Polyphenol content in green, black and oolong tea (Camellia sinensis /L./ Kuntze) infusions in different times of tea maceration

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F03%3A00005429" target="_blank" >RIV/60460709:41210/03:00005429 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Polyphenol content in green, black and oolong tea (Camellia sinensis /L./ Kuntze) infusions in different times of tea maceration

Popis výsledku v původním jazyce

Spectrophotometrically with Folin-Ciocalteau´s reagent total polyphenol content (TP) in tea infusions was estimated in six green tea sorts (Baimudan, Bancha, Biluochun, Cuiyacha, Gyokuro, Zhucha), six black tea sorts (Assam CTC, Ceylon "Adam's Peak", Ceylon "Tiger River", Darjeeling "Himalaya" TGFOP, Pu Er and Yunnan) and in the oolong tea Wulong. The selected sorts from the harvest represented different climate, height above the sea, the main regions of cultivation and different technologies of tea production. Polyphenol contents in the infusions were estimated after different times of elution in the range 1 - 60 min. Total polyphenol content increased with increasing time of elution statistically significantly with the exception of Assam CTC and Wulong tea. The increase of TP content in the first phase of maceration was very high (17.33 - 63.13 g.kg-1 tea in 1. min., 31.28 - 92.43 g.kg-1 tea in 5. min), at the end of the maceration it was already low (35.00 - 116.59 g.kg-1 tea in 30

Název v anglickém jazyce

Polyphenol content in green, black and oolong tea (Camellia sinensis /L./ Kuntze) infusions in different times of tea maceration

Popis výsledku anglicky

Spectrophotometrically with Folin-Ciocalteau´s reagent total polyphenol content (TP) in tea infusions was estimated in six green tea sorts (Baimudan, Bancha, Biluochun, Cuiyacha, Gyokuro, Zhucha), six black tea sorts (Assam CTC, Ceylon "Adam's Peak", Ceylon "Tiger River", Darjeeling "Himalaya" TGFOP, Pu Er and Yunnan) and in the oolong tea Wulong. The selected sorts from the harvest represented different climate, height above the sea, the main regions of cultivation and different technologies of tea production. Polyphenol contents in the infusions were estimated after different times of elution in the range 1 - 60 min. Total polyphenol content increased with increasing time of elution statistically significantly with the exception of Assam CTC and Wulong tea. The increase of TP content in the first phase of maceration was very high (17.33 - 63.13 g.kg-1 tea in 1. min., 31.28 - 92.43 g.kg-1 tea in 5. min), at the end of the maceration it was already low (35.00 - 116.59 g.kg-1 tea in 30

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2003

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

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Svazek periodika

34

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

22-28

Kód UT WoS článku

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EID výsledku v databázi Scopus

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