Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain.
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria, ibs.GRANADA, Universidad de Granada, Spain.
Food Chem. 2018 May 15;248:111-118. doi: 10.1016/j.foodchem.2017.12.056. Epub 2017 Dec 15.
White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don't include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98 °C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions.
白茶因其感官特性和健康益处而备受推崇，尽管大多数科学报告并未同时分析这两个特性。因此，本研究的目的是揭示最佳的冲泡条件，以实现生物活性化合物和抗氧化能力的最佳提取，同时实现最佳的感官特性。通过在不同的时间-温度比下对 80 种商业茶（以袋或叶形式出售）进行浸提，研究了生物活性化合物（咖啡因和儿茶素单体）、抗氧化能力和感官分析。在 98°C 下冲泡 7 分钟是获得高含量抗氧化多酚和令人愉悦的感官特性的最佳条件。以袋形式出售的那些茶产生的茶具有几乎两倍的抗氧化能力。总之，将感官和化学数据联系起来以获得白茶浸提物的最佳感官质量和最高健康特性非常重要。
