Wyniki wyszukiwania - BazTech

1

Olejki eteryczne otrzymywane z roślin rodzaju melaleuca : skład chemiczny i zastosowanie

Gajos Adrianna, Białoń Marietta, Wieczorek Piotr P.

Wiadomości Chemiczne

|

2024

|

[Z] 78, 5-6

467--489

EN

The Melaleuca plant genus is included in the myrtle family and is found from the Indochina Peninsula to Tasmania. The greatest diversity of plants in this family is found mainly in Australia. Essential oils extracted from plants of the Melaleuca genus are a mixture of valuable chemicals that exhibit a broad spectrum of biological properties. Studying the chemical composition of these oils can provide information on their active ingredients, which has applicationsin the pharmaceutical and cosmetic industries, as well as in aromatherapy. The essence of the study was to conduct an analysis to determine the chemical composition, learn about the main volatile compounds, as well as their percentage content in essential oils extracted from different varieties, namely: Melaleuca alternifolia (TTO), Melaleuca viridiflora (niaouli oil) and Melaleuca cajuputi (cayeput oil). Methods of analysis included gas chromatography coupled with mass spectrometry (GC-MS) to identify and determine the chemical components present in the samples. Two different chromatographic columns were used in the study - a non-polar column and a polar column. The results of the analysis indicated the presence of a variety of chemical components in essential oils of the Melaleuca genus. The composition of the chemical compounds present varied depending on the column used for analysis and the type of plant from which the oil was extracted. The main components of niauli and cayeput oils are: 1,8-cineole (eucalyptol), α-terpineol and α-pinene. TTO, on the other hand, contains terpinene-4-ol, p-cymene and γ-terpinene. These compounds exhibit antibacterial, anti-inflammatory activity.

2

Rośliny źródłem naturalnych substancji przeciwutleniających

Hać-Szymańczuk Elżbieta

Przemysł Spożywczy

|

2024

|

T. 78, nr 12

44--48

PL

Żywność pochodzenia roślinnego jest bogatym źródłem związków o właściwościach przeciwutleniających. Konsumenci stają się coraz bardziej świadomi i bardzo uważnie czytają etykiety opisujące żywność. W miarę jak nacisk na czyste etykiety staje się coraz bardziej powszechny, stosowanie naturalnych przeciwutleniaczy w produktach spożywczych wzrasta. Związki te reprezentowane są przede wszystkim przez: polifenole, witaminy, karotenoidy, kwasy organiczne, wapń, selen, chlorofiliny, glutation, indole, fityniany, tiocyjaniany i izomery kwasu linolowego. W niniejszym artykule omówiono wybrane owoce i warzywa, przyprawy oraz inne rośliny posiadające udokumentowane działanie przeciwutleniające.

EN

Plant-based foods are a rich source of antioxidant compounds. Consumers are becoming increasingly aware and are reading food labels very carefully. As the push for clean labels becomes more widespread, the use of natural antioxidants in food products will continue to grow. These compounds are represented primarily by polyphenols, vitamins, carotenoids, organic acids, calcium, selenium, chlorophyllins, glutathione, indoles, phytates, thiocyanates and linoleic acid isomers. This article discusses selected fruits and vegetables, spices, and other plants that have documented antioxidant effects.

