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Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations
Rocz Panstw Zakl Hig. 2017; 68(3):237-245.RP

Abstract

Background

The processing of tea leaves determines the contents of bioactive ingredients, hence it should be expected that each variety of tea, black, red or green, will represent a different package of compounds of physiological importance. Taste and aroma, as well as price and brand are the main factors impacting consumers’ preferences with regard to tea of their choice; on the other hand consumers less frequently pay attention to the chemical composition and nutritional value of tea.

Objective

The purpose of the study was assessment of the nutritional value of black, green and white high-quality tea leaf from Chinese plantations based on the chemical composition of the dried leaves as well as minerals and caffeine content in tea infusions.

Material and methods

The research material included 18 high-quality loose-leaf teas produced at Chinese plantations, imported to Poland, and purchased in an online store. The analyses included examination of the dried tea leaves for their chemical composition (contents of water, protein, volatile substances and ash) and assessment of selected minerals and caffeine contents in the tea infusions.

Results

High-quality Chinese green teas were found with the most valuable composition of minerals, i.e. the highest contents of Zn, Mn, Mg, K, Ca and Al and the highest contents of protein in comparison to the other products. Chinese black teas had the highest contents of total ash and caffeine and white teas were characterized with high content of volatile substances, similar to the black teas, and the highest content of water and the lowest content of total ash.

Conclusions

The three types of tea brews examined in the present study, in particular green tea beverages, significantly enhance the organism’s mineral balance by providing valuable elements

Authors+Show Affiliations

University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Rzeszow, Poland

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28895389

Citation

Czernicka, Maria, et al. "Study of Nutritional Value of Dried Tea Leaves and Infusions of Black, Green and White Teas From Chinese Plantations." Roczniki Panstwowego Zakladu Higieny, vol. 68, no. 3, 2017, pp. 237-245.
Czernicka M, Zaguła G, Bajcar M, et al. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations. Rocz Panstw Zakl Hig. 2017;68(3):237-245.
Czernicka, M., Zaguła, G., Bajcar, M., Saletnik, B., & Puchalski, C. (2017). Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations. Roczniki Panstwowego Zakladu Higieny, 68(3), 237-245.
Czernicka M, et al. Study of Nutritional Value of Dried Tea Leaves and Infusions of Black, Green and White Teas From Chinese Plantations. Rocz Panstw Zakl Hig. 2017;68(3):237-245. PubMed PMID: 28895389.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations AU - Czernicka,Maria, AU - Zaguła,Grzegorz, AU - Bajcar,Marcin, AU - Saletnik,Bogdan, AU - Puchalski,Czesław, PY - 2017/9/13/pubmed PY - 2017/11/4/medline PY - 2017/9/13/entrez KW - tea infusion KW - caffeine KW - mineral components KW - HPLC KW - ICP-OES SP - 237 EP - 245 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 68 IS - 3 N2 - Background: The processing of tea leaves determines the contents of bioactive ingredients, hence it should be expected that each variety of tea, black, red or green, will represent a different package of compounds of physiological importance. Taste and aroma, as well as price and brand are the main factors impacting consumers’ preferences with regard to tea of their choice; on the other hand consumers less frequently pay attention to the chemical composition and nutritional value of tea. Objective: The purpose of the study was assessment of the nutritional value of black, green and white high-quality tea leaf from Chinese plantations based on the chemical composition of the dried leaves as well as minerals and caffeine content in tea infusions. Material and methods: The research material included 18 high-quality loose-leaf teas produced at Chinese plantations, imported to Poland, and purchased in an online store. The analyses included examination of the dried tea leaves for their chemical composition (contents of water, protein, volatile substances and ash) and assessment of selected minerals and caffeine contents in the tea infusions. Results: High-quality Chinese green teas were found with the most valuable composition of minerals, i.e. the highest contents of Zn, Mn, Mg, K, Ca and Al and the highest contents of protein in comparison to the other products. Chinese black teas had the highest contents of total ash and caffeine and white teas were characterized with high content of volatile substances, similar to the black teas, and the highest content of water and the lowest content of total ash. Conclusions: The three types of tea brews examined in the present study, in particular green tea beverages, significantly enhance the organism’s mineral balance by providing valuable elements SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/28895389/Study_of_nutritional_value_of_dried_tea_leaves_and_infusions_of_black_green_and_white_teas_from_Chinese_plantations L2 - http://wydawnictwa.pzh.gov.pl/roczniki_pzh/download-article?id=1188 DB - PRIME DP - Unbound Medicine ER -