EJPAU 2008. Duda-Chodak A. , Tarko T. , Sroka P. , Satora P. ANTIOXIDANT ACTIVITY OF DIFFERENT KINDS OF COMMERCIALLY AVAILABLE TEAS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Duda-Chodak A. , Tarko T. , Sroka P. , Satora P. 2008. ANTIOXIDANT ACTIVITY OF DIFFERENT KINDS OF COMMERCIALLY AVAILABLE TEAS – DIVERSITY AND CHANGES DURING STORAGE, EJPAU 11(4), #07.
Available Online: http://www.ejpau.media.pl/volume11/issue4/abs-07.html

ANTIOXIDANT ACTIVITY OF DIFFERENT KINDS OF COMMERCIALLY AVAILABLE TEAS – DIVERSITY AND CHANGES DURING STORAGE

Aleksandra Duda-Chodak, Tomasz Tarko, Paweł Sroka, Paweł Satora
Department of Fermentation Technology and Technical Microbiology, Food Technology Institute, Agricultural University in Cracow, Poland

ABSTRACT

Tea is a very popular beverage rich in phenolic compounds of pro-heath properties. In the study
the abilities to scavenge ABTS and DPPH radicals by tea infusions were evaluated.
Sixteen different black, green or red loose-leaf teas, which were commercially
available, had been used in the research. Analyses were performed twice: immediately
after opening the package and after 1 month of storage. The results revealed
that: (1) antioxidant properties of tea infusions depended on manufacturing processes
of tea leaves. The highest antioxidant activity was shown for unfermented green
tea, the lowest one for semifermented red tea, (2) green tea abilities to scavenge
ABTS and DPPH radicals differed significantly from that of black tea, (3) there
was no relationship between antioxidant activity of tea and its country of origin,
(4) the properties of high antioxidant activity teas significantly decreased
(up to 35%) when stored in opened packages at room temperature.

Key words: green tea, black tea, Pu-Erh tea, fermentation process, catechins, antioxidant activity, storage.

Aleksandra Duda-Chodak
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 92
email: aduda-chodak@ar.krakow.pl

Tomasz Tarko
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 92

Paweł Sroka
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 92

Paweł Satora
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.