3

Influence of temperature and brewing time on the total polyphenol content in tea

Skrodzka Barbara, Kolmaga Agnieszka, Oszajca Katarzyna, Gawron-Skarbek Anna

Postępy Techniki Przetwórstwa Spożywczego

|

2024

|

nr 1

30--36

EN

Tea is a crucial source of antioxidant compounds – polyphenols – in a standard daily diet. On average, Poles drink 2–3 cups of tea daily. Its regular consumption may prevent cardiovascular and metabolic disorders. The objective of the study was to compare the total polyphenol content (TPC) in various types of tea infusions prepared at different temperatures (T = 70/100°C) and brewing times (t = 2/10 minutes). Organic and conventional black and green teas were tested. The TPC was measured using the Folin-Ciocalteu spectrophotometric method and expressed as gallic acid equivalents (mg GAE/g of the sample). Each tea extract was assayed three times independently. In the organic types of teas, the highest TPC was found in green tea (95.65 ±3.96 mg GAE/g) brewed at 100°C for 10 minutes, while the lowest in black tea (51.65 ±2.39 mg GAE/g) brewed at 70°C for 2 minutes. Among the conventional teas, the highest TPC was also noted in green tea (91.83 ±2.29 mg GAE/g) brewed at 100°C/10 minutes and the lowest in black tea (48.88 ±2.20 mg GAE/g) at 70°C/2 minutes. Longer brewing times increased TPC in organic teas (in both black and green) and in conventional black tea (p <0.05), whereas higher temperature increased TPC only in organic teas (black and green); (p <0.01).

4

Trolley rack design for tea factory workers in Indonesia based on anthropometric approach

Dinata Steven, Bawono Baju, Dharsono Wardana W., Anggoro Paulus Wisnu

Management Systems in Production Engineering

|

2024

|

nr 3 (32)

419--427

EN

Trolley rack is a material handling that significantly affects production productivity in Indonesian Tea factories. The design of this tool needs to consider the anthropometric approach. This study raises the problem of the dimensions of the trolley racks used in the industry without thinking about the anthropometric approach. Of the twenty-two trolley rack operators, 92.5% of workers experienced back pain when operating the equipment. This problem has an impact on musculoskeletal disorders (MSDs), which causes a decrease in effectiveness and workers. The REBA and Nordic Body Map Questionnaire methods are used to obtain optimal operator posture analysis related to the redesign of the trolley rack. Five anthropometric dimensions of a comfortable trolley rack were obtained, including shoulder height (SH), standing shoulder width (STW), leg length (FL), foot width (FW), and hand grip width (HGW). The final anthropometric dimensions of this tool are SH = 126 cm, STW = 33 cm, FL = 11 cm, FW = 13 cm, and HGW = 5 cm. Using new trolley racks in this study increased productivity by 80%.

5

Effects of Compost and Compost Tea on Soil Properties and Nutrient Uptake of the Moroccan Date Palm Cultivar “Mejhoul” under Organic Cultivation

Hakimi Fatiha, Sebbar Ayman, Bouamri Rachid, Sidikou Abdel Aziz Hassane, EL Janati Mustapha, Bouaziz Ahmed

Journal of Ecological Engineering

|

2024

|

Vol. 25, nr 7

224--240

EN

Date palm cultivation in regions such as the Middle East and north Africa plays a crucial role in food security, economic development, and environmental preservation. However, the sustainability of date palm farming is threatened by challenges such as soil degradation and nutrient depletion. To address these issues, organic farming practices, particularly the use of compost and compost tea, offer promising solutions. This study assessed the impact of these organic inputs on soil fertility and nutrient uptake in the “Mejhoul” date palm variety. A field experiment was carried out during two successive seasons of 2022 and 2023 in a pilot field in south-eastern Morocco using a completely randomized experimental design with four treatments: To: farmer’s practice (50 kg of compost/tree), T1: To+compost tea at 15 liter/tree/week from April to October; T2: To+compost at 50kg/tree and T3: To+combination of 50 kg/tree of compost and tea compost 15L/tree/week from April to October. Results showed that compost tea (T1) and compost (T2) treatments significantly influenced soil macronutrient and micronutrient levels, as well as chemical properties such as organic matter, cation exchange capacity, electrical conductivity, and pH. Pearson correlation analysis revealed significant relationships among soil properties, with principal component analysis confirming the variability explained by the main plane. Leaf nutrient content analysis demonstrated seasonal variations and treatment effects on phosphorus, potassium, magnesium, nitrogen, copper, manganese, zinc, and iron levels. Correlation analysis of leaf nutrient content highlighted complex interactions between nitrogen, phosphorus, potassium, and micronutrients, reflecting their importance in palm leaf physiology. Overall, this study provides valuable insights into the benefits of organic inputs in date palm farming, supporting sustainable agricultural practices for long-term viability and environmental protection.

