Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas

Ye, Yuanyuan; He, Jiangling; He, Zhijun; Zhang, Na; Liu, Xiaoqing; Zhou, Jiaojiao; Cheng, Shuiyuan; Cai, Jie

doi:10.3390/foods11142159

Cited by 14 publications

(6 citation statements)

References 57 publications

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“…However, acceptance diminishes with higher temperatures and longer brewing durations for pour over brewing technique. Longer brewing duration and higher brewing temperature allowed for higher antioxidant, caffeine, and TPC extraction, which were highly correlated with bitterness and astringency intensity (Ye et al, 2022;López and Carrión, 2023). The acceptance outcomes for coffee-leaf tea prepared using the V60 decoction technique can be diminished by increasing the temperature and duration of the brewing process.…”

Section: Resultsmentioning

confidence: 99%

“…Elevated flavonoids and tannins concentrations in tea are responsible for its increased bitterness (Zhao et al, 2018;Fibrianto et al, 2020b). Higher temperatures to steep coffee-leaf tea could induces bitterness since it enables more extraction of antioxidant, caffeine, cathecin, and TPC levels (Liu and Tzen, 2022;Ye et al, 2022;López and Carrión, 2023). According to Blumberg et al ( 2010), the acrid flavor of tea results from the degradation of chlorogenic and caffeic acids during the brewing process.…”

Section: Verification Of Sensory Optimization Using Jarmentioning

confidence: 99%

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Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods

Fibrianto,

Arya Bimo,

Muna Sofa

et al. 2024

AFSSAAE

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Response Surface Methodology (RSM) has been widely employed for optimizing processes. However, the implementation of RSM in sensory studies is still limited. Moreover, most publications implementing RSM on sensory disregarded the validation stage as normally applied for process optimization. In this study, validating sensory overall acceptability with RSM was proposed by the Just-About-Right (JAR) technique. Coffee-leaf tea has great commercial potential as an ethnic beverage with unique sensory attributes but is still underutilized. Optimizing sensory acceptability level by modifying temperature and duration of brewing using the RSM was expected to obtain well-accepted coffee-leaf tea. Robusta coffee leaf tea is brewed using combined Decoction - V60, French Press, combined French Press - V60, and V60 at 90oC to 100oC for 2 to 10 minutes. Evaluated by 110 untrained panelists, it was observed that the ideal brewing parameters for each technique were 96.6oC for 6.5 minutes for Decoction – V60, 96oC and 6.5 minutes for French Press, 90oC and 2 minutes for French Press - V60, and 90oC and 2 minutes for V60. All optimum brewing conditions based on RSM were successfully validated by overall acceptability on JAR (p-value 0.05). Thus, the JAR technique can enhance the overall sensory acceptability analysis and optimization.

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Section: Resultsmentioning

confidence: 99%

Section: Verification Of Sensory Optimization Using Jarmentioning

confidence: 99%

Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods

Fibrianto,

Arya Bimo,

Muna Sofa

et al. 2024

AFSSAAE

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“…The selenium dissolution rate in tea infusion was significantly affected by the temperature, duration, and frequency of tea brewing [50,51]. A strong correlation was observed between selenium content in young leaves and selenium concentration in tea infusion (p < 0.01).…”

Section: Characteristics Of Selenium Release From Young Leavesmentioning

confidence: 96%

Uptake and Transport of Selenium in a Soil–Tea Plant–Tea Infusion System: A Study of Typical Tea Plantations in a Selenium-Rich Area of China

Wu,

Zhang,

et al. 2024

Forests

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Selenium is an important indicator for the evaluation of tea quality. However, the relationship between selenium uptake by tea plants (Camellia sinensis) and soil properties, as well as selenium transport and distribution in a tea plantation soil–tea plant–tea infusion production system, remain unclear. In this study, 12 tea plantations situated in a typical selenium-rich area of China were selected, and the characteristics and crucial factors influencing the uptake and transport of selenium were analyzed using a plantation soil–tea plant–tea infusion production system. The soil total selenium content ranged from 1.12 to 6.67 mg kg−1, with an average of 2.57 mg kg−1. The average available selenium content was 53.56 µg kg−1, and the activation rate of soil selenium was 2.27%. Soil-available selenium was significantly positively correlated with total selenium, available potassium, and soil organic matter contents, and was significantly negatively correlated with soil pH. The selenium content in old leaves ranged from 0.29 to 2.73 mg kg−1, which met the standard for selenium-rich tea, whereas only 33% of young leaves met this standard. The selenium enrichment factor was highest in the fibrous root and lowest in the young leaves. The average selenium transport factors from fibrous roots to main roots, from main roots to main stems, from main stems to lateral stems, from lateral stems to young leaves, and from lateral stems to old leaves were 0.53, 0.92, 0.67, 0.97, and 2.30, respectively. The selenium concentration of tea infusion ranged from 1.88 to 12.49 μg L−1, and the average selenium dissolution rate was 22.62% after one brewing. This study identified critical factors that influence soil-selenium availability. The selenium content in tea plant organs is indicated to be strongly associated with the selenium content in the main roots.

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“…Selenium and green tea, both play an important role in antioxidant defense systems, are particularly interesting as a combination because they have potentially complementary mechanisms of action [32][33][34]. Se-enriched tea, processed from plants grown in seleniferous areas in China, and obtained by using selenium fertilizers has become increasingly popular in recent years due to its more pronounced health-promoting properties [35][36][37].…”

Section: Introductionmentioning

confidence: 99%

Catechins and Selenium Species—How They React with Each Other

Sentkowska,

Pyrzynska

2023

Molecules

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The combination of selenium and tea infusion, both with antioxidant properties, has potentially complementary mechanisms of action. Se-enriched tea has been considered as a possible Se supplement and a functional beverage to reduce the health risk of Se deficiency. This work investigated the interactions between plant catechins present in tea infusions and selenium species based on changes in the concentration of both reagents, their stability in aqueous solutions, and the possibilities of selenonanoparticles (SeNPs) formation. Selenium species exhibited instability both alone in their standard solutions and in the presence of studied catechins; selenocystine appeared as the most unstable. The recorded UV–Vis absorption spectra indicated the formation of SeNPs in the binary mixtures of catechins and selenite. SeNPs have also formed with diameters smaller than 100 nm when selenite and selenomethionine were added to tea infusions. This is an advantage from the point of view of potential medical applications.

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Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas

Cited by 14 publications

References 57 publications

Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods

Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods

Uptake and Transport of Selenium in a Soil–Tea Plant–Tea Infusion System: A Study of Typical Tea Plantations in a Selenium-Rich Area of China

Catechins and Selenium Species—How They React with Each Other

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