Optimization design and application of composite ultrasonic extraction method for effective constituents of green tea

Wang, Cheng‐Chi; Lee, Tsui-Er

doi:10.1177/1687814015624847

Cited by 1 publication

(2 citation statements)

References 17 publications

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“…The dominant minerals contained in the water-soluble ash of tea are potassium, calcium, magnesium, and aluminum [2]. Green tea is loaded with antioxidants and nutritional components; therefore, optimum brewing conditions are very important to increase the efficacy of green tea [3].…”

Section: Introductionmentioning

confidence: 99%

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Production Of Cold Green Tea With Natural Additives

TANYILDIZ¹,

ÇULHACI²,

YALÇIN³

2015

IJFER

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Tea is the product that goes through production stages such as withering, rolling, shredding, oxidation and drying after the harvest of 2.5 leaves of the Camellia sinensis species. Green tea, known for its health benefits, is consumed less than black tea due to sensory features. Cold tea is a product that is widely used in the world. The cold teas on the market are made with black tea extract and contain various additives to improve its sensory properties. In this study, it was aimed to increase the nutritional and sensory properties of cold green tea by adding natural substances: honey and lemon juice, and peel. Also, the effects of brewing methods on the quality of tea were investigated. Green tea samples containing lemon peel were infused by heat-assisted method and ultrasound method. Cold tea samples were produced with different concentrations of honey and lemon juice addition. The physiochemical parameters (total dry matter, pH, and color properties), total phenolic content, antioxidant activity, and sensory analysis of the cold tea samples were evaluated. The optimal tea formula determined according to the results is the sample of containing high amount of lemon juice. While the total phenolic content was 285.76 ± 2.80 mg GAE/ 1mL tea and the antioxidant activity was 62.42 ± 6.15 (DPPH radical scavenging activity, %) in the green tea sample, the total phenolic content was found to be 300.76 ± 3.34 mg GAE/ 1mL tea and the antioxidant activity 91.46 ± 1.94 (DPPH radical scavenging activity, %) in the sample containing high amount of lemon juice. It was observed that the honey and lemon juice addition increased the total phenolic and antioxidant content of the control sample. When the results of the study and the 1

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Section: Introductionmentioning

confidence: 99%

“…Ultrasonic extraction is an effective process with wide application in food processing. It is characterized by high frequency and good penetrating power [3]. Ultrasonic waves have a frequency of 20 kHz and higher.…”

Section: Introductionmentioning

confidence: 99%