Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 721-729Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-015-2030-x
Keywords
Green tea; Drying; Temperature; Quality; DPPH
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The effect of seven drying treatments (sun, shade, oven 60 A degrees C, oven 80 A degrees C, oven 100 A degrees C, microwave and freeze-drying) were evaluated with respect total flavonoid (TFC), phenolic (TPC), antioxidant activity, vitamin C and color characteristics of green tea. In general, drying increased antioxidant activity, TPC, TFC and chlorophyll content, while it led to a decrease in vitamin C. The highest TPC (209.17 mg Gallic acid/gdw) and TFC (38.18 mg Quercitin/gdw) were obtained in oven drying at 60 and 100 A degrees C, respectively. Among methods, oven drying at 60 A degrees C revealed the highest radical scavenging activity (IC50 = 167.166 mu g/ml), while microwave showed the lowest one (IC50 = 505.5 mu g/ml). Similar trend was also observed in reducing power assay. The highest vitamin C (16.36 mg/100gDM) and Chlorophyll a (17.35 mg/l) were obtained in freeze drying. Finally, sun and freeze drying methods were considered as the least and the most desirable drying methods, respectively the final color of green tea leaves.
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