Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/99074
Author(s): Petisca, Catarina
Melo, Armindo
Ferreira, Isabel
Pinho, Olívia
Title: Brewing practices to maximise levels of catechins and othercompounds with functional properties in Azorean green teainfusions: comparison with composition of canned greentea drinks
Issue Date: 2009
Abstract: The influence of infusion time, temperature and water characteristics on catechins, gallic acid, theophylline and caffeine levels of Azorean green tea infusions was evaluated in two samples of green tea presenting differentcompositions to optimise brewing practices and maximise levels of compounds with functional properties in infusions. Additionally, the compounds under study were quantified in commercial canned green tea drinks and levels compared with composition of home-made infusions. An enhancement of epigallocatechin gallate, epigallocatechin and epicatechin gallate levels, the catechins with higher antioxidant activity, was observed as water pH decreased and infusion time increased. No correlations were found between the levels of gallic acid, theophylline and caffeine of tea infusions, and water pH. The industry of canned green tea drinks produces beverages with a composition of catechins and other bioactive compounds similar to that of home-made acidified green tea with 10-min infusion.
Subject: Outras ciências médicas
Other medical sciences
Scientific areas: Ciências médicas e da saúde::Outras ciências médicas
Medical and Health sciences::Other medical sciences
URI: https://repositorio-aberto.up.pt/handle/10216/99074
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
47469.pdf
  Restricted Access
259.15 kBAdobe PDF    Request a copy from the Author(s)


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.