某品牌头泡绿茶抗氧化最强
创作:Asueyi 审核:JIAN 剑 2017年10月16日
  • 绿茶、乌龙茶、红茶,发酵程度依次增加;茶多酚的结构和组成存在差异。
  • 泡茶方式在各个国家有所不同;本文对同一品牌三种茶叶的茶汤进行自由基清除等测定分析。
  • 结果显示,绿茶抗氧化活性、总酚和类黄酮含量最高,乌龙茶和红茶分别次之;随着浸泡次数增加,抗氧化潜力都有所下降;绿茶降低更缓慢。
  • 编者注:我国茶叶种类繁多,来源、产地、加工方式、饮用方式均影响茶汤成分,进而影响其抗氧化能力;本文结论仅供参考。
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Effect of consecutive steeping on antioxidant potential of green, oolong and black tea

绿茶、乌龙茶和红茶的连续浸泡对抗氧化性的影响

10.1111/ijfs.13572

2017-09-11, Article

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After water, tea is considered to be one of the most consumed drinks worldwide. To get the maximum benefit from the whole-leaf teas, the manufacturers provide instruction that these teas can be steeped 2–3 times over 6–8 h. In this study, the effect of consecutive steeping on radical-scavenging ability of whole leaf green tea (unfermented), oolong tea (partially fermented) and black tea (fully fermented) was determined. Green tea showed the highest level of antioxidant activity, total phenolic and flavonoid content followed by oolong tea and black tea irrespective of the number of steeping done. The result also demonstrated that re-steeping reduced the antioxidant potential of teas. Moreover, it was revealed that green tea is the best candidate for re-steeping followed by oolong and then black tea.

First Authors:
Shaikh N Islam

Correspondence Authors:
Amit Sehgal

All Authors:
Shaikh N Islam, Sumaya Farooq , Amit Sehgal

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