6

Dyeing and Performance Testing of Chitosan-Modified Cotton Fabrics with Tea Polyphenols

Zhao Lixue, Zhu Chunyan, Lin Yanping, Yang Chen

Fibres & Textiles in Eastern Europe

|

2024

|

Vol. 32, no. 4

22--30

EN

Tea polyphenols are one of the primary components of tea leaves and possess various beneficial effects, including radiation resistance, detoxification, antioxidation, antibacterial properties, anti-aging effects, digestive support, anti-cancer properties, and immune system enhancement. This study focuses on utilizing tea polyphenols for the functional finishing of chitosan-modified cotton fabrics, with the aim of developing an environmentally friendly and efficient green functional finishing process. The analysis reveals that the optimal dyeing parameters for cotton fabrics modified with chitosan and using a mass fraction concentration of 3% tea polyphenols are as follows: a pH value of 7, temperature of 50°C, dyeing time of 60 minutes, and a tea polyphenol o.w.f concentration exceeding 6%. Under these processing conditions, the chitosan-modified cotton fabrics demonstrate excellent colorfastness to sunlight, water, and friction, all exceeding grade 4. Furthermore, they exhibit good antibacterial properties, UV protection, and odor resistance, making them highly practical.

7

The Effect of Compost Tea on Some Growth and Yield Parameters and Soil Chemical Properties of Greenhouse Tomato (Solanum lycopersicum L.)

Abubaker Samih, Qrunfleh Issam, Shatnawi Mohamad, Ammari Tarek G., Hasan Hazem, Al-Tawaha Abdel Rahman M.

Ecological Engineering & Environmental Technology

|

2024

|

Vol. 25, iss. 6

362--370

EN

The research was conducted within a greenhouse setting to explore the impact of various compost tea application rates on the growth of ‘Hazera 395’ tomatoes. Additionally, the study aimed to compare the efficacy of soil-applied compost tea versus foliar application methods, all conducted under greenhouse conditions. Utilizing a split-plot design with three replications, soil and foliar applications were designated as main plots, while six compost tea concentration treatments (v/v) were allocated to sub-main plots. These concentrations included: zero treatment (control), as well as extracts of 1:1, 1:25, 1:50, 1:75, and 1:100 compost to water ratios. Notably, soil-applied compost tea significantly enhanced nitrogen (N) and potassium (K) availability compared to foliar application. Moreover, the 1:25 compost tea extract, whether applied to soil or foliage, notably improved vegetative growth parameters such as stem internode count, plant height, and leaf count per plant. Both soil and foliar application of compost tea resulted in significant increases in yield and average fruit weight. In summary, this research advances scientific knowledge by elucidating the effects of compost tea application rates and methods on tomato growth under controlled greenhouse conditions, offering valuable insights for agricultural practices aimed at improving crop productivity and sustainability.

8

Kawa czy herbata? Czyli czym różni się kofeina od teiny

Izydor Kinga, Wtorkowska Karolina

Analit

|

2024

|

Nr 14

79--82

PL

Kawa jest jednym z najbardziej popularnych i najchętniej spożywanych napojów. Jednocześnie jest produktem zawierającym substancje wywierające określony wpływ farmakologiczny na organizm ludzki, co pozwala określać ją jako używkę. Herbata jest napojem równie popularnym co kawa, a w różnych rejonach świata docenia się jej różne odmiany. W niniejszym artykule omówiono historię obydwu napojów, a także pokrótce przybliżono ich wpływ na organizm ludzki.

EN

Coffee is one of the most popular and commonly consumed beverages. At the same time, it is a product containing substances that have a specific pharmacological effect on the human body, which allows it to be classified as a stimulant. Tea is a beverage as popular as coffee, and its different varieties are appreciated in various regions of the world. This article discusses the history of both beverages and briefly outlines their impact on the human body.

