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Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas.
Int J Food Sci Nutr. 2015; 66(5):491-7.IJ

Abstract

The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70 °C and 90 °C; 7 min) or cold water (room temperature: 15, 30, 60, or 120 min) either as whole leaves or as milled, were analyzed. Total phenolic and flavonoid contents as well as antioxidant power (ABTS assay) were measured. The results show that the maximum extraction efficiency occurs with cold water for 120 min and with hot water at 90 °C and that only in the case of teas from whole, large leaves, the extraction was greater in cold than in hot infusions. Moreover, tea infusions prepared from milled leaves have the greatest antioxidant activity. In the sensory evaluation of some of the tea infusions, white teas were perceived more fragrant than green ones and were judged as the most favorite by the majority of the judges, especially for the brew prepared in cold water from whole leaves; all infusions obtained from the milled leaves in fact have a more bitter and astringent taste.

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Authors+Show Affiliations

Castiglioni S
Agricultural, Food and Enviromental Sciences - D3A, Università Politecnica delle Marche , Ancona , Italy .
Damiani E
No affiliation info available
Astolfi P
No affiliation info available
Carloni P
No affiliation info available

MeSH

AdultAntioxidantsBenzothiazolesCamellia sinensisFlavonoidsHumansMiddle AgedOdorantsParticle SizePhenolsPlant ExtractsPolyphenolsSulfonic AcidsTasteTeaTemperatureYoung Adult

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26017324

Citation

Castiglioni, Sara, et al. "Influence of Steeping Conditions (time, Temperature, and Particle Size) On Antioxidant Properties and Sensory Attributes of some White and Green Teas." International Journal of Food Sciences and Nutrition, vol. 66, no. 5, 2015, pp. 491-7.
Castiglioni S, Damiani E, Astolfi P, et al. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. Int J Food Sci Nutr. 2015;66(5):491-7.
Castiglioni, S., Damiani, E., Astolfi, P., & Carloni, P. (2015). Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. International Journal of Food Sciences and Nutrition, 66(5), 491-7. https://doi.org/10.3109/09637486.2015.1042842
Castiglioni S, et al. Influence of Steeping Conditions (time, Temperature, and Particle Size) On Antioxidant Properties and Sensory Attributes of some White and Green Teas. Int J Food Sci Nutr. 2015;66(5):491-7. PubMed PMID: 26017324.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. AU - Castiglioni,Sara, AU - Damiani,Elisabetta, AU - Astolfi,Paola, AU - Carloni,Patricia, Y1 - 2015/05/28/ PY - 2015/5/29/entrez PY - 2015/5/29/pubmed PY - 2016/5/3/medline KW - Antioxidant activity KW - flavonoid KW - sensory evaluation KW - tea extract KW - total phenolic content SP - 491 EP - 7 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 66 IS - 5 N2 - The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70 °C and 90 °C; 7 min) or cold water (room temperature: 15, 30, 60, or 120 min) either as whole leaves or as milled, were analyzed. Total phenolic and flavonoid contents as well as antioxidant power (ABTS assay) were measured. The results show that the maximum extraction efficiency occurs with cold water for 120 min and with hot water at 90 °C and that only in the case of teas from whole, large leaves, the extraction was greater in cold than in hot infusions. Moreover, tea infusions prepared from milled leaves have the greatest antioxidant activity. In the sensory evaluation of some of the tea infusions, white teas were perceived more fragrant than green ones and were judged as the most favorite by the majority of the judges, especially for the brew prepared in cold water from whole leaves; all infusions obtained from the milled leaves in fact have a more bitter and astringent taste. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/26017324/Influence_of_steeping_conditions__time_temperature_and_particle_size__on_antioxidant_properties_and_sensory_attributes_of_some_white_and_green_teas_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2015.1042842 DB - PRIME DP - Unbound Medicine ER -