Tea contains about 230 chemical bioactive compounds, of which polyphenols represent the most considerable fraction (30% of total dry weight). These compounds have relevant nutritional and pharmacological effects on human health, exerting antioxidant activities against oxidative stress-induced damage. The industrial processes applied in tea production can lead to qualitative and quantitative changes in the phenolic content and composition and in antioxidant properties, thus influencing their potential biological activities. Meanwhile, the procedure for tea preparation may influence the quantity of the extracted phenolic compounds. In this study, the effects of different infusion parameters, such as the water type used for infusion (tap water, distilled water, and natural mineral water), time (3, 5, and 10 min), temperature (T = 80 °C and 100 °C), and pH (ranged between 3 and 9) were considered. The optimal infusion variables resulting from the study were obtained by extracting phenolic compounds at T = 100 °C for 10 min, both for green (916.12–1169.81 mg GAE/g) and black (932.03–1126.62 mg GAE/g) bagged tea samples, respectively.

The influence of green and black tea infusion parameters on total polyphenol content and antioxidant activity by ABTS and DPPH assays / Vinci, Giuliana; D'Ascenzo, Fabrizio; Maddaloni, Lucia; Prencipe, Sabrina Antonia; Tiradritti, Margherita. - In: BEVERAGES. - ISSN 2306-5710. - 8:2(2022), pp. 1-12. [10.3390/beverages8020018]

The influence of green and black tea infusion parameters on total polyphenol content and antioxidant activity by ABTS and DPPH assays

Giuliana Vinci
;
Fabrizio D'Ascenzo;Lucia Maddaloni;Sabrina Antonia Prencipe;Margherita Tiradritti
2022

Abstract

Tea contains about 230 chemical bioactive compounds, of which polyphenols represent the most considerable fraction (30% of total dry weight). These compounds have relevant nutritional and pharmacological effects on human health, exerting antioxidant activities against oxidative stress-induced damage. The industrial processes applied in tea production can lead to qualitative and quantitative changes in the phenolic content and composition and in antioxidant properties, thus influencing their potential biological activities. Meanwhile, the procedure for tea preparation may influence the quantity of the extracted phenolic compounds. In this study, the effects of different infusion parameters, such as the water type used for infusion (tap water, distilled water, and natural mineral water), time (3, 5, and 10 min), temperature (T = 80 °C and 100 °C), and pH (ranged between 3 and 9) were considered. The optimal infusion variables resulting from the study were obtained by extracting phenolic compounds at T = 100 °C for 10 min, both for green (916.12–1169.81 mg GAE/g) and black (932.03–1126.62 mg GAE/g) bagged tea samples, respectively.
2022
green and black tea; psychoactive beverages; infusion tea; extraction conditions; total polyphenols; antioxidant properties
01 Pubblicazione su rivista::01a Articolo in rivista
The influence of green and black tea infusion parameters on total polyphenol content and antioxidant activity by ABTS and DPPH assays / Vinci, Giuliana; D'Ascenzo, Fabrizio; Maddaloni, Lucia; Prencipe, Sabrina Antonia; Tiradritti, Margherita. - In: BEVERAGES. - ISSN 2306-5710. - 8:2(2022), pp. 1-12. [10.3390/beverages8020018]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1625488
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