Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound

Detalhes bibliográficos
Autor(a) principal: Kowalski,Radosław
Data de Publicação: 2019
Outros Autores: Wyrostek,Jakub, Kałwa,Klaudia, Kowalska,Grażyna, Pankiewicz,Urszula, Sujka,Monika, Włodarczyk-Stasiak,Marzena, Mazurek,Artur
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100751
Resumo: ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on the applied experimental factors. It was demonstrated that ultrasound have a significant effect on the extraction of active substances, i.e. polyphenols, flavonoids and caffeine, from black and green tea. The application of sonication caused a significant increase in the concentration of flavonoids (by ca. 29% and 73%), polyphenols (by ca. 34% and 41%) and caffeine (by ca. 51% and 60%) in the tea brews.
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spelling Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasoundtea brewssonicationsensoryphytochemical analysisABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on the applied experimental factors. It was demonstrated that ultrasound have a significant effect on the extraction of active substances, i.e. polyphenols, flavonoids and caffeine, from black and green tea. The application of sonication caused a significant increase in the concentration of flavonoids (by ca. 29% and 73%), polyphenols (by ca. 34% and 41%) and caffeine (by ca. 51% and 60%) in the tea brews.Universidade Federal de Santa Maria2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100751Ciência Rural v.49 n.11 2019reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20190056info:eu-repo/semantics/openAccessKowalski,RadosławWyrostek,JakubKałwa,KlaudiaKowalska,GrażynaPankiewicz,UrszulaSujka,MonikaWłodarczyk-Stasiak,MarzenaMazurek,Artureng2019-10-04T00:00:00ZRevista
dc.title.none.fl_str_mv Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
title Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
spellingShingle Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
Kowalski,Radosław
tea brews
sonication
sensory
phytochemical analysis
title_short Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
title_full Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
title_fullStr Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
title_full_unstemmed Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
title_sort Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
author Kowalski,Radosław
author_facet Kowalski,Radosław
Wyrostek,Jakub
Kałwa,Klaudia
Kowalska,Grażyna
Pankiewicz,Urszula
Sujka,Monika
Włodarczyk-Stasiak,Marzena
Mazurek,Artur
author_role author
author2 Wyrostek,Jakub
Kałwa,Klaudia
Kowalska,Grażyna
Pankiewicz,Urszula
Sujka,Monika
Włodarczyk-Stasiak,Marzena
Mazurek,Artur
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Kowalski,Radosław
Wyrostek,Jakub
Kałwa,Klaudia
Kowalska,Grażyna
Pankiewicz,Urszula
Sujka,Monika
Włodarczyk-Stasiak,Marzena
Mazurek,Artur
dc.subject.por.fl_str_mv tea brews
sonication
sensory
phytochemical analysis
topic tea brews
sonication
sensory
phytochemical analysis
description ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on the applied experimental factors. It was demonstrated that ultrasound have a significant effect on the extraction of active substances, i.e. polyphenols, flavonoids and caffeine, from black and green tea. The application of sonication caused a significant increase in the concentration of flavonoids (by ca. 29% and 73%), polyphenols (by ca. 34% and 41%) and caffeine (by ca. 51% and 60%) in the tea brews.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100751
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100751
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20190056
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.49 n.11 2019
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140554300522496

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