Effect of Brewing Time and Fragmentation Degree of Black Tea on Colour of Infusion and Its Antioxidant Properties

Dmowski, Przemysław; Śmiechowska, Maria; Sagan, Elżbieta

doi:10.15193/zntj/2014/96/206

Cited by 4 publications

(6 citation statements)

References 14 publications

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“…Results showed that TPC, TFC is positively and highly correlated with fragmentation degree expressed as bulk density (r = 0.73, p < 0.05 and r = 0.79, p < 0.05 respectively). Dmowski et al (2014) did not found any statistical significance between content of total polyphenols and fragmentation degree of infusions of selected black teas regardless of the time of extraction (3 and 15 minutes). In our results, no correlation was observed between TPC and antioxidative activity with DPPH and ABTS radicals in aqueous extracts prepared from dry hawthorn fruits.…”

Section: Figure 2 Malic Acid Oxalic Acid and Tartaric Acid Content mentioning

confidence: 61%

Bioactive compounds in aqueous infusions of dietary supplements and herbal blends containing dried hawthorn fruits or hawthorn inflorescences (Crataegus spp.)

Przybylska¹,

Bazylak²

2018

JAES

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The aim of this study was the preliminary analysis of micronutrient and phytochemical composition as well as antioxidant activity of aqueous extracts obtained from dietary supplements and herbal blends containing dry hawthorn fruits (HF) and hawthorn inflorescences (HI). The study included 15 samples. Total phenols (TPC) and flavonoids content (TFC) of aqueous extracts were determined using colorimetric assay. The antioxidant activity was analyzed by using DPPH and ABTS methods. To analyze the concentration of citric and L-malic acid were used enzymatic analysis, while to analyze of tartaric acid was used colorimetric method. Ascorbic acid and oxalic acid were determined using titration method. Mean TPC and TFC for aqueous extracts with dry HI is nearly 2.5 and 4.0 times higher than in extracts with dry HF, respectively. Results shows that TPC, TFC is positively and highly correlated with fragmentation degree of dry HF. High correlation was observed between TFC and DPPH and ABTS values, while no correlation observed between TPC and antioxidative activity with DPPH and ABTS assays of HF. The analysis of principal component analysis demonstrates different clusters based on the chemical composition separating aqueous extracts with HF from the HI.

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Section: Figure 2 Malic Acid Oxalic Acid and Tartaric Acid Content mentioning

confidence: 61%

Bioactive compounds in aqueous infusions of dietary supplements and herbal blends containing dried hawthorn fruits or hawthorn inflorescences (Crataegus spp.)

Przybylska¹,

Bazylak²

2018

JAES

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“…Similar results were reported by Yen and Chem (1995), who found the most antioxidant compounds in 5-minute infusions. Dmowski et al (2014) gived that prolonging the brewing time from 3 to 15 minutes resulted in an increase in antioxidant activity, but only for some types of black teas. Wang et al (2005) found that excessively long brewing time significantly reduces the antioxidant properties.…”

Section: Resultsmentioning

confidence: 99%

Quality of Sweet Potato as a Raw Material for Food Processing

Sawicka

Krochmal‐Marczak

Skiba

et al. 2020

Rural Development 2019

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The aim of the study was to assess the possible antioxidant and antiproliferative effects of various sweet potato extracts (Ipomoea batatas [L.] Lam) in terms of their suitability for food processing. Antioxidant activity of water infusions from the leaves of 5 sweet potato varieties (Carmen Rubin, Cananua, Georgia Jet, Satsumo Imo, White Triumph) obtained from field cultivation in Felin (51°13'N, 22°37'E) was determined. The field experiment was carried out using the randomized blocks method, in triplicate, in accordance with the principles of good agricultural practice. The leaves were collected at phase 68 according to the BBCH scale. After harvesting, the leaves were dried to constant weight. After drying, the leaves were saturated with water at 80 ° C and 100 ° C for 3, 6 and 9 minutes. The total content of phenolic compounds was determined by the method of Ghasemzadeh et al. Antioxidant activity of sweet potato leaf infusions was determined by DPPH radical spectrophotometry. The time to prepare the infusions significantly differentiated the TP content. Infusions evaluated after 3 minutes were the most favorable in this respect. The antioxidant activity of the tested infusions obtained from sweet potato leaves ranged from 33% to 59%, depending on the variety, and 34-43%, depending on the time the infusion was prepared. Leaf infusions prepared at 100°C had a higher antioxidant activity than infusions made at 80°C. The highest antioxidant activity was revealed by infusions from White Triumph cultivar leaves, lowest -from Cananua cultivar leaves.

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“…A similar trend was observed in the study on the antioxidant potential of black teas. Dmowski et al (2014) found that an extended brewing time leads to the increased antioxidative activity of tea. Infusions prepared from herbal granules showed significantly lower activity to react with the DPPH radical when compared to teas from the control; on average by 53% in the case of lemon balm, 42% -sage and 14% -chamomile.…”

Section: Resultsmentioning

confidence: 99%

“…The colour parameters of herbal infusions were measured using a Lovibond CAM-System 500 tintometer. Glass measuring containers were filled with 50 cm 3 portions of prepared teas, placed on measuring heads and determined according to CIE Lab scale, where L* stands for lightness, a* stands for redness and greenness and b* yellowness and blueness (Dmowski et al, 2011;2014).…”

Section: Colour Parametersmentioning

confidence: 99%

“…While purchasing herbal teas, they focus in particular on the amount of healthy substances, product safety and sensory characteristics, i.a. colour of any particular tea (Kratchanova et al, 2010;Dmowski et al, 2014). What is more, the following pollutants are likely to affect the quality of herbal infusions: heavy metals, pesticide residues and native ingredients, such as oxalates producing a negative effect of the herbs on the human body.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of health promoting properties and quality of herbal teas obtained from fine-grained fraction of herbs

Kozák¹,

Sobczak²,

Krajewska³

et al. 2017

j. cent. eur. agric.

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The purpose of this paper was to determine the quality of herbal teas produced using the non-pressure agglomeration of fine-grained fractions of herbs, compared with their counterparts available on the market. In prepared infusions, the total polyphenol content was determined, using the Folin-Ciocalteu's reagent, as well as the antioxidative activity with the use of the DPPH radical and L* a* b* colour parameters, according to the CIELab colour scale, were identified. Moreover, the iron, lead and cadmium ion content in the raw materials used in the manufacture of herbal granules was determined. Herbal infusions presented high but diversified active compound content. Infusions prepared from herbal granules displayed lower antioxidative properties and higher polyphenol content than commercially available teas. Infusions obtained from herbal granules of the smallest size had the darkest colour. Results of the analyses show that infusions obtained from granulated herbal powder do not pose any health hazard, and bio-active compounds contained therein may improve consumers' health. Non-pressure agglomeration of fine-grained herbal fractions may be used as an alternative method for their management.

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Effect of Brewing Time and Fragmentation Degree of Black Tea on Colour of Infusion and Its Antioxidant Properties

Cited by 4 publications

References 14 publications

Bioactive compounds in aqueous infusions of dietary supplements and herbal blends containing dried hawthorn fruits or hawthorn inflorescences (Crataegus spp.)

Bioactive compounds in aqueous infusions of dietary supplements and herbal blends containing dried hawthorn fruits or hawthorn inflorescences (Crataegus spp.)

Quality of Sweet Potato as a Raw Material for Food Processing

Evaluation of health promoting properties and quality of herbal teas obtained from fine-grained fraction of herbs

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