Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay
Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with higher minerals level and pH value would reduce the y...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2022/7736117 |
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| author | Qing-Qing Cao Yan-Qing Fu Cheng-Bin Zhang Yan Zhu Jun-Feng Yin Daniel Granato Predrag Putnik Yong-Quan Xu |
| author_facet | Qing-Qing Cao Yan-Qing Fu Cheng-Bin Zhang Yan Zhu Jun-Feng Yin Daniel Granato Predrag Putnik Yong-Quan Xu |
| author_sort | Qing-Qing Cao |
| collection | DOAJ |
| description | Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with higher minerals level and pH value would reduce the yield of catechins in tea infusion, which in turn caused the decrease of antioxidant activity to a large extent. Besides, it was found that EGCG, as a major contributor to the antioxidant activity of green tea infusion, was influenced differently by different metal ions, among which Ca2+/Mg2+ could enhance the antioxidant activity of EGCG solutions with different concentration through synergistic effect, particularly Ca2+, and the effect was more markable at a higher EGCG concentration. These results offered theoretical direction to the selection of tea brewing water for consumers and gave a new sight to the effects of metal ions on the antioxidant capacity of EGCG. |
| format | Article |
| id | doaj-art-2cc99e5a6f42481198a736440c9d5184 |
| institution | Kabale University |
| issn | 2090-9071 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-2cc99e5a6f42481198a736440c9d51842025-02-03T01:25:20ZengWileyJournal of Chemistry2090-90712022-01-01202210.1155/2022/7736117Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH AssayQing-Qing Cao0Yan-Qing Fu1Cheng-Bin Zhang2Yan Zhu3Jun-Feng Yin4Daniel Granato5Predrag Putnik6Yong-Quan Xu7Tea Research Institute Chinese Academy of Agricultural SciencesTea Research Institute Chinese Academy of Agricultural SciencesTea Research Institute Chinese Academy of Agricultural SciencesTea Research Institute Chinese Academy of Agricultural SciencesTea Research Institute Chinese Academy of Agricultural SciencesDepartment of Biological SciencesDepartment of Food TechnologyTea Research Institute Chinese Academy of Agricultural SciencesBrewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with higher minerals level and pH value would reduce the yield of catechins in tea infusion, which in turn caused the decrease of antioxidant activity to a large extent. Besides, it was found that EGCG, as a major contributor to the antioxidant activity of green tea infusion, was influenced differently by different metal ions, among which Ca2+/Mg2+ could enhance the antioxidant activity of EGCG solutions with different concentration through synergistic effect, particularly Ca2+, and the effect was more markable at a higher EGCG concentration. These results offered theoretical direction to the selection of tea brewing water for consumers and gave a new sight to the effects of metal ions on the antioxidant capacity of EGCG.http://dx.doi.org/10.1155/2022/7736117 |
| spellingShingle | Qing-Qing Cao Yan-Qing Fu Cheng-Bin Zhang Yan Zhu Jun-Feng Yin Daniel Granato Predrag Putnik Yong-Quan Xu Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay Journal of Chemistry |
| title | Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay |
| title_full | Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay |
| title_fullStr | Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay |
| title_full_unstemmed | Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay |
| title_short | Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay |
| title_sort | effect of brewing water on the antioxidant capacity of green tea infusion with dpph assay |
| url | http://dx.doi.org/10.1155/2022/7736117 |
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