Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis).
This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fractions, and were characterized by significantly higher antioxidant potential associated with their phenolics content. Results of ABTS, DPPH, ORACFL and PCL assay showed significantly higher antioxidant potential of tea cookies, highest for yellow tea. The antioxidative potential of applied teas was significant in terms of the inhibition of hydroperoxide content, while formation of secondary lipid oxidation products was less spectacular. It is concluded that tea leaves could be widely used as a source of polyphenols with high antioxidative potential, as well as fiber; thus introducing numerous health benefits for the consumer.
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland. Electronic address: angramza@up.poznan.pl.
Anna
A
Gramza-Michałowska
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Joanna
J
Kobus-Cisowska
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Dominik
D
Kmiecik
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Józef
J
Korczak
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Barbara
B
Helak
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Krzysztof
K
Dziedzic
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Danuta
D
Górecka
D000975:Antioxidants / Q000032:analysis*; D002110:Caffeine / Q000032:analysis; D028241:Camellia sinensis / Q000737:chemistry*; D002392:Catechin / Q000032:analysis; D003258:Consumer Behavior; D004040:Dietary Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005503:Food Additives; D005511:Food Handling; D005527:Food, Fortified; D055951:Functional Food; D050356:Lipid Metabolism; D009753:Nutritive Value; D018515:Plant Leaves / Q000737:chemistry*; D059808:Polyphenols; D012903:Smell; D013649:Taste; D013662:Tea / Q000737:chemistry*
D000975:Antioxidants; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D004044:Dietary Proteins; D005503:Food Additives; D059808:Polyphenols; D013662:Tea; D002110:Caffeine; D002392:Catechin
Antioxidant; Camellia sinensis; Fiber; Green tea; Lipid; Oxidation; Tea; Yellow tea