EJPAU 2017. Gramza-Michałowska A. , Kulczyński B. , Jankowiak J. , Grdeń M. COMMODITY FEATURE AND ANTIRADICAL CAPACITY OF Pu Erh TEA LEAVES AVAILABLE ON POLISH MARKET<br>DOI:10.30825/5.ejpau.25.2017.20.2

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.

2017
Volume 20
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Gramza-Michałowska A. , Kulczyński B. , Jankowiak J. , Grdeń M. 2017. COMMODITY FEATURE AND ANTIRADICAL CAPACITY OF Pu Erh TEA LEAVES AVAILABLE ON POLISH MARKET
DOI:10.30825/5.ejpau.25.2017.20.2, EJPAU 20(2), #02.
Available Online: http://www.ejpau.media.pl/volume20/issue2/abs-02.html

COMMODITY FEATURE AND ANTIRADICAL CAPACITY OF PU ERH TEA LEAVES AVAILABLE ON POLISH MARKET
DOI:10.30825/5.EJPAU.25.2017.20.2

Anna Gramza-Michałowska, Bartosz Kulczyński, Joanna Jankowiak, Marzena Grdeń
Department of Food Service and Catering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland

ABSTRACT

In recent years an increased interest in healthy lifestyle caused that other types of tea, e.g. Pu Erh, are also increasingly selected by the consumers. Currently, Pu Erh tea is considered to promote weight loss, as well as support the treatment of numerous diseases, by neutralizing free radicals activity in the human body. Present research aimed at the evaluation of antiradical capacity of Pu Erh tea leaves available on the Polish market. The research was conducted on seven Pu Erh teas produced according to the accelerated ripening method (wo dui), supplied by Polish dealers. Pu Erh tea was subjected to traditional brewing methods, followed by DPPH and ABTS radical reducing activity assays. Tea leaves and its brews were also characterized according to the commodity value. The antiradical capacity of Pu Erh tea leaves showed that examined teas exhibited antiradical properties, however in a varied degree, not conditioned by the type of tea and brewing time. The quality of tea had no significant effect on the ability to reduce the DPPH and ABTS radicals, whereas it affected the extraction process efficiency. Pu Erh tea may be a dietary source of antioxidants, helping with the treatment of diseases caused by free radicals activity, such as diabetes or coronary heart disease.

Key words: Pu Erh, tea, Camellia sinensis, antiradical activity, DPPH, ABTS.

Anna Gramza-Michałowska
Department of Food Service and Catering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
phone: +4861 848 7331
fax: +4861 848 7430
Wojska Polskiego 31
60-624 Poznań
Poland
email: angramza@up.poznan.pl

Bartosz Kulczyński
Department of Food Service and Catering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
Wojska Polskiego 31
60-624 Poznań
Poland

Joanna Jankowiak
Department of Food Service and Catering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
Wojska Polskiego 31
60-624 Poznań
Poland

Marzena Grdeń
Department of Food Service and Catering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
Wojska Polskiego 31
60-624 Poznań
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.