A Study on Change in Chemical Composition of Green Tea, White Tea, Yellow Tea,Oolong Tea and Black Tea with Different Extraction Conditions

Lee, Young-Sang; Jung, Sung‐Ho; Kim, Junghwan; Cho, Kyoung-Sook; Shin, Eul-Ki; Lee, Heeyoung; Ryu, Hye-Kyung; Ahn, Hye‐Jin; Jung, Won-Il; Hong, Seok-Cheol

doi:10.9799/ksfan.2015.28.5.766

Cited by 6 publications

(1 citation statement)

References 5 publications

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“…The chemical composition of tea leaves and manufactured tea consists of tannins, flavonols, proteins, amino acids, enzymes, aroma forming substances, vitamins, minerals and other micro elements (Kumar et al, 2005). Some of the beneficial effects of drinking tea are prevention of chronic and cardiovascular disease, cancer, anti-oxidative detoxification thus slowing progression of diseases (Lee et al,1995). Most of these activities have been attributed to tea polyphenols, some micronutrients are also been reported to manage some ailments.Micronutrients deficiency continues to cause malnutrition especially in the northern part of Nigeria (NDHS, 2013).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Micronutrients Content of Some Locally Consumed Tea samples in Kano

Abdullahi Balarabe Sallau,

Maryam Abubakar,

Tijjani Rufai Buhari

2016

UJMR

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Micronutrients are nutrients required for the normal metabolism of all life forms. Micronutrient content (Fe, Zn, Vitamin A and Vitamin C) of some locally consumed tea samples (Black tea, green tea, cinnamon tea, Moringa tea and mint tea) was investigated. Atomic absorption spectroscopy and spectrophotometric techniques were used in the analysis of the respective micronutrients. Descriptive statistics was used for analysis of results and showed that the aforementioned micronutrients are contained in the sampled teas except mint tea which does not contain Zn at all. Vitamin A was found to be within the range of0.21±.01 – 0.83±.01 ppb; vitamin C (0.83±0.01 – 6.82±0.05 ppm); Fe (1.99±.01 – 9.99±0.14 ppm) and Zn (0.00 – 2.10±0.10 ppm). It can therefore be concluded that some of aforementioned locally consumed tea samples contain micronutrient levels which fall within the range of the recommended daily need by humans while others fall short of the range and therefore could be explored as part of the strategies to be considered in designing how to tackle micronutrient deficiency disorders.

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Section: Introductionmentioning

confidence: 99%

Assessment of Micronutrients Content of Some Locally Consumed Tea samples in Kano

Abdullahi Balarabe Sallau,

Maryam Abubakar,

Tijjani Rufai Buhari

2016

UJMR

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Quality Characteristics and Antioxidant Activities of Commercial Leaf Tea Extract

Hwang¹,

Lee²,

Han³

2022

Asian J Beauty Cosmetol

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Purpose: In this study, the physicochemical properties and antioxidant activities of 23 types of tea were analyzed. Through this study, we tried to provide the basic data for tea research.Methods: Leaf tea extracts were prepared using hot water at 70℃, and their physicochemical properties, such as color intensity and pH, were analyzed. The total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, and α-glucosidase inhibitory activity were measured as antioxidant activity.Results: The color of most leaf tea extracts was brown, with black tea having the deepest color. Black tea had the highest total flavonoid content at 593 mg QE/g. Eoseongcho tea had the highest DPPH scavenging ability at 97.56%. The α-glucosidase inhibitory activities of black tea and Chinese bush-clover tea were strong, while those of mistletoe, plantain, and rosemary leaf teas were exceptionally low.Conclusion: Black tea which has excellent total flavonoid content, DPPH scavenging ability, and α-glucosidase inhibitory activity, is expected to be most effective functional tea when consumed after meals among the multi consumption commercial leaf teas market.

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Changes in chemical composition and physiological activity of Jeju-Tatary buckwheat tea according to leaching temperature

Park

Kang

2022

JABC

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In this study, Jeju Tatary buckwheat tea's chemical composition and physiological activities were compared according to the leaching temperature (60, 80, 100 o C). As the leaching temperature is increased, the degree of browning is induced. However, there was no significant change in pH. The total polyphenol content was higher at 80 °C than at 60 o C leaching temperature, but significantly decreased at 100 o C leaching temperature (60 o C: 17.06 mg GA/g, 80 o C: 20.09 mg GA/g, 100

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A Study on Change in Chemical Composition of Green Tea, White Tea, Yellow Tea,Oolong Tea and Black Tea with Different Extraction Conditions

Cited by 6 publications

References 5 publications

Assessment of Micronutrients Content of Some Locally Consumed Tea samples in Kano

Assessment of Micronutrients Content of Some Locally Consumed Tea samples in Kano

Quality Characteristics and Antioxidant Activities of Commercial Leaf Tea Extract

Changes in chemical composition and physiological activity of Jeju-Tatary buckwheat tea according to leaching temperature

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