Literature DB >> 22329921

Irreversible sediment formation in green tea infusions.

Yong-Quan Xu1, Gen-Sheng Chen, Qiu-Shuang Wang, Hai-Bo Yuan, Chun-Hong Feng, Jun-Feng Yin.   

Abstract

The formation of irreversible tea sediment (IRS) and its chemical components in green tea infusions were investigated. The results showed that the amounts of IRS in the green tea infusions from various tea cultivars ranged from 0.10 to 1.47 mg/mL. The amount of IRS was influenced remarkably by the chemical components in the green tea infusion. Principal component analysis and regression analysis indicated that gallated catechins, Mn, Ca, caffeine, Na, and (-)-gallocatechin gallate (GCG) were the principal components. IRS (mg/mL) = -4.226 + 0.275 gallated catechins + 79.551 Na + 7.321 Mn + 21.055 Ca + 0.513 caffeine - 0.129 GCG (R2 = 0.697). The contents of the main chemical components in the reversible tea sediment (RTS) and IRS were markedly different, especially the minerals. Large amount of minerals participated in the formation of irreversible green tea sediment. The amount of IRS increased with the extraction temperature.
© 2012 Institute of Food Technologists®

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Year:  2012        PMID: 22329921     DOI: 10.1111/j.1750-3841.2011.02583.x

Source DB:  PubMed          Journal:  J Food Sci        ISSN: 0022-1147            Impact factor:   3.167


  2 in total

1.  Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages.

Authors:  Jie-Qiong Wang; Ying Gao; Dan Long; Jun-Feng Yin; Liang Zeng; Yan-Qun Xu; Yong-Quan Xu
Journal:  Foods       Date:  2022-04-27

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

Authors:  Yuanyuan Ye; Jiangling He; Zhijun He; Na Zhang; Xiaoqing Liu; Jiaojiao Zhou; Shuiyuan Cheng; Jie Cai
Journal:  Foods       Date:  2022-07-21
  2 in total

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