9

The influence of citric acid on the extraction level of manganese in green and black tea infusions

Kleszcz Krzysztof, Michoń Katarzyna

Science, Technology and Innovation

|

2023

|

Vol. 17, no. 1-2

1--8

EN

Manganese concentration in green and black tea (10 samples of each type) was determined by means of graphite-furnace atomic absorption spectrometry. Both the dry leaves and the infusions were analysed. The concentration of manganese in dry leaves was in the range of 502–1277 mg · kg−1 for black tea and 798–1906 mg · kg−1 for green one. Since lemon juice is commonly added for tea to enrich its taste, citric acid was used to simulate lemon juice influence on manganese concentration in the infusions. The infusions prepared with and without citric acid addition were analysed and the results showed significant influence of citric acid on manganese leaching. The average extraction levels of manganese from black tea equal 16% (for non-acidified infusions) and 34% (for acidified ones) while these values for green tea equal 13% and 38%, respectively. Statistical evaluation of the results showed that the differences between acidified and non-acidified infusions were statistically significant. High manganese content makes the tea an important source of manganese in human diet.

10

Economic and quality determinants of Yerba Mate, tea and coffee consumption

Kłopotek Natalia, Dmowski Przemysław

Scientific Journal of Gdynia Maritime University

|

2022

|

nr 121

53--66

EN

Yerba Mate, coffee and tea consumption varies depending on the country, region and cultural background. The highest quantity of tea is consumed in Turkey, coffee in Finland and Yerba Mate in Argentina. The purpose of this paper is to present the economic and qualitative factors that determine the consumption of Yerba Mate, coffee and tea. The determinants and factors influencing the volume of production and consumption were analysed. A comparison of selected qualitative parameters, such as polyphenols, antioxidising effects and caffeine, was drawn. The discussed parameters determine, to a great extent, the demand for these products. The analysis made it possible to conclude that the analysed products can function as substitutes for each other, both in terms of economics and sensory and health-promoting properties.

11

Decomposition rate of two tea types in two different forestry niches

Żelazo Patrycja, Fyda Janusz

Science, Technology and Innovation

|

2022

|

Vol. 15, no. 1-2

8--16

EN

Organic matter decomposition is one of the most important processes associated with flow of energy and recirculation of organic matter in natural environments. Using commercially sold tea bags of Lipton Sencha green tea (SGT) and Lipton Ceylon black tea (CBT) their decomposition was studied in mixed and coniferous forest. At both stations 25 bags of each tea were buried for a period of 3 months. After elapsed time, the bags were dug up, dried, and the mean weight loss of organic material for each tea type and ecosystem was calculated. In the mixed forest the average weight loss of tea bags was 46.8% for Sencha and 32.1% for Ceylon tea and respectively 44.6% and 30.6%, in the coniferous forest. Statistical analysis test (ANOVA) revealed a statistically significant difference (p < 0.05) in rate of decomposition between tea types, however the differences between the decomposition of the same type of tea on both type of forest were insignificant.

12

Analiza wybranych wyróżników jakości herbat liściastych

Marciniak-Łukasiak Katarzyna, Sowiński Michał, Bieniek Weronika, Żbikowska Anna, Żbikowska Katarzyna

Przemysł Spożywczy

|

2022

|

T. 76, nr 6

21--28

PL

W pracy poddano analizie napary herbat: czarnej, czerwonej, oolong, zielonej oraz białej, po 3 i 5 minutach parzenia. Przeprowadzono analizę organoleptyczną barwy, smaku i aromatu oraz pomiar instrumentalny barwy. Na podstawie przeprowadzonych analiz stwierdzono, że napary herbat parzonych 5 minut są ciemniejsze, a także bardziej cierpkie, goryczkowe, ziemiste, korzenne i drzewne w smaku i aromacie od swoich krócej parzonych odpowiedników. Dostrzeżono również wyraźne różnice pod względem barwy, smaku i aromatu pomiędzy herbatami poddanymi dłuższej oksydacji w procesie technologicznym.

