Functionality of Green Tea (Camellia sinensis) Blends – Effects of Spice Concentration on Composition, Antioxidant Profile, Microbiological and Cup Quality

Asian Food Science Journal Pub Date : 2024-03-22 DOI:10.9734/afsj/2024/v23i3704

Yahaya, L. E., Igbinadolor, R. O., Okunade, F. A., Ajewole, A. O., Atanda J. F., Jayeola, C. O., Olorundare B. O., Mustapha K.

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Abstract

Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' compositional analysis, antioxidant, microbiological, and sensory profiles were assessed. The tea with cinnamon mix had a catechin mean value of 9.7%; the tea with ginger blend had a catechin mean value of 7.4%; and the tea with lemon blend had a catechin mean value of 8.0%. For lemon/tea at 15% and 98.9g AAE/100g for cinnamon/tea at 20%, the best DPPH values were attained. For ginger/tea, cinnamon/tea, the total polyphenol value peaked at 19.02 g GAE/100g (20%), 18.62 g GAE/100g (20%), and 18.37 g GAE/100g (15%), respectively. According to microbiological analysis, no microbial growth was found in any of the tests run. The cup quality results showed that the panelists generally approved of the lemon/tea, which had a mean of 7.3 at a 15% inclusion level.

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绿茶（山茶）混合物的功能性--香料浓度对成分、抗氧化剂、微生物和茶杯质量的影响

茶叶除了风味之外，还具有功能性优势，因此茶叶产品的多样化越来越受到欢迎，顾客的接受度也越来越高。本研究开发了添加不同量肉桂、柠檬和生姜（0-30%）的不同绿茶混合物。评估了混合茶的成分分析、抗氧化剂、微生物和感官特征。肉桂混合茶的儿茶素平均值为 9.7%；生姜混合茶的儿茶素平均值为 7.4%；柠檬混合茶的儿茶素平均值为 8.0%。柠檬/茶（15%）和肉桂/茶（20%）分别达到了 98.9g AAE/100g 的最佳 DPPH 值。生姜/茶、肉桂/茶的多酚总值分别达到 19.02 克 GAE/100g（20%）、18.62 克 GAE/100g（20%）和 18.37 克 GAE/100g（15%）。根据微生物分析，所有测试均未发现微生物生长。杯质结果显示，小组成员普遍认可柠檬/茶，在 15%的添加水平下，平均值为 7.3。

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Asian Food Science Journal

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