连续分步升温萃取提高了茶饮料中的黄烷醇含量。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-14 DOI:10.1002/jsfa.14035

Marsena Jasiel Ismaiah, Kin Tak Lau, Jacob Shing-Jie Tsui, Winifred Audrey Johnson-Hill, Kin Sum Leung, Jetty Chung-Yung Lee

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引用次数: 0

摘要

背景：茶是全球消费量第二大的饮料，因其含有丰富的黄烷醇而被广泛研究其对健康的益处。本研究旨在评估新型连续分步升温萃取工艺在最大限度地提高不同茶饮料的抗氧化活性、总酚含量和黄烷醇浓度方面的功效：结果：在所有萃取点上，连续分步升温萃取工艺在雨花茶中产生的绝对抗氧化能力、总酚含量和主要茶黄烷醇浓度均高于其他茶类。尽管茶黄烷醇的基线浓度最低，但在连续降温萃取过程中，越陈越香茶的儿茶素和表没食子儿茶素-3-棓酸盐含量的增幅最大，分别超过了 500% 和 300%。此外，与基线相比，月光白茶在工艺结束时总抗氧化能力和酚含量的百分比变化最大。此外，在连续分步升温萃取过程中，所有茶叶样品中的咖啡因浓度都有适度增加：我们的研究结果表明，连续分步升温萃取对不同类型茶叶的抗氧化能力、酚含量和黄烷醇含量都有有益的影响，这可能对生产高附加值的茶饮料很有价值。© 2024 化学工业协会。

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Continuous step-wise temperature extraction improves the flavanol content of tea beverages.

Background: Tea is the second most consumed beverage worldwide and its health benefits have been extensively studied because of its rich flavanol content. This study aims to evaluate the efficacy of a novel continuous step-wise temperature extraction process in maximising antioxidant activity, total phenolic content and flavanol concentration of different tea beverages.

Results: Continuous step-wise temperature extraction produced the highest absolute antioxidant capacity, total phenolic content and concentration of major tea flavanols in Yuhua tea compared to the other tea types at all extraction points. Despite having the lowest baseline concentration of tea flavanols, Lapsang Souchong tea showed the greatest increase in catechin and epigallocatechin-3-gallate levels with the continuous step-down temperature process, by over 500% and 300%, respectively. In addition, Moonlight White tea showed the greatest percentage change in total antioxidant capacity and phenolic content at the end of the process compared to the baseline. Furthermore, the continuous step-wise temperature extraction showed a moderate increase in caffeine concentration in all the tea samples.

Conclusion: Our findings revealed a beneficial impact of continuous step-wise temperature extraction on the antioxidant capacity, phenolic content and flavanol profile in different types of tea, which may be valuable in the production of added-value tea beverages. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.