EN

The aim of the study was to analyze selected discriminants of leaf teas. During the study, the infusions of black, and red tea, oolong, green and white tea were analyzed after 3 and 5 minutes of brewing. A organoleptic analysis of color, taste, aroma, and instrumental measurement of color was performed. Based on the obtained results, it was found that the infusion of 5-minute brewed teas are darker, as well as more tart, bitter, earthy, spicy and woody in taste and aroma than their shorter-brewed counterparts. There were also differences in color, taste and aroma between teas subjected to longer oxidation during the technological process.

13

Wpływ ultradźwięków i rozdrobnienia surowca na ekstrakcję związków fenolowych i flawonoidów z liści mięty pieprzowej i herbaty czarnej

Wyrostek Jakub, Kowalski Radosław

Przemysł Chemiczny

|

2022

|

T. 101, nr 2

98--103

PL

Zbadano wpływ ultradźwięków i rozdrobnienia materiału roślinnego na wydajność procesu parzenia ziół. Materiał do badań stanowiły liście mięty pieprzowej Mentha × piperita L. oraz liście herbaty czarnej Camelia sinensis (L.) Kuntze, które poddawano procesowi parzenia, po uprzednim rozdrobnieniu oraz stosując wspomaganie ultradźwiękowe (25–100 W) w różnych wariantach czasowych (0,5–6 min). Potwierdzono istotny wpływ fal ultradźwiękowych i rozdrobnienia na ekstrakcję polifenoli i flawonoidów ogółem z wybranych surowców w porównaniu z ich klasyczną metodą parzenia. W przypadku liści herbaty potwierdzono istotny statystycznie wpływ rozdrobnienia oraz wspomagania ultradźwiękowego na zwiększenie stężenia polifenoli (o 326%) i flawonoidów (o 173%) w tych naparach w porównaniu z klasyczną metodą. Otrzymane wyniki świadczą o możliwości zwiększenia wydajności ekstrakcyjnej procesu parzenia, jak i jego skróceniu poprzez zastosowanie ultradźwięków i rozdrobnienia materiału roślinnego w różnych wariantach i kombinacjach.

EN

The content of polyphenols and flavonoids as well as antioxidant activity with the use of the DPPH radical were tested in infusions of Mentha × piperita L. peppermint leaves and Camelia sinensis (L.) Kuntze black tea leaves, obtained after prior grinding of the raw materials. The extn. process was carried out in the presence of ultrasound (25–100 W) in various time variants (0.5–6 min). The beneficial effect of ultrasonic waves and fragmentation on the extn. of polyphenols and flavonoids from selected raw materials was confirmed in comparison to their classic brewing method. For tea leaves, a statistically significant effect of fragmentation and ultrasonic assistance on the concn. of polyphenols (up to 326% increase) and flavonoids (up to 173% increase) in the obtained infusions compared to the classical method was confirmed.

14

Fabrication and Characterization of Fibrous Polycaprolactone Blended with Natural Green Tea Extracts Using Dual Solvent Systems

Mohd Rashid Ainatul Aqilah Binti, Jaganathan Saravana Kumar, Mohd Khudzari Ahmad Zahran, Ismail Ahmad Fauzi

Autex Research Journal

|

2022

|

Vol. 22, no. 4

404--410

EN

Nanofibrous dressings serve as an impeccable candidate in the management of wounds. Nanofibrous composites composed of polycaprolactone (PCL) and green tea using dual solvent systems at different ratios were fabricated through electrospinning. Pure PCL electrospun fibers along with composites were characterized by using scanning electron microscopy (SEM), wettability, water uptake analysis, and Fourier transform infrared spectroscopy (FTIR). SEM indicated that fibrous morphology and the diameter of PCL/green tea were smaller for chloroform/ dimethylformamide (DMF) (601 nm) and acetone/DMF (896 nm) than the pure PCL (673 nm and 1,104 nm for chloroform/DMF and acetone/DMF, respectively). Wettability of the fabricated composites was increased, and pure PCL fibers were slightly more hydrophobic (100°) than PCL/green tea (94°). Water uptake of the composites was enhanced compared with PCL significantly in acetone/DMF. The PCL/green tea nanofibrous wound dressing with enhanced physicochemical properties serves as an indispensable candidate for wound healing applications.

