Wpływ warunków parzenia na zawartość antyoksydantow w naparach różnych rodzajów herbat

Kurleto, K.; Kurowski, G.; Laskowska, B.; Malinowska, M.; Sikora, E.; Vogt, O.

Artykuł - szczegóły

Tytuł artykułu

Wpływ warunków parzenia na zawartość antyoksydantow w naparach różnych rodzajów herbat

Autorzy

Kurleto K. , Kurowski G. , Laskowska B. , Malinowska M. , Sikora E. , Vogt O.

Treść / Zawartość

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Warianty tytułu

Influence of brewing conditions on antioxidant content in different kinds of tea infusions

Języki publikacji

Abstrakty

Tea has been consumed all over the World for over two thousand years and now it is the most popular caffeine-containing beverage. Its worldwide consumption is second only to water [1–3]. The tea is not only important because of its popularity but also due to its beneficial influence on human health [4]. The biological benefits of tea are due to their flavanol content [5–13]. Tea flavanols are a group of natural polyphenols (Fig. 2). Therapeutic effects of tea have been extensively examined in many in vitro and in vivo tests. It was confirmed that tea leaves ingredients have antibacterial, antifungial, antiviral properties, they also prevent cell mutations and they inhibit progress of heart diseases. Moreover, tea can stimulate neural system and regulate its functions [14–20]. All this activities are mostly due to antioxidant ability of tea polyphenols (Fig. 4). Tea production process can be run in different ways and this affects of the tea taste, aroma, colour and antioxidants content. According to fermentation degree, different tea kinds can be obtained (Fig. 1). During the manufacturing process of black and oolong teas, tea leaves are crushed to allow polyphenol oxidase to catalyze the oxidation and polymerization of catechins to polymers called theaflavins and thearubigins (Fig. 3) [21–23]. Green or white teas are obtained through shorter fermentation, so the catechin concentration remains higher. Tea is prepared by infusing tea leaves in hot water. Brewing process conditions like temperature, brewing time, pH, besides other factors has a significant influence on polyphenols content [24-32]. Many studies have determined total flavonoids content and antioxidant activity according to different tea type and brewing conditions, tea plantation type or fermentation process. The amount of total polyphenol was determined using the F-C method, catechins, caffeine and polyphenolic acids were analysed using High Performance Liquid Chromatography with reversed phase. Obtained results let compare how different production and brewing processes affect the tea quality [33–56].

Słowa kluczowe

herbata antyoksydanty całkowita aktywność antyoksydacyjna

tea antioxidants total antioxidant capacity

Wydawca

Polskie Towarzystwo Chemiczne

Czasopismo

Wiadomości Chemiczne

Rocznik

2013

Tom

[Z] 67, 11-12

Strony

1129--1147

Opis fizyczny

Bibliogr. 57 poz., schem., tab., wykr.

Twórcy

autor

Kurleto K.

kurleto@chemia.pk.edu.pl

Wydział Inżynierii i Technologii Chemicznej, Politechnika Krakowska ul. Warszawska 24, 31-155 Kraków

autor

Kurowski G.

Wydział Inżynierii i Technologii Chemicznej, Politechnika Krakowska ul. Warszawska 24, 31-155 Kraków

autor

Laskowska B.

Wydział Inżynierii i Technologii Chemicznej, Politechnika Krakowska ul. Warszawska 24, 31-155 Kraków

autor

Malinowska M.

Wydział Inżynierii i Technologii Chemicznej, Politechnika Krakowska ul. Warszawska 24, 31-155 Kraków

autor

Sikora E.

Wydział Inżynierii i Technologii Chemicznej, Politechnika Krakowska ul. Warszawska 24, 31-155 Kraków

autor

Vogt O.

Wydział Inżynierii i Technologii Chemicznej, Politechnika Krakowska ul. Warszawska 24, 31-155 Kraków

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Typ dokumentu

Bibliografia

Identyfikator YADDA

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