dynamic. The objective of this study was to investigate the composition of three white teas (Pai Mu Tan, Pai Mu Tan superior and Silver Needle) and to determine the effects of temperature, time and multiple extractions on the content of biologically active compounds (phenols and methylxanthynes) and antioxidant capacity in prepared infusions of the most popular white teas on Croatian market. Total phenolic content of tea infusions (80°/3 min) ranged from 600 (Silver Needle) to 1150 (Pai mu tan) mg/L GAE. Content of extracted phenolic compounds increased with increasing water temperature and extraction time. Dominant phenolic compound in all three tea types was epigallocatechin gallate (84, 03-126, 02 mg/L EGCG). Total methylxantine content ranged from 292, 13 (Pai mu tan) to 303, 30 mg/L (Silver Needle). 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method was employed to estimate the antioxidant capacity of tea infusions, which varied from 4, 09 to 5, 81 mmol/L Trolox. White tea is quickly gaining popularity and the results of the present study denote it as a rich source of biologically active compounds.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: abelscak@pbf.hr (abelscak@pbf.hr), 27. Ožu. 2009. u 12:53 sati



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