15

Zielona herbata jako doskonałe źródło selenometioniny

Sentkowska Aleksandra

Analityka : nauka i praktyka

|

2022

|

nr 1

32--35

PL

Herbata jest drugim po wodzie najczęściej konsumowanym napojem. Szacuje się, że każdego dnia na świecie wypijanych jest 3,7 miliarda filiżanek herbaty. Biorąc pod uwagę fakt, że jej picie pozwala zapobiegać wielu chorobom cywilizacyjnym, między innymi miażdżycy i chorobie wieńcowej serca, liczba ta powinna cieszyć. Szczególnie napar z zielonej herbaty, powstającej z liści niepoddanych fermentacji, przechowuje więcej cennych składników od czarnej herbaty lub oolung i jest delikatniejszy w smaku.

16

The role of selected plant products in the prevention of cadmium-induced toxicity®

Sitek Agnieszka

Postępy Techniki Przetwórstwa Spożywczego

|

2021

|

nr 1

79--94

EN

Long-term exposure to cadmium (Cd) leads to the development of numerous diseases in human as well as in animals associated with renal and hepatic injury, respiratory, skeletal and cardiovascular disturbances, as well as visual changes, blindness and hearing loss. Cd was classified as human carcinogen (Group 1) by the International Agency for Research on Cancer. The study discusses the effect of selected plant products on reduced toxicity caused by Cd. Animal studies confirmed that the effect of such products as: turmeric, ginger, garlic, onion, black seeds oil, olive oil, blueberry, green tea, hibiscus was efficient in reducing the Cd level in organs and tissues and had positive effect on the urinary tract and cardiovascular, reproductive, nervous, immune and respiratory system. Consumption of these products in occupational and environmental exposure to Cd appears promising.

PL

Długotrwała ekspozycja na kadm (Cd) ludzi jak i zwierząt, prowadzi do rozwoju wielu zmian patologicznych związanych z uszkodzeniem nerek, wątroby, zaburzeniami w układzie oddechowym, kostnym, sercowo-naczyniowym, a ponadto z zaburzeniami widzenia, ślepotą i niedosłuchem. Cd został zaklasyfikowany przez Międzynarodową Agencję Badań nad Rakiem jako substancja rakotwórcza dla człowieka (Grupa 1). W artykule omówiono potencjalnie korzystny wpływ wybranych produktów roślinnych na zmniejszanie toksyczności wywołanej przez Cd. Badania na zwierzętach wykazały, że spożywanie produktów takich jak: kurkuma, imbir, czosnek, cebula, olej z czarnuszki, oliwa z oliwek, borówka amerykańska, zielona herbata, hibiskus było skuteczne w obniżaniu zawartości Cd w narządach i tkankach oraz korzystnie wpływało na układ krwionośny, moczowy, rozrodczy, nerwowy, odpornościowy i oddechowy. Obiecujące wydaje się zalecanie spożywania tych produktów przy zawodowym i środowiskowym narażeniu na Cd.

17

The Nutritional and Health Value of Coffee, Tea and Herbal Infusions ®

Frąckiewicz Joanna

Postępy Techniki Przetwórstwa Spożywczego

|

2021

|

nr 2

120--128

EN

Coffee and tea are among the most consumed beverages in the world, including in Poland. Coffee, apart from caffeine, contains biologically active substances such as: polyphenols, minerals and vitamin PP. Tea, right after water, is the most-consumed drink in the world. There are several dozen biologically active compounds in tea, including: polyphenols, organic acids, alkaloids as well as vitamins and minerals. The changing preferences of consumers also result in the growing popularity of herbal infusions. Many compounds such as: flavonoids, organic acids, saponins, tannins, essential oils, vitamins and minerals are responsible for the bioactive properties of herbs. However, it should be remembered that these drinks may also contain oxalates and acrylamide in coffee, tannins in tea, and heavy metals and pesticide residues in herbal infusions.

