Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions

Abstract

The objective of this research was to evaluate the changes of phenolics and antioxidant capacity of a ready-to-drink green tea beverage during short storage at commercial conditions. The total phenols (Folin-Ciocalteu), total catechins (4-dimethylaminocinnamaldehyde) and total non-catechins (difference between total phenols and total catechins) were evaluated as part of phenolic analysis, while antioxidant capacity was evaluated by using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. At the beginning of the experiment, the levels of total phenols, total

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

“…The reduction of the antioxidant capacity was approximately 6%-15% and 14%-26% for the tea extracts (black tea, green tea, and white tea) after 4 days of storage. A similar trend was also revealed for the green tea after 9 days of storage at room temperature (Urías-Orona & Niño-Medina, 2019).…”

“…This indicated that the microencapsulation enhanced the stability of hawthorn berry by preserving the total polyphenols content at the range of 80%–89% when stored during week 1 at 4°C. However, the reduction in TPC was highest in hawthorn berry tea supplemented with free L. rhamnosus GG cells, probably due to the anaerobic degradation during storage and the growth bacteria which led to the oxidations of the polyphenolics, thus lowering the TPC contents in the hawthorn berry tea (Nematollahi et al., 2016; Urías‐Orona & Niño‐Medina, 2019).…”