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Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions.
J Food Sci. 2016 Jan; 81(1):H246-54.JF

Abstract

Tea (Camellia sinensis) is the most highly consumed beverage in the world next to water. The common way of preparation is steeping in hot water which is varying for different type of tea. We investigated the antioxidant properties of 6 type of tea leaves under different time and temperatures of extraction method used. In general, all samples tested in this study demonstrated high levels of antioxidant capacity and antioxidant activity. The results indicate that the antioxidants activity is significantly affected by time and temperature of steeping and the highest was depending on the variety. White state values, green and black teas showed different levels of antioxidants under different extraction conditions. Overall, the highest activity for white tea was in prolonged hot and in some assays prolonged hot and cold extracts, whereas for green tea the highest activity observed in prolonged cold steeping while, for black tea was in short hot water infusion. The results of this study showed the antioxidant capacity of white and green tea was greater than black tea.

Authors+Show Affiliations

Dept. of Molecular Medicine, UMCPR (Univ. of Malaya Centre for Proteomics Research), Faculty of Medicine, Univ. of Malaya, 50603, Kuala Lumpur, Malaysia.Dept. of Anatomy, Faculty of Medicine, Univ. of Malaya, 50603, Kuala Lumpur, Malaysia.Dept. of Molecular Medicine, UMCPR (Univ. of Malaya Centre for Proteomics Research), Faculty of Medicine, Univ. of Malaya, 50603, Kuala Lumpur, Malaysia.

Pub Type(s)

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

Language

eng

PubMed ID

26613545

Citation

Hajiaghaalipour, Fatemeh, et al. "Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions." Journal of Food Science, vol. 81, no. 1, 2016, pp. H246-54.
Hajiaghaalipour F, Sanusi J, Kanthimathi MS. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. J Food Sci. 2016;81(1):H246-54.
Hajiaghaalipour, F., Sanusi, J., & Kanthimathi, M. S. (2016). Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. Journal of Food Science, 81(1), H246-54. https://doi.org/10.1111/1750-3841.13149
Hajiaghaalipour F, Sanusi J, Kanthimathi MS. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. J Food Sci. 2016;81(1):H246-54. PubMed PMID: 26613545.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. AU - Hajiaghaalipour,Fatemeh, AU - Sanusi,Junedah, AU - Kanthimathi,M S, Y1 - 2015/11/27/ PY - 2015/08/02/received PY - 2015/10/13/accepted PY - 2015/11/28/entrez PY - 2015/11/28/pubmed PY - 2016/8/18/medline KW - Camellia sinensis KW - antioxidants KW - free radical scavenging activity KW - reactive oxygen species KW - tea SP - H246 EP - 54 JF - Journal of food science JO - J Food Sci VL - 81 IS - 1 N2 - Tea (Camellia sinensis) is the most highly consumed beverage in the world next to water. The common way of preparation is steeping in hot water which is varying for different type of tea. We investigated the antioxidant properties of 6 type of tea leaves under different time and temperatures of extraction method used. In general, all samples tested in this study demonstrated high levels of antioxidant capacity and antioxidant activity. The results indicate that the antioxidants activity is significantly affected by time and temperature of steeping and the highest was depending on the variety. White state values, green and black teas showed different levels of antioxidants under different extraction conditions. Overall, the highest activity for white tea was in prolonged hot and in some assays prolonged hot and cold extracts, whereas for green tea the highest activity observed in prolonged cold steeping while, for black tea was in short hot water infusion. The results of this study showed the antioxidant capacity of white and green tea was greater than black tea. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26613545/Temperature_and_Time_of_Steeping_Affect_the_Antioxidant_Properties_of_White_Green_and_Black_Tea_Infusions_ L2 - https://doi.org/10.1111/1750-3841.13149 DB - PRIME DP - Unbound Medicine ER -