Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas

Reference

• Adnan M, Ahmad A, Ahmed A, Khalid N, Hayat I, Ahmed I. 2013. Chemical composition and sensory evaluation of tea (Camellia sinensis) commercialized in Pakistan. Pakistan J Bot 45:901–907
   Web of Science ®Google Scholar
• Alipoor B, Rad AH. 2012. A review on the therapeutical effects of tea. Asian J Clin Nutr 4:1–15
   Google Scholar
• Astill C, Birch MR, Dacombe C, Humphrey PG, Martin PT. 2001. Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J Agric Food Chem 49:5340–5347
   PubMed Web of Science ®Google Scholar
• Barnum DW. 1977. Spectrophotometric determination of catechol, epinephrine, dopa, dopamine and other aromatic vic-diols. Anal Chim Acta 89:157–166
   PubMedGoogle Scholar
• Carloni P, Tiano L, Padella L, Bacchetti T, Customu C, Kay A, Damiani E. 2013. Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Res Int 53:900–908
   Web of Science ®Google Scholar
• Chacko S, Thambi P, Kuttan R, Nishigaki I. 2010. Beneficial effects of green tea: a literature review. Chin Med 5:13–21
   PubMedGoogle Scholar
• Chaturvedula VSP, Prakash I. 2011. The aroma, taste, color and bioactive constituents of tea. J Med Plants Res 5:2110–2124
   Google Scholar
• Cheong WJ, Park MH, Kang GW, Ko JH, Seo YJ. 2005. Determination of catechin compounds in Korean green tea infusions under various extraction conditions by high performance liquid chromatography. Bull Korean Chem Soc 26:747–754
   Web of Science ®Google Scholar
• Craft BD, Kerrihard AL, Amarowicz R, Pegg RB. 2012. Phenol-based antioxidants and the in vitro methods used for their assessment. Comprehensive Rev Food Sci Food Saf 11:148–173
   Web of Science ®Google Scholar
• Da Silva Pinto M. 2013. Tea: a new perspective on health benefits. Food Res Int 53:558–567
   Web of Science ®Google Scholar
• da Silveira TFF, Meinhart AD, Ballus CA, Godoy HT. 2014. The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: an optimization study. Food Res Int 60:241–245
   Google Scholar
• Damiani E, Bacchetti T, Padella L, Tiano L, Carloni P. 2014. Antioxidant activity of different white teas: comparison of hot and cold tea infusions. J Food Composit Anal 33:59–66
   Web of Science ®Google Scholar
• Gülçin İ. 2012. Antioxidant activity of food constituents: an overview. Arch Toxicol 86:345–391
   PubMed Web of Science ®Google Scholar
• Gursoy N, Sarikurkcu C, Cengiz M, Solak MH. 2009. Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species. Food Chem Toxicol 47:2381–2388
   PubMed Web of Science ®Google Scholar
• ISO. 1980. Tea – preparation of liquor for use in sensory tests. ISO 3103:1980. Geneva, Switzerland: International Organization for Standardization
   Google Scholar
• Jayaganesh S, Venkatesan S. 2010. Impact of magnesium sulphate on biochemical and quality constituents of black tea. Am J Food Technol 5:31–39
   Google Scholar
• Jayasekera S, Kaur L, Molan AL, Garg ML, Moughan PJ. 2014. Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea. Food Chem 152:546–551
   PubMedGoogle Scholar
• Komes D, Horžić D, Belščak A, Ganić KK, Vulić I. 2010. Green tea preparation and its influence on the content of bioactive compounds. Food Res Int 43:167–176
   Web of Science ®Google Scholar
• Lee J, Chambers DH. 2009. Sensory descriptive evaluation: brewing methods affect flavour of green tea. Asian J Food Agro-Ind 2:427–439
   Google Scholar
• Lin S-D, Liu E-H, Mau J-L. 2008. Effect of different brewing methods on antioxidant properties of steaming green tea. LWT – Food Sci Technol 41:1616–1623
   Google Scholar
• Lin S-D, Yang J-H, Hsieh Y-J, Liu E-H, Mau J-L. 2014. Effect of different brewing methods on quality of green tea. J Food Process Preserv 38:1234–1243
   Google Scholar
• McGee H. 2011. Iced coffee and tea: (Not) taking the heat. The New York Times
   Google Scholar
• Ramalho SA, Nigam N, Oliveira GB, de Oliveira PA, Silva TOM, dos Santos AGP, Narain N. 2013. Effect of infusion time on phenolic compounds and caffeine content in black tea. Food Res Int 51:155–161
   Google Scholar
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237
   PubMed Web of Science ®Google Scholar
• Sari F, Velioglu YS. 2011. Effects of particle size, extraction time and temperature, and derivatization time on determination of theanine in tea. J Food Composit Anal 24:1130–1135
   Web of Science ®Google Scholar
• Sharangi AB. 2009. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – a review. Food Res Int 42:529–535
   Web of Science ®Google Scholar
• Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. In: Packer L, editor. Methods in enzymology. Vol. 299. New York, London: Academic Press p 152–178
   Google Scholar
• Venditti E, Bacchetti T, Tiano L, Carloni P, Greci L, Damiani E. 2010. Hot vs. cold water steeping of different teas: do they affect antioxidant activity? Food Chem 119:1597–1604
   Web of Science ®Google Scholar
• Vuong QV, Golding JB, Stathopoulos CE, Nguyen MH, Roach PD. 2011. Optimizing conditions for the extraction of catechins from green tea using hot water. J Sep Sci 34:3099–3106
   PubMed Web of Science ®Google Scholar
• Yang D-J, Hwang LS, Lin J-T. 2007. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. J Chromatogr A 1156:312–320
   PubMedGoogle Scholar