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Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts

Chandini, S. Kumar and Jaganmohan Rao, L. and Subramanian, R. (2011) Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts. International Journal of Food Science and Technology, 46. pp. 879-886.

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Abstract

Increase in water-to-tea ratio and extraction time increased polyphenols recovery as well as extractablesolids- yield (ESY) in black tea extracts. Polyphenols content-in-extracted solids (PES) used as a tea quality parameter, was significantly higher at 50:1 water-to-tea ratio and favourably improved only up to 60 min. Extending the extraction period beyond 40 min degraded theaflavins (TF) and also affected the recovery of major catechins. Although tea cream content showed a decrease with increase in water-to-tea ratio, the content was nearly the same (1.80–1.89%) in all these extracts when measured at a uniform 0.5% solids concentration. The extraction conditions displayed a similar influence on the other tea cream components, namely, caffeine, calcium, pectin and protein. The conditions optimised (50:1 water-to-tea ratio and 40 min) based on higher PES and TF⁄TR ratio gave a maximum PES of 0.566 g g)1 and TF of 0.46% (black tea) in the extract.

Item Type: Article
Uncontrolled Keywords: Catechins, extractable solids yield, polyphenols, tea cream, theaflavins
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2011 11:16
Last Modified: 19 Jun 2012 04:16
URI: http://ir.cftri.com/id/eprint/10160

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