Differences in quality parameters between types of commercial tea from Argentina

Autores
Thea, Ana Eugenia; Lloret, María Antonia; Brumovsky, Luis Alberto; Schmalko Radichowski, Miguel Eduardo
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b) were determined. Fifty-one industrial samples of commercially available teas including green tea, semifermented tea, black tea and black tea sub-product (BTSP) were used for this study.Water extract contents were significantly higher in black tea and green tea (40.3% and 40.7% w/w, respectively), while semifermented tea and BTSP showed higher levels of crude fibre (22.3% and 20.4% w/w, respectively). Caffeine contents of black teas (2.7% w/w) were significantly higher than in the other types of tea. Green teas revealed the highest concentrations of phenolic compounds and the major antioxidant activities (14.9 g GAE/100g dm and 30.0 g AAE/100g dm, respectively). The results also highlighted significant differences (p<0.05) in colour values between the different types of tea.
Fil: Thea, Ana Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Lloret, María Antonia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Materia
CAMELLIA SINENSIS
BLACK TEA
GREEN TEA
SEMIFERMENTED TEA
QUALITY PARAMETERS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/255403
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Differences in quality parameters between types of commercial tea from ArgentinaThea, Ana EugeniaLloret, María AntoniaBrumovsky, Luis AlbertoSchmalko Radichowski, Miguel EduardoCAMELLIA SINENSISBLACK TEAGREEN TEASEMIFERMENTED TEAQUALITY PARAMETERShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b) were determined. Fifty-one industrial samples of commercially available teas including green tea, semifermented tea, black tea and black tea sub-product (BTSP) were used for this study.Water extract contents were significantly higher in black tea and green tea (40.3% and 40.7% w/w, respectively), while semifermented tea and BTSP showed higher levels of crude fibre (22.3% and 20.4% w/w, respectively). Caffeine contents of black teas (2.7% w/w) were significantly higher than in the other types of tea. Green teas revealed the highest concentrations of phenolic compounds and the major antioxidant activities (14.9 g GAE/100g dm and 30.0 g AAE/100g dm, respectively). The results also highlighted significant differences (p<0.05) in colour values between the different types of tea.Fil: Thea, Ana Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Lloret, María Antonia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaISEKI Food Association2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/255403Thea, Ana Eugenia; Lloret, María Antonia; Brumovsky, Luis Alberto; Schmalko Radichowski, Miguel Eduardo; Differences in quality parameters between types of commercial tea from Argentina; ISEKI Food Association; International Journal of Food Studies; 1; 2; 7-2012; 168-1782182-1054CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/article/396info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/1.2.2012.a7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:40:19Zoai:ri.conicet.gov.ar:11336/255403instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:40:19.779CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Differences in quality parameters between types of commercial tea from Argentina
title Differences in quality parameters between types of commercial tea from Argentina
spellingShingle Differences in quality parameters between types of commercial tea from Argentina
Thea, Ana Eugenia
CAMELLIA SINENSIS
BLACK TEA
GREEN TEA
SEMIFERMENTED TEA
QUALITY PARAMETERS
title_short Differences in quality parameters between types of commercial tea from Argentina
title_full Differences in quality parameters between types of commercial tea from Argentina
title_fullStr Differences in quality parameters between types of commercial tea from Argentina
title_full_unstemmed Differences in quality parameters between types of commercial tea from Argentina
title_sort Differences in quality parameters between types of commercial tea from Argentina
dc.creator.none.fl_str_mv Thea, Ana Eugenia
Lloret, María Antonia
Brumovsky, Luis Alberto
Schmalko Radichowski, Miguel Eduardo
author Thea, Ana Eugenia
author_facet Thea, Ana Eugenia
Lloret, María Antonia
Brumovsky, Luis Alberto
Schmalko Radichowski, Miguel Eduardo
author_role author
author2 Lloret, María Antonia
Brumovsky, Luis Alberto
Schmalko Radichowski, Miguel Eduardo
author2_role author
author
author
dc.subject.none.fl_str_mv CAMELLIA SINENSIS
BLACK TEA
GREEN TEA
SEMIFERMENTED TEA
QUALITY PARAMETERS
topic CAMELLIA SINENSIS
BLACK TEA
GREEN TEA
SEMIFERMENTED TEA
QUALITY PARAMETERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b) were determined. Fifty-one industrial samples of commercially available teas including green tea, semifermented tea, black tea and black tea sub-product (BTSP) were used for this study.Water extract contents were significantly higher in black tea and green tea (40.3% and 40.7% w/w, respectively), while semifermented tea and BTSP showed higher levels of crude fibre (22.3% and 20.4% w/w, respectively). Caffeine contents of black teas (2.7% w/w) were significantly higher than in the other types of tea. Green teas revealed the highest concentrations of phenolic compounds and the major antioxidant activities (14.9 g GAE/100g dm and 30.0 g AAE/100g dm, respectively). The results also highlighted significant differences (p<0.05) in colour values between the different types of tea.
Fil: Thea, Ana Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Lloret, María Antonia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
description To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b) were determined. Fifty-one industrial samples of commercially available teas including green tea, semifermented tea, black tea and black tea sub-product (BTSP) were used for this study.Water extract contents were significantly higher in black tea and green tea (40.3% and 40.7% w/w, respectively), while semifermented tea and BTSP showed higher levels of crude fibre (22.3% and 20.4% w/w, respectively). Caffeine contents of black teas (2.7% w/w) were significantly higher than in the other types of tea. Green teas revealed the highest concentrations of phenolic compounds and the major antioxidant activities (14.9 g GAE/100g dm and 30.0 g AAE/100g dm, respectively). The results also highlighted significant differences (p<0.05) in colour values between the different types of tea.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/255403
Thea, Ana Eugenia; Lloret, María Antonia; Brumovsky, Luis Alberto; Schmalko Radichowski, Miguel Eduardo; Differences in quality parameters between types of commercial tea from Argentina; ISEKI Food Association; International Journal of Food Studies; 1; 2; 7-2012; 168-178
2182-1054
CONICET Digital
CONICET
url http://hdl.handle.net/11336/255403
identifier_str_mv Thea, Ana Eugenia; Lloret, María Antonia; Brumovsky, Luis Alberto; Schmalko Radichowski, Miguel Eduardo; Differences in quality parameters between types of commercial tea from Argentina; ISEKI Food Association; International Journal of Food Studies; 1; 2; 7-2012; 168-178
2182-1054
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/article/396
info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/1.2.2012.a7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISEKI Food Association
publisher.none.fl_str_mv ISEKI Food Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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