Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions
Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green,...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Lantano, Claudia [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2015 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 52(2015), 12 vom: 29. Juli, Seite 8276-8283 |
|---|---|
| Übergeordnetes Werk: |
volume:52 ; year:2015 ; number:12 ; day:29 ; month:07 ; pages:8276-8283 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-015-1971-4 |
|---|
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OLC2028418532 |
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| 520 | |a Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. | ||
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10.1007/s13197-015-1971-4 doi (DE-627)OLC2028418532 (DE-He213)s13197-015-1971-4-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Lantano, Claudia verfasserin aut Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. Green tea Black tea Oolong tea Colour FRAP Caffeine Rinaldi, Massimiliano aut Cavazza, Antonella aut Barbanti, Davide aut Corradini, Claudio aut Enthalten in Journal of food science and technology Springer India, 1964 52(2015), 12 vom: 29. Juli, Seite 8276-8283 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:52 year:2015 number:12 day:29 month:07 pages:8276-8283 https://doi.org/10.1007/s13197-015-1971-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 52 2015 12 29 07 8276-8283 |
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10.1007/s13197-015-1971-4 doi (DE-627)OLC2028418532 (DE-He213)s13197-015-1971-4-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Lantano, Claudia verfasserin aut Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. Green tea Black tea Oolong tea Colour FRAP Caffeine Rinaldi, Massimiliano aut Cavazza, Antonella aut Barbanti, Davide aut Corradini, Claudio aut Enthalten in Journal of food science and technology Springer India, 1964 52(2015), 12 vom: 29. Juli, Seite 8276-8283 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:52 year:2015 number:12 day:29 month:07 pages:8276-8283 https://doi.org/10.1007/s13197-015-1971-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 52 2015 12 29 07 8276-8283 |
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10.1007/s13197-015-1971-4 doi (DE-627)OLC2028418532 (DE-He213)s13197-015-1971-4-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Lantano, Claudia verfasserin aut Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. Green tea Black tea Oolong tea Colour FRAP Caffeine Rinaldi, Massimiliano aut Cavazza, Antonella aut Barbanti, Davide aut Corradini, Claudio aut Enthalten in Journal of food science and technology Springer India, 1964 52(2015), 12 vom: 29. Juli, Seite 8276-8283 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:52 year:2015 number:12 day:29 month:07 pages:8276-8283 https://doi.org/10.1007/s13197-015-1971-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 52 2015 12 29 07 8276-8283 |
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10.1007/s13197-015-1971-4 doi (DE-627)OLC2028418532 (DE-He213)s13197-015-1971-4-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Lantano, Claudia verfasserin aut Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. Green tea Black tea Oolong tea Colour FRAP Caffeine Rinaldi, Massimiliano aut Cavazza, Antonella aut Barbanti, Davide aut Corradini, Claudio aut Enthalten in Journal of food science and technology Springer India, 1964 52(2015), 12 vom: 29. Juli, Seite 8276-8283 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:52 year:2015 number:12 day:29 month:07 pages:8276-8283 https://doi.org/10.1007/s13197-015-1971-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 52 2015 12 29 07 8276-8283 |
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10.1007/s13197-015-1971-4 doi (DE-627)OLC2028418532 (DE-He213)s13197-015-1971-4-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Lantano, Claudia verfasserin aut Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. Green tea Black tea Oolong tea Colour FRAP Caffeine Rinaldi, Massimiliano aut Cavazza, Antonella aut Barbanti, Davide aut Corradini, Claudio aut Enthalten in Journal of food science and technology Springer India, 1964 52(2015), 12 vom: 29. Juli, Seite 8276-8283 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:52 year:2015 number:12 day:29 month:07 pages:8276-8283 https://doi.org/10.1007/s13197-015-1971-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 52 2015 12 29 07 8276-8283 |
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Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions |
| abstract |
Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. © Association of Food Scientists & Technologists (India) 2015 |
| abstractGer |
Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. © Association of Food Scientists & Technologists (India) 2015 |
| abstract_unstemmed |
Abstract Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation. © Association of Food Scientists & Technologists (India) 2015 |
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| title_short |
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions |
| url |
https://doi.org/10.1007/s13197-015-1971-4 |
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| author2 |
Rinaldi, Massimiliano Cavazza, Antonella Barbanti, Davide Corradini, Claudio |
| author2Str |
Rinaldi, Massimiliano Cavazza, Antonella Barbanti, Davide Corradini, Claudio |
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129607991 |
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| doi_str |
10.1007/s13197-015-1971-4 |
| up_date |
2024-07-03T18:40:41.248Z |
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