PL

Kawa i herbata należą do najchętniej spożywanych napojów na świecie, w tym również w Polsce. Kawa oprócz kofeiny zawiera substancje biologicznie aktywne, takie jak: polifenole, składniki mineralne oraz witaminę PP. Herbata, zaraz po wodzie, jest najchętniej spożywanym napojem na świecie. W herbacie występuje kilkadziesiąt związków biologicznie aktywnych, są to m.in.: polifenole, kwasy organiczne, alkaloidy oraz witaminy i składniki mineralne. Zmieniające się preferencje konsumentów skutkują również wzrostem popularności naparów z ziół. Za właściwości bioaktywne ziół odpowiadają liczne związki takie jak: flawonoidy, kwasy organiczne, saponiny, garbniki, olejki eteryczne, witaminy i składniki mineralne. Należy jednak pamiętać, że w napojach tych mogą również występować nieobojętne dla zdrowia człowieka szczawiany i akryloamid w kawie, garbniki w herbacie oraz metale ciężkie i pozostałości pestycydów w naparach z ziół.

18

Comparison of the content of selected bioactive compounds in infusions of different teas®

Waszkiewicz-Robak Bożena

Postępy Techniki Przetwórstwa Spożywczego

|

2021

|

nr 1

63--71

EN

The purpose of this paper is to compare the content of total extracts, caffeine, tannins and total polyphenolic compounds in infusions of different teas from the same region of cultivation. The antioxidant properties of the infusions prepared from these teas have also been determined. The research material consisted of Chinese leaf teas purchased in a chain of hypermarket stores in Warsaw. They included: green tea, a mixture of green and white tea and black tea. It has been indicated that the type of tea has a significant impact on the content of polyphenols, tannins and caffeine, and the brewing time significantly changes the content of tannins in the infusions. The extract content in tea infusions depends to a large extent on the concentration of the prepared infusions and is the reflection of their strength. For all teas tested, the antioxidant activity of infusions depended on the content of polyphenolic compounds and was significantly higher for green tea infusions and green tea blends.

PL

Celem artykułu jest porównanie zawartości substancji wyciągowych ogółem, kofeiny, garbników oraz związków polifenolowych ogółem w naparach różnych herbat pochodzących z tego samego rejonu upraw. Oznaczono również właściwości przeciwutleniające naparów sporządzonych z tych herbat. Materiał badawczy stanowiły chińskie herbaty liściaste zakupione w sieci hipermarketów w Warszawie. Były to: herbata zielona, mieszanka herbat zielonej z białą oraz herbata czarna. Wykazano, że rodzaj herbaty ma istotny wpływ na zawartość związków polifenolowych, garbników i kofeiny, a czas parzenia istotnie zmienia zawartość garbników w naparach. Zawartość substancji wyciągowych w naparach herbat zależy istotnie od stężenia przygotowanych naparów i jest odzwierciedleniem ich mocy. Dla wszystkich badanych herbat aktywność przeciwutleniająca naparów zależała od zawartości związków polifenolowych i była istotnie wyższa dla naparów z herbaty zielonej i mieszanki herbaty zielonej z białą.

