Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation.

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions / Lantano, Claudia; Rinaldi, Massimiliano; Cavazza, Antonella; Barbanti, Davide; Corradini, Claudio. - In: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - ISSN 0022-1155. - 52:12(2015), pp. 8276-8283. [10.1007/s13197-015-1971-4]

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

LANTANO, Claudia;RINALDI, Massimiliano;CAVAZZA, Antonella
;
BARBANTI, Davide;CORRADINI, Claudio
2015

Abstract

Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation.
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions / Lantano, Claudia; Rinaldi, Massimiliano; Cavazza, Antonella; Barbanti, Davide; Corradini, Claudio. - In: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - ISSN 0022-1155. - 52:12(2015), pp. 8276-8283. [10.1007/s13197-015-1971-4]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2795733
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