Chemical Characterization of Cherry Tomato Cultivated on Different Substrates

Arena, Elena; Fallico, Biagio; Lanza, C. M.; Lombardo, Emanuele; Maccarone, Emanuele

doi:10.17660/actahortic.2003.614.105

Cited by 2 publications

(1 citation statement)

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“…They have also showed that after 6 months of storage of orange juices at 38 °C, the antioxidant activity was decreased by 84%. Arena et al showed the increase in the antioxidant activity after 2 months of storage in orange juices reconstituted from concentrate. According to Piga et al , storage of mandarin juices for 15 days at 4 °C resulted in an increase in the DPPH radical scavenging activity.…”

Section: Resultsmentioning

confidence: 99%

Preservation of Kombucha Tea—Effect of Temperature on Tea Components and Free Radical Scavenging Properties

Jayabalan

Marimuthu

Thangaraj

et al. 2008

J. Agric. Food Chem.

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Kombucha tea is sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. Various thermal treatments have been tried for long-term storage of kombucha tea. The present study revealed the influence of heat on the biochemical constituents and the free radical scavenging properties of kombucha tea. Heat treatment at 60, 65, and 68 degrees C for 1 min controlled biofilm formation in kombucha tea without changing its clarity, taste, and flavor. However, tea polyphenols and black tea quality parameters showed varying stability during the storage period. A decrease in free radical scavenging properties was also found during the storage period. Because the biological activities of kombucha tea depended on the biochemical constituents, it was concluded that heat treatment was not a suitable method for kombucha tea preservation.

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Section: Resultsmentioning

confidence: 99%