19

Simulation of Gamboeng Tea Product Manufacturing Process and Their Role in Reducing Environmental Impact

Bardant Teuku B., Setiawan Arief A. R., Haq Miathia S., Prasetia Hafiizh, Mastur Adhi I., Harianto Sugeng, Putra Augusta S., Sulaswatty Anny, Wiloso Edi I., Noguchi Ryozo

Management and Production Engineering Review

|

2021

|

Vol. 12, No. 2

86--97

EN

This study offers an overview of how changing habits in consuming a cup of tea can contribute to make better environment. As the initial existing scenario, survey for picturing Indonesian consumers in preparing their cup of tea from dried leaves was conducted to urban and suburban citizens. According to the survey, both respondent groups were using LPG as the first choice in boiling water for preparing tea, followed by using an electric dispenser as the second choice. This habit causes CO2 emission from processing a cup of tea by Indonesian consumer was 24 g CO2-eq per cup of tea, excluding the tea organic waste. The portion of CO2 emission from boiling water in tea preparation was 41.93% of whole CO2 emission from plantation to served cup. The emission can be significantly reduced by converting dried tea (initial scenario) into the ready-to-drink product, in the form of powdered tea (second scenario) and boxed tea (third scenario). This study simulated an integrated system of tea product manufacturing system with biogas utilization produced from tea organic waste. Simulation conducted based on daily manufacturing process at the Gamboeng green tea factory. Additional required energies were simulated from the wood pellet, which is the best practice in the Gamboeng Tea factory. By shifting tea consuming habit from dried tea to powdered tea and/or boxed tea, the emission from a cup of tea can be reduced, with range of reduction varied from 8.87 g to 22.13 g CO2-eq per cup of tea. If the Gamboeng green tea daily production capacity of the factory is fully converted into powdered tea, the potency of CO2 emission reduction reaches 26.92 metric ton CO2. However, the factory should pay attention to providing the water for the manufacturing process. The required water was 45.23 m3 of drinking water if all dried tea converted to powdered tea. Moreover, 11.53 m3 of water is required as irrigation for the biogas process in converting all tea organic waste into biogas.

20

Response of Chive (Allium Schoenoprasum L.) Plant to Natural Fertilizers

Algharib Ahmed Mohamed, El-Gohary Ahmed Ebrahim, Hendawy Saber Fayez, Hussein Mohamed Salah

Journal of Ecological Engineering

|

2021

|

Vol. 22, nr 8

200--208

EN

A field experiment was carried out at the Experimental Farm of SEKEM Company in Bilbes, Sharqia Governorate, Egypt during the 2019 season, in order to study the effect of adding compost tea and humic acid on the growth and active ingredient of the chive (Allium schoenoprasum L.) plant. Chive seeds were sown in nursery in August, two months later seedlings were transplanted to permanent soil. The chive plants received two organic fertilizers: the first one was compost tea (0, 100 and 200 ml/L) as main plot, and the second one was humic acid (0, 2 and 4 g/L) as sub plot. The two fertilizers were sprayed twice, 45 and 75 days after sowing. The results revealed that: the applied compost tea significantly increased the growth and yield characteristics as well as oil percentage and yield, compared with untreated plants. The plants treated with compost tea at 200 ml / L produced the maximum mean values of plant height, fresh and dry weights of herb, as well as essential oil yield. However, humic acid at 4 g /L recorded the highest mean values of plant height, fresh and dry weights of herb. On the other hand, humic acid at 2 g/L gave the highest values of essential oil yield. Moreover, the interaction treatments had a significant effect on all traits under study. Thirty compounds of Chive essential oil (EO) were identified by GC-MS analysis, representing from 65.07 to 93.29% of the total EO. The main compounds found were dipropyl disulfide (12.8–35.4%), dipropyl trisulfide (12.9–30.05%), methyl propyl trisulfide (3.80–9.03%) and 1-propenyl propyl disulfide (1.56–10%). The highest amounts of dipropyl disulfide and 1-propenyl propyl disulfide were detected with humic acid at 4 g/L treatment. The treatment of compost tea at 200 ml/L + humic acid at 2 g/L caused the greatest accumulation of dipropyl trisulfide which recorded 30.05%, while the greatest values of methyl propyl trisulfide (9.03%) were recorded as a result of tea compost at 100 ml/L.