Impact of heating on chemical compositions of green tea liquor

Kim, E.S.; Liang, Yue-Rong; Jin, Jiye; Sun, Qi; Lu, Jian-Liang; Du, Ying-Ying; Chen, Lin

doi:10.1016/j.foodchem.2006.10.031

Cited by 90 publications

(75 citation statements)

References 16 publications

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“…1 HPLC chromatogram of green tea infuse. GA gallic acid, TB theobromine, TP theophylline, CA caffeine, EC epicatechin, EGCG epigallocatechine gallate our results confirm previous findings reporting that high temperature leads to compounds degradation (SamaniegoSánchez et al 2011;Kim et al 2007). …”

Section: Resultssupporting

confidence: 91%

“…In conclusion, data about catechins content in different teas are in agreement with Zhang et al (2013) and Kim et al (2007) who observed that the amounts of total catechins were ordered according to the fermentation processes as follows: non-fermented (green tea) > partially fermented (oolong tea) > fully fermented (black tea).…”

Section: Resultssupporting

confidence: 87%

“…For green and oolong samples, EC and EGCG were correlated with b* value (R 2 > 0.86, p < 0.01) in accord with Kim et al (2007) suggesting that catechin oxidation might be responsible for the changes in colour. A remarkable point was that no correlation with total liquor colour (TLC) was recorded, showing that this analysis was not suitable for comparing different methods.…”

Section: Correlationsmentioning

confidence: 62%

“…Oxidative degradation of EGCG has been previously reported to occur during storage (Yang et al 2007); accordingly, its amount was definitely higher in both Bhot + ice^and cold infuses (Table 2). Similarly, Kim et al (2007) observed a decrease in catechins at high temperature, suggesting that epimerization or oxidation could take place. Moreover it can be noticed that EC was not found in cold infuse .…”

Section: Resultsmentioning

confidence: 88%

“…Kim et al (2007) reported for green tea that L* decreased while a* and b* increased with heating temperature, suggesting that the tea liquor becomes less green and deeper yellow due to oxidation of catechins and degradation of chlorophyll. Ice infuses presented lowest value of colour, even though solid/liquid ratio was the highest one, probably due to the rapid cooling process preventing these phenomena and reducing extraction of coloured compounds.…”

Section: Liquor Total Colour (Ltc) and Colorimetric Parametersmentioning

confidence: 99%

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Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

Lantano

Rinaldi²,

Cavazza

et al. 2015

J Food Sci Technol

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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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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 87%

Section: Correlationsmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 88%

Section: Liquor Total Colour (Ltc) and Colorimetric Parametersmentioning

confidence: 99%

See 3 more Smart Citations