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Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis).
Food Chem. 2016 Nov 15; 211:448-54.FC

Abstract

This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fractions, and were characterized by significantly higher antioxidant potential associated with their phenolics content. Results of ABTS, DPPH, ORACFL and PCL assay showed significantly higher antioxidant potential of tea cookies, highest for yellow tea. The antioxidative potential of applied teas was significant in terms of the inhibition of hydroperoxide content, while formation of secondary lipid oxidation products was less spectacular. It is concluded that tea leaves could be widely used as a source of polyphenols with high antioxidative potential, as well as fiber; thus introducing numerous health benefits for the consumer.

Authors+Show Affiliations

Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland. Electronic address: angramza@up.poznan.pl.Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27283654

Citation

Gramza-Michałowska, Anna, et al. "Antioxidative Potential, Nutritional Value and Sensory Profiles of Confectionery Fortified With Green and Yellow Tea Leaves (Camellia Sinensis)." Food Chemistry, vol. 211, 2016, pp. 448-54.
Gramza-Michałowska A, Kobus-Cisowska J, Kmiecik D, et al. Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis). Food Chem. 2016;211:448-54.
Gramza-Michałowska, A., Kobus-Cisowska, J., Kmiecik, D., Korczak, J., Helak, B., Dziedzic, K., & Górecka, D. (2016). Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis). Food Chemistry, 211, 448-54. https://doi.org/10.1016/j.foodchem.2016.05.048
Gramza-Michałowska A, et al. Antioxidative Potential, Nutritional Value and Sensory Profiles of Confectionery Fortified With Green and Yellow Tea Leaves (Camellia Sinensis). Food Chem. 2016 Nov 15;211:448-54. PubMed PMID: 27283654.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis). AU - Gramza-Michałowska,Anna, AU - Kobus-Cisowska,Joanna, AU - Kmiecik,Dominik, AU - Korczak,Józef, AU - Helak,Barbara, AU - Dziedzic,Krzysztof, AU - Górecka,Danuta, Y1 - 2016/05/10/ PY - 2015/04/18/received PY - 2016/04/18/revised PY - 2016/05/09/accepted PY - 2016/6/11/entrez PY - 2016/6/11/pubmed PY - 2017/2/7/medline KW - Antioxidant KW - Camellia sinensis KW - Fiber KW - Green tea KW - Lipid KW - Oxidation KW - Tea KW - Yellow tea SP - 448 EP - 54 JF - Food chemistry JO - Food Chem VL - 211 N2 - This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fractions, and were characterized by significantly higher antioxidant potential associated with their phenolics content. Results of ABTS, DPPH, ORACFL and PCL assay showed significantly higher antioxidant potential of tea cookies, highest for yellow tea. The antioxidative potential of applied teas was significant in terms of the inhibition of hydroperoxide content, while formation of secondary lipid oxidation products was less spectacular. It is concluded that tea leaves could be widely used as a source of polyphenols with high antioxidative potential, as well as fiber; thus introducing numerous health benefits for the consumer. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27283654/Antioxidative_potential_nutritional_value_and_sensory_profiles_of_confectionery_fortified_with_green_and_yellow_tea_leaves__Camellia_sinensis__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30729-4 DB - PRIME DP - Unbound Medicine ER -