Crude fibre as a parameter in the quality evaluation of tea

Śmiechowska, Maria; Dmowski, Przemysław

doi:10.1016/j.foodchem.2004.11.026

Cited by 50 publications

(32 citation statements)

References 5 publications

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“…To the best of our literature-based knowledge, there is no comparative study on crude fiber content of green tea powder. However, the different quality of black and green tea products (5.83-43.27 g 100 g -1 dw) has been reported (Ozdemir et al, 1993;Śmiechowska and Dmowski, 2006). The results of the present study were in agreement with the literature.…”

Section: Ash and Crude Fiber Contentsupporting

confidence: 92%

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Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone

Topuz

Dinçer²,

Torun³

et al. 2014

Turk J Agric For

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Section: Ash and Crude Fiber Contentsupporting

confidence: 92%

“…An explanation for this variation was formerly described as age of the tea bushes and harvesting time of flushes. The older plants produced higher amounts of crude fiber (Śmiechowska and Dmowski, 2006). In fact, the Fener clone was older than the Derepazarı 7 clone.…”

Section: Ash and Crude Fiber Contentmentioning

confidence: 88%

Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone

Topuz

Dinçer²,

Torun³

et al. 2014

Turk J Agric For

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“…Young cells have thin cellular walls that become harder as the plant grows and provide the plant with protection from wind, excess transpiration and influence of other undesirable factors (Smiechowska & Dmowski, 2006). One of the parameters described in tea quality norms is crude fibre content.…”

Section: Crude Fibrementioning

confidence: 99%

“…Because of these factors, the chemical characterization of teas from different origins is very important considering that these studies are currently scarce (Saito et al, 2007). The moisture content, water extract, crude fibre content, total polyphenol content and antioxidant capacity have long been regarded as important international standards for quality control of tea (ISO 3720, 2011;Yao et al, 2006;Anesini, Ferraro, & Filip, 2008;Smiechowska & Dmowski, 2006;Ravichandran, 2004;Jayasekera et al, 2011;von Staszewski et al, 2011). Moisture content is one of the principal quality parameters in foodstuffs because it is related to its stability.…”

Section: Introductionmentioning

confidence: 99%

“…Water extract and crude fibre contents are related to the age of the leaves. Younger leaves have high water extract and low fibre content values (related to a high quality product) (Smiechowska & Dmowski, 2006). Total polyphenol content and antioxidant capacity depend on the leaf age and the manufacturing process (particularly on the degree of fermentation) and are directly correlated to the quality of the final product (Lin, Lin, Liang, Lin-Shiau, & Juan, 1998).…”

Section: Introductionmentioning

confidence: 99%

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Differences in quality parameters between types of commercial tea from Argentina

et al. 2012

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To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b) were determined. Fifty-one industrial samples of commercially available teas including green tea, semifermented tea, black tea and black tea sub-product (BTSP) were used for this study. Water extract contents were significantly higher in black tea and green tea (40.3% and 40.7% w/w, respectively), while semifermented tea and BTSP showed higher levels of crude fibre (22.3% and 20.4% w/w, respectively). Caffeine contents of black teas (2.7% w/w) were significantly higher than in the other types of tea. Green teas revealed the highest concentrations of phenolic compounds and the major antioxidant activities (14.9 g GAE/100g dm and 30.0 g AAE/100g dm, respectively). The results also highlighted significant differences (p<0.05) in colour values between the different types of tea.

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Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation

Hong

Sun

et al. 2020

Food Science & Nutrition

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In the present study, leaves from 13 sweet potato cultivars were collected as raw materials. The nutritional and functional composition, antioxidant activity, and sunscreen activity of different sweet potato leaf samples were determined, and the comprehensive nutritional quality was calculated by gray relational analysis. Results showed that the nutritional and functional components are significantly different between different cultivars. Tainong71 showed the highest comprehensive nutritional quality, followed by Fu22, Ningcai, Fu23, Ecai10, Zhecai726, Ecai1, Fu18, Pushu53, Guangcai5, Shulv1, Guangcai2, and Zhecai1. The antioxidant activity varied from 3.94 to 16.75 g Trolox equivalent/100 g dry weight. Pushu53 showed the highest sunscreen activity, with the sun protection factor 24.65. There was a positive correlation between antioxidant activity and sunscreen activity (r = .737, p = .004). In conclusion, sweet potato leaves possess high nutritional and functional properties, and have the huge potential to be used as green leafy vegetables and sunscreen agent.

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Crude fibre as a parameter in the quality evaluation of tea

Cited by 50 publications

References 5 publications

Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone

Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone

Differences in quality parameters between types of commercial tea from Argentina

Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation

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