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Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

Journal of Food Science and Technology2016 Jan;53(1):721-9.

Roshanak S1, Rahimmalek M2, Goli SA1

Abstract

The effect of seven drying treatments (sun, shade, oven 60 °C, oven 80 °C, oven 100 °C, microwave and freezedrying) were evaluated with respect total flavonoid (TFC), phenolic (TPC), antioxidant activity, vitamin C and color characteristics of green tea. In general, drying increased antioxidant activity, TPC, TFC and chlorophyll content, while it led to a decrease in vitamin C. The highest TPC (209.17 mg Gallic acid/gdw) and TFC (38.18 mg Quercitin/gdw) were obtained in oven drying at 60 and 100 °C, respectively. Among methods, oven drying at 60 °C revealed the highest radical scavenging activity (IC50=167.166 μg/ml), while microwave showed the lowest one (IC50=505.5 μg/ml). Similar trend was also observed in reducing power assay. The highest vitamin C (16.36 mg/100gDM) and Chlorophyll a (17.35 mg/l) were obtained in freeze drying. Finally, sun and freeze drying methods were considered as the least and the most desirable drying methods, respectively the final color of green tea leaves.

Journal Papers
ماه: 
January
سال